Soup with mushrooms and melted cheese is an interesting option for lunch, dinner or a snack on the run. It is easy to prepare, and its recipe can be easily changed to suit your mood by replacing or completely eliminating some components. The taste of cream is complemented by the aroma of mushrooms, which makes this soup a good option for a holiday menu. If you simply sprinkle it with onions fried in a batter of breadcrumbs and butter, and garnish with a couple of parsley leaves, this will only emphasize the taste of the soup.
Mushroom does not require cooking talent or long hours at the stove. You just need to prepare all the ingredients in advance, and then sequentially add them to the boiling soup and simmer until everything is ready.
It is impossible to list all the recipes for this soup in one article, there are so many of them - vegetarian and based on poultry or meat broths, soup made from marinated or wild mushrooms, pureed soups, dietary (without potatoes) and others. Don't you like champignons or honey mushrooms? Cook with chanterelles. Is there any chicken in the refrigerator? Broth made from existing meat will do, and if there is nothing at all, then even bouillon cubes can be used.
How to cook soup with mushrooms and melted cheese - 15 varieties
This is the most popular recipe among similar ones. It is this that is changed, getting more and more new versions of the same dish.
Ingredients:
- Champignons - 0.5 kg;
- Broth or, if there is none, water - 1.5 l;
- Carrots - small, 1 piece;
- Onion - 1 piece;
- Potatoes - 3-4 medium tubers;
- Processed cheese for soup (with onions or mushrooms) - 1 piece;
- Salt, black pepper - to taste.
Preparation:
Boil water or let the broth heat up. We prepare the remaining products.
Wash the mushrooms and cut into medium pieces.
Grind the processed cheese on a grater in advance.
We also three onions and carrots and sauté until soft.
Potatoes also need to be peeled and cut.
Throw mushrooms and overcooked into boiling water. After fifteen minutes, add the potatoes, then, when they are almost cooked, add the cheese. Cook until the potatoes are cooked and stir thoroughly during the process to dissolve the cheese.
It’s even easier to prepare than the original version, but the taste is no less interesting.
Ingredients:
- Champignons - 300-400 gr;
- Onion - 1 onion;
- Potatoes - 1 piece;
- Processed cheese - 1-2 cheese for soup (or 200 ml of cream - to choose from);
- Salt and ground pepper - add if desired.
Preparation:
We prepare the soup in the same way as the classic version, although frozen mushrooms do not need to be further processed. The finished soup is ground in a blender until smooth.
If you scrupulously count the calories in each leaf of lettuce, this does not mean that creamy soup is not suitable for you. You just need to remove “extra”, high-calorie foods.
Ingredients:
- Champignons - 400 gr;
- Water (or low-fat chicken ridge broth) - 1 l;
- Light processed cheese - 15 g;
- Onion - 1 piece;
- Salt and black pepper - if diet allows.
Preparation:
The champignons are washed, cut and thrown into boiling water.
We don’t fry the onion, just finely chop it and add it to the mushrooms.
Cook for about half an hour, then add processed cheese to the soup. As soon as it dissolves, the dish is ready.
To be sure that a serving of soup will be beneficial, add a spoonful of bran to it
The mushroom flavor is complemented by spicy notes of garlic.
Ingredients:
- Champignons - 500 gr;
- Chicken broth - 1 l;
- Processed cheese - 100 gr;
- Onion - 1 piece;
- Carrots - optional, 1 piece;
- Garlic - 1-2 cloves;
- Salt and pepper - to taste.
Preparation:
Sauté onions, carrots and garlic.
Cook everything together until the mushrooms are ready, and then add the cheese for the soup to the pan.
Mushrooms collected in the forest will go just as well for soup as champignons from the store.
Ingredients:
- Chanterelles - 300 gr;
- Potatoes - 4 pcs;
- Processed cheese - 2 pcs;
- Water - 2 l;
- Onions, carrots - 1 piece;
- Salt and pepper - add to your taste.
Preparation:
Separately overcook, and then simmer finely chopped chanterelles along with sautéed carrots and onions. We begin to cook the chopped potato tubers. Add fried potatoes, mushrooms and melted cheese to potato soup. When serving them on the table, you can sprinkle with herbs: dill, parsley.
If among your household supplies of mushrooms there is only a pack of frozen honey mushrooms left, then you can cook a delicious soup from them.
Ingredients:
- Potatoes - 0.5 kg;
- Honey mushrooms - 300-400 g;
- Onions, carrots - 1 piece each;
- Cheese for soup - 2 pcs (it is better to take onion flavored, not mushroom flavored);
- Add seasonings as desired.
Preparation:
Thaw the mushrooms in advance and add 4 liters of water. While the broth is not yet cooked, prepare the overcooking and add it to the soup. Potatoes are cut into small cubes and added to the soup; You need to cook it for about 10 minutes, then add melted cheese.
A very tasty light soup made from fresh mushrooms.
Ingredients:
- Oyster mushrooms - 200 gr;
- Potatoes - 2-3 pcs;
- Carrots - 1 small piece;
- Onion - 1 piece;
- Processed cheese for soup - at the rate of 1 piece per liter of broth;
- Salt, black and red pepper, bay leaf - add as desired.
Preparation:
Wash the mushrooms, cut them and cook for at least 10-15 minutes. Then add overcooked vegetables, chopped potatoes and spices to the mushroom broth. It is necessary to cook until the potatoes are ready, then add processed cheese to the soup. Once it dissolves, the soup is ready. It will become even tastier if you add a small bunch of chopped fresh herbs during cooking.
If you only have pickled mushrooms on hand, then you can make an excellent soup from them.
Ingredients:
- Marinated mushrooms - 300 gr. (one or two jars);
- Water - 1.5 l;
- Onion - 150 gr;
- Potatoes - 300 gr;
- Chicken fillet - 200 gr;
- Processed cheese - 2 pcs;
- Butter - for frying;
- Salt and pepper to taste.
Preparation:
We make broth from chicken fillet (when it’s ready, take it out and cut it into neat pieces). Throw the potatoes into the boiling broth. Cook for about a quarter of an hour, then add the fried onions with the champignons. After about five minutes, add the chicken cut into pieces and grated melted cheese; cook until the cheese dissolves.
This dish is as easy to prepare as other wild mushroom soups.
Ingredients:
- Mushrooms - 300-400 gr;
- Chicken - 1\2 carcasses;
- Onions, carrots - 1 piece;
- Potatoes - 3 pcs;
- Processed cheese - 2 pcs;
- Salt and pepper are at your discretion.
Preparation:
Chicken - for broth. Carefully sort the wild mushrooms, rinse them with water, and cut them into medium pieces. Simmer mushrooms with onions and carrots over low heat. Send the potatoes to boil in the broth, along with the overcooked vegetables and cheese. If the cheese has already dissolved, you're done.
The soup will delight you with its aroma and satiety.
Ingredients:
- Dried mushrooms - about 1 cup;
- Onions, carrots - 1 piece;
- Potatoes - 2 pcs;
- A mixture of white and wild rice - 1/4 tbsp.;
- Processed cheese for soup - 1 piece or 1 tbsp. milk;
- Salt, herbs, pepper - at your discretion.
Preparation:
The mushrooms are soaked in water in advance (in cold water longer, if in hot water, ten minutes is enough). The potatoes are cut, filled with cold water and boiled; When the mushrooms are soaked, chop them and add to the potatoes. Pour rice into the soup along with overcooked cheese or milk and cook until everything is ready.
Adding cream to the soup will make the taste of the dish much more tender and pleasant.
Ingredients:
- Mushrooms - 400 gr;
- Potatoes - 3-4 pcs;
- Carrots, onions - 1 piece;
- Low-fat cream - 150 ml;
- Processed cheese - 1 piece;
- Salt, pepper and herbs are at your discretion.
Preparation:
Throw potatoes into the broth, and after boiling, add sautéed vegetables. After ten minutes, add the mushrooms (which have already been chopped) to the soup and cook for about half an hour. Add cream and cheese, stir. The soup is ready immediately after the soup cheese has dissolved.
A true French dish, extremely easy to prepare.
Ingredients:
- Chicken - half a carcass;
- Mushrooms - champignons are best, 300-400 g;
- Potatoes - 4 tubers;
- Onion - 1 piece;
- Processed cheese - 2 pcs;
- Hard cheese - 150-200 g;
- Salt, pepper and bay leaf - add to your taste.
Preparation:
After the broth is cooked, remove the chicken from it. Then successively add shredded potatoes, onions fried until translucent and champignons (the caps are separated from the legs and chopped) into the pan. Until the potatoes are cooked, everything is cooked, and then grated hard and processed cheese is poured in. Have the cheeses dissolved? So it's ready.
It is best to serve this soup with a garlic baguette or wheat croutons.
This soup is perfect for a hearty lunch when there is absolutely no time to eat. One bowl of hearty meat soup is enough to suppress the feeling of hunger for a long time.
Ingredients:
- Chicken leg - 1 piece;
- Champignons - 400 gr;
- Potatoes - 500 gr;
- Onions, carrots - 1 piece;
- Processed cheese - 2 pcs;
Preparation:
Cook the broth and simmer the onions and carrots at the same time. When the frying is almost ready, add chopped mushrooms to it. Potatoes, if they are young and the tubers are small, simply peel and place in boiling broth. Then add fried vegetables and melted cheese to the soup. To make the soup taste much more pleasant, you can add chopped boiled chicken fillet to it before serving.
The soup turns out very satisfying and rich. If you don't want to consume so many calories at once, you can, at your discretion, omit potatoes or noodles from the soup.
Ingredients:
- Champignons - 500-600 gr;
- Potatoes - 300 gr;
- Vermicelli - 1\2 tbsp;
- Onion - 1-2 pcs;
- Processed cheese - 2 pcs;
- Chicken - 1\2 carcasses;
- Salt, pepper - to taste.
Preparation:
Add potatoes, onions and mushrooms to the boiling broth. Cook for about 20 minutes, then add vermicelli. After 2-3 minutes, add the cheese and cook until it dissolves.
Spinach is extremely healthy and will not be superfluous in our soup.
Ingredients:
- Mushrooms - 100 gr;
- Spinach (frozen) - 50 g;
- Onion - 1 piece;
- Potatoes - 2 pcs;
- Processed cheese - 1 piece;
- Salt, pepper - add at your discretion.
Preparation:
Sliced potato tubers are added to the broth and fried onions are added to them. Blend with a blender when the potatoes are cooked. Then add spinach, and then fried champignons with grated processed cheese. Whisk the soup again until smooth.
If you need to make a delicious and satisfying dinner, but time is running short, as always, I recommend making cheese soup with mushrooms. The recipe for this dish is incredibly simple, and the result exceeds all expectations. You can buy ingredients for soup on the way home at any store.
The basic products, as the name suggests, are processed cheese and mushrooms. You can take hard cheese, or you can replace it with cheese mass. This will not affect the taste much, the only difference is in the preparatory process. Processed cheeses should be placed in the freezer for 10-20 minutes to make them grate better. Hard cheese is easy to grate, but you need to stir it longer so that it completely dissolves. The cheese mass, on the contrary, dissolves easily; just drop the required amount into the broth using a spoon.
You can also experiment with mushrooms. Of course, the most affordable option is champignons. But they can also be replaced with dried mushrooms. In this case, there is one “BUT”: you can’t prepare the soup so quickly, because the dry mushrooms must be soaked first.
Cooking cheese soup with mushrooms every time can quickly get boring, so we’ll diversify our recipe. In one version we will add sausage, and in the other we will make puree soup.
Processed cheese and mushrooms are a great combination
- Processed cheese (cheese mass) - 2 pcs. (200 gr.)
- Fresh mushrooms - 200 gr.
- Medium potatoes - 3 pcs.
- Onion - 1 pc.
- Small carrots - 1 pc.
- Herbs, spices
Let's start by preparing the basic cheese and mushroom soup.
- In order not to be distracted by cutting during the cooking process, we will prepare all the products at once. Cut the potatoes into cubes. We do the same with carrots.
- Finely chop the onion, cut the peeled mushrooms into slices.
- Grind the cheese depending on its type.
- Put 1-1.5 liters of water on the fire, throw in all the vegetables and leave to cook for 15 minutes.
- Meanwhile, fry the mushrooms and onions.
- The mushrooms are about to be ready, which means it’s time to add the cheese to the broth.
- When the cheese has dissolved, add mushrooms, spices and check for salt. The soup has boiled again, now you can turn it off and let it stand for 10 minutes with the lid closed.
This version of cheese and mushroom soup turned out to be light because we did not fry it. If you like more high-calorie dishes, fry onions and carrots along with mushrooms in a large amount of oil, as carrots quickly absorb it.
Cheese soup with smoked sausage
- Processed cheese - 2 pcs.
- Carrots, potatoes, onions - as in the previous recipe
- Champignons - 250 gr.
- Sausage (smoked) - 300 gr.
- Sugar - a pinch
- Spices, herbs
It would seem that the products are not quite compatible, but the taste of the cheese soup with mushrooms is amazing.
- As always, grate the cheese or chop it very finely.
- Prepare onions and carrots for frying.
- Add chopped mushrooms to the onions and carrots and fry. At this stage, you can add your favorite spices. Khmeli-suneli gives a very original taste.
- We cut the sausage and potatoes into the same shape, preferably into strips.
- While we were busy, the water began to boil. Throw grated cheese into it. Next we throw in the potatoes, salt and a little sugar. Cook for 7 minutes.
- Let's try the potatoes. If it is almost cooked, add fried mushrooms and sausage. If necessary, add spices, check for salt and let cook for about 5 minutes.
If you only have boiled sausage in the refrigerator, you can use it. To ensure that the soup has a pronounced sausage flavor, fry it in a separate frying pan until golden brown.
You can make a delicious puree soup from processed cheese and mushrooms.
- Potatoes, carrots, onions in the same quantity (we also cook in a 2-liter saucepan)
- Fried mushrooms - 150-200 gr.
- Processed cheese for soup - 160 gr.
- Cream (fat content not less than 10%) - 150 ml.
- Spices, herbs
Some soups have one special feature. If you prepare them as a puree soup, they turn out much tastier. Cheese soup made from processed cheese with mushrooms is one of them. Let's start cooking and see it from our own experience.
- We will do the frying directly in the pan in which the soup will be cooked directly. Pour vegetable oil into it and throw in onions and carrots.
- When they are lightly fried, add the mushrooms and 1.5 liters of water.
- Throw the carefully chopped potatoes into the pan. When the water boils, leave to cook for 15 minutes.
- After the allotted time has passed, add the cheese and mix thoroughly.
- When the soup boils again, remove it from the heat and grind the contents to a puree. Add cream and herbs.
- Bring to a boil again and finally remove from the stove.
Look at the photo - cheese soups with mushrooms are usually served with crackers. Don’t be lazy, take the time and also prepare crispy croutons, it’s very tasty!
I always pay special attention to preparing first courses for dinner for my family - after all, it is necessary that it is tasty and satisfying, that my husband and children like it, and that it is healthy...
But sometimes you still have to prepare soups for adults and children separately. Today this is the situation - I was preparing cheese soup from processed cheese with mushrooms. This is an incredibly tender and very aromatic first course, which is simply impossible to refuse and one serving will never be enough.
Haven't you tried cooking this incredible delicacy yet? Then quickly write down this simple recipe and go experiment in the kitchen!
Ingredients
To prepare a delicious mushroom and melted cheese soup you will need:
- 2.5 liters chicken broth
- 5-6 potato tubers
- 1 carrot
- 1 onion
- 300 g champignons
- 100 g creamy processed cheese
- a pinch of salt and ground black pepper
- vegetable oil (required amount for frying mushrooms and vegetables)
How to cook soup with mushrooms and melted cheese: recipe
- This time I had chicken broth prepared in advance from real rural poultry, so I decided to use it to prepare the future mushroom soup.
- So, put the broth on the fire, and in the meantime, peel and cut the potatoes into not very small cubes. Place in a saucepan and cook until half cooked.
- Next we deal with mushrooms and vegetables. Wash the champignons thoroughly, then dry and cut into slices.
- We send them to fry in a frying pan with vegetable oil.
- While all the moisture is leaving the champignons, we will cut the onions and carrots, and then send them to the mushrooms.
- Fry everything until it has a wonderful aroma and golden color, add a little ground black pepper.
- You can now cut the processed cheese into cubes - we must add it to the pan while the potatoes are not yet completely ready, so that the cheese has time to melt. By the way, I strongly advise you to approach its choice very responsibly, since using only a good and high-quality product will ensure an excellent result of our efforts, and we will get a truly tasty dish.
- When the cheese has already melted as much as possible, we arm ourselves with a potato masher.
- Crush the potatoes a little in the pan - this will make the soup tastier and richer.
- And then immediately transfer the fried champignons with carrots and onions into the pan, mix everything thoroughly, and then bring to a boil, reduce the heat and cook under the lid for another 3 minutes. As you can see, the recipe for mushroom soup with processed cheese is quite easy, and you will be pleased with the result surprise.
- Right now you can taste the soup and add the salt or spices you need.
- So what? Our cream cheese soup with mushrooms is ready! Its amazing aroma miraculously excites the appetite, and the most delicate creamy taste conquers from the very first spoon!
Cook for your health - bon appetit!
Video recipe for making cheese soup
Appetizing, aromatic, nutritious cheese soup with mushrooms is a dish that can give true pleasure to everyone, even the most seemingly fastidious gourmet.
Almost all recipes for cheese soup with mushrooms are easy to prepare and have simple ingredients.
Cheese soup with mushrooms - general principles of preparation
When we want to eat a flavorful and satisfying soup, most often we cook borscht, solyanka or noodles. And not everyone knows the recipes for preparing such a light first course as cheese soup with mushrooms.
Preparing this soup is quite simple, the main thing is to boil all the ingredients, chop them according to the recipe and add cheese, which will give the dish an unforgettable creamy aroma.
You can use any mushrooms in making soup, but usually preference is given to champignons, since they do not require much preliminary preparation and are available all year round. Onions are also often added, which are either pre-fried or simply boiled whole to add flavor. Potatoes and carrots are also frequent companions of cheese soup with mushrooms; they are peeled and boiled in sliced form. The soups include all kinds of herbs and spices to taste.
Well, the main ingredient of cheese soup with mushrooms is cheese. They use different varieties: solid, melted. Usually this ingredient is added almost at the very end of cooking, pre-cut into small cubes or grated. Stir the soup thoroughly, dissolving the cheese completely.
Whatever ingredients are used in cheese soup with mushrooms, each recipe is good in its own way. Prepare, use your imagination, experiment - your family will certainly appreciate all your efforts.
1. Cheese soup with mushrooms and chicken
Ingredients:
Chicken fillet – 650-700 grams;
Onion – 1 pc.;
Large carrots – 1 pc.;
Medium size potatoes – 2 pcs.;
Processed natural cheese – 400 grams;
Water – 2.5 liters;
Pepper, salt.
Cooking method:
1. Wash the chicken fillet in cold water, dry the meat with paper towels. We clean the fillet from films, fat and cartilage.
2. Peel the vegetables with a sharp knife or vegetable peeler. Cut everything into small pieces of arbitrary shape.
3. Cut the processed cheese into small cubes or grate it.
4. Place the fillet in a pan of a suitable size, add water, bring to a boil, skim off the foam.
5. Add potatoes, carrots, onions. Salt.
6. Cook on the lowest heat possible for twenty to thirty minutes until all ingredients are fully cooked.
7. Remove the meat and vegetables to a plate, and strain the broth itself.
8. Grind the vegetables in a blender, cut the chicken into small neat cubes, put everything back into the pan, and pour in the strained broth.
9. Bring the thoroughly mixed mixture to a boil, add grated or chopped cheese to the soup.
10. Simmer over low heat, stirring all the time, until all the cheese is completely dissolved in the soup.
11. If necessary, add salt, pepper and chopped herbs.
12. Before serving, steep the cheese soup for about ten minutes.
13. Serve the dish hot, generously seasoned with fresh herbs or pickled onions.
2. Cheese soup with mushrooms and vegetables
Ingredients:
300-350 grams of fresh champignons;
250 grams of chicken fillet;
300-320 grams of soft processed cheese;
700 grams of potatoes;
200 grams of zucchini;
Three to four green onions;
150 grams of green peas;
One bow;
Spoon of paprika;
One carrot;
60 grams of butter;
Three liters of water;
Three to five sprigs of parsley;
Salt, pepper, bay leaves.
Cooking method:
1. Boil the washed chicken fillet in three liters of salted water.
2. Remove the meat, after it has cooled, cut into small cubes.
3. Strain the broth.
4. Wash the vegetables, peel them, and rinse them in running water.
5. We also wash the mushrooms, parsley and green onions, shake them off, and cut them into thin strips.
6. Heat the oil in a frying pan, add the onion, cut into quarter rings, and fry until golden.
7. Add finely grated carrots, fry everything together for another five minutes, then add the mushrooms. Simmer for fifteen minutes until the liquid from the champignons evaporates.
8. Add green peas to the vegetables and mushrooms, add salt and pepper, simmer for five minutes, turn off the gas. Leave it on the stove with the lid closed.
9. Place potatoes cut into medium cubes into the broth, after boiling, cook for five minutes, then add zucchini cut into the same cubes.
10. As soon as the vegetables are cooked, add pieces of meat, fried vegetables with mushrooms, chopped herbs, bay leaves, paprika and green onion rings, as well as soft processed cheese.
11. Let the soup sit for literally two minutes, then turn off the gas and leave the dish for about ten minutes.
3. Cheese soup with mushrooms and smoked meats
Ingredients:
200 grams of boiled pork;
200 grams of champignons;
150-200 grams of smoked sausage;
200 grams of processed cheese like “Yantar”;
One large onion;
Three small potato tubers;
Salt pepper;
A small bunch of dill;
Bay leaves;
30 ml grows. oils;
Two liters of water.
Cooking method:
1. Cut peeled vegetables: onion into half rings, potatoes into cubes.
2. Chop the greens.
3. Cut the mushrooms into slices.
4. Cut the smoked meats into small cubes.
5. Fry onions and mushrooms in vegetable oil until golden brown.
6. Boil water in a saucepan of a suitable size, salt it, add potatoes, cook for ten minutes.
7. Add smoked meats, and after five minutes add fried mushrooms.
8. Add grated or mashed processed cheese, chopped aromatic dill, pepper, salt, and laurel to the ingredients in a saucepan. Simmer for eight to ten minutes.
9. Serve, adding a couple of spoons of sour cream to each plate.
4. Cheese soup with mushrooms and meatballs
Ingredients:
300 grams of ground beef;
Two large potatoes;
Two medium sized carrots;
200 grams of fresh or frozen honey mushrooms;
Salt, pepper, vegetable oil, spices;
One large onion;
300 grams of soft processed cheese in cubes;
Three liters of water;
Dill, parsley, basil.
Cooking method:
1. Lightly salt, pepper and knead the ground beef. With slightly damp hands we fashion delicious little meatballs.
2. Cut the potatoes into small pieces, chop the carrots into strips, and cut the onion into half rings.
3. Place all the greens in a colander, rinse thoroughly, and leave to drain all the liquid. Then we chop it.
4. Grate the processed cheese.
5. Prepare the fry for the soup: fry onions and mushrooms in hot oil, add carrots, stir, add salt and spices. Bring until cooked, add a couple of tablespoons of plain water if necessary.
6. Pour two tablespoons of oil into another frying pan, heat it slightly, lay out the prepared meatballs, and quickly fry on both sides until crusty.
7. Pour water into a not too large saucepan, after boiling, put the potato cubes in it, bring to a boil again, add the meatballs, cook until the potatoes are ready.
8. Add frying, salt if necessary, grated cheese, half of the chopped herbs.
9. Simmer for five to ten minutes.
10. Serve, sprinkled with the other half of fresh chopped herbs.
5. Cheese soup with mushrooms in bread
Ingredients:
Three 100 gram doctor's bread;
Three potatoes;
300 grams of champignons;
One onion;
Vegetable oil;
100 ml 33% cream;
Salt pepper;
50-70 grams of cream cheese.
Cooking method:
1. Let's prepare bread plates from the doctor's bread: cut off the top of each, carefully remove the pulp with a spoon so as not to damage the walls.
2. Place improvised plates with lids on a dry baking sheet, brown the bread in an oven preheated to 160-180 degrees for ten minutes.
3. Boil the diced potatoes in a small amount of slightly salted water.
4. In a frying pan, fry the onions and mushrooms until golden brown.
5. Add 1/2 part of fried onions with mushrooms to the potatoes, add grated cheese, pour in cream, add pepper and salt to taste. Cook everything together over low heat for another five minutes.
6. Grind all ingredients with an immersion blender until creamy.
7. Pour the puree soup into bread plates and place the remaining fried mushrooms and onions in the center of each. Cover the dish with a bread lid, leave for five minutes, and serve.
6. Rice cheese soup with mushrooms
Ingredients:
Half a kilo of chicken fillet;
350 grams of processed cheese in briquettes;
Salt, pepper, herbs;
A spoon of vegetable oil;
150 grams of rice cereal;
Four potatoes;
One bow;
One carrot.
Cooking method:
1. Pour two and a half liters of water into a saucepan, add the washed fillet and salt. Cook over medium heat until the meat is cooked.
2. Remove the chicken from the pan and add thoroughly washed rice to the broth.
3. After some time (7-10 minutes), add potato cubes, carrot strips and chopped onions sautéed in vegetable oil to the rice.
4. As soon as the vegetables are cooked, add the chicken cut into small pieces and grated cheese.
5. Cook, stirring, until the cheese dissolves. Add salt and pepper to taste.
6. Let sit for ten minutes before serving, serve sprinkled with herbs.
7. Cheese soup with mushrooms and vermicelli
Ingredients:
Two liters of chicken broth;
Salt, herbs;
Three or four potato tubers;
200 grams of champignons;
150 grams of vermicelli;
200 grams of soft cheese;
30 grams creamy Oils.
Cooking method:
1. Fry the mushrooms, cut into thin slices, in butter until tender.
2. Place potatoes in boiling broth and cook until half done.
3. Cut the cheese into small squares or bars and add it to the potatoes.
4. We also send fried mushrooms, vermicelli, and chopped herbs there.
5. If necessary, add some salt to the soup, simmer for fifteen minutes, then serve hot.
8. Cheese soup with mushrooms and broccoli
Ingredients:
100 grams of mushrooms;
150 grams of processed cheese;
200 grams of broccoli;
One potato;
One carrot;
Salt, oil.
Cooking method:
1. Cut the champignons into strips, fry for five minutes, add grated carrots, continue to fry until the vegetable is completely softened.
2. Divide the broccoli into florets, cut the potatoes into small cubes.
3. Place potatoes in boiling water first, then broccoli and fry. Cook until all ingredients are fully cooked.
4. Add the cheese divided into pieces and salt.
5. Simmer for ten minutes, remove the pan from the heat.
Processed cheese is quite difficult to chop, but there is a little secret: put a piece in the freezer for half an hour and then grating or cutting the cheese will not be difficult.
If the soup with cheese and mushrooms contains greens, do not put them all during cooking, leave a small amount of chopped greens to decorate the dish - this will give the soup a special summer aroma and unique taste.
Serve the cheese soup with homemade croutons - these can be neat cubes of white or black bread, dried in the oven, or long loaves of bread fried in a frying pan.
If desired, cheese soup with mushrooms is served with sour cream, heavy cream, sprinkled with sesame seeds and chopped nuts.
It is not worth preparing cheese soup with mushrooms for future use; when heated, it loses its taste.
To ensure that the taste of the cheese is pronounced and the dish turns out rich and beautiful, add at least one hundred grams of the cheese product per liter of water.
To prepare cheese soup, you don’t have to use regular cream cheese; cheeses with fillings such as ham, seafood, herbs and others will add unusual notes.
I recently tried a very tasty and satisfying dish in a restaurant - it was mushroom soup with cheese. It has a soft, creamy texture, with a delicate creamy tint that perfectly highlights the taste of wild mushrooms. Thick, rich and very satisfying cheese soup is an excellent first course for any menu.
Ingredients:
- champignon mushrooms - 400-500 grams;
- potatoes - 5 tubers;
- cream 10% - 200 milliliters;
- flour - 1 tablespoon;
- onion - 1 piece;
- hard cheese - 100 grams;
- butter - 50 grams;
- salt - a pinch;
- greens for decoration;
- ground black pepper - to taste;
- water or broth - 1-1.3 liters.
Mushroom soup with cheese. Step by step recipe
- Cut the peeled and washed onion into small cubes.
- If you use wild mushrooms to prepare mushroom soup with cheese: for example, chanterelles, porcini mushrooms or honey mushrooms, then you first need to rinse them well, peel them and boil them in several waters. These mushrooms have a more intense aroma. If you use champignons, you do not need to boil them first.
- In a heated frying pan, melt the butter and fry the mushrooms.
- After a few minutes, add small onion cubes to the mushrooms.
- Add mushrooms and onions. You can season with a little ground black pepper and fry for another 10 minutes.
- Sprinkle the mushrooms with a tablespoon of flour and continue frying. Flour will add thickness to the dish.
- Advice. You can also add semolina for thickness: but you need to add it directly to the liquid, and not sprinkle the vegetables on top when frying.
- Wash the potatoes, peel and cut into cubes approximately 1 centimeter in size.
- Fill the potatoes with hot water and place on the stove. For our mushroom puree soup, you can use vegetable or meat broth instead of water. In order to get a tasty broth, you need to put vegetables or meat in cold water.
- We transfer our fried mushrooms into the broth with potatoes.
- Salt the vegetables a little and cook for another 20 minutes with the lid closed.
- Grate hard cheese: you can also grind it in a blender.
- Advice. To prepare mushroom soup with cheese, you can use processed cheese.
- Using a blender, puree the boiled vegetables along with the broth.
- Add cream to our delicious mushroom soup and mix everything.
- Pour grated cheese into the soup and stir. And bring the cheese soup with mushrooms to a boil. You should get a viscous thick mixture.
- Serve the finished soup hot. You can decorate with herbs and cream. When serving, you can also add a few whole mushrooms to slightly highlight the creamy texture of the soup itself. Mushroom soup with potatoes can be served with white bread croutons or croutons.
Using the same principle, you can prepare puree soup from pumpkin or cauliflower.
- Place finely chopped potatoes and pieces of pumpkin into the boiling broth.
- When the vegetables are cooked until tender, add onions, carrots, and parsnips sautéed in oil.
- You can also add sweet bell pepper for taste.
- Place the sautéed vegetables in a saucepan with the potatoes and pumpkin: grind everything with a blender.
- Then season with spices and aromatic herbs, add a little salt.
- Add half a glass of cream and bring our cream soup to a boil.
- This soup should be served hot, sprinkled with a little saffron.
You can see a variety of recipes for first courses by visiting our website “I Love to Cook”.
