Gentle Mushroom Soup with Cheese & Cream | Easy & Rich Recipe

Looking for the ultimate cozy meal? In today's video on TheKitchenDaily, I’m showing you how to make an incredibly creamy and velvety Mushroom Soup.
The secret to its deep flavor is sautéing the onions, carrots, and mushrooms in a blend of olive and butter before simmering. Adding melted cheese and heavy cream at the end creates a luxurious texture that your family will fall in love with. It’s simple, fast, and perfect for any day of the week!

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Cooking Technology (Step-by-Step)
Sauté the Base: In a large pot, melt the butter with olive oil. Add chopped onions and minced garlic, sautéing until fragrant.
Add Veggies: Stir in the grated carrots and sliced mushrooms. Fry for a few minutes until the mushrooms release their aroma.
Potatoes: Add the cubed potatoes and give them a quick sauté with the rest of the ingredients.
Simmer: Pour in 2 liters of water. Bring to a boil and cook for 10–15 minutes. Season with salt and black pepper.
Creamy Finish: Once the potatoes are tender, stir in the melted cheese. After 3–4 minutes, pour in the cream.
Final Touch: Let it simmer for another 2–3 minutes, then stir in fresh chopped dill. Your delicious soup is ready to serve!

Ingredients
Water: 2 L
Mushrooms (Champignons): 300 g
Potatoes: 3 pcs
Melted Cheese (spreadable): 150 g
Heavy Cream: 100 g
Onions: 2 pcs
Carrot: 1 pc
Garlic: 3 cloves
Butter: 50 g
Olive Oil: 50 g
Fresh Dill: to taste
Salt & Black Pepper: to taste

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