Mushroom soup with cream cheese

Mushroom soup with cream cheese



● 300 grams of mushrooms
● 300 g of potatoes
● 200 g chicken fillet
● 200 g soft cheese
● 150 g onion
● 1 tbsp butter for frying
● salt, pepper.

Very tasty and delicate creamy soup with fried mushrooms, has a bright creamy taste and a wonderful aroma.


Chicken pour 1.3-1.5 liters of water, a little salt, put cooked.
Cook after boiling for 20 minutes.
Onions clean, chop.
Mushrooms cut into slices.
Potatoes are cleaned, cut into small cubes.
Chicken broth to get out, cut into small cubes.
In a frying pan heat the butter.
Put the onion and fry for about 5 minutes until soft.
Add the mushrooms, stir and cook until the liquid has evaporated, all released.
At the end of a little salt and pepper.
Broth bring to a boil, put the potatoes. Cook for 10-15 minutes until soft potatoes.
Add to the pan-fried mushrooms and onion and cook for 5 minutes.
Add chopped chicken.
Add cream cheese, mix well, cheese almost immediately dissolved.
If you are using a processed cheese, they must be pre-cut into cubes and boil a little longer to completely dissolve in the soup.
Soup and pepper, if necessary, a little salt.
Mushroom soup with melted cheese served hot.

Bon Appetit!

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