Cheese mushroom soup recipe

I confess that I used to buy the mushroom soups made … Until I tried this recipe that a friend spent and that I modified my liking. Easy and relatively fast to make, rich and, above all, with the ingredients you want. This version of mushroom soup with cheese does not carry liquid cream, as with many other recipes, so it is quite light -although it includes cheese, yes. Continue reading and discovers in recipesgratis.net the step by step to prepare this delicious mushroom soup.

Ingredients to make mushroom soup with cheese:

1. Here we have the ingredients for this mushroom soup. You can choose the type of mushrooms you want, I have combined half mushrooms and half mushrooms. We will need a little less than a liter of chicken or meat broth, which if you prefer you can prepare following this classic chicken broth recipe. For cheese, I advise you with a special gracious variety to melt.

2. We started the mushroom soup and cheese pointed on the onion, cut in julienne, in a pan with a little olive oil.

3. After a few minutes, we add the mushrooms and mushrooms, previously washed. We salt and pepper and leave it over low heat for a minimum of 10 minutes.

4. Now we carry the onion and mushroom mushrooms and turn them into a mushroom cream. We will add some broth to help liquefy it well.

5. We pass the mushroom cream to a pot, add the rest of the broth (in total, I have used three quarters of liter, although if you prefer you can put the entire liter) and a glass of white wine. We take it to a boil and let it cook over low heat for 15-20 minutes.

6. Five minutes before serving mushroom soup, add the grated cheese and let it continue to cook so that the cheese is founded.

7. We serve the mushroom soup with very hot cheese, and add a teaspoon of plated cheese to the plate, as well as a little black pepper. You can continue the menu with baked meatballs in Spanish sauce, really delicious, and dessert test this lemon semi -final. Take advantage!