Mushroom Soup with Cream Cheese
Soups • European
Description
This soup is served hot.
Ingredients
- Champignons 10 oz
- Potato 10 oz
- Butter 1 tablespoon
- Chicken fillet 5 oz
- Onion 1 head
- Salt to taste
- Ground Black Pepper to taste
- Sliced Processed Cheese 5 oz
Step-by-Step Guide
Step 1
Pour 1.3 to 1.5 liters of water over the chicken fillet, add a little salt, and bring to a boil. Cook for 20 minutes from the moment it starts boiling.
Step 2
Peel the onion and chop it finely. Slice the mushrooms. Peel the potatoes and cut them into small cubes. Remove the chicken fillet from the broth and cut it into small cubes.
Step 3
In a skillet, heat the butter. Add the onion and sauté for about 5 minutes until soft. Add the mushrooms, stir, and cook until all the liquid has evaporated. At the end, season with a little salt and pepper.
Step 4
Bring the broth to a boil, then add the potatoes. Cook for 10–15 minutes until the potatoes are tender. Add the sautéed mushrooms and onions to the pot and cook for another 5 minutes. Finally, add the sliced chicken fillet.
Step 5
Add the processed cheese and mix well; the cheese will dissolve almost immediately. If you are using cheese blocks, they should be cut into small cubes beforehand and cooked a bit longer until fully dissolved in the soup. Season the soup with pepper and add more salt if necessary.
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