Chicken soup with mushrooms and melted cheese
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The secret to this soup is the long simmering of the chicken broth with a whole onion and carrot, which infuses the soup with rich flavor. Wild mushrooms are sautéed until golden to release their aroma. The melted cheese is added at the very end and dissolves completely, giving the soup a creamy, smooth texture.
Make the Chicken Broth
Place chicken, carrot slices, and a whole peeled onion in a pot with 3 liters (12 cups) of water. Bring to a boil, skim off foam, and simmer over low heat for 1.5 hours. Strain the broth and discard the onion.
Prep the Mushrooms
Slice the wild mushrooms. Sauté them in a skillet with a little oil until golden (8-10 minutes).
Add Mushrooms to the Soup
Add the sautéed mushrooms to the prepared broth and cook for 20 minutes.
Add the Cream Cheese
Grate the cream cheese finely. Add to the soup, stirring constantly, until fully dissolved. Season with salt and pepper to taste.
Finish Cooking
Simmer the soup for another 10 minutes over low heat, stirring occasionally to ensure the cheese is fully incorporated.
Serve
Ladle the soup into bowls, and garnish with fresh herbs (parsley or dill) if desired. Enjoy!
CHEF'S TIP
Use Bone-In Chicken
Chicken thighs or drumsticks give a richer, more flavorful broth than breast. Simmer for 1.5 hours for the best result.
Sauté Mushrooms Before Adding
Sauté wild mushrooms until golden before adding to the soup — this enhances their flavor and removes excess moisture.
Dissolve Cream Cheese in Hot Broth
Grate the cheese finely and add to the hot soup, stirring until fully dissolved — this ensures a silky, creamy texture.
Use a Whole Onion for Aroma
Add a peeled whole onion to the broth and remove it later — it infuses the soup with flavor without leaving chunks.
SUBSTITUTIONS
Add your taste
- With Button Mushrooms Replace wild mushrooms with button mushrooms — more affordable and milder in flavor. Sauté for 5-7 minutes.
- With Chicken Breast Replace bone-in chicken with chicken breast — leaner and faster to cook (simmer broth for 30 minutes).
- Add Potatoes Add 2-3 diced potatoes along with the mushrooms for a heartier version.
- With Heavy Cream Instead of Cheese For a silkier texture, add 100 ml of 20% cream instead of melted cheese — the soup becomes softer and more delicate.
HOW TO STORE
How to Store Chicken Soup with Mushrooms and Creamy Cheese
Cool the soup, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water when reheating if it has thickened. Freezing is possible, though the cheese may affect the texture upon thawing. Thaw in the fridge and reheat over low heat.
GOOD TO KNOW