Cream of mushroom soup with parmesan cheese

Recipe for Cream of mushroom soup with parmesan cheese

Light and delicious recipe for Cream of mushroom soup with Parmesan cheese. Use the EASYChef TOUCH 9000 food processor to prepare this cream, perfect for a light dinner or as a starter for a lunchtime meal. 

The combination of the mushrooms with the Parmesan cheese makes this cream a delicious dish to make again and again.

RatingDifficultyBeginner

As a presentation suggestion we can add grated Parmesan and freshly ground pepper on top.

If we don't have steamed milk we can substitute it with normal milk, cooking cream, or even vegetable drink.

Cream of mushroom soup with cheese
Yields5 Servings
Prep Time9 minsCook Time51 minsTotal Time1 hr
 500 g Portobello mushroom
 12 l Vegetable broth
 150 g Parmesan cheese
 200 ml Evaporated milk
 250 g Onion
 350 g Potato
 2 Cloves of garlic
 50 ml Olive oil
 Salt
EASYChef Accessories
 Blade accessory
 Solvent accessory
 Spatula
Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 500 g of clean and chopped mushrooms.

3

We chop 20 seconds at speed 5.

4

Put the mushrooms aside in a bowl.

5

Add 250 g of chopped onion and 2 cloves of garlic.

6

Chop 20 seconds at speed 6.

7

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

8

We replace the blade accessory with the extraction accessory.

9

Add 50 ml of olive oil and season to taste.

10

Cook for 14 minutes at 120ºC and speed 1.

11

Add 350 g of peeled potatoes in small pieces and the chopped mushrooms.

12

Cook for 14 minutes at 120ºC and speed 1.

13

Add 1.2 litres of stock through the hole in the lid.

14

Cook for 20 minutes at 110ºC and speed 1.

15

Careful not to burn yourself, remove the remover accessory and mount the blade accessory.

16

Add 200 ml of milk and 150 g of chopped Parmesan cheese.

17

Blend 1 and a half at speed 10.

18

Taste the cream and adjust the salt and pepper if necessary.

19

Our cream is ready to serve.

Category

OUR CREAM OF MUSHROOM SOUP WITH PARMESAN IS READY TO EAT!

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Ingredients

 500 g Portobello mushroom
 12 l Vegetable broth
 150 g Parmesan cheese
 200 ml Evaporated milk
 250 g Onion
 350 g Potato
 2 Cloves of garlic
 50 ml Olive oil
 Salt
EASYChef Accessories
 Blade accessory
 Solvent accessory
 Spatula

Directions

Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 500 g of clean and chopped mushrooms.

3

We chop 20 seconds at speed 5.

4

Put the mushrooms aside in a bowl.

5

Add 250 g of chopped onion and 2 cloves of garlic.

6

Chop 20 seconds at speed 6.

7

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

8

We replace the blade accessory with the extraction accessory.

9

Add 50 ml of olive oil and season to taste.

10

Cook for 14 minutes at 120ºC and speed 1.

11

Add 350 g of peeled potatoes in small pieces and the chopped mushrooms.

12

Cook for 14 minutes at 120ºC and speed 1.

13

Add 1.2 litres of stock through the hole in the lid.

14

Cook for 20 minutes at 110ºC and speed 1.

15

Careful not to burn yourself, remove the remover accessory and mount the blade accessory.

16

Add 200 ml of milk and 150 g of chopped Parmesan cheese.

17

Blend 1 and a half at speed 10.

18

Taste the cream and adjust the salt and pepper if necessary.

19

Our cream is ready to serve.

Cream of mushroom soup with parmesan cheese

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