Cheese soup with mushrooms
WHAT YOU WILL NEED
From ingredients
7 products
Vegetables
Broth
Herbs & Spices
SIMPLE PROCESS
Step by step recipe
The secret to this soup lies in the mushrooms. Keep frozen wild mushrooms and champignons straight from the freezer – they hold their texture and flavor better without thawing. Use a high-quality processed cheese specifically designed for soups (like those with mushroom flavor) – it melts smoothly and creates a creamy base. Add zucchini at the very end so it stays tender but not mushy. Let the soup rest off the heat for a few minutes – the flavours meld beautifully.
Dissolve the cheese in hot water
Pour 6 cups (1.5 liters) of hot water into a pot and bring to a boil. Dice the processed cheese finely and add to the water, stirring constantly until completely melted.
Sauté onion with mushrooms
Finely chop the onion. Melt a knob of butter in a skillet, add onion and cook until golden. Then add frozen champignons and wild mushrooms (no thawing) and sauté over medium heat until all liquid evaporates, about 10 minutes.
Season the mushroom mixture
Stir in chopped dill and the bouillon cube, mix well, heat for 1 minute, then remove from the heat.
Prep the zucchini
Peel the zucchini if the skin is tough, then cut into thin matchsticks or small cubes.
Cook the soup
Add the zucchini to the boiling cheese broth and cook for 10 minutes. Then add the sautéed mushrooms and onions, stir, and cook for another 10 minutes.
Let it rest
Remove from heat, drop in a bay leaf, cover, and let sit for 10–15 minutes. Ladle into bowls, garnish with fresh dill, and serve.
CHEF'S TIP
Don't thaw frozen mushrooms
Add them directly to the pan from the freezer – they release less water and keep a firm, meaty texture. Excess liquid will evaporate during cooking.
Choose the right processed cheese
Use a soup-grade processed cheese (e.g., with mushroom flavor) – it dissolves evenly and gives a silky consistency. Regular cheese slices may not melt well.
Slice zucchini thinly
Cut zucchini into thin matchsticks or small cubes so they cook in just 10 minutes and remain slightly crisp.
Let it rest before serving
After turning off the heat, add a bay leaf and leave the soup covered for 10–15 minutes – this intensifies the aroma and depth.
SUBSTITUTIONS
Add your taste
- Replace bouillon cube with homemade stock Use 2 cups (500 ml) of chicken or vegetable stock instead of the cube – it gives a more natural flavour and less salt.
- Any mushrooms you like You can use only champignons or only wild mushrooms (e.g., porcini or boletus) – the taste will differ but stay delicious.
- Zucchini → summer squash or potato If you don't have zucchini, try summer squash or 7 oz (200 g) of new potatoes – they pair just as well with mushrooms and cheese.
- Dill → other fresh herbs Parsley, cilantro, or chives are great substitutes. Add them right at the end for a fresh burst.
HOW TO STORE
How to Store Creamy Mushroom Soup
Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or milk to restore creaminess. Freezing is not recommended – processed cheese may separate and ruin the texture upon thawing.
GOOD TO KNOW