Soup with honey agarics and cheese always turns out to be aromatic and tasty. Processed cheese is especially appreciated, which makes the soup rich and thick, enveloping in a creamy taste. You can use a wide variety of cheeses: with or without additives, expensive and ordinary ones, for example, "Druzhba" or "Orbita". They melt well in broth, and the price is quite reasonable.
We offer 3 recipes for mushroom mushroom soup with honey agarics with the addition of cheese, which will certainly diversify your family menu and bring their own flavor to the festive feast.
From a minimum amount of products, each housewife can prepare a hearty and aromatic first course - soup with honey agarics and melted cheese. In the recipe, cheese is taken at the rate of 1 pc. for 1 liter of broth. However, to give a richer creamy taste, you can take 2 curds per 1 liter.
- 500 g of fresh mushrooms;
- 2 liters of mushroom broth;
- 4 processed cheese;
- 5 potato tubers;
- 2 heads of onions;
- 1 carrot;
- Vegetable oil - for frying;
- Parsley or dill;
- Salt and ground black pepper to taste.
Prepare soup from fresh mushrooms with cheese according to the step-by-step recipe presented below.
Before using the cheese for 20 minutes. placed in the freezer to make it easier to grate.
The mushrooms are cleaned, washed and boiled for 15 minutes. in boiling water over medium heat.
Vegetables are peeled, washed, and then chopped: potatoes are cut into cubes, onions are finely chopped, carrots are rubbed on a grater.
Potatoes are placed in broth with mushrooms and boiled until half cooked over low heat.
Fry the onions in a frying pan in oil for 3 minutes, add the carrots and fry until golden brown.
Add to soup and allow to boil for 10 minutes.
Add salt, pepper to taste and add grated cheese curds, mix and cook until the cheese is completely melted, let stand for 5-7 minutes. on the switched off stove.
When serving, add a pinch of chopped greens to each plate.
Thick soup with honey agarics and melted cheese
The cooked puree soup with honey agarics and melted cheese turns out to be thick, tender, with a refined creamy taste and aroma. Such a dish will replace the monotonous borscht and various simple soups that are prepared for the family. This dish will seem to you and your household as a real masterpiece.
- 500 g honey agarics;
- 1.5 liters of water;
- 3-4 processed cheese;
- 4 potato tubers;
- 1 carrot and 1 onion;
- 3-4 tbsp. l. vegetable oil;
- 1 pc. bay leaves and carnations;
- Dill and parsley.
Mushroom soup with honey agarics and melted cheese should be prepared in stages.
- After preliminary cleaning, boil mushrooms in boiling salted water for 15 minutes, put on a sieve and drain well.
- In an enamel saucepan, bring to a boil 1.5 liters of water, put the potatoes cut into strips and boil until half cooked, add mushrooms.
- Peel, wash and grind the vegetables into small cubes.
- Fry in vegetable oil until golden brown, add to the soup.
- Boil for 15 minutes. over low heat, salt, add all the spices and spices, mix.
- Cook for 3-5 minutes, remove and discard the bay leaf.
- Cut the cheese into small cubes, dip in the boiling soup and cook until it is completely dissolved.
- Grind the soup with an immersion blender, let it boil again and remove from the stove.
- Add chopped greens and let stand for 10 minutes.
- Serve with fried croutons, greased with garlic and herbs.
Soup-puree can also be prepared with dried mushrooms, which will add an even brighter mushroom flavor to the dish. However, before that, they are soaked in water or milk for 10-12 hours.
Hearty honey mushroom cream soup with cheese
Creamy honey mushroom soup with cheese is an excellent first course that will complement a hearty lunch or dinner. Its amazing harmonious taste will delight everyone, without exception, and besides, it diversifies the everyday menu, perfectly satisfying the hunger of households.
One of the most successful combinations in soups is the taste of mushrooms and cream. Therefore, mushroom soup with melted cheese will be an excellent option for a delicious, hearty lunch or dinner. This soup has one drawback - the next day it will not be so tasty, so it is best to cook it 1-2 times.
We will prepare all the necessary ingredients so that we don’t forget anything during the cooking process.
We clean, wash and chop fresh potatoes. The shape of the cut is not important, it can be cubes or sticks. We put the potatoes to boil, pour 2 liters of water into a saucepan.
Peel the onions and cut them into cubes.
Honey mushrooms should be rinsed in hot water and cut into small pieces. If you had dried mushrooms, then pour boiling water over them and wait 20 minutes for them to swell. Frozen mushrooms should be thawed a little so that you can disassemble the mushrooms with your hands and estimate their size.
Fry mushrooms and onions in vegetable oil for 4-5 minutes, stirring continuously. Then we shift the frying into the broth and mix. Add salt and pepper.
Cut a block of processed cheese 100 g (55% fat) into cubes. If the cheese is too soft, then you can first put it in the freezer so that it hardens a little, so it will be easier to cut it. We send the pieces of cheese to the soup boiling over low heat.
Cook the soup with mushrooms and cheese for another 15 minutes, in the finished soup the potatoes and mushrooms should be soft, and the cheese should completely dissolve.
Mushroom soup with melted cheese is ready. Serve with a slice of bread, croutons. Garnish with fresh herbs before serving.
Bon Appetit!
Why honey mushrooms are useful? If you do not want to be a cancer patient, honey agaric soup is useful for prevention. These mushrooms are rich in zinc and copper, which promotes hematopoiesis. Zinc is very necessary for men for good health. There is a lot of iron in honey agarics - it is necessary for women and children. Mushrooms are rich in protein and can easily replace animal meat.
What else are honey mushrooms useful?
- Honey mushrooms collected in the fall - can be used for relaxation, with constipation.
- If you collect them in winter, then these mushrooms kill viruses, and you do not need to poison the body with antibiotics. Better to eat delicious honey mushroom soup.
- The honey agaric grows in the meadows. This meadow mushroom helps the immune system fight Staphylococcus aureus and E. coli.
Any mushroom soup is tasty and healthy, but honey mushroom is the most delicious. How to cook it? There are many recipes for making soup, but we will consider the most delicious now - this is a classic soup and a gourmet soup.
Classic honey mushroom soup
Ingredients
- water - 1.5 liters;
- potatoes - 2 pieces;
- mushrooms mushrooms - 200 g (fresh or frozen);
- carrot;
- black peppercorns - 3 pieces;
- ground black pepper;
- parsley and dill;
- mayonnaise or sour cream;
- Bay leaf;
- salt.
Cooking method
- Prepare soup dressing. Sauté the diced onions in vegetable oil until golden brown, add the carrots grated on a medium grater and sauté until tender.
- Let the water boil, salt. Chop the potatoes and put them in boiling water. Let it boil for ten minutes, add 200 grams of honey mushrooms. Cook for 7 minutes.
- Add the prepared onion and carrot dressing to the soup. Put a couple of bay leaves, peppercorns, ground pepper. Cook for another 2 minutes.
The soup is ready! When serving, you can season with sour cream or mayonnaise. Sprinkle with chopped fresh herbs. Such a flavor, so delicious!
Honey mushroom soup for gourmets
Not a single gourmet can refuse such a soup. This soup should be cooked in chicken broth with bacon flavored seasoning.
Ingredients
- water - 4 liters;
- chicken meat - 500 g;
- potatoes - 4 pieces;
- carrots - 2 pieces;
- onion - 1 piece;
- mushrooms - 200 g;
- processed sausage cheese - 100 g;
- Bay leaf;
- black peppercorns;
- parsley and dill;
- mayonnaise or sour cream;
- salt.
Cooking method
- Fry the mushrooms and let cool. Mix the grated cheese with mushrooms.
- Dice the onion and sauté until golden brown. Add carrots grated on a medium grater and sauté until tender.
- Wash the chicken. Put in water, salt and cook broth for 10 minutes, drain the first broth. Cover with water and cook until the meat is tender. Add the diced potatoes to the broth.
- When the potatoes are ready, season with salt to taste. Add cooked mushrooms with melted sausage cheese, sautéed onions with carrots, a couple of bay leaves, black peppercorns - 3 pieces. Cook for another two minutes.
- Add chopped herbs and let the soup steep.
Serve with sour cream or mayonnaise. No gourmet can resist the smell of honey agaric soup!
Mushroom soup with melted cheese is a favorite dish with a delicate flavor. We have collected the best recipes for you!
- Champignons 500 grams
- Potatoes 5 pieces
- Carrots 2 pieces
- White onion 2 pieces
- Processed cheese 200 grams
- Vegetable oil
- Butter
- Ground black pepper
- Dried garlic
Start by pouring two and a half liters of water into a large soup pot. Better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Place them in a saucepan and turn on high heat.
Peel, wash and grate two medium carrots. If your home-grown people hate carrots in soups, you can cheat a little and rub them on a fine grater or even pass them through a blender. So it will be more difficult to notice it in the finished mushroom soup, it will simply add color and taste.
Peel, wash and finely chop two medium white onions. If the onion is feisty and eye-catching, you can put it in a blender and press the button a couple of times. This way we will avoid unnecessary tears. At about this point, your pot water will boil. Reduce heat to medium, skim and add a little salt to our future cheese soup.
Take a large skillet and heat it over medium-high heat. Melt the butter along with the vegetable oil and set the frying to cook. I do not advise you to take a lot of oil, since then it will be noticeable in the finished dish. Just a couple of spoons will be enough to prevent the onions and carrots from burning.
We will cook our mushroom soup with champignons. In my opinion, they go great with the cheesy flavor and don't clog other ingredients. Plus, they are cheap and available all year round. So we take a half-kilogram pack of mushrooms, wash them and cut them into thin slices. At the same time, do not forget to stir the frying.
By the time the frying is ready, we will just finish cutting the mushrooms. So we unload the onions and carrots into the pan, add a little oil to the pan and fry the mushrooms. All moisture must be evaporated from them and kept on fire for a couple of minutes after that. Do not forget to stir during the process, otherwise it will burn.
While the mushrooms are fried, you need to cut the curds. For mushroom soup, I take the usual processed cheese Druzhba or Karat. They usually say “For the soup”. Cut the cheese into small pieces and put them on the board separately so that they do not stick together. See how this is done in the photo. We load the finished mushrooms into a saucepan.
Pieces of melted cheese are gradually tossed into a saucepan, wait until they melt and toss in the next batch. The finished mushroom soup should acquire a rich white color. After all the cheese in the soup has melted, the spices need to be adjusted. I add more salt, ground black pepper and dried garlic.
Well, what kind of mushroom soup without croutons? Sometimes I fry them in butter with garlic in whole pieces, but today I was in the mood to make croutons. We take a couple of slices of white bread (I have for sandwiches) and cut into small squares. Transfer to a bowl, sprinkle with olive oil and add your favorite seasonings. I took the usual salad mix. Mix thoroughly.
We spread it on a baking sheet in one layer and send it to the upper level of an oven preheated to 200 degrees for 4-7 minutes. The time will vary depending on the white bread itself, so keep an eye out. Pour the prepared croutons into a bowl and serve with melted cheese mushroom soup. It is better to add them to the plate a little at a time, so that they do not have time to soak. Bon Appetit!
Recipe 2: mushroom soup with melted cheese and garlic
This flavorful, rich soup is one of the fall favorites. By the way, in the absence of fresh porcini mushrooms, they can be replaced with champignons. Usually, to learn how to make mushroom soup with melted cheese, you have to revise more than one recipe to find a sensible one, but rest assured - this is just what you need.
- Onion - 1 Piece
- Potatoes - 6 Pieces
- Carrots - 1 Piece
- Garlic - 1 Piece
- Porcini mushrooms - 150 Grams
- Bulgarian pepper - 1 Piece
- Bay leaf - 1 piece
- Parsley - To taste
- Olive oil - 50 Milliliters
- Water - 3 Liters
- Dill - To taste
- Black pepper - 0.3 gram
- Salt - 1.5 Teaspoons
- Processed cheese - 100 grams
We cut the potatoes.
Immediately after that, we put it on fire.
While the potatoes are boiling, prepare the onions and carrots.
Then fry the same onion with straws in olive oil.
Add porcini mushrooms to the same pan where onions and carrots are fried. We continue to fry everything together.
We cut the pepper into strips and, as you probably already guessed, we send it to the same frying pan.
After the vegetables and mushrooms are cooked - they become soft, we send this matter to the pan, to our potatoes.
Made? Don't forget to prepare the garlic and herbs!
Grate the melted cheese, preferably coarse, then add to the soup and stir.
We add what we cut plus the bay leaf, but this is optional. Oh, yes, pepper in the same place, black, ground.
Now let this wonderful creation boil and serve according to all traditions - with sour cream and fresh herbs. Bon Appetit.
Recipe 3, step by step: mushroom champignon soup with cheese
Try a delicious and simple soup with mushrooms and cream cheese. Cheese should be taken of good quality so that they dissolve well in the soup and are not taken in lumps. This soup is delicious to eat hot, in the heat of the heat. When serving, be sure to sprinkle with fresh dill. Fried champignon plates look very appetizing in the soup.
- Fresh champignons - 350 g
- Processed cheese - 2 pcs.
- Butter - 50 g
- Potatoes - 3 pcs.
- Bulb onions - 1 pc.
- Sunflower oil - 30 ml.
- Fresh dill - 0.5 bunch
- Salt to taste
Cut the champignons into slices. In this soup, it is important that the mushrooms are not chopped up and that they taste good.
Cut potatoes into small cubes, cover with water and put on fire. Boil potatoes for 10-12 minutes.
While the potatoes are boiling in a frying pan, heat up the sunflower and half the butter. Fry a little champignons and add chopped onions to them. Fry together until mushrooms are lightly browned.
Cut the processed cheese into cubes.
Put mushrooms in a saucepan with potatoes and add processed cheese.
Cook until the potatoes are tender, add the chopped dill and the remaining butter at the end. Remove the pan from the heat.
Serve our wonderful soup straight away.
Recipe 4: mushroom puree soup with melted cheese (with photo)
- Water or vegetable broth - 1 l
- Champignons - 400 gr
- Onion - 1 piece
- Carrots - 1 piece
- Cream - 1 glass
- Processed cheese - 1 piece
- Vegetable oil - 2 tbsp. l
- Flour - 1-2 tbsp. l
- Salt to taste
- Greens to taste
Peel the onion and cut into thin rings. Pour 1 tbsp into the pan. l vegetable oil and fry the onion until golden brown.
Peel, wash and chop the carrots into thin rings.
Fry the mushrooms and carrots separately, add the onions and mix well.
In a dry frying pan, fry the flour until a light coffee shade, pour in the cream in a thin stream and slowly stirring, bring to a boil. Using this recipe for cheese soup with champignons, it is advisable to take cream that is not very fat, 10-15% is enough.
Chop the cheese finely or grate it on a coarse grater, put in a saucepan and cover with water or vegetable broth. Heat the cheese mixture over low heat and cook for a few minutes.
Once the cheese is completely melted, pour the creamy sauce into the soup.
Stir well so that no lumps form, bring the soup to a boil. Add mushrooms, fried vegetables and herbs, stir and remove from heat after a few minutes. Mushrooms and vegetables can be chopped with a blender or added to the soup on the plate.
Before serving, you can put some white bread croutons in the soup. Bon Appetit!
Recipe 5: cream cheese soup with mushrooms honey agarics
This recipe for mushroom soup with cheese (with photo) involves the use of fresh frozen mushrooms - very tasty!
- processed cheese - 3 pcs
- potatoes - 3-4 pieces
- medium carrots - 1 pc
- medium onion - 1 piece
- water - 1.5 l
- vegetable oil - 2 tablespoons
- fresh frozen mushrooms - 8-10 pcs
- dill, parsley - to taste
We begin to prepare cheese soup with mushrooms. For 1.5 liters of water, I took 3 processed cheese.
3 potatoes, 1 onion, several fresh frozen mushrooms, 1 carrot.
Grate cheese or cut into cubes.
Cut the potatoes into cubes.
Chop the carrots on a coarse grater.
Finely chop the onion and fry with the carrots in vegetable oil.
Pour 1.5 - 2 liters of water into a saucepan and place on the stove. Put prepared potatoes, mushrooms in water, salt to taste and cook.
As soon as the potatoes with mushrooms boil, add the processed cheese and cook until the potatoes are ready. While potatoes are boiling, mushrooms - sauté carrots and onions in vegetable oil. Then add to the finished soup.
Wipe the entire contents through a sieve and bring to a boil again. Boil the cheese soup with mushrooms with stirring for no more than 5-8 minutes from the moment of boiling. The puree soup is ready!
Serve the croutons with chopped garlic to the puree soup, sprinkle with fresh dill and parsley. Bon Appetit!
Recipe 6: vegetable soup with mushrooms, champignons and cheese
- Fresh champignons - 300 g
- Processed cheese for soup - 180 g (2 × 90 g)
- Potatoes - 2 medium tubers
- Rice - 2 tbsp. spoons
- Bulgarian red pepper - 1 pod
- Onion - 1 onion
- Lemon juice - 2 tsp
- Butter or vegetable oil - 1 tbsp. a spoon
- Bay leaf - 1 pc.
- Parsley to taste
- Salt, ground black pepper - to taste
Wipe the champignons with a damp cloth, remove the skin from the caps.
Cut the mushrooms into thin slices, drizzle with lemon juice.
Wash, peel and dice the potatoes.
Peel, wash and chop the onion.
Wash the bell pepper, cut in half, remove the seeds, cut into small slices.
Put onions and peppers in a pan with heated oil, fry for 5 minutes.
Pour 1.2 liters of cold water over the mushrooms, bring to a boil, cook over low heat for 5 minutes.
Drain the broth and bring to a boil.
Add potatoes, washed rice to the boiling broth, cook for 5-7 minutes.
Add fried onions and peppers, bay leaves.
Put the cheese cut into pieces (cheese with additives: onions or mushrooms gives a good taste).
Return the mushrooms and cook, stirring occasionally, for 10-12 minutes until the cheese melts.
At the end of cooking, salt the soup to taste.
Sprinkle the prepared soup with black pepper and parsley. Bon Appetit!
Recipe 7: cheese cream soup with mushrooms in meat broth
- processed cheeses - 2 pcs.;
- champignons - 100 g;
- beef - 100 g;
- potatoes - 100 g;
- basil - a bunch;
- olive oil - 1 tbsp a spoon;
- salt and spices to taste
Puree soups are best cooked with meat or vegetable broth, but can be combined. First, wash the beef in warm water and cut it into large pieces. Pour drinking water into a saucepan and add meat here. Cook over low heat.
Add mushrooms to the broth. This will make the soup rich and will give the dish a unique mushroom flavor. Cook the broth for 30 minutes.
After the beef is completely cooked, you can add potatoes to the mashed cheese soup. Cook the puree for another 30 minutes. If you are using new potatoes for your cheese soup, cut them into smaller pieces so they cook faster.
Processed cheese is sold today with a wide variety of fillings. Choose the cheese of your choice. For this puree cheese soup, we use processed cheese with garlic and herbs. Pour the pieces of cheese into the soup and mix everything right away.
When the melted cheese is completely melted and the potatoes become soft, add the basil to the soup. Blue basil will give the dish a richer taste and aroma. We tear off the leaves from the stalk and pour them into the cheese soup.
At the end of cooking, pour the melted cheese soup into a blender and mix all the ingredients for 2-3 minutes until smooth.
Before serving, decorate the mashed cheese soup with basil leaves.
Recipe 8: mushroom champignon soup with melted cheese
- water or broth - 1.5 liters;
- processed cheese - 150 gr;
- fresh champignons - 5-6 pcs. (large);
- carrots - 1 pc.;
- potatoes - 2-3 tubers;
- onion - 1 pc .;
- vegetable or butter oil - 2 tbsp. l;
- salt to taste;
- ground black pepper - 2-3 pinches;
- fresh parsley - a small bunch.
The sequence of actions in making a quick mushroom soup with melted cheese is as follows: put a saucepan of water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the slicing is done, heat the oil in a frying pan. We send potatoes to the pan, and vegetables and mushrooms to the pan. Let's start cutting vegetables with onions. Cut the onions into small cubes.
Cut the potatoes into cubes or strips, slices - whichever is more convenient for you. The slicing should not be very coarse so that the potatoes have time to boil while the vegetables are stewing.
Cut the carrots into thin strips or three on a coarse grater.
We cut the mushrooms into slices or plates. If the champignons are small, cut in half or into 4 parts.
We send potatoes to boiling water. Let it boil again, salt to taste and cook under the lid until cooked.
As soon as the potatoes are thrown into the water (broth), heat the oil in a frying pan and put the onions in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes, so that the carrots are soaked in oil.
Add the mushrooms cut into wedges to the vegetables in the pan. Salt to taste, season with ground pepper. Simmer vegetables with mushrooms for 3-5 minutes, until all the mushroom juice has evaporated.
When the potatoes are soft, put the mushroom frying with vegetables in a saucepan. Stir, taste the soup with salt. It should be slightly undersalted so that when the processed cheese is added, an excess of salt does not turn out.
Let the soup boil and add soft melted cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until the pieces of cheese are completely dissolved. If the soup is not stirred, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will thicken and turn white or creamy.
We cook soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese dissolved and the soup began to boil quietly.
Pour finely chopped greens into the finished soup, turn off the heat and leave the soup to infuse under the lid. After 10 minutes, pour the cheese soup with mushrooms into plates and serve hot, with fresh bread and herbs. Make this mushroom mushroom soup with cheese recipe for a deliciously nutritious dish. Bon Appetit!
Recipe 9: mushroom soup with vegetable broth with cheese (step by step photos)
Champignons and cheese are an excellent, one might say, classic combination of products and tastes. Processed cheese (option: cream cheese) in mushroom soup is especially popular.
- chicken or vegetable broth 1.5-2 l
- onion 1 pc.
- medium carrots 1 pc.
- mushrooms (champignons) 200 g
- potatoes 2 pcs.
- processed cheese 1 pc.
- ghee 1 tbsp. l.
- refined oil 2 tbsp. l.
- clove of garlic
- ground pepper
- nutmeg on the tip of a knife
For this dish, you must have pre-cooked chicken or vegetable stock. This can be done the day before, if you do not practice stock stocks that are stored in the refrigerator. Broths make mushroom soup richer, especially chicken soup. But if there is none, you can cook without broth, in water, simply adding additional ingredients for flavoring such as celery root, parsley, carrots, garni bouquet, bay leaf.
Peel the onion and cut into cubes, size yourself. If you don’t like to catch boiled onions in your soup, don’t sauté it like I did, but cook it whole (peeled off), but be sure to make a shallow cut first. After the soup is cooked, the onion must be removed and discarded - its aroma has already been used for its intended purpose.
Peel the carrots, cut into cubes the same size as the onion.
Rinse the mushrooms under running cold water, cut into slices, it is not necessary to peel them. If you are making mushroom soup with fresh or dried forest mushrooms, soak them for an hour beforehand. The richest aroma is given by porcini mushrooms.
In a saucepan with thick walls, heat the mixture of vegetable and ghee, fry the onion and carrot and a clove of chopped garlic. Ghee significantly improves the flavor and aroma of the mushrooms and the whole soup.
After five minutes, when the vegetables are lightly browned, add the chopped mushrooms.
Simmer the mushrooms with vegetables over medium heat, stirring with a spatula for 5-10 minutes.
If you have chicken stock, strain it through a sieve into a saucepan.
Add potatoes, cut into small cubes, to cook faster.
Cook the soup over medium heat until the potatoes are tender.
Then take processed cheese, finely chop or grate.
Add the cheese to the soup. If the shade of the soup does not suit you (it turns out to be grayish), pour a little (about half a glass) milk or cream into the saucepan.
At the very end, try the mushroom soup with salt, add nutmeg, ground pepper, stir, turn off the heat and cover. Give the mushroom soup a little time. The end result is a thick, rich and delicious mushroom soup with a creamy accent.
Recipe 10: a simple cheese soup with chicken broth and champignons
- 3 medium potatoes;
- 300 g of mushrooms (champignons);
- 2 medium onions;
- 1 medium carrot;
- 2 processed cheese (200 g);
- 2 tbsp vegetable oil for frying;
- salt, black pepper to taste.
for broth:
- 500 gr chicken
Take a medium-sized chicken breast for the broth. Lean chicken broth will come out of it. We put the chicken breast in a saucepan and fill it with cold water. We put the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Cook chicken fillet for 30-40 minutes. To prevent the broth from boiling away, be sure to cover the pan with a lid.
When the broth is ready, the chicken breast will be easily pierced with a fork and clear juice will stand out, take out the meat.
Let the meat cool. We won't need it anymore.
We clean the potatoes, cut into small cubes.
We send it to the broth.
Let's prepare a roast for our mushroom soup. Peel the carrots and grate them on a coarse grater. In this form, the carrots will not be particularly felt in the soup, but will only complement the dish with their aroma and give it an appetizing golden hue.
We peel the onion and rub it on a grater in the same way.
We put the pan on the stove, pour it with refined sunflower oil. Fry vegetables until golden brown. Stir and make sure that the onions and carrots do not burn.
It's the turn of the main ingredient, we wash the mushrooms under cold water. We cut it in half, and then in half rings. So the accent in the soup will turn out precisely on the mushrooms.
Pour sunflower oil into a preheated pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.
Add frying to the boiling broth, mix, bring to a boil.
Now add the toasted mushrooms and bring to a boil as well.
Rub the processed cheese on a coarse grater.
And also add to the boiling soup, mix. The cheese should completely dissolve in the soup, giving it a pleasant creamy color and amazing flavor.
We wash the greens under cold water and chop finely.
Sprinkle herbs over the soup and turn off the heat. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this time, you can prepare everything for a delicious and hearty dinner.
Now you can pour the sous into plates and serve.
Delicious mushroom champignon soup with melted cheese is ready! Here is such a simple and delicious recipe with a photo. Bon Appetit!
If you want to cook a large pot of food from a half-kilogram package of fresh mushrooms, cook a cheese soup with mushrooms, a recipe with melted cheese, quite budgetary, because certain brands of processed cheese are quite cheap. For the sake of fairness, it should be said that the taste of the soup depends by 80 percent on the taste of cheese and factory additives can affect the quality of the finished dish in the most unexpected way. Therefore, it is better to take curds with a neutral taste and season the soup with your favorite spices. If you want your soup to have a very creamy flavor, add a quarter cup of 20% cream at the end of the boil. And if you want the soup to taste like smoked meats, take a couple of slices of bacon, fry them, put them in a saucepan, and sauté vegetables and mushrooms on the melted fat. I won't add anything special to the soup today. Only cheese, mushrooms and potatoes. I make this cheese soup without carrots. I only fry onions and garlic. I always add the latter to mushroom dishes, because garlic gives them a unique flavor. But if you are cool about garlic, then you can safely exclude it from the list of products.
Step by step video recipe
- Fresh mushrooms (champignons, porcini, aspen mushrooms, etc.) - 500 grams,
- Processed cheese - 400 grams,
- Potatoes - 200 grams (2 pieces of medium size),
- Water - 1 liter
- Onion - 1 large
- Garlic - 3 cloves,
- Frying oil - 1.5 tablespoons
- Flour - 1/3 teaspoon
- Seasonings (black pepper, paprika, Italian herbs) - to taste
- Salt to taste
How to make mushroom and cream cheese soup
Soup is nowhere easier to prepare. Let's start with potatoes. We wash it thoroughly, clean it and cut it into small cubes. Pour a liter of water into a saucepan. We spread the potatoes, bring to a boil, tighten the heat to a third and cook under the lid.
While the potatoes are boiling, let's make the mushroom fry. First, finely chop the onion and garlic. Put in a frying pan drizzled with oil. I use a good vegetable, you can take a creamy one, and ideally - ghee. Onions and garlic should be simmered over low heat until they become transparent. You do not need to fry them.
During this time, I managed to cut the mushrooms. If you have small ones, cut them into slices, and the larger ones into quarters. Put the mushrooms in a frying pan, mix with onions and garlic and again cook on low heat until they acquire a creamy color.
Now you can add flour. Separately, a few words about flour. Why are we adding it? Then, without flour, the soup will be thin, even if you add a double portion of cheese to it. A few pinches of flour will give the soup a creamy, delicate texture. To prevent the flour from straying into lumps, it must be poured not into a saucepan, but onto the fried mushrooms and mixed.
Our potatoes have already been cooked. And you need to put the processed cheese in a saucepan. I have it soft - amber, so it dispersed perfectly in hot water (I stirred the soup quite intensively for three minutes). If your cheese is denser, then you need to dissolve it in a separate container. Put the cheese in it, pour in the broth from the soup and stir with a broom until you get a homogeneous mixture without lumps. It can now be poured into the soup pot.
Season the soup with salt and spices. I definitely advise you to try the soup, because in my case I didn't have to add salt at all. I took a set of spices: Provencal herbs for aroma, paprika for color and pepper for pungency and taste. I also added thyme, but I practically put it in all soups, because I really love the “smoky” flavor that it gives to the first courses. I added a pinch of everything.