Mushroom soup with melted cheese. Mushroom mushroom soup Frozen mushroom soup with melted cheese

Mushroom mushroom soup, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is fairly easy to prepare. You only need all the necessary ingredients and some free time.

The main ingredient of the soup is, of course, mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use smaller mushrooms, then the taste will be more pleasant.

Mushroom mushroom soup can be prepared on various broths: chicken, meat, vegetable. You can put various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and greens in the soup. To make it even more fragrant, you can add Bay leaf.

How to cook mushroom soup from mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

Honey mushrooms - 300 g
Potato - 500 g
Sunflower oil - 4-5 tbsp. spoons
Carrot - 1 pc.
Onion - 1 pc.
Salt and pepper - to taste
Sour cream - 2-3 tbsp. spoons (to taste)
Greens to taste

Cooking:

We prepare mushrooms: we wash them thoroughly, put them in a sieve so that excess water is gone.

Finely chop our mushrooms (cubes or straws).

We put a pot of water on a small fire. When the water boils, salt it and pour the chopped mushrooms into it. Let it cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, throw them into the mushrooms and cook for 30 minutes.

We're preparing a fry. To do this, put a frying pan on the fire, pour a little vegetable oil, pour onion and carrots chopped into small cubes, grated on a fine grater. Fry for 5-10 minutes until the roast becomes golden brown.

Add stir-fry to soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served both hot and chilled (in this case, it is best to add a little chopped greens).

Our

Mushroom soup with mushrooms will help create a summer mood in the house even in winter.

Ingredients:

Honey mushrooms - 400 g
Potatoes - 4 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Flour - 1 tbsp. spoon
Milk - 50 ml
Vegetable oil
Salt, spices

Cooking:

Defrost mushrooms, drain excess water from them.

We put a pan with 1.5 liters of water on the stove, add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan, heat it over medium heat until it acquires a pleasant cream color. To prevent the flour from burning, stir constantly.

We're preparing a fry. Finely chop the onion, grate the carrots on a coarse grater. Roast vegetables for vegetable oil 8-10 minutes.

We send the roast to the pan with potatoes.

Fry the mushrooms a little in a pan, then send them to the pan, add spices (bay leaf, pepper) there.

We dilute the flour with milk, making sure that lumps do not form. Stirring constantly, slowly pour into the saucepan.

Let the soup boil for 2 minutes, add greens, turn off the heat.

Pour the finished soup into bowls, serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with mushrooms will delight your guests.

Ingredients:

Dried mushrooms - 100 g
Butter - 50-100 g
Thick sour cream - 1 cup
Flour - 2 tbsp. spoons
Pepper

Cooking:

We wash well, soak the mushrooms for 2-3 hours in cold water

We put the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of soup broth, add flour, mix well, pour into soup.

Serve soup with dumplings or vermicelli.

Very tasty, fragrant soup with a pronounced creamy-mushroom taste.

Ingredients:

Potato - 500 g
Honey mushrooms - 200 g
Carrot -150 g
Onion -150 g
Processed cheese - 200 g
Pepper
Vegetable oil

Cooking:

Pour the mushrooms with water and cook for 25-35 minutes.

Finely chop the onion.

We rub carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into bowls, serve with greens.

This mushroom soup recipe is perfect for people who are fasting.

Ingredients:

Frozen mushrooms - 150 g
Potatoes - 2 pcs.
Celery - 1 stalk
Carrot - 1 pc.
Onion - 1 pc.
Water - 1 l
Vermicelli - 50 g
Bay leaf - 2 pcs.

Cooking:

We put half of the mushrooms on the fire to boil.

We grate the carrots and onions, cut the celery.

Cut one potato in half, cut the other into cubes. We send the potatoes cut into two parts to the boiled mushrooms.

Grated onions, carrots and celery stew in a pan, stirring constantly, for three minutes. Add the remaining mushrooms and tushm for another two minutes.

We send the vegetable mixture to the broth, add the bay leaf.

Throw in the diced potatoes.

Ready potatoes, which we cut in half, are taken out of the soup and mashed into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

A simple and quick recipe for delicious mushroom soup.

Ingredients:

Water - 2 l
Potato - 6 pcs
Onion - 1 pc.
Carrot - 1 piece
Honey mushrooms - 100 g
Vegetable oil - 2 tbsp. spoons
Chicken legs - 3 pcs

Cooking:

We spread the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, put them in a pot of water, put on fire. When the water boils, reduce the heat, keep it in a boiling state for 10-15 minutes.

We put a frying pan with vegetable oil to warm up, fry the onions and carrots on it until a golden hue. Add mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until tender.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

Unusual and very delicious recipe, which will appeal to gourmets.

Ingredients:

Trout - 500
Carrot - 2 pcs
Butter - 20 g
Onion - 2 pcs
Potato - 3 pcs
Honey mushrooms - 100 g
Millet - 70 g
Water - 2.5 l
Sour cream - 60 g
Lemon juice
Dill
green onion
Bay leaf
Lemon
Black pepper

Cooking:

cut carrots and onion, fry in a cauldron in butter.

We cut the potatoes, add it to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Cut the fish, pour lemon juice.

Add mushrooms to the soup, salt to taste, bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

We fry the bread. Rub dill with green onion and salt. Mix greens with sour cream, spread on bread.

Pour the soup into a bowl, pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

Honey mushrooms - 0.5 kg
Water - 2-2.5 l
Noodles - 0.5 tbsp
Carrot - 1 pc.
Onion - 1 pc.
Tomato - 1 pc.

Cooking:

We wash and cut mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onions, grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add fried and noodles to the boiling broth with mushrooms.

We cook until ready. Add herbs and bay leaf.

Bon appetit!

Ingredients:

Potato - 2 pcs
Champignons - 300 g
Carrot - 1 pc.
Millet - 3 tbsp. l.
Onion - 1 pc.
Vegetable oil
Greenery
Pepper, salt

Cooking:

We clean the onions and carrots. Cut the onion into cubes, carrots into strips.

We put a pot of water on the fire so that it boils.

Fry the onion and carrot in a pan for 2 minutes.

We cut the mushrooms. Add them to the pan with onions and carrots. Fry for 5 minutes.

When the water boils, we throw mushrooms and vegetables, millet into the pan. We cook 20 minutes.

Cut potatoes into cubes and add to soup. Cook for another 20 minutes.

Soup is ready, bon appetit!

Sour cream is a great addition to mushroom soup.

This insanely delicious, hearty and rich soup will pleasantly surprise you and your family.

Ingredients:

Honey mushrooms - 400 g
Chicken mince - 400 g
Potatoes - 2-3 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 2 cloves
Processed cheese - 400 g
White dry wine - 100 ml
Bay leaf - 2 pcs.
Salt, pepper, ground nutmeg
parsley

Cooking:

Pour honey mushrooms with water (2 l), bring to a boil, reduce heat and cook for 25-30 minutes.

We clean the onion, garlic and carrots, cut. We heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to vegetables, lightly fry.

We clean the potatoes and cut into cubes, add to the mushrooms. After 15 minutes, we send the contents of the pan there.

Add cheese to soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid, cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

Delicate and fragrant soup-puree will please you.

Ingredients:

Honey mushrooms - 300 g
Onion - 1 pc.
Water - 2 tbsp
Potato - 1 pc.
Cream - 1 tbsp
Butter - 1 tsp
Salt pepper
Greenery
Bay leaf - 1 pc.

Cooking:

Cut potatoes and boil in salted water.

Cut mushrooms and onions, fry in vegetable oil.

Mix potatoes, mushrooms and onions and beat in a blender.

Add cream, put on fire and bring to a boil.

Serve with crackers.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

Green onion - 4 feathers
Carrot - 1 pc.
Onion - 1 pc.
Bay leaf
Butter - 2 tbsp. l.
Dried mushrooms - 50 g
Large potatoes - 2 pcs.
Pearl barley - 0.5 tbsp.

Cooking:

We wash the barley. Boil water in a saucepan, place a colander with barley on top, cover with a lid. Reduce fire to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pot. Boil 2 tablespoons of water, pour mushrooms and leave for 15 minutes. Then we throw the mushrooms into a colander, cut into strips. We filter the mushroom infusion.

Bring the mushroom infusion to a boil, add barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to soup and cook for 10 minutes.

Fry onions and carrots in a pan with mushrooms, add to the soup. We cook 5 minutes.

Pour soup into bowls and add green onions.

Bon appetit!

An unusual recipe for mushroom soup with mushrooms. Surprise you and your guests.

Ingredients:

Honey mushrooms - 200 g
Onion - 1 pc.
Carrot - 1 pc.
Celery - 50 g
Vegetable oil - 2 tbsp.
Milk - 2 tbsp.

Cooking:

We wash the mushrooms, finely chop and simmer in oil for 20 minutes.

Finely chop the onion, carrot and celery, fry in vegetable oil for 5 minutes.

We cut potatoes into cubes.

Add mushrooms and potatoes to boiling milk, cook for 10 minutes. Then add vegetables and cook for another 5 minutes.

Soup is ready, bon appetit!

Ingredients:

Honey mushrooms - 300 g
Buckwheat - 2-3 tbsp. l.
Onion - 1 pc.
Sour cream - 2 tbsp. l.
Greenery

Cooking:

Finely chop the mushrooms, cook for 30 minutes.

Add buckwheat, onion rings, salt, cook until tender.

We fill the soup with sour cream, serve.

When serving, decorate with greens.

Bon appetit!

Ingredients:

Beef broth - 1.2 l
Boiled mushrooms - 100 g
Potato - 1 pc.
Celery root
Vegetable oil - 2 tbsp.
Oatmeal - 2 tbsp. l.

Cooking:

Cut the celery root into strips, fry in vegetable oil, throw into a boiling broth.

Cut potatoes into cubes oatmeal, add boiled mushrooms to the broth.

Cook potatoes and cereal until soft.

Serve with greens.

Bon appetit!

Mushroom mushroom soup with melted cheese is easy to prepare even for a person who does not understand cooking. For the dish, you do not have to purchase hard-to-find or expensive ingredients. At the same time, it has a gentle creamy taste which most people like. The combination of mushrooms and cream or cheese allows you to diversify the usual soup, add spice to the first course.

Mushrooms for cooking, you can take any. Instead of fresh, use frozen mushrooms. Not the best option marinated - they are too salty.

Any processed cheese bought in a store will do - with additives, without them, “Friendship”. You should choose, focusing on your taste preferences and means.

How to cook mushroom soup from fresh mushrooms with melted cheese.

To make soup with honey mushrooms and melted cheese, you will need simple ingredients:

mushrooms - 0.4 kg;
ready-made any broth or water for broth - 2 l;
processed cheese - 3-4 pieces;
potatoes - 4 pcs;
carrots - 1 pc;
onions - 1-2 heads;
any greens;
spices;
frying oil.

The ratio of liquid and the amount of curds depends on how saturated and creamy the taste of cheese cheese with mushrooms should be made.

For this mushroom dish, you can cook the main ingredient in several ways. Mushrooms should be washed, cut into pieces and then either immediately boiled or pre-fried before cooking for about 5 minutes in a pan.

Vegetables that are used to make cheese soup with honey mushrooms need to be cleaned, washed and chopped. To do this, cut the potatoes into cubes, chop the onion, and grate the carrots.

Sliced potatoes should be added to the broth in which the mushrooms are already boiled, and cook for about 15 minutes over medium heat.

At this time, using butter or vegetable oil, fry the onion for a few minutes, add carrots to it and keep on the stove until a golden hue appears.

After the onions and carrots are sufficiently fried, they are added to boiling water and boiled in a saucepan for at least 10 minutes.

Until all the ingredients reach readiness, you need to prepare the curds. They should be finely chopped or, so that they dissolve faster, grind on a grater. To make the melted texture better slicing, the product can be preliminarily placed in freezer and leave there for 20 minutes.

Grated curds should be added to the soup, cook, stirring constantly, until they are completely dissolved.

Take any greens that you like: dill, cilantro, parsley. Rinse well, chop and add to the soup along with salt, pepper and other spices at the end of cooking.

Cheese soup with mushrooms is ready, and it can be served at the table.

Cream soup of mushrooms with cheese.

Hearty cream soup of mushrooms with cheese

A suitable choice of first course in winter time year is a hearty cream soup of mushrooms. For its preparation, you need cream. To turn the soup into a creamy consistency, you need to use a blender.

Ingredients:

mushrooms - 300 g;
potatoes - 2 pcs;
onions - 2 heads;
processed cheese - 3-4 pieces;
cream - 300 ml;
salt pepper.

Step by step recipe:

Peel and rinse the mushrooms, add water, bring to a boil and cook for about 15 minutes over medium heat.
Peel and finely chop the potatoes and onions and add to the pot.
Once the potatoes are half cooked, remove the soup from the heat and let cool so it is not too hot to use in a blender.
When the soup has cooled down a bit, using a blender, grind the dish until smooth.
While the soup is cooling, grate the cheese. As in the previous recipe, to facilitate this process, you can pre-freeze the curds.
Pour the soup back into the saucepan, put on medium heat, add grated cheese.
Add salt and pepper to taste.
After the cheese is completely melted, pour in the cream, cook for about 5 minutes.
Remove from stove and let steep for 10-15 minutes.

To make the serving of the dish more interesting, you should cook croutons. To do this, the bread must be cut into cubes and lightly fried. You can cook crackers in the oven. If desired, rub the croutons with garlic.

How to cook a thick cream soup with melted cheese and mushrooms.

A delicious mushroom soup can replace the usual chicken broth or borscht; its recipe will not seem difficult even to inexperienced cooks.

Ingredients you will need:

mushrooms - 0.5 kg;
potatoes - 4 pcs;
carrot - 1 pc;
onion - 1 head;
melted cheese - 4 pcs;
vegetable oil;
Bay leaf;
carnation;
spices;
greenery.

Mushrooms need to be boiled for 15 minutes, pulled out of the water and allowed to drain. Potatoes can be cut into strips and pour 1.5 liters of water. After the water boils, boil the potatoes until half cooked. Peel onions and carrots, wash and cut into cubes, not necessarily small, because. all ingredients will be ground in a blender. Fry vegetables, at this time add boiled mushrooms to potatoes. When the vegetables are golden brown from frying, throw them into the pan.

Salt the soup, add pepper, cloves, bay leaf and other spices as desired. Cook over low heat for 15 minutes, stirring occasionally. Cut the cheese into cubes and throw into the soup, pull out the bay leaf. Cook until melted cheese has melted. After that, puree the soup using a blender for this purpose.

Add finely chopped greens, if desired - garlic croutons.

Soup with mushrooms and cheese always turns out fragrant and tasty. Processed cheese is especially appreciated, which makes the soup rich and thick, enveloping it with a creamy taste. Cheeses can be used in a variety of ways: with and without additives, expensive and ordinary, for example, "Friendship" or "Orbit". They melt well in the broth, and the price is quite reasonable.

We offer 3 recipes for mushroom mushroom soup with the addition of cheese, which will certainly diversify your family menu and bring their own flavor to the festive feast.

From minimum quantity products, each housewife can cook a hearty and fragrant first course - soup with mushrooms and melted cheese. In the recipe, cheeses are taken at the rate of 1 pc. for 1 liter of broth. However, to give a richer creamy taste, you can take 2 cheese 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.

Fresh mushroom soup with cheese is prepared according to the step-by-step recipe below.

Before using cheese for 20 minutes. placed in the freezer to make it easier to grate.

Mushrooms are cleaned, washed and boiled for 15 minutes. in boiling water over medium heat.

The vegetables are peeled, washed, and then chopped: the potatoes are cut into cubes, the onions are finely chopped, the carrots are rubbed on a grater.

Potatoes are placed in the broth for mushrooms and boiled until half cooked over low heat.

In a frying pan, fry the onion in oil for 3 minutes, add the carrots and fry until golden brown.

Add to soup and let simmer for 10 minutes.

Salt, pepper to taste and grated cheese is added, mixed and boiled until the cheese is completely melted, let stand for 5-7 minutes. on the switched off stove.

When serving, a pinch of chopped greens is added to each plate.

Thick cream soup with mushrooms and melted cheese

Cooked puree soup with mushrooms 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 a real masterpiece.

500 g honey mushrooms;
1.5 liters of water;
3-4 processed cheese;
4 potato tubers;
1 carrot and onion;
3-4 st. l. vegetable oil;
1 pc. bay leaf and cloves;
Greens of dill and parsley.

Mushroom soup with mushrooms and melted cheese should be prepared in stages.

Boil mushrooms after preliminary cleaning in boiling salted water for 15 minutes, put on a sieve and let drain well.
Boil 1.5 liters of water in an enameled saucepan, put the potatoes cut into strips and boil until half cooked, add the mushrooms.
Peel, wash and chop the vegetables into small cubes.
Fry in vegetable oil until golden brown, add to the soup.
Boil 15 min. 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 into the boiling soup and cook until it is completely dissolved.
Grind the soup with an immersion blender, bring to a boil again and remove from the stove.
Add chopped herbs and let sit for 10 minutes.
Serve with fried croutons smeared with garlic and herbs.

Puree soup can also be prepared with dried mushrooms, which will give an even brighter mushroom flavor to the dish. However, before that, they are soaked in water or milk for 10-12 hours.

Hearty cream soup of mushrooms with cheese

Cream of mushroom soup with cheese is an excellent first course that will complement a hearty lunch or dinner. Its amazing harmonious taste will please everyone without exception, and besides, it diversifies the ordinary menu, perfectly satisfying the hunger of the household.

Mushroom soup with melted cheese is a favorite dish with a delicate taste. Most best recipes we have collected 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. It is better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Put them in a saucepan and turn on the maximum fire.

Peel, wash and grate two medium carrots. If homemade ones can’t stand carrots in soups, you can cheat a little and rub it on a fine grater or even pass it 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-sized white onions. If the onion is feisty and gets into your eyes, you can throw it into the blender and press the button a couple of times. So we will avoid unnecessary tears. At about this point, your water will boil in a saucepan. Reduce the heat to medium, remove the foam and salt our future cheese soup a little.

Take a large skillet and heat it over medium heat. Melt the butter with the vegetable oil and set the frying to cook. I do not advise you to take a lot of oil, because then it will be noticeable in ready dish. Literally a couple of spoons will be enough so that the onions and carrots do not burn.

We will cook our mushroom soup with champignons. In my opinion, they go great with the cheesy flavor and don't clog the other ingredients. Plus, they're cheap and readily available. all year round. So we take a half-kilogram pack of champignons, 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 cut the mushrooms. So we unload the onions and carrots into the pan, add a little oil to the pan and fry the mushrooms. From them you need to evaporate all the moisture and hold on fire for a couple of minutes after that. Do not forget to stir during the process, otherwise they 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 soup." Cheese should be cut into small pieces and put them on the board separately so that they do not stick together. See how it's done in the photo. We unload the finished mushrooms into a saucepan.

Pieces of melted cheese are gradually thrown into the pan, wait until they melt and throw the next batch. Ready mushroom soup should get saturated White color. After all the cheese in the soup has melted, you need to adjust the spices. I add more salt, ground black pepper and dried garlic.

Well, what is mushroom soup without croutons? Sometimes I fry them whole pieces in butter with garlic, but today I was in the mood to make croutons. Let's take a couple of pieces. white bread(I have for sandwiches) and cut into small squares. Transfer to a bowl, sprinkle olive oil and add your favorite seasonings. I used regular salad mix. Mix thoroughly.

We spread it on a baking sheet in one layer and send it to the upper level of the oven preheated to 200 degrees for 4-7 minutes. Times will vary depending on the white bread itself, so keep an eye out. Pour the finished croutons into a bowl and serve with mushroom soup from melted cheese. 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 Cream Cheese and Garlic

This rich, rich soup is one of my 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 cream cheese, you have to review more than one recipe to find a sensible one, but rest assured - this is just what you need.

Onion - 1 piece
Potatoes - 6 Pieces
Carrot - 1 Piece
Garlic - 1 piece
White mushrooms - 150 grams
Bulgarian pepper - 1 piece
Bay leaf - 1 piece
Parsley - to taste
Olive oil - 50 ml
Water - 3 Liters
Dill - to taste
Black pepper - 0.3 Gram
Salt - 1.5 teaspoons
Processed cheese - 100 grams

We cut potatoes.

Immediately after that, put it on fire.

While the potatoes are cooking, prepare the onions and carrots.

After that, the same onion with straws is fried in olive oil.

We 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 pan.

After the vegetables and mushrooms are cooked - they become soft, we send this matter to the pan, to our potatoes.

Done? 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 chopped plus a bay leaf, but this is optional. Oh yes, pepper there, 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 mushroom soup with cheese

Try a delicious and simple soup with champignons and processed cheese. Cheese should be taken good quality so that they dissolve well in the soup and do not take lumps. This soup is delicious to eat hot, piping hot. 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.
Onion - 1 pc.
Sunflower oil - 30 ml.
Fresh dill - 0.5 bunch
Salt - to taste

Cut mushrooms into slices. In this soup, it is important that the mushrooms are not crushed and their taste is well felt.

Cut potatoes into small cubes, pour water over it and put on fire. Boil potatoes for 10-12 minutes.

While the potatoes are cooking in a pan, heat the sunflower oil and half the butter. Fry a little champignons and add chopped onion to them. Saute together until mushrooms are lightly browned.

Cut melted cheese into cubes.

Transfer the mushrooms to the pan to the potatoes and add the processed cheese.

Boil until the potatoes are ready, at the end add the chopped dill and the remaining butter. Remove saucepan from heat.

Serve our wonderful soup right away pouring in portions.

Recipe 4: Creamy Mushroom Soup with Cream Cheese (with photo)

Water or vegetable broth - 1 l
Champignons - 400 gr
Onion - 1 pc.
Carrot - 1 piece
Cream - 1 cup
Processed cheese - 1 pc.
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 the carrots, wash and chop into thin rings.

Separately fry the mushrooms and carrots, add the onion and mix well.

In a dry frying pan, fry the flour to a light coffee color, pour in the cream in a thin stream and, stirring quickly, bring to a boil. Using this recipe for cheese soup with champignons, it is advisable to take cream that is not very fatty, 10-15% is enough.

Finely chop the cheese or grate on a coarse grater, put in a saucepan and pour 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 cream sauce into the soup.

While stirring well so that no lumps form, bring the soup to a boil. Add mushrooms, fried vegetables and herbs, mix and remove from heat after a few minutes. Mushrooms and vegetables can be chopped with a blender or added to the soup already on the plate.

Before serving, you can put a little crackers from white bread in the soup. Bon appetit!

Recipe 5: cream cheese soup with honey mushrooms

This recipe for mushroom soup with cheese (with photo) involves the use of freshly frozen mushrooms - very tasty!

processed cheese - 3 pcs
potatoes - 3-4 pcs
medium carrot - 1 pc.
medium onion - 1 pc.
water - 1.5 l
vegetable oil - 2 tbsp.
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 cheeses.

3 potatoes, 1 onion, several freshly frozen mushrooms, 1 carrot.

Cheese grate or cut into cubes.

Cut potatoes into cubes.

Chop carrots on a coarse grater.

Finely chop the onion and fry in vegetable oil together with carrots.

Pour 1.5 - 2 liters of water into the pan and put on the stove. Dip prepared potatoes, mushrooms into water, salt to taste and boil.

As soon as the potatoes with mushrooms boil, add the processed cheese and cook until the potatoes are ready. While potatoes and mushrooms are being cooked, we sauté carrots and onions in vegetable oil. Then add to the finished soup.

We wipe all the contents through a sieve and bring to a boil again. Boil cheese soup with mushrooms while stirring for no more than 5-8 minutes from the moment of boiling. Soup puree is ready!

Serve croutons with chopped garlic, sprinkled with fresh dill and parsley. Bon appetit!

Recipe 6: Vegetable Soup with Champignon Mushrooms and Cheese

Fresh champignons - 300 g
Processed cheese for soup - 180 g (2 × 90 g)
Potato - 2 medium tubers
Rice - 2 tbsp. spoons
Bulgarian red pepper - 1 pod
Onion - 1 bulb
Lemon juice - 2 teaspoons
Butter or vegetable oil - 1 tbsp. spoon
Bay leaf - 1 pc.
Parsley greens - to taste
Salt, ground black pepper - to taste

Wipe the mushrooms with a damp cloth, remove the skin from the caps.

Cut the mushrooms into thin slices, sprinkle with lemon juice.

Wash potatoes, peel and cut into cubes.

Peel, wash and finely chop the onion.

Wash bell pepper, cut in half, remove seeds, cut into small slices.

Put the onion and pepper in a frying pan with heated oil, fry for 5 minutes.

Mushrooms pour 1.2 l cold water, 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.

Put the fried onions and peppers, bay leaf.

Put the cheese cut into pieces (cheese with additives: onions or mushrooms gives a good taste).

Return mushrooms and cook, stirring occasionally, 10-12 minutes until cheese is melted.

At the end of cooking, salt the soup to taste.

Sprinkle the finished soup with ground black pepper and parsley. Bon appetit!

Recipe 7: Cheese Soup with Mushrooms in Meat Broth

processed cheese - 2 pcs.;
champignons - 100 g;
beef - 100 g;
potatoes - 100 g;
basil - a bunch;
olive oil - 1 tbsp. spoon;
salt and spices to taste

Puree soups are best cooked with meat or vegetable broth, but can be combined. To start, wash the beef in warm water and cut it into large pieces. Pour drinking water into a saucepan and add meat here. We cook on a small fire.

Add mushrooms to meat broth. This will make the soup rich, and give the dish a unique mushroom flavor. We cook the broth for 30 minutes.

After the beef is completely cooked, you can add mashed potatoes to the cheese soup. Cook the soup puree for another 30 minutes. If you are using new potatoes for cheese soup, then cut them into smaller pieces, so they will cook faster.

Processed cheese today is sold with a wide variety of fillings. Choose the cheese of your choice. For this cheese puree soup, we use processed cheese with the addition of garlic and herbs. Pour the pieces of cheese into the soup and immediately mix everything.

When the melted cheese is completely melted and the potatoes become soft, add basil to the soup. Blue basil will add a richer taste and aroma to the dish. We tear off the leaves from the stalk and pour them into the cheese soup.

At the end of cooking, pour the cream cheese soup into a blender and mix all the ingredients for 2-3 minutes until smooth.

Before serving, decorate the cheese soup puree with basil leaves.

Recipe 8: Mushroom Mushroom Soup with Cream 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 oil or butter - 2 tbsp. l;
salt - to taste;
ground black pepper - 2-3 pinches;
fresh parsley - a small bunch.

The sequence of actions in preparing a quick mushroom soup with melted cheese is as follows: put a pot of water or broth on medium heat, and while the water boils, cut all the vegetables and mushrooms. Once you've cut it, 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 onion into small cubes.

Potatoes are cut into cubes or straws, slices - as you prefer. The cut should not be very large so that the potatoes have time to cook while the vegetables are stewed.

Carrots cut into thin strips or three on a coarse grater.

Mushrooms cut into slices or plates. If the mushrooms are small, cut in half or into 4 parts.

We send potatoes to boiled water. Let it boil again, salt to taste and cook under the lid until fully cooked.

As soon as the potatoes are thrown into the water (broth), we heat the oil in a frying pan and put the onion in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes to soak the carrots in oil.

Add sliced mushrooms to vegetables in skillet. Salt to taste, season with ground pepper. Stew vegetables with mushrooms for 3-5 minutes, until all the mushroom juice has evaporated.

When the potatoes become soft, put the fried mushrooms with vegetables into the pan. Stir, taste the soup for salt. It should be slightly under-salted so that when you add the processed cheese, you do not get an excess of salt.

Let the soup boil and add soft processed cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until cheese pieces are completely melted. 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 change color to white or cream.

Cook the soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese has 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 bowls and serve hot, with fresh bread and herbs. Prepare this mushroom mushroom soup recipe with cheese for a very tasty and nutritious dish. Bon appetit!

Recipe 9: Mushroom Soup in Vegetable Broth with Cheese (Step by Step Photos)

Mushrooms and cheese are an excellent, one might say, classic combination of products and tastes. Processed cheese (option: cream cheese) in mushroom soup is a favorite.

chicken or vegetable broth 1.5-2 l
bulb 1 pc.
medium carrot 1 pc.
mushrooms (champignons) 200 g
potatoes 2 pcs.
processed cheese 1 pc.
melted butter 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 broth. This can be done the day before if you don't practice broth preparations that are stored in the refrigerator. Broths make mushroom soup richer, especially chicken broths. But if there is none, you can cook without broth, on water, simply by adding additional ingredients for flavoring like celery root, parsley, carrots, garni bouquet, bay leaf.

Peel the onion and cut into cubes, determine the size yourself. If you don’t like to catch boiled onions in the soup, don’t sauté it like I did, but cook it whole (removing the skin), 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 of 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 cook mushroom soup from fresh or dried forest mushrooms, soak them for an hour beforehand. Porcini mushrooms give the richest aroma.

Heat a mixture of vegetable oil and ghee in a thick-walled saucepan, fry the onion and carrots and a clove of chopped garlic. Ghee significantly improves the taste and aroma of mushrooms and the whole soup.

After five minutes, when the vegetables are lightly fried, add the chopped mushrooms.

Simmer mushrooms with vegetables over medium heat, stirring with a spatula for 5-10 minutes.

If you have chicken broth, strain it through a sieve into a saucepan.

Add potatoes cut into small cubes to make them cook faster.

Cook the soup over medium heat until the potatoes are tender.

Then take the processed cheese, finely chop or grate.

Add cheese to soup. If the color of the soup does not suit you (it turns out to be grayish), pour a little (about half a glass) of milk or cream into the saucepan.

At the very end, try the soup with champignons for salt, add nutmeg, ground pepper, mix, turn off the heat and cover. Let the mushroom soup sit for a while. As a result, you will get a thick, rich and very tasty mushroom soup with a creamy accent.

Recipe 10: Simple Cheese Soup in Chicken Broth with Mushrooms

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, ground black pepper to taste.

for the broth:

500 gr chicken

Take a medium-sized chicken breast for the broth. It will make low-fat chicken broth. Place the chicken breast in a bowl and pour over cold water. Put the pot on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Chicken fillet cook 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 chicken breast it will become easy to pierce with a fork and at the same time clear juice will stand out, take out the meat.

Let the meat cool down. We won't need it anymore.

Peel potatoes, cut into small cubes.

We send it to the broth.

Let's prepare the roast for our champignon soup. Peel the carrots and grate it on a coarse grater. In this form, carrots will not be particularly felt in the soup, but will only complement the dish with its aroma and give it an appetizing golden hue.

We clean the onion and also rub it on a grater.

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.

The turn of the main ingredient has come, we wash the mushrooms under cold water. Cut in half, and then in half rings. So the emphasis in the soup will be on the mushrooms.

Pour sunflower oil into a heated frying pan and fry them. Mushrooms should soften and shrink significantly. It is not necessary to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.

Add the broth to the boiling broth, stir, bring to a boil.

Now add the fried mushrooms, and also bring to a boil.

Grate melted 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 aroma.

Rinse greens under cold water and finely chop.

Sprinkle the soup with herbs and turn off the fire. 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 on plates and serve.

Delicious champignon mushroom soup with melted cheese is ready! Here is such a simple and delicious recipe with a photo. Bon appetit!

One of the most successful combinations in soups is the taste of mushrooms and cream. Therefore, mushroom soup with melted cheese will become great option for a delicious, satisfying lunch or dinner. This soup has one minus - the next day it will not be so tasty, so it is best to cook 1-2 times.

We will prepare all the necessary ingredients so that nothing is forgotten during the cooking process.

Fresh potatoes are peeled, washed and cut. The shape of the cut is not critical, it can be cubes or sticks. We put the potatoes to boil, pour 2 liters of water into the saucepan.

Peel the onion and cut into cubes.

Honey mushrooms need to be washed in hot water and cut into small pieces. If you had dried mushrooms, then you need to 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 evaluate their size.

Fry the mushrooms with onions in vegetable oil for 4-5 minutes, stirring constantly. Then we shift the frying into the broth and mix. Add salt and pepper.

Block of processed cheese 100 g (55% fat), cut 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.

We 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 be completely dissolved.