Creamy Mushroom Soup Recipe from Barnaul

Mushroom cream soup always seems like one of the best options for lunch in a cafe — rich, creamy, and hearty. A resident of Barnaul shared with NGS22.RU a recipe that was a top seller for many months at the establishment where she worked. It«s easy to make, and the taste turns out just like in a restaurant. We»ll tell you how to prepare it.

For six servings you will need:

• Champignon mushrooms — 1 kg;

• Cream — 400–500 ml;

• Soft processed cheese — 300 g;

• Butter — 80–100 g;

• Water — 1–1.1 l

• Spices — to taste;

• Onion — to taste.

How to prepare:

First, you need to chop the mushrooms and melt the butter in a pot. If using onion — sauté it until soft. Then add the champignons and let them release their juice.

Next, pour water over the mushrooms, reduce the heat, and cook for about 10–15 minutes. After that, drain the broth into a separate container and blend the champignons with a blender until smooth. Pour the resulting puree back into the previously drained broth, mix, and bring to a boil. Then add the cream and wait for the soup to boil again. At this stage, you can gradually add the processed cheese — it«s important to dissolve it completely so the soup remains creamy.

At the very end, you can add spices: a pinch of nutmeg, black pepper, and salt to taste. Then keep it on the heat for about another minute and serve. The soup pairs best with crispy croutons.