It will take you no more than half an hour to prepare soup with champignons and cheese, and the ingredients for this can be found in any refrigerator.

Despite its simplicity, the soup turns out incredibly tasty.

Soup with champignons and cheese - basic principles of preparation

The main products for making soup are cheese and mushrooms. Depending on the recipe, potatoes, onions, carrots and herbs are also added to it. You can prepare the soup with meat, smoked meats or sausage.

The soup is prepared in two ways.

Method 1. All products are added to the soup without prior frying.

Vegetables are peeled. The carrots are coarsely grated, the onions are finely chopped, and the potatoes are chopped into arbitrary pieces. The champignons are cleaned, washed and cut into slices. All prepared products are placed in boiling water, seasoned with salt and pepper. As soon as the vegetables are almost ready, add sliced ​​or grated cheese to the soup and cook until it is completely gone. At the end, add finely chopped greens.

Method 2. All ingredients except potatoes and herbs are fried.

The potatoes are finely chopped and placed in boiling water. Salt and pepper. Chopped onions, mushrooms and carrots are fried separately until golden brown. Then add to the soup and cook in the same way as in the first case.

You can add cream or milk to the soup. This way the taste of the dish will be more tender. For piquancy, garlic and spices are added to the soup.

Recipe 1. Soup with champignons and cheese

200 g champignons;

two processed cheeses;

80 ml vegetable oil;

two potato tubers.

1. Pour one and a half liters of filtered water into the pan and put it on fire.

2. Peel the potatoes and carrots and wash them well. Cut the potatoes into arbitrary small pieces, and chop the carrots into thin strips.

3. Place the prepared vegetables in boiling water and cook for 20 minutes.

4. Wash the champignons and cut into thin slices. Peel the onion, rinse and finely chop.

5. Place the frying pan on the fire and heat the vegetable oil in it. Place onions and mushrooms in it. Fry over medium heat, stirring constantly, for about five minutes.

6. Place the processed cheese in the freezer for half an hour. Then big three. We put them in the soup. Mix. Now add the onion and mushroom fry and add semolina in a thin stream, stirring constantly. Cook the soup over low heat, stirring, for about five minutes.

7. Rinse and chop the greens. Place it in the soup and turn off the heat.

Recipe 2. Soup with champignons, cheese and smoked meats

100 g smoked brisket;

champignons - 100 g;

two processed cheeses;

50 ml olive oil;

1. Rinse the peeled potatoes under the tap and chop into cubes. Place it in a saucepan, fill it with drinking water and put it on fire.

2. Remove the top film from the champignon caps. Trim the legs. Rinse, place in a colander, and chop into thin slices. Cut the smoked brisket into bars.

3. Place the mushrooms and brisket in a hot frying pan and fry until the liquid from the champignons has evaporated.

4. Finely chop the peeled onion. Peel the carrots, wash and chop into large chips. Add the vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.

5. Grate the processed cheese. Transfer it to a deep plate and pour boiling water over it. Stir gently until it is completely dissolved.

6. Place the fried onions and brisket into the pan. Stirring constantly, add the cheese mixture. Pepper and salt. Add finely chopped greens. Press the garlic through a press directly into the pan. Serve with croutons.

Recipe 3. Soup with champignons, melted cheese and chicken

250 g chicken fillet;

two pinches of allspice;

200 g champignons;

two potato tubers;

two liters of filtered water;

60 ml vegetable oil;

processed cheese - two packages.

1. Place a pot of water on the stove. Peel the potatoes, wash and cut into small random pieces.

2. Add bay leaf, salt, allspice and black pepper to boiling water. Then place the potatoes in the pan, stir, and cover with a lid. As soon as the contents begin to boil, turn off the heat.

3. Rinse the chicken fillet, pat dry with a napkin and trim off any membranes and excess fat. Cut the meat into small cubes.

4. Heat vegetable oil in a frying pan. Place the chicken fillet in it and fry over high heat, stirring occasionally so that it does not burn. The meat should be evenly covered with a golden crust. Transfer the fried chicken to the pan and stir.

5. Finely chop the peeled onion. Coarsely grate the carrots. Add oil to the pan where the chicken was fried, heat it and fry the onion until transparent. Now add the carrots and fry until lightly browned, stirring occasionally. Place the roasted vegetables into the soup.

6. Wash the champignons and chop into thin slices. Add to boiling soup and stir.

7. Cut the processed cheese into small cubes. Place it in the pan as soon as the potatoes are soft. Stir constantly until the cheese is completely melted. Bring to a boil and add chopped herbs. Cook for about half a minute and turn off the heat. Serve the soup with sandwiches.

Recipe 4. Soup with champignons, melted cheese and sausage

150 g white onion;

a can of canned champignons;

150 g boiled sausage without lard;

150 g smoked sausage;

150 g processed cheese.

1. Peel the potatoes, wash and cut into arbitrary small pieces. Place a pan of water on the fire. Place potatoes in boiling water.

2. Remove the peel from the onion, rinse and finely chop. Peel the carrots, wash the vegetable and grate on a medium grater.

3. Pour a little vegetable oil into a deep frying pan. Place the onion in the heated oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable becomes soft.

4. Open the jar of canned champignons and place the contents in a colander to drain the marinade. Now cut the mushrooms into small pieces. Add the mushrooms to the soup and stir. Cook for about five minutes.

5. Cut the boiled and smoked sausage into strips. Add to the soup and continue cooking for another five minutes. Then add the crushed bay leaf and peppercorns. Add some salt.

6. As soon as the soup boils, add the processed cheese cut into pieces and stir until it is completely dissolved. Pour hot soup with champignons and melted cheese into bowls and add greens to each.

Recipe 5. Cream soup with champignons and curd cheese

200 ml chicken broth;

three cloves of garlic;

package of curd cheese.

1. Finely chop the peeled onion and garlic. Fry them in olive oil until lightly browned.

2. Peel the champignons, rinse and cut into slices. Add the mushrooms to the saucepan with the onions and fry, stirring constantly, over medium heat for about ten minutes. Then add flour, stirring vigorously, fry for a couple of minutes. Pour chicken broth over everything and stir.

3. Blend the resulting mixture with an immersion blender until smooth. Now add curd cheese and mix thoroughly. Bring the soup to the desired consistency by adding chicken broth.

4. Put the soup on the fire. Add salt and simmer over low heat for another 15 minutes. Serve the mushroom and cheese soup with garlic croutons.

Recipe 6. Soup with champignons, processed cheese and green peas

three liters of chicken broth;

200 g processed cheese;

400 g champignons;

100 g fresh or canned green peas.

1. Pour the chicken broth into a saucepan and put it on the fire. Add peeled and sliced ​​potatoes to the broth. Cook it until soft.

2. Clean the champignons, wash them and cut them into thin slices. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture has evaporated.

3. Peel the remaining vegetables. Finely chop the onion. Grind the carrots on a fine grater. Add everything to the pan with the mushrooms and fry, stirring, for about ten minutes.

4. Grind the processed cheese into large shavings and place in the boiling soup. Stir until it dissolves completely. Now add green peas and fried mushrooms with vegetables. Cook the soup for another ten minutes and remove from heat. Serve soup with champignons and melted cheese with garlic croutons.

Hard or processed cheese is suitable for soup.

To make the processed cheese easier to grate, place it in the freezer for at least half an hour.

To add some spice to the soup, add garlic or chili pepper.

It is better to fry mushrooms in a mixture of vegetable and butter.

Mushroom champignon soup with melted cheese is a long-time favorite first course for many. This soup has a subtle but rich and rich taste, a pleasant aroma of mushrooms and melted cheese. Vegetables and slices of mushrooms, which are buried in the most delicate creamy broth, stimulate the appetite and simply beckon to the table.

Today there are dozens of variations of this dish and a true gourmet will not forgive himself for missing the opportunity to enjoy its unforgettable taste.

It is best to serve this soup with crispy toast or spicy croutons, which will complement and enhance the flavor palette.

How to cook mushroom soup from champignons with melted cheese - 16 varieties

Mushroom champignon soup with melted cheese - classic recipe

Mushroom soup made from champignons with melted cheese is a very tasty and fairly quick dish to prepare. This recipe is very popular among beginners, as it is not difficult to prepare. The list of products is quite simple and does not require much searching.

Ingredients:

• Frozen champignons (you can take fresh ones) - 200 g,
• Potatoes - 3 pcs.
• Carrots - 1 piece,
• Processed cheese (with mushroom flavor) - 2 pcs.
• Vegetable oil - 3 tbsp. l,
• Butter - 1 tbsp. l,
• Onion - 1 piece,
• Salt - to taste
• Water - 1.8 l. (per 100 grams of cheese 1 liter of water).

Preparation:

Place a saucepan with water on the fire.

The potatoes are peeled and cut into small cubes or strips (your choice).

Bring water to a boil, add potatoes.

The processed cheese is cut into small cubes and added to the potatoes; you need to mix well so that the cheese dissolves.

Rinse the mushrooms under running water and place in a frying pan to dry (if the mushrooms are fresh, wash under running water and remove the top layer, cut into slices).

Onions and carrots are peeled. Grate the carrots on a fine grater, cut the onion into small cubes. Everything is fried in melted butter until golden brown.

Stir the contents of the pan periodically.

Using a slotted spoon (to avoid excess liquid getting into the frying), select the mushrooms and add them to the pan with the vegetables and continue frying.

The mushroom broth can be poured into a saucepan. This will give the soup more mushroom aroma and flavor.

Place the fried vegetables in the pan as well.

Add salt to taste.

Cover with a lid and cook for about 5 minutes more.

Then remove from heat and let the soup steep for 10 - 20 minutes.

When serving, finely chop the pre-washed greens and sprinkle the soup in portions.

When choosing fresh mushrooms, pay attention to their color, especially under the cap. If the mushroom under the cap is dark, then during frying the mushrooms and the resulting mushroom broth will darken and the soup will take on an unpleasant cloudy hue.

Mushroom soup made from champignons with melted cheese and dried porcini mushrooms is suitable even for a holiday table. This soup is more aromatic and has a rich mushroom flavor thanks to dried mushrooms. A good idea to diversify the menu.

Ingredients:

• Fresh champignon mushrooms - 100 g,
• Dried porcini mushrooms - 100 g,
• Carrots - 1 piece,
• Onion - 1 piece,
• Potatoes - 3-4 pcs.
• Flour - 30 g,
• Processed cheese - 100 gr,
• Sour cream - 50 g,
• Fresh greens - 80 g,
• Grows. oil - 40 ml,
• Spices - salt, pepper, bay leaf,
• Drinking water - 2 l.

Preparation:

Dried mushrooms are washed under running water, filled with warm water and soaked at room temperature for 1.5 - 2 hours.

Boil water, add salt and boil the vegetables: Potatoes, cut into large cubes, carrots into rings. In a saucepan you need to boil potatoes cut into strips and carrots cut into rings 1-3 mm thick.

Bay leaf is added to the broth.

Cut the onion into medium cubes and the champignons into medium pieces.

Place the onion in a frying pan heated with oil until golden brown, then add flour.

Squeeze the soaked mushrooms well and chop finely. Place into the frying pan.

Sauté the contents of the pan over low heat for 10 - 12 minutes.

Champignons, stewed vegetables, grated processed cheese and sour cream go with boiled vegetables. Everything mixes well.

Bring to a boil and cook over low heat for another 10 - 15 minutes.

Add pepper and add salt if necessary.

1-2 minutes before turning off, add coarsely chopped fresh herbs.

Remove from heat, cover with a lid and let sit for 10 - 20 minutes.

To give the soup the most intense mushroom aroma, dried mushrooms need to be washed well, soaked for 15-20 minutes and sent to cook from the beginning of cooking.

Mushroom champignon soup with melted cheese will add some zest to your daily menu. It has a pleasant tang and will appeal to spice lovers.

Ingredients:

• Fresh champignon mushrooms - 200 gr,
• Carrots - 1 piece,
• Onion - 1 piece,
• Potatoes - 3 - 4 pcs.
• Cream, 15% fat - 100 ml.
• Green onions, dill and parsley,
• Boiled chicken egg - 2 pcs,
• Butter - 30 ml.
• Ginger - 30 gr,
• Mixture of ground peppers, bay leaf, salt,
• Water - 2 - 2.5 l.

Preparation:

Potatoes, carrots, onions, mushrooms and ginger are peeled.

Place the water on the fire and bring it to a boil, add salt and bay leaf.

Potatoes, carrots and mushrooms are cut into strips, onions into small cubes.

Send boiled potatoes and carrots.

The onion is fried until golden brown in hot butter, mushrooms are added and simmered over high heat for 3-5 minutes.

Ginger is grated on a fine grater and placed in a frying pan. Everything cooks together for another 1 minute.

Check the readiness of potatoes and carrots. If they are soft, stewed vegetables are added.

Mash the processed cheese, mix with cream, add to the pan and stir well until the consistency is homogeneous and the cheese is completely dissolved.

Add salt and pepper to taste, cook over low heat for another 10 minutes.

After turning off the soup, remove the bay leaf.

Boiled chicken eggs are cut in half and cut into slices.

Finely chop the greens.

Place a chopped egg on top of each serving and sprinkle with herbs.

Instead of a chicken egg, you can use a quail egg. Simply cut it in half and place it on a plate. This will give the dish a more refined look.

Mushroom soup made from champignons with melted cheese and cream will leave few people indifferent. Cream will add tenderness, enhance the already extraordinary aroma and a very special taste.

Ingredients:

• Water - 2 l,
• Champignons - 200 g,
• Carrots - 1 piece,
• Onion - 1 head,
• Potatoes - 1-2 pcs.
• Processed cheese - 70-100 g,
• Cream or milk - 100 g,
• Vegetable oil - 1 tbsp,
• Dill - 1 bunch,
• Salt - to taste
• Pepper - to taste.

Preparation:

Pour water into a saucepan and boil.

Peel the potatoes and cut them into small cubes, put them in boiling water and cook for 10 minutes.

Peel and chop the onion, grate the carrots on a coarse grater, peel and cut the mushrooms into thin slices.

Heat a frying pan with vegetable oil and add vegetables: onions, carrots and mushrooms. Simmer over medium heat, stirring for 3 - 4 minutes.

Add the prepared roast to the soup and cook for another 7 - 10 minutes.

Then add milk or cream, cheese cut into small cubes.

Salt and pepper to taste, let the soup boil.

Remove the pan from the heat, add finely chopped herbs and cover with a lid. Let it brew for 10 - 15 minutes.

If you want the soup to have a thicker consistency, use cream with 10 - 15% fat content. Milk will not spoil the taste, it will just make the soup a little lighter, but with the same rich taste.

Mushroom champignon soup with melted cheese and milk

Mushroom soup made from champignons with melted cheese and milk is quite an unusual dish. Anyone who tries this amazing soup will not remain indifferent. Milk soup is an ideal option for a hearty breakfast.

Ingredients:

• Champignons (fresh) – 300 g,
• Potatoes - 4 pcs.
• Onions - 1 piece,
• Carrots - 1 piece,
• Processed cheese - 200 g,
• Milk - 1 l,
• Salt pepper.

Preparation:

The champignons must be peeled, washed, and cut into small cubes. Then place in a saucepan and add water so that the water protrudes 2 - 4 cm above the mushrooms. Add a little salt and bring to a boil.

After 5 - 7 minutes, pour in the milk.

Peel medium-sized potatoes and place in a saucepan without cutting. Cook for 15 - 20 minutes.

After the potatoes are ready, you need to take them out and mash them into a puree.

It is necessary to prepare the frying. To do this, fry finely chopped onion and grated carrots in butter until golden.

Add mashed potatoes and fried potatoes to the soup.

At the end of cooking, add processed cheese, stirring the soup until it is completely dissolved.

This soup is best served with hot toast or croutons.

You can make a very hearty and rich soup from mushrooms and rabbit fillet. The ingredients in this dish are perfect in taste and aroma. Rabbit fillet is rich in proteins and, in turn, very dietary.

Ingredients:

• Champignons - 400 gr,
• Rabbit fillet - about 350 g,
• Onion - 1 piece,
• Fresh garlic - 3 cloves,
• Drain. butter - 70 g,
• Processed cheese - 100 gr,
• Fresh thyme - 15 g,

Preparation:

Champignons are finely chopped.

Mushroom soup made from champignons with melted cheese goes very harmoniously with soft and tender chicken meat. Chicken broth is rich in beneficial properties and will give you a boost of vigor and energy.

Ingredients:

• Water - 2.5 - 3 l,
• Chicken leg (without skin) - 1 piece,
• Champignons - 300 gr,
• Potatoes - 3 larger pieces,
• Onions - 2 medium size pieces,
• Carrots - 1 piece,
• Processed cheese - 2 pcs,
• Butter - 50 g,
• Dill greens,
• Seasonings: Salt, black pepper, bay leaf - to taste.

Preparation:

Place peeled chicken leg, bay leaf, 3 allspice peas, 0.5 tbsp into the water. l salt. Place on the fire, bring to a boil, skim off the foam and simmer over low heat for another 30 minutes. Then remove the ham and leave until completely cool.

The potatoes are peeled, cut into small cubes and added to the broth.

Peel the mushrooms, rinse and cut into small arbitrary pieces.

Place the prepared mushrooms in a frying pan, add salt and stir, put on high heat and fry for 5 minutes until the water evaporates.

After the water from the mushrooms has evaporated, add oil to the pan and cook over medium heat for 1-2 minutes.

Peel and finely chop the onion, grate the carrots on a coarse grater and add to the mushrooms. Fry until done.

Check the potatoes are done; they should be soft.

The cooled ham is disassembled (to get rid of the bone), the meat is cut into small pieces.

Add meat and cooked vegetables to the pan.

Bring the soup to a boil and cook for 1 - 3 minutes.

Processed cheese is grated on a coarse grater and added to the soup. Stir until completely dissolved.

Then turn off the heat and let it sit for 25 minutes.

The greens are chopped finely and added to the soup in portions.

For cooking, you can use chicken fillet, then the broth will be less rich. It is better to remove the skin from the meat, this will rid the broth of excess fat.

Mushroom soup made from champignons with melted cheese and croutons is an excellent option for a quick and satisfying snack.

Ingredients:

• Champignons - 300 gr,
• Potatoes - 2 - 3 pieces,
• Carrots - 1 piece,
• Onions - 1 piece,
• Butter - 30 g,
• Processed cheese - 100-150 g,
• Wheat crackers - 300 gr,
• Chicken broth - 2l,
• Salt and spices - to taste,
• Fresh greens.

Preparation:

The broth is poured into the pan, brought to a boil and the peeled and cut into pieces potatoes are sent there. Add a little salt and cook for 20 minutes.

Onions and carrots are peeled and washed under running water.

The onion is cut into medium-sized cubes, half of the carrots are cut into thin strips, the second is grated on a fine grater.

Wash the mushrooms and cut into small cubes.

Place and fry carrots, cut into strips, into a preheated frying pan, then add onions, then add grated carrots and mushrooms. Simmer over medium heat for 3-5 minutes, then add to the soup.

Place the cheese in the freezer for 15 minutes, then remove it, grate it on a coarse grater and add it to the soup.

Chop fresh herbs, add to soup and cook for another 1 - 2 minutes and remove from heat.

Add crackers in portions immediately before serving.

Instead of wheat crackers, you can use rye crackers.

Mushroom soup made from champignons with melted cheese and green peas is not only healthy and tasty, but will also add bright colors to a boring daily menu.

Ingredients:

• Chicken broth - 3 l,
• Chicken breast - 200 gr,
• Potatoes - several pieces,
• Processed cheese - 200 g,
• Champignons - 300 - 400 gr,
• Green peas (canned or frozen) - 100 gr. ,
• Salt - to taste
• Pepper - to taste
• Leek - 1 piece,
• Carrots - 1 piece,
• Greens - to decorate the soup.

Preparation:

Prepare chicken breast broth, then remove the meat, cool and cut into large pieces.

Peel and cut the potatoes in half, add to the broth and cook until tender.

At the same time, you need to heat the frying pan, fry the sliced ​​mushrooms, add the leeks cut into thin rings and coarsely grated carrots.

After the potatoes are ready, grated processed cheese is added. Stir well so that the cheese dissolves faster.

Add peas, simmer for a few minutes.

Then place the champignons with onions and carrots, coarsely chopped herbs, salt and pepper into the pan.

Let the soup simmer for 5 - 7 minutes, then turn off and set aside.

After 10 - 15 minutes, mushroom soup of champignons with melted cheese and green peas can be served.

If you use fresh green peas, keep in mind that it will take longer to cook. After you add these peas to the soup, be sure to check their readiness before the next manipulations.

The method of preparing mushroom soup from champignons and melted cheese in a pot takes little time, and the dish itself turns out to be very healthy, nutritious and tasty. Soup cooked in a ceramic pot is very similar in taste to dishes cooked in the oven.

Ingredients:

• Champignons (fresh) – 300 g,
• Potatoes - 4 pcs.
• Onions - 1 piece,
• Carrots - 1 piece,
• Vegetable oil - 4 tablespoons,
• Butter - 30 g,
• Celery root - 150 g,
• Processed cheese - 200 g,
• Vegetable or meat broth - at your discretion,
• Salt, pepper, Provençal herbs, bay leaf,
• Fresh greens.

Preparation:

First you need to prepare all the processes.

The potatoes are peeled and cut into cubes, lightly fry in vegetable oil until lightly golden, set aside.

Celery root cut into thin strips and champignons in thin slices are fried in butter, finely chopped onions and carrots are added, grated on a fine grater. Simmer everything together for 1 - 2 minutes.

Preheat the oven to 200º.

Broth is poured into the pot, spices are added, placed in the oven for 5 - 10 minutes, then all the vegetables are added.

After 10 minutes, add processed cheese, grated on a coarse grater, into the soup and mix well.

Cook for another 5-10 minutes, then check the potatoes for readiness.

If the potatoes are soft, turn off the oven and let cool for 5 to 10 minutes.

Before serving, sprinkle the soup with chopped herbs in portions.

To make the soup thicker, you can add thin noodles 5 - 7 minutes before cooking.

Mushroom soup made from champignons with melted cheese and meatballs will add variety to any family dinner. At the same time, children usually really like soups with meatballs. This recipe will please both children and adults.

Ingredients:

• Water - 3l,
• Processed cheese - 200g,
• Minced meat (chicken fillet + pork) - 450g,
• Champignons - 250 g,
• Carrots - 1 piece,
• Potatoes - 4-5 pieces,
• Lluk -1 piece,
• Garlic - 2 teeth,
• Bay leaf - 1 piece,
• Allspice - 4 pcs,
• Salt.

Preparation:

Boil water, add a little salt.

Small meatballs are formed from minced meat. Place in boiling water and cook for 10 minutes.

Peel the vegetables. Cut the carrots into strips, the onion into small cubes, and the potatoes into medium-sized cubes.

Place onions, carrots and potatoes in a saucepan. Add peppercorns and a little salt. Cook for 15 - 20 minutes until the vegetables are ready.

Cut the champignons into small pieces and add to the soup. Cook for another 5 minutes.

Add bay leaf and melted cheese to the soup, stir well until the cheese dissolves.

Peel the garlic and chop it very finely, add to the soup. Cook over low heat for another 3 - 5 minutes.

Afterwards, remove the pan from the heat and let the dish sit for 10 - 15 minutes.

Serve in portions, garnished with fresh herbs.

To ensure that the meatballs are approximately the same size, scoop out the minced meat with a teaspoon. It is easier to give them a beautiful rounded shape if you wet your hands in water or rub a little vegetable oil on your palms.

Mushroom soup made from champignons with melted cheese and sour cream is an excellent dish for the cold season. Sour cream makes it even more nutritious, which contributes to the rapid restoration of strength and energy.

Ingredients:

• Champignons - 400 gr,
• Potatoes - 400 gr,
• Chicken fillet - 400 gr,
• Processed cheese - 250 gr,
• Carrots - 200 gr,
• Water - 3 l,
• Onion - 100 gr,
• Sour cream - 50 g,
• Vegetable oil - 3 - 4 tbsp,
• Garlic - 20 g,
• Salt - 5 g,
• Pepper - 5 g,
• Parsley - 20 gr.

Preparation:

Cut the peeled potatoes into large cubes.

Rinse the meat under running water and cut into medium pieces.

Throw the meat into salted boiling water, remove the foam and add the potatoes.

Wash and clean the champignons. Cut into thin slices.

Heat a frying pan and simmer the mushrooms until the moisture evaporates.

Grind the finished mushrooms in a blender or meat grinder.

Peeled onions and carrots cut into small cubes

Place onions and carrots in a heated frying pan with vegetable oil, fry a little and add mushrooms. Simmer everything together over high heat for another 5-10 minutes.

Add vegetables to the broth.

Grind the processed cheese if necessary.

Add cheese and sour cream to the soup, stir well until completely dissolved.

Bring the soup to a boil, add salt and pepper, as well as chopped garlic and parsley.

Boil for another 2 - 3 minutes, then remove from heat and let it brew.

To easily grind processed cheese using a grater, you need to place it in the freezer for some time (up to 20 minutes).

Mushroom soup made from champignons with melted cheese and canned beans is rightfully considered one of the best lean soups. Beans are rich in proteins and are an equivalent substitute for meat. This soup will also appeal to vegetarians.

Ingredients:

• Water - 2.5 - 3 l,
• Canned beans (red) - 250 g,
• Champignons - 500 gr,
• Processed cheese - 200 gr,
• Dried dill - 15 g,
• Spices - to taste
• Refined vegetable oil - 30 ml,
• Medium onion - 1 piece,
• Large carrots - 1 piece,
• Cream (fat content 10%) - 250 ml,
• Medium potatoes - 3 - 4 pcs.

Preparation:

Place a pan of salted water on the fire and boil.

Potatoes, onions and carrots are peeled.

The carrots are cut into rings, the onion into medium cubes.

Whole potatoes and carrots go into the pan and cook for 20 - 25 minutes.

Pour sunflower oil into a frying pan and add chopped onion, fry until transparent.

The mushrooms are cleaned, cut into thin slices and added to the onion. Simmer, stirring, over low heat for 10 minutes.

Boiled potatoes are taken from the pan and mashed into puree using a masher, fork or blender.

Beans, stewed vegetables and mashed potatoes are sent to the broth.

If necessary, processed cheese is crushed using a blender or grater and sent to the broth. Mix well until completely dissolved and add cream.

Spices and dried dill are also added.

Let it boil for 1-2 minutes, then remove from heat.

As a spice, you can add ground nutmeg, which will harmoniously complement the palette of aromas. The soup should be quite thick, serve in small portions.

Mushroom soup made with champignons, melted cheese and broccoli is an ideal first course for vegetarians or healthy food fans. In addition to containing many beneficial minerals, broccoli is also very low in calories. This recipe will allow you to enjoy the magical taste and take care of your health.

Ingredients:

• Water - 2l,
• Champignons - 200 gr,
• Processed cheese - 2 pcs,
• Broccoli - 150 - 200 gr,
• One large carrot or two small ones,
• Onion - 1 piece,
• Potatoes - 2-3 pcs. medium size,
• Vegetable oil - 3 tbsp,
• Greenery,
• Bay leaf,
• Salt to taste.

Preparation:

Bring salted water to a boil.

Peel the potatoes, cut into small cubes and place in a saucepan.

Peel onions, carrots and mushrooms and rinse under running water.

The onion is cut into small cubes, the carrots are grated, and the champignons are cut into thin slices.

Vegetable oil is heated in a frying pan. Add onion and fry until transparent.

Add mushrooms and carrots to the onions and simmer for 20 - 30 minutes over medium heat.

Wash the broccoli and divide into florets.

When ready, send stewed vegetables and broccoli.

Processed cheese is cut into cubes, poured into a deep bowl and a little boiled water is added. Mash with a masher (or immersion blender) and add to the soup.

Cook the soup over low heat for another 20 minutes.

Wash the greens and chop finely.

Place the greens and bay leaf into the pan and boil for 2 - 3 minutes.

Remove from heat and let sit for 10 - 20 minutes.

When choosing broccoli, pay attention to its color. The buds should have a rich dark green color, possibly with a dark purple tint at the top.

You can make a very hearty and rich soup from mushrooms and rabbit fillet. The ingredients in this dish are perfect in taste and aroma. Rabbit fillet, in turn, is rich in proteins and very dietary.

Ingredients:

• Champignons - 400 gr,
• Rabbit fillet - about 350 g,
• Onion - 1 piece,
• Fresh garlic - 3 cloves,
• Drain. butter - 70 g,
• Processed cheese - 100 gr,
• Cream, 20% fat - 200 ml,
• Fresh thyme - 15 g,
• Pepper and salt, dried herbs (dill, parsley).

Preparation:

Champignons are finely chopped.

Peel and chop the garlic cloves and onion.

Then melt the butter and fry the onion and garlic until golden brown.

Place the rabbit fillet in boiling water, remove all foam. Then remove the meat, cool and cut into strips.

Add mushrooms to the prepared meat broth and boil. Then reduce the heat and leave to cook for 20 minutes.

Then add rabbit meat, fried onions and garlic to the pan.

Before the end of the cooking process, pour the cream into the pan and add the melted cheese. Mix well until smooth. Leave to simmer for 2 - 4 minutes and remove from heat.

You can serve with hot crackers, adding half a boiled egg and chopped herbs to the soup.

Mushroom soup made from champignons with melted cheese is more filling due to the addition of rice. Turmeric gives the delicate color a slightly sunny tint and complements the aromatic soup with oriental motifs.

Ingredients:

• Water - 3l
• Chicken fillet -300 gr,
• Champignons -250 gr,
• Processed cheese - 2 pcs (or 200 g),
• Rice - 200 gr,
• Onion - 1 piece,
• Carrots - 1 piece,
• Salt, ground pepper, turmeric, bay leaf, dill.

Preparation:

The fillet is washed and placed in boiling water. After removing the foam, boil the meat for another 20 - 30 minutes. Afterwards, the finished fillet is taken out and cooled, cut into medium pieces.

Add salt to the boiling broth, add bay leaf and add well-washed rice, cook for 10 minutes.

Finely chop the onions, carrots and mushrooms, cut the potatoes into small cubes and add everything to the broth. Cook for another 7 minutes.

After the potatoes are ready, add meat and processed cheese, cut into small cubes, into the broth.

Mix well for 1 - 2 minutes.

Add pepper, turmeric and finely chopped dill.

Boil the soup over low heat for 2 minutes, remove the bay leaf and remove the pan from the stove.

Rice groats can be safely replaced with any other: barley, wheat or even buckwheat. You can make the soup more nutritious by first frying all the vegetables in butter or vegetable oil.

Step-by-step recipes for preparing vegetarian and meat cheese soup with champignons, sausage and broccoli

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

4 gr.

Carbohydrates

90 kcal.

Option 1: Classic recipe for cheese soup with champignons

Even in the most difficult times, cooks found new recipes for hearty and tasty dishes. For example, ordinary mushrooms and melted cheese make a delicious soup. It will help improve digestion and replenish minerals and vitamins.

Ingredients:

• Processed cheese - 150 g;
• Carrots - 100 g;
• Onion - 150 g;
• Potatoes - 0.5 kg;
• Champignons - 600 g;
• Butter - 50 g.

Step-by-step recipe for cheese soup with champignons

Place a pot of water for the soup on the fire and let it gradually boil. At the same time, wash and peel the onions, potatoes, carrots and mushrooms.

Cut the potatoes and onions into small cubes. Coarsely grate the carrots and chop the greens. Mushrooms need to be cut into slices.

Melt a piece of butter in a hot frying pan and fry the onion. Add mushrooms and carrots to it and simmer until done. Before turning off the burner, mix the contents of the vessel well, and also salt and pepper the roast.

When our broth comes to a boil, drop the potato cubes into it. After a few minutes, add the fried vegetables and mushrooms.

Grate the processed cheese and pour into the pan. Stir until they are completely dissolved. Add the herbs and boil for a couple more minutes.

To prepare soup, it is better to use cream or processed cheese. Solid varieties may not dissolve completely. This cheese can be cut into pieces so that they can be felt in the finished dish. You can use regular cheese curd or toast slices.

Option 2: Quick recipe for cheese soup with champignons

To speed up the preparation of the soup, you can exclude potatoes from the list of ingredients and also avoid frying the food. In this case, the dish will be less caloric, and its preparation will require a minimum amount of time and effort. But not everyone likes the taste of boiled mushrooms and vegetables, this also needs to be taken into account.

Ingredients:

• Cream cheese (pieces) - 200 g;
• Large carrot;
• Bulb;
• Mushrooms - 200 g;
• Dill, parsley.

How to quickly prepare cheese soup with champignons

Wash the vegetables and peel them. Chop the carrots and onions.

Rinse the champignons and cut them into slices.

Boil water, add half a tablespoon of salt. If you have ready-made broth, use it for soup. Sometimes spices or a bouillon cube are added to the water for an original taste.

When the water boils, pour the chopped mushrooms and vegetables into the pan. Stir well and wait until it boils again.

Cut the cheese into pieces. Add them to the pot of soup, stir until the cheese is completely dissolved. Add salt if necessary.

Pour the greens into the soup, simmer for another 5-7 minutes and turn off the heat. To make the dish even tastier, let it brew.

If you want to diversify the taste of cheese soup, add aromatic mushroom spices to it. Champignons go well with basil and rosemary, don’t forget about a mixture of ground peppers. Sometimes a little sour cream is poured into the finished dish, but not everyone likes this taste.

Option 3: Cheese soup with champignons and broccoli

Adherents of proper nutrition and diets will appreciate broccoli soup. It is very healthy, contains very few calories and satisfies for a long time. In the summer, this soup will help restore strength without weighing down your stomach.

Ingredients:

• Broccoli - 0.5 kg;
• Cheddar cheese - 250 g;
• Milk - 300 ml;
• Flour - 70 g;
• Mushrooms - 120 g;
• Carrots and onions - 1 pc.;
• 2 cloves of garlic;
• Olive oil.

Step by step recipe

Separate the broccoli into florets. If you are using frozen cabbage, you do not need to thaw it first.

Finely chop the onion and garlic, grate the carrots.

Bring water to a boil (you can use vegetable or meat broth).

Place broccoli in boiling water. Fresh cabbage can be steamed first, but this is not necessary.

Fry onion and garlic in olive oil. Add mushrooms and carrots and continue frying until the mushrooms are done.

Mix cool milk with flour. The mixture must be whisked until it becomes completely homogeneous, without lumps.

Add fried mushrooms and cheddar, cut into pieces, to the soup. You can use other cheese, but with this variety the taste will be the most harmonious and piquant. Salt and pepper to taste.

Slowly pour the milk and flour mixture into the broth, stirring constantly. After this, you need to remove the soup from the heat, cover with a lid and let it brew. Never boil the broth after adding milk!

Children often refuse cabbage because of the unpleasant taste. But they eat this soup with pleasure, because this vegetable reveals itself in a completely new way when combined with aromatic cheese and mushrooms. And if you grind the soup with a blender, the kids will never guess that there is broccoli in it.

Option 4: Cheese soup with chicken and champignons

Vegetarians love healthy broccoli soup. But meat-eaters prefer richer dishes, for example, with chicken or meat broth. This soup is usually served with delicious croutons or toast.

Ingredients:

• Chicken fillet - 300 g;
• Potatoes - 700 g;
• Champignons - 400 g;
• Two carrots;
• Loaf - 100 g;
• Butter;
• Garlic - 2 cloves;
• Two onions;
• Processed cheese - 250 g.

How to cook

Cover the chicken fillet with cold water. When it boils, skim off the foam and reduce the heat. Lightly salt the broth and let it cook for another 40 minutes.

Remove the skins from the potatoes and cut them into slices or strips. Also peel and chop the carrots and onions.

Wash the mushrooms, remove the films from them, if necessary. Cut into cubes or slices.

Remove the meat from the broth. Return the liquid to the heat and finely chop the fillet. If necessary, add salt to the broth, add salt and spices.

Place the potatoes in boiling water. At the same time, heat a frying pan with a piece of butter and let it melt.

Fry mushrooms and onions with carrots until golden brown. Pour into broth.

Grate or chop the cheese and add it to the soup. Wait for complete dissolution, continue cooking the soup until the potatoes are ready.

Cut the loaf into small portions. Fry them, then rub them with garlic. Serve croutons along with soup.

You can cut the loaf into small cubes, then pour the crackers into the soup. Before serving, do not forget to sprinkle each serving with chopped herbs.

Option 5: Cheese soup with champignons and sausage

If you don't have time to cook meat, try making sausage soup. Various types of sausages, ham, smoked meats, and even bacon are added to the broth. Thanks to the rich taste of these ingredients, you don’t have to think about additional spices for the soup; just use salt and pepper.

Ingredients:

• Two processed cheeses;
• Sausages - 300 g;
• Mushrooms - 250 g;
• 4 potatoes;
• Carrot;
• Small onion;
• A pinch of sugar, herbs.

Step by step recipe

Chop the onions, carrots and mushrooms. Place a frying pan with vegetable oil on the fire.

Place chopped onion in the pan. Fry until a characteristic pleasant aroma appears in the kitchen. Add chopped or grated carrots, mix well, add a little oil.

Pour the mushrooms into the frying pan. Salt and add spices to your taste.

Peel the potatoes and cut into small cubes. Sausages also need to be chopped. Cut them into strips. If using bacon or brisket, fry it in a hot, dry pan.

Boil salted water. Grate the cheeses, pour them into the soup, and mix gently. When the cheese has melted, add the potatoes.

Pour the fried vegetables and mushrooms into the soup, add a pinch of sugar. Cook for another 10 minutes, add chopped herbs at the end of cooking.

Sometimes suneli hops are added to this soup; for a golden color you can add just a little turmeric or curry. You don’t have to put the greens in the pot of soup; just sprinkle each serving with fresh dill and parsley.

How to prepare aromatic creamy champignon soup with melted cheese and cream.

Thick and satisfying creamy soups are popular with the onset of the first cold weather, already in the fall, and maintain their position throughout the winter. And if the creamy soup is made with mushrooms, then you can’t imagine anything better. Mushroom soups smell of autumn, forest and “country” comfort. Even if there is not a single wild mushroom in the house, but only champignons from the grocery store, you will prepare a fragrant and very tasty soup.

To enhance the flavor of the mushrooms, use a little trick: fry them before adding them to the soup, and it's best if you do this in butter. When it comes to cheese and cream, there's no better company for mushrooms.

Cooking time: 35-40 minutes / Yield: about 2 liters

Ingredients

To make mushroom soup with cream cheese you will need:

• fresh champignons 500 grams
• potatoes 3-4 tubers
• onion 1 piece
• 1 carrot
• processed cheese 2 pieces (200 grams)
• cream (10% fat) 50 ml
• butter 40 grams
• salt, pepper, nutmeg to taste

How to cook mushroom soup with cream cheese and cream

Pour 1.5 liters of water into a saucepan and bring it to a boil. Peel the potatoes and cut them into cubes 1-1.5 cm in size. When the water in the pan boils, add the potatoes there. Wash the champignons and cut into slices 1.5-2 mm thick.

Heat the butter in a frying pan and fry the mushrooms in it over high heat for 4-5 minutes.

While the mushrooms are cooking, chop the onions and carrots in a blender.

Add the resulting paste to the mushrooms. Pepper and add nutmeg to the roast. Cook for 2 minutes.

Cut the processed cheese into small pieces - this way it will dissolve faster.

Add the cheese to the mushrooms, and also pour in a little water in which the potatoes are boiled.

Cook, stirring, until the cheese has dissolved.

Place mushroom dressing in a saucepan. At this stage, you can already salt the dish to taste.

Lastly, pour in the cream, heat the soup and turn off the heat.

Let the dish sit for 10-15 minutes and serve. Bon appetit!

Experienced housewives often resort to folk recipes known since ancient times. And this is very practical, since they have been collected for more than one generation, different combinations of products and cooking methods have been tried. Our ancestors were excellent at preparing delicious and satisfying dishes. An example of this is an amazing cheese soup with champignons, which is easy to make and its ingredients are available in any season.

Soup with melted cheese has a delicate taste and appetizing aroma. It satisfies hunger well and has a unique creamy taste. There are many recipes for cream soups with cheese: vegetable, chicken, with champignons or smoked sausage.

Mushroom cheese soup is suitable for both the daily diet and the holiday table.

When the cheese mass melts in boiling water, the dish becomes more nutritious and acquires a delicate consistency, due to which mushroom cheese soup is called cream soup. Different recipes allow the use of different types of cheese: Dutch, Kostroma, Russian, cheddar and, of course, processed cheese.

Mushrooms are a low-calorie product (27–35 kcal per 100g), which is excellent for weight loss. In addition, champignons help remove excess cholesterol and cleanse the body. These mushrooms contain beneficial microelements (potassium, phosphorus, sodium), vitamins B, D, C, H and folic acid. Therefore, soup with them turns out not only to have a special taste, but also to be beneficial for your health and figure. Processed cheese radically changes the taste of hot food and adds piquancy to it.

Cheese soup with champignons is prepared in various broths: mushroom, vegetable, chicken or meat.

The cream soup recipe also has some nuances:

• if you want a thick soup, it is better to cook it with processed cheese, and if it is thin, choose any other variety, such as Russian;
• take no more than a couple of potatoes, because the soup will turn out already rich thanks to the cheese and champignons;
• To ensure that the cheese dissolves completely in water, it is better to prefer a soft variety;
• The vegetables in the mushroom soup are seasonal; bell peppers, zucchini, pumpkin, tomatoes, herbs, onions and others would be appropriate.
• If the hot dish is cooked for several days, it is better not to use processed cheese.

The undeniable advantage of cream cheese soup is its speed of preparation. Cooking time is no more than an hour, and you can feed a large family.

Cream soup made from cheese and champignons is very beneficial for the body. Vegetables are loaded with vitamins and minerals, mushrooms activate metabolism and eliminate toxins, greens are “responsible” for the supply of nutrients and fight fat. The regular presence of soup with melted cheese and champignons on the menu gives strength and energy.

There are no contraindications for cheese soup with champignons, so feel free to offer it to your guests.

Ingredients for cream cheese soup with champignons (for 4 servings):

• 250 g chicken fillet,
• 350 g fresh champignons,
• 2 processed cheeses,
• 50 g butter,
• 1 carrot,
• 2–3 potatoes,
• 1 onion,
• 30 ml vegetable oil,
• half a bunch of fresh dill or parsley,
• salt, spices, bay leaves.

Cooking time: 55 min

Step-by-step description of preparation:

1. Prepare the poultry fillet. You can cook soup from champignons and cheese in water, but it turns out more rich in broth. The ideal option is chicken. In principle, any part of the bird will do, but fillet cooks quickly and is the most dietary meat. Rinse the chicken with running water, dry with paper towels, and remove cartilage and film with a knife.
2. Then the fillet should be placed in a deep pan, filled with water and placed on the stove. When the broth boils, remove the grayish-white foam with a slotted spoon. Next, reduce the heat level and cook the broth for 25 minutes under a lid with a small crack. The accumulated foam must be removed periodically.
3. While cooking the broth, you need to peel the vegetables, rinse them and herbs with water, dry with paper towels and chop. Cut the onion into cubes, champignons into slices, chop the carrots on a medium grater, chop the greens.
4. The potatoes are cut into slices or small cubes and placed in a container with cold water to prevent them from darkening.
5. In a separate frying pan, melt the butter and fry the onion in it until golden, stirring occasionally. Afterwards, carrots are sent to it and everything is stewed for 2-3 minutes.
6. When the carrots and onions are browned, add mushrooms to the pan, mix vigorously and cook until the liquid has completely evaporated for about a quarter of an hour.
7. When the chicken is ready, remove it from the broth, place the potatoes in the pan and cook for 15 minutes.
8. The chicken is cut into portions and after a quarter of an hour is placed in the broth along with mushrooms, onions and carrots.
9. Then salt, seasonings, bay leaves and chopped cheese are added to the dish. Mix everything and cook for another 6 minutes until the vegetables are ready.
10. The last thing to add to the mushroom soup is greens. After this, the fire is turned off and the cream soup is infused for 8–9 minutes.

Cheese soup with champignons is served hot. To improve the taste, it is recommended to sprinkle it with fresh dill. Fried slices of chopped champignons look very appetizing on a plate. Mushroom soup is served in deep plates, and bowls with sour cream, croutons or fresh bread are placed next to it.

The next day the mushroom soup tastes even better.

edimsup.ru

So fragrant and filling mushroom soup with champignons and melted cheese can be prepared at any time of the year, as these mushrooms are sold in stores all year round. Its preparation does not take much time, but the soup turns out very tasty and nutritious, with a delicate creamy note that cheese and cream give it. To make the champignons more flavorful, fry them before adding to the soup, and it is better to do this in butter.

Ingredients for the recipe “Mushroom champignon soup with melted cheese”:

• Mushrooms (champignons) – 200-250 g
• Potatoes (medium) – 5 pcs.
• Carrots (medium) – 1 pc.
• Onions (medium) – 1 pc.
• Garlic – 2 cloves
• Processed cheese – 1-2 pcs
• Milk/cream – 100 ml
• Vegetable oil (for frying)
• Butter – 30 g
• Salt to taste
• Bay leaf – 2 pcs
• Black pepper (peas) – 5-6 pcs.
• Allspice (peas) – 3 pcs.
• Dill and parsley

How to cook mushroom soup from champignons with melted cheese

Pour cold water into the pan and place it on the stove. While the water is boiling, peel the potatoes, wash them and cut them into medium cubes or strips, as you like.

Place the potatoes in boiling salted water and boil for 10-15 minutes over medium heat.

Tip: Potatoes need to be immersed in hot or better boiling water, then the loss of vitamin C will be only 6%, and if you use cold water, 25% of this vitamin is lost.

At this time, peel the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Wash the champignons thoroughly, dry and cut into thin slices or pieces.

Fry mushrooms with onions and carrots. Heat a frying pan with refined vegetable oil and butter and first fry the mushrooms over medium heat for about 5 minutes. Then add the onions and carrots and continue frying for another 5 minutes. About two minutes before the end, add finely chopped garlic - it will make the mushrooms more fragrant.

Add the mushrooms and vegetables to our soup and cook for another 5 minutes. Don't forget to add bay leaves and peppercorns.

Cut the processed cheese into small cubes so that it dissolves faster.

Add chopped processed cheese to the mushroom soup and pour in cream or hot milk. Let it boil and cook, stirring until the cheese dissolves in the broth.

Wash and finely chop fresh dill and parsley.

Add chopped herbs to the soup, turn off the heat and cover the pan with a lid. Let it brew for 10 minutes and you can serve it.

Delicious, aromatic mushroom soup from champignons is ready!

I hope you enjoy this mushroom soup with its delicate creamy taste.

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mirkulinarii.com

Incredibly tender mushroom soup with processed cheese: recipes. How to prepare soup with processed cheese and champignons?

Adding melted cheese will turn an ordinary soup into a completely new dish with an incredibly delicate taste. The cheese soup with mushrooms is especially good. Champignons, chanterelles, and porcini mushrooms perfectly highlight the creamy taste of the cheese.

• If you want to make soup with meat, it is important to prepare the broth correctly. For chicken soup, buy only poultry - the broth from it will be much tastier and more aromatic than from broiler chicken.
• When cooking the broth, add a bunch of dill stalks with parsley, bay leaf and allspice. You can also add celery or parsley root. Spices will give the soup an appetizing aroma and wonderful taste.
• Add a little bell pepper to the fried onions and carrots. In winter, coarse paprika can be used instead of fresh pepper. It gives the dish a pleasant aroma.
• Add spice mixtures to the roast. Khmeli-suneli and curry are good. The taste will be new and pleasant. Thanks to seasonings, you can diversify your menu by adding them to your usual dishes. If you do not know about combinations of various spices, purchase ready-made mixtures. They usually indicate what dishes they are suitable for.
• Buy processed cheese for soup of good quality, which is made from real cheese and does not contain vegetable fats and chemicals. High-quality cheese will give the soup a pleasant creamy aroma, while cheap, low-quality cheese can completely ruin the dish.
• Champignon mushrooms are most suitable for cheese soup. They go better with cheese than other types of mushrooms. You can also add porcini mushrooms, fresh or dried.
• You don’t need to put potatoes in soup with mushrooms and cheese, especially if you plan to make cream soup.

Chicken soup with processed cheese

Compound:

1. Chicken – 1 pc.
2. Potatoes – 2 pcs.
3. Onions – 2 pcs.
4. Carrots – 2 pcs.
5. Greens (dill and/or parsley) – 1 bunch
6. Processed cheese – 2 pcs.
7. Ground black pepper - to taste
8. Allspice peas – 3-4 pcs.
9. Salt - to taste
10. Vegetable oil

Preparation:

• Wash the chicken, cut into portions, pour 3 liters of cold water and put on fire.
• Bring to a boil, remove noise and simmer for about 40 minutes. At the end of cooking, add allspice, dill (parsley) stems, salt and other spices.
• Wash, peel and cut the vegetables: potatoes into cubes, onions into cubes, grate the carrots on a coarse grater.
• Fry the onion in vegetable oil. When it becomes transparent, add carrots to the pan and fry everything together for another 5-7 minutes. If desired, you can add finely chopped bell pepper to the frying.
• Remove the finished chicken from the broth and separate the meat from the bones. Strain the broth itself and bring to a boil again.
• Place chicken and potato cubes into the boiling broth. Cook for 10-15 minutes until the potatoes are ready.
• Then add fried cheese and processed cheese to the soup. To make the cheesecakes dissolve faster, cut them into strips or cubes.
• 3-4 minutes before the end of cooking, salt the soup and add finely chopped herbs.

Soup with cream cheese and mushrooms: recipe

Compound:

1. Mushrooms – 400 g
2. Water (or mushroom broth) – 2 l
3. Carrots – 1 pc.
4. Butter – 50 g
5. Onions – 1 pc.
6. Processed cheese – 2 pcs.
7. Seasoning for mushroom soup – 1 tbsp. l.
8. Salt - to taste
9. Paprika - to taste
10. Bay leaf – 1-2 pcs.
11. Greenery

Preparation:

• Wash the mushrooms, peel and cut into small slices. Bring water or mushroom broth to a boil, add mushrooms and cook for 25-30 minutes.
• Peel and cut the vegetables: onion into cubes, potatoes into cubes, grate carrots.
• Melt the butter in a thick-bottomed frying pan, add the onion and fry for about 5 minutes. Then add the carrots, stir and continue frying.
• When the carrots become soft, add mushroom seasoning, salt, parika and other spices to taste.
• Pour 0.5 tbsp into the pan. broth from the soup, cover with a lid and simmer the vegetables for about 5 minutes.
• Place chopped potatoes into the boiling broth and cook for 10 minutes. Then add the roast, processed cheese cut into cubes and cook for another 5-6 minutes.
• 2 minutes before readiness, salt the soup to taste, add bay leaf and finely chopped herbs.
• To make the soup more flavorful, you can fry the mushrooms in butter before adding them to the soup.
• It is better to add greens not when cooking the soup, but immediately before serving the dish.

Soup with processed cheese and champignons

Compound:

1. Potatoes – 4 pcs.
2. Processed cheese – 2 pcs. (or 150 g hard cheese)
3. Onions – 1 pc.
4. Champignons – 200 g
5. Garlic – 2 cloves
6. Carrots – 1 pc.
7. Hot red pepper – ¼ pod
8. Salt, ground black pepper - to taste
9. Bay leaf – 2 pcs.
10. Vegetable oil
11. Parsley – 1 bunch

Preparation:

• Fill a saucepan with water and bring to a boil. Meanwhile, peel the potatoes and cut them into strips.
• When the soup water boils, add the potatoes and bay leaves. Cook until the potatoes are done.
• Wash the champignons, cut into slices or large pieces. Grate the carrots and chop the remaining vegetables with a sharp knife.
• Heat a few tablespoons of vegetable oil in a deep frying pan and fry the onions and carrots.
• When the carrots lighten and become soft, add the mushrooms. Fry the weight together for about 5 minutes.
• After the potatoes in the soup are cooked, add the frying and processed cheese cut into cubes.
• If you use hard cheese, you need to grate it. Salt the soup to taste, simmer for another 2-3 minutes and remove from heat.
• Before serving, add a little chopped garlic, red hot pepper and herbs to each plate. Serve with white bread croutons.

Cheese soup with rice and ham: how to cook?

Compound:

1. Potatoes (large) – 2 pcs.
2. Processed cheese – 3 pcs.
3. Onions – 1 pc.
4. Butter – 1 tbsp. l.
5. Carrots – 1 pc.
6. Rice – 3 tbsp. l.
7. Ham – 150-200 g
8. Bay leaf
9. Salt and spices - to taste
10. Greens – 1 bunch

Preparation:

• Pour 3 liters of water into a saucepan and bring to a boil.
• Rinse the rice in several waters. For convenience, you can pour it into a fine sieve and rinse under running water.
• Peel and cut the vegetables: onions into thin strips, potatoes into strips, grate the carrots, chop the greens.
• Melt the butter in a deep frying pan and fry the onions and carrots in it until soft. Then add spices to taste, pour in 0.5 tbsp. water and simmer for 3-5 minutes.
• Place potatoes and rice in boiling water. When the potatoes are soft, add the frying agent and cook for 10 minutes.
• Lastly, add bay leaf, bacon cut into strips and processed cheese into the soup. Cook for 3-5 minutes until the cheese is completely dissolved.
• 1 minute before cooking, season the soup with salt and ground black pepper. Pour the finished soup into bowls and sprinkle with chopped herbs.
• Serve with white bread croutons. You can make them yourself, or buy ready-made crackers with bacon flavor.

There are a huge number of cheese soup recipes. Their distinctive feature, in addition to their delicate taste, is that the dish can also be prepared in the form of puree. To do this, vegetables need to be boiled and blended in a blender with broth, then put on fire and add grated cheese and spices. Try it, it's very tasty!

ladyspecial.ru

Mushroom champignon soup with melted cheese

When you don’t know what to cook deliciously for lunch, this fairly simple recipe for mushroom soup made from champignons with melted cheese and chicken fillet will come to the rescue. Nourishing, appetizing and very simple.

INGREDIENTS

• Mushrooms 300 Gram
• Processed cheese 200 grams
• Onion 1 piece
• Potatoes 2-3 pieces
• Chicken fillet 250 grams
• Vegetable oil 1 tbsp. spoon
• Salt 1 teaspoon

Step 1

1. Wash the mushrooms, dry and chop them. Pour a little vegetable oil into the bottom of the multicooker bowl and turn on the “Frying” mode. While the oil is heating, peel and dice the onion.

Step 2

2. Place the onion in a bowl, fry for a couple of minutes, stirring constantly. For flavor, you can add a little garlic, for example. Also, the classic recipe for mushroom soup with champignons with melted cheese can always be supplemented with spices and dried herbs to taste.

Step 3

3. While the onions are fried, peel and cut the potatoes and cheese into small cubes. Wash and shred the chicken if you are adding it.

Step 4

4. Add mushrooms to the bowl with the onions. Continue cooking, stirring occasionally. Then add the fillet and fry for a couple more minutes.

Step 5

5. Pour water into the bowl, place potatoes and cheese in the bowl. Season with salt to taste and add pepper if desired. Turn on the “Soup” mode for 20 minutes.

Step 6

6. This is such a delicious mushroom soup made from champignons with melted cheese at home. It's time to serve it to the table. Bon appetit!

Step 7

6. This is such a delicious mushroom soup made from champignons with melted cheese at home. It's time to serve. Bon appetit!

Similar video recipe “Mushroom champignon soup with melted cheese”

povar.ru

Soup with champignons and cheese

Main ingredients: Potatoes, Onions, Carrots, Mushrooms, Cheese, Greens

Soup with champignons and cheese does not pretend to be an exclusive super dish, but it turns out to be so tasty that it is quite difficult to tear yourself away from this miracle, especially if you complement it with something sour or salty. This dish is very satisfying, pleasantly nourishes the body and pleases the eye with its brightness, especially on cold winter or autumn days, when you want to eat something warming.

Ingredients for making soup with champignons and cheese:

1. Water or broth 2 liters
2. Potatoes 4 pieces
3. Champignons 200 grams
4. Processed cheese 2 pieces
5. 1 carrot (medium)
6. Onion 1 piece (medium)
7. Dill or parsley to taste
8. Vegetable oil 2 tablespoons
9. Salt to taste
10. Ground black pepper to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Kitchen knife, cutting board, paper kitchen towels, deep saucepan with a lid (capacity 4 liters), frying pan, wooden or silicone kitchen spatula, stove, ladle, deep serving plate.

Preparation of soup with champignons and cheese:

Step 1: prepare the ingredients.

First, using a sharp kitchen knife, peel all the vegetables specified in the recipe and remove the roots from the mushrooms. Then we wash these products along with the herbs under streams of cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and continue preparing. Chop the onion into cubes up to 1 centimeter in size.

Shred the carrots on a medium or coarse grater.

Cut the potatoes into cubes about 2 centimeters in size, place them in a deep saucepan and fill with the required amount of purified water or broth.

We chop the champignons into plates 5–7 millimeters thick, and just finely chop the dill or parsley.