CREAM CHEESE SOUP WITH MASHROOMS

INSTRUCTIONS

1. 1

   In a 4-quart cast-iron casserole or Dutch oven, heat the vegetable oil over medium heat

2. 2

   Add the chopped onion and saute until transparent and lightly yellow but not browned

3. 3

   Add the chopped carrots and saute for 2-3 minutes

4. 4

   Pour in the water, then add the diced potatoes and the drained sliced mushrooms. Season with salt and black pepper.

5. 5

   Bring to a boil, reduce to a gentle simmer, and cook about 20 minutes, or until the potatoes are tender

6. 6

   Lower the heat and add the Philadelphia Original Cream Cheese a little at a time, stirring until fully melted and smooth

7. 7

   Add the fine pasta and cook until tender according to the package time, stirring occasionally

8. 8

   Season with fresh or dried dill to taste

9. 9

   Serve hot

NOTES

In the U.S., Philadelphia Original usually comes in 8 oz bricks, so this soup uses 16 oz total. In Europe, pack sizes vary, so just use roughly the same weight: about 400-450 g of plain full-fat cream cheese in total. Philadelphia works very well, but any natural full-fat cream cheese can be used instead. Avoid reduced-fat versions, as they may affect the taste and texture. Mushrooms can be either fresh or canned; just make sure canned mushrooms are well-drained. Pasta can be left out entirely for a lower-carb soup, and it still tastes very good. Although I personally love using cast iron for soups, any sturdy pot will do. What matters most is that the pot has a bottom thick enough to sauté the onion gently without scorching. If not, simply sauté the onion in a separate pan and add it afterward.The soup freezes easily, and even a small leftover portion can be saved and used later as a base for a stew or as a sauce for meat or vegetables.