Creamy Mushroom Cheese Soup Recipe. Homemade Comfort Food

Learn how to make a rich and creamy mushroom cheese soup at home – a cozy and filling recipe perfect for lunch or dinner! This homemade mushroom soup is made with simple ingredients, blended into a smooth, velvety texture, and enriched with cream cheese for extra flavor.

Ingredients:
– 10 oz (300 g) mushrooms (sliced)
– 1 medium onion (finely chopped)
– 1 medium carrot (grated)
– 4 medium potatoes (diced)
– 5 cups (1.2 L) water
– 2 tbsp vegetable oil
– 4 oz (120 g) cream cheese
– ⅓ cup (100 ml) heavy cream (20%)
– ½ tsp dried garlic
– Salt (to taste)

Freshly ground black pepper (to taste)
👉 This creamy mushroom cheese soup is the perfect quick and delicious recipe for the whole family – ready in under 40 minutes!

Hi everyone! Today, we’re going to make an incredibly tender, aromatic, and very hearty creamy mushroom and cheese soup. It’s the perfect lunch or dinner for the whole family. It’s simple  to make, and the result is restaurant-quality! First things first,  let’s prepare our vegetables and mushrooms. Slice about 10 oz (300 g) of сhampignons. You can cut them any way you like, but try to keep the pieces the same thickness so they cook evenly. Finely chop one medium-sized onion. And finally, grate 1 carrot on a coarse grater which will help it sauté faster. Now, let’s create the aromatic foundation for our soup In a saucepan or a deep, heavy-bottomed skillet, heat 2 tbsp of vegetable oil. Add the chopped onion, carrot and mushrooms to the pan Sauté them all together for about 10 min over medium heat Don’t forget to stir periodically so that nothing burns. We  want the vegetables to become soft and for the mushrooms to release their wonderful aroma While the vegetables are sautéing, we’ll prepare the potatoes. Dice 4 medium-sized potatoes. Add the potatoes to about 5 cups (1.2  liters) of boiling water and cook them for about 10 minutes, until they are halfway done. Our aromatic base of onions, carrots, and mushrooms is now ready The potatoes have also reached the right stage It’s time to add the sautéed vegetables to the potatoes Stir everything together and let it cook for another 10-15 minutes. During this time, all the flavors will meld together. Now for the spices. Add salt to taste, a pinch of freshly ground black pepper for aroma, and ½ teaspoon of garlic powder – it pairs perfectly with mushrooms. And here comes the main secret to our soup – cream cheese! We’ll need about 4 oz (120 g) This is what will give the soup its signature creamy texture and delicate flavor. Let the soup simmer for another 5 minutes to allow the cheese to melt completely. Our soup is almost ready! Now for the most magical moment – turning it into a velvety cream. Take an immersion blender and carefully puree the soup right in the pot until it’s smooth and creamy. Look how beautiful that is! Not a single lump. Make sure there are no chunks left – the texture should be perfectly velvety. And for the final touch, which will make our  soup even more velvety. Pour in ½ cup (100 ml) of heavy cream (20%) and, stirring constantly,  bring the soup to a simmer. As soon as you see the first bubbles, turn off the heat immediately. We don’t want to boil it! Our perfect creamy mushroom and cheese soup is ready! You can serve this soup with crispy croutons, a few slices of pan-fried mushrooms, or a simple sprinkle of fresh herbs. It turns out unbelievably delicious, satisfying, and looks beautiful! Thank you for your attention. I hope you find this recipe useful. Subscribe to the channel so you don’t miss out on new, simple, and delicious recipes. Give this video a thumbs up if you enjoyed it and let me know in  the comments what your favorite soups are Enjoy your meal, and see you next time!