Creamy mushroom soup with mushrooms and cheese. Creamy soup with mushrooms and melted cheese

Experienced housewives often resort to folk recipes known since ancient times. And this is very practical, since they were collected by more than one generation, they tried various combinations of products and cooking methods. Our ancestors were well versed in the preparation of delicious and hearty meals. An example of this is amazing cheese soup with champignons, which is easy to make, and its components 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 flavor. There are many recipes for cream soups with cheese: vegetable, chicken, with mushrooms or smoked sausage.

Mushroom cheese soup is suitable for a daily diet, and for a festive table.

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

Mushrooms are a low-calorie food (27-35 kcal per 100g) that is great for weight loss. In addition, champignons help to remove excess cholesterol and cleanse the body. These mushrooms contain useful trace elements (potassium, phosphorus, sodium), vitamins B, D, C, H and folic acid. Therefore, the soup with them is not only special in taste, but also beneficial for health and figure. processed cheese radically changes the taste of hot and gives it piquancy.

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

The cream soup recipe also has some nuances:

• if you want to get a thick soup, it is better to cook it with processed cheese, and if thin - choose any other sort of Russian type;
• take no more than a couple of potatoes, because the soup will turn out already rich thanks to cheese and champignons;
• so that the cheese dissolves completely in water, it is better to prefer a soft variety;
• vegetables in mushroom soup chik are taken seasonal, they will be appropriate bell pepper, zucchini, pumpkin, tomatoes, herbs, onions and others.
• if hot is cooked for several days, it is better not to use processed cheese.

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

Cream soup of cheese and champignons is very useful for the body. Vegetables saturate with vitamins and minerals, mushrooms activate metabolism and get rid of toxins, greens are "responsible" for the supply of nutrients and fight fat. The regular presence in the menu of soup with melted cheese and champignons 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 melted cheeses
• 50 g butter,
• 1 carrot
• 2-3 potatoes
• 1 onion
• 30 ml vegetable oil,
• half bunch of fresh dill or parsley
• salt, spices, bay leaves.

Cooking time: 55 min

Step by step description of preparation:

1. Preparing the poultry fillet. You can also cook mushroom and cheese soup on water, but it turns out to be more rich in broth. Perfect option- on chicken. In principle, any parts of the bird will do, but the fillet is cooked quickly, and is the most dietary meat. Rinse the chicken with running water, pat dry with paper towels, free from cartilage and film with a knife.
2. Then the fillet should be put in a deep pan, pour water and put on the stove. When the broth boils, remove the greyish-white foam with a slotted spoon. Next, reduce the heat level and simmer 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 clean the vegetables, rinse them and greens 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. Potatoes are cut into slices or small sticks and put in a container with cold water not to darken.
5. In a separate pan, melt the butter and fry the onion in it until golden, stirring occasionally. After that, carrots are sent to him and everything is stewed for 2-3 minutes.
6. When the carrots and onions are reddened, mushrooms are added to the pan, the mixture is intensively mixed and cooked until the liquid is completely evaporated for about a quarter of an hour.
7. When the chicken is ready, remove it from the broth, put the potatoes in the pan and cook for 15 minutes.
8. The chicken is cut into portions and after a quarter of an hour they are put into the broth along with mushrooms, onions and carrots.
9. Then salt, seasonings, lavrushka and chopped cheeses are added to the dish. Everything is mixed and cooked for another 6 minutes until the vegetables are ready.
10. The last thing in the mushroom soup is greens. After that, 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 plates of chopped champignons look very appetizing in a plate. Mushroom soup is served in deep bowls, and bowls with sour cream, croutons or fresh bread are placed nearby.

The mushroom soup tastes even better the next day.

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So fragrant and savory champignon mushroom soup with 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 to be very tasty and nutritious, with a delicate creamy note that cheese and cream give it. To make the mushrooms more fragrant, fry them before adding them to the soup, and it is better to do this in butter.

Ingredients for the Mushroom Soup with Cream Cheese Recipe:

• Mushrooms (champignons) - 200-250 g
• Potatoes (medium) - 5 pcs
• Carrot (medium) - 1 pc.
• Onion (medium) - 1 pc.
• Garlic - 2 cloves
• Processed cheese - 1-2 pieces
• 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 greens

How to cook mushroom soup with champignons with melted cheese

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

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

Tip: Potatoes should be dipped 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, we clean the onions with carrots. Finely chop the onion, and grate the carrots on a coarse grater.

Wash mushrooms thoroughly, dry and cut into thin slices or slices.

Saute mushrooms with onions and carrots. We heat the pan with refined vegetable and butter and first fry the mushrooms over medium heat for 5 minutes. Then add the onions and carrots and continue to fry for another 5 minutes. Two minutes before the end, put finely chopped garlic - with it the mushrooms will be more fragrant.

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

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

Put chopped processed cheese in mushroom soup and pour cream or hot milk. Let it boil, and cook, stirring, so that the cheese dissolves in the broth.

Wash fresh dill and parsley and chop finely.

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

Delicious, fragrant champignon mushroom soup is ready!

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

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

Adding melted cheese will turn an ordinary soup into a completely new dish with an incredibly delicate taste. Especially good cheese soup with mushrooms. Champignons, chanterelles, porcini mushrooms are the best shade creamy taste cheese.

• If you want to make soup with meat, it is important to prepare the broth correctly. For chicken soup buy only poultry- from it the broth 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 put celery or parsley root. Spices will give the soup an appetizing aroma and great taste.
• Add a little bell pepper to the fried onions with carrots. In winter, instead of fresh pepper coarse paprika can be used. It gives the dish a pleasant aroma.
• Add spice mixes to stir-fry. Well suited hops-suneli, curry. The taste will be fresh and pleasant. Thanks to seasonings, you can diversify the menu by adding them to familiar dishes. If you do not know about combinations of various spices, purchase ready-made mixtures. They usually indicate what dishes they are suitable for.
• Get good quality processed cheeses for soup that are made from real cheese and do not contain vegetable fats and chemicals. High-quality cheese will give the soup a pleasant aroma of cream, and cheap low-quality cheese can completely ruin the dish.
• For cheese soup, champignon mushrooms are most suitable. They are better than other types of mushrooms combined with cheese. You can also add porcini mushrooms, fresh or dried.
• Potatoes in soup with mushrooms and cheese can be omitted, especially if you plan to cook cream soup.

Chicken soup with melted cheese

Compound:

1. Chicken - 1 pc.
2. Potatoes - 2 pcs.
3. Onion - 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

Cooking:

• Wash the chicken, cut into portions, pour 3 liters of cold water and put on fire.
• Bring to a boil, remove the noise and cook for about 40 minutes. At the end of cooking, add allspice, dill (parsley), 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, finely chopped bell pepper can be added to the frying.
• Remove the cooked chicken from the broth, separate the meat from the bones. Strain the broth and bring back to a boil.
• Put the chicken meat and potato cubes into the boiling broth. Boil for 10-15 minutes until the potatoes are cooked.
• Then add zazharka and processed cheese to the soup. To make the curds dissolve faster, cut them into strips or cubes.
• 3-4 minutes before the end of cooking, salt the soup and add finely chopped greens.

Soup with melted cheese and mushrooms: recipe

Compound:

1. Mushrooms - 400 g
2. Water (or mushroom broth) - 2 l
3. Carrot - 1 pc.
4. Butter - 50 g
5. Onion - 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. Greens

Cooking:

• Wash the mushrooms, clean and cut into small pieces. Bring water or mushroom broth to a boil, put the mushrooms and cook for 25-30 minutes.
• Peel and chop the vegetables: onions - into cubes, potatoes - into cubes, grate the carrots.
• Melt the butter in a heavy bottomed pan, add the onion and sauté for about 5 minutes. Then add carrots, stir and continue frying.
• When the carrots are soft, add the mushroom seasoning, salt, paricot, and other spices to taste.
• Pour 0.5 tbsp. soup stock, cover and simmer the vegetables for about 5 minutes.
• Put the chopped potatoes into the boiling broth, cook for 10 minutes. Then add the frying, diced processed cheese and cook for another 5-6 minutes.
• 2 minutes before readiness, salt the soup to taste, put the bay leaf and finely chopped greens.
• In order to make the soup more fragrant, mushrooms can be fried in butter before putting them in the soup.
• It is better to add greens not when cooking soup, but immediately before serving the dish.

Soup with melted cheese and champignons

Compound:

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

Cooking:

• Fill a saucepan with water and put on fire to boil. Meanwhile, peel the potatoes and cut them into strips.
• When the water for the soup boils, add the potatoes and bay leaf. Boil until potatoes are cooked.
• Wash the mushrooms, cut into slices or large pieces. Grate the carrots, chop the rest of the vegetables with a sharp knife.
• In a deep frying pan, heat a few tablespoons of vegetable oil, 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, put the frying and diced processed cheese.
• If you use hard cheese, it must be grated. Salt the soup to taste, boil for another 2-3 minutes and remove from the stove.
• Before serving, put a little minced garlic, red hot pepper and greenery. Serve with croutons white bread.

Cheese soup with rice and ham: how to cook?

Compound:

1. Potatoes (large) - 2 pcs.
2. Processed cheese - 3 pcs.
3. Onion - 1 pc.
4. Butter - 1 tbsp. l.
5. Carrot - 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

Cooking:

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

There are a huge number of recipes for cheese soup. Them distinguishing feature, besides delicate taste, also the fact that the dish can be prepared in the form of mashed potatoes. To do this, vegetables need to be boiled and beaten in a blender with broth, then put on fire and add grated cheese and spices. Try it, it's very tasty!

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Mushroom champignon soup with melted cheese

When you don’t know what to cook delicious for lunch, this rather simple recipe for champignon mushroom soup with melted cheese and chicken fillet will come to the rescue. Hearty, appetizing and very simple.

INGREDIENTS

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

Step 1

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

Step 2

2. Put the onion in a bowl, fry for a couple of minutes, stirring constantly. For flavor, you can add a little garlic, for example. Also classic recipe Mushroom mushroom soup 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 curds into small cubes. Wash and cut the chicken fillet, if you use it.

Step 4

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

Step 5

5. Pour water into the bowl, put potatoes and cheese into the bowl. Salt to taste, add pepper if desired. Turn on the "Soup" mode for 20 minutes.

Step 6

6. Here is such an appetizing champignon mushroom soup with melted cheese at home. It's time to bring it to the table. Enjoy your meal!

Step 7

6. Here is such an appetizing champignon mushroom soup with melted cheese at home. It's time to bring it to the table. Enjoy your meal!

Similar video recipe "Mushroom mushroom soup with melted cheese"

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Soup with champignons and cheese

Main ingredients: Potato, Onion, Carrot, 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 rather hard to break away from this miracle, especially if you supplement it with something sour or salty. This dish comes out very satisfying, pleasantly saturates the body and pleases the eye with its brightness, mainly 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. Carrot 1 piece (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 spatula, stove, ladle, deep serving plate.

Preparation of soup with champignons and cheese:

Step 1: prepare the ingredients.

To begin with, with the help of a sharp kitchen knife, we peel all the vegetables indicated in the recipe, and we get rid of the roots of the mushrooms. Then we wash these products together with greens under streams of cold running water, dry them with paper kitchen towels, put them on a cutting board in turn and continue preparation. Chop the onion into cubes up to 1 centimeter in size.

Shred carrots on a medium or large grater.

Cut the potatoes into cubes about 2 centimeters in size, transfer to a deep pan and pour the right amount purified water or broth.

Grind the champignons with plates 5-7 millimeters thick, and just finely chop the dill or parsley.

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. On them it is usually written: "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 acquire a rich 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. We take a couple of slices of 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. Enjoy your meal!

Calories: Not specified
Time for preparing: 30 minutes

Who and when guessed to combine cheese and mushrooms in the soup is not exactly known. But the fact that often the craving for culinary experiments leads to excellent results is absolutely certain. Soup with melted cheese and champignons is excellent. Soft processed cheese radically changes the taste of a generally banal soup for the better. So much so that once you try the soup in a new version, you are unlikely to return to a simpler version.
You can cook soup with cheese on any broth - chicken, vegetable, mushroom, or on water. See, for example, how to cook.
The melted cheese will add flavor and thickness, so it is not necessary to put a lot of vegetables in the soup. A couple of potatoes, a small carrot and onion are enough, and a handful of mushrooms. Cheese take such that it is completely dissolved in the broth. It is advisable to take soft processed cheese, which is sold in boxes or plates (cheese for toast). As for vegetables, choose them according to the season and according to your taste. In mushroom soup, zucchini, and pumpkin, and bell peppers, various greens, and leeks will be appropriate. Another big plus of this soup is the speed of preparation. All it takes is no more than half an hour.

Cheese soup with champignons - photo recipe.
Ingredients:
- 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.

Recipe with photo step by step:

The sequence of steps in cooking quick soup from mushrooms with melted cheese is this: 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. Enjoy your meal!

Mushrooms and cheese are an excellent, one might say, classic combination of products and tastes. Melted cheese (option: cream cheese) in mushroom soup is especially loved. Or because it is a more economical option. Whether because it is nostalgic (this is how our Soviet grandmothers cooked). Whether - they do not argue about tastes - this is the most harmonious option. Here is a recipe for soup today - mushroom mushroom soup with melted cheese - based on chicken broth and vegetables.

Ingredients

• 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

How to cook soup with champignons and melted cheese

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, carrot, bouquet garni, 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 in advance for an hour. 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.

Tomite champignons with vegetables over medium heat, stirring with a spatula for 5-10 minutes.

If you have chicken broth (like mine), 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 with a lid. 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.

Soup with mushrooms and melted cheese interesting option for lunch, dinner or for a snack on the run. It is easy to prepare, and its recipe can be easily changed to suit your mood by replacing or completely eliminating some ingredients. The taste of cream complements the aroma of mushrooms, which makes this soup a good option and menu for the holiday. If you just sprinkle it with onions fried in a batter of breadcrumbs and butter, decorate with a couple of parsley leaves - this will only emphasize the taste of the soup.

Mushroom does not require talent in cooking or long hours at the stove. You just need to prepare all the products in advance, and then sequentially add them to the boiling soup and simmer until everything is ready.

It is impossible to list all the recipes for this soup in one article, there are so many of them - vegetarian and on broths from poultry or meat, soup from pickled or wild mushrooms, mashed potatoes, dietary (without potatoes) and others. You don't like champignons or mushrooms? Cook with chanterelles. Is there chicken in the fridge? The broth from the available meat is suitable, and if there is nothing at all, then even bouillon cubes can be used.

How to cook soup with mushrooms and melted cheese - 15 varieties

This is the most popular recipe among similar ones. It is he who is being changed, getting all new versions of the old dish.

Ingredients:

• Champignons - 0.5 kg;
• Broth or, if not available, water - 1.5 liters;
• Carrots - small, 1 pc;
• Onion - 1 pc;
• Potato - 3-4 medium tubers;
• Processed cheese for soup (with onions or mushrooms) - 1 pc;
• Salt, black pepper - to taste.

Cooking:

Boil water or set the broth to warm up. We prepare the rest of the products.

We wash the mushrooms, cut into medium pieces.

Three processed cheese on a grater in advance.

Three onions and carrots, too, and sauté until soft.

Potatoes also need to be peeled and cut.

We throw mushrooms and overcooking into boiling water. After fifteen minutes, add the potatoes, then, when it is almost cooked, add the cheese. Boil until the potatoes are cooked and stir thoroughly in the process to dissolve the cheese.

It is even easier to prepare than the original version, but it tastes just as interesting.

Ingredients:

• Champignons - 300-400 gr;
• Onion - 1 onion;
• Potato - 1 pc;
• Processed cheese - 1-2 cheese for soup (or 200 ml of cream - to choose from);
• Salt and ground pepper - add if desired.

Cooking:

We prepare the soup in the same way as the classic version was prepared, although frozen mushrooms do not need to be further processed. The finished soup is ground with a blender until smooth.

If you scrupulously count the calories in each leaf of lettuce, this does not mean that creamy soup will not suit you. You just need to remove the "extra", high-calorie foods.

Ingredients:

• Champignons - 400 gr;
• Water (or low-fat broth from chicken ridges) - 1 l;
• Light processed cheese - 15 gr;
• Onion - 1 pc;
• Salt and black pepper - if diet allows.

Cooking:

Mushrooms are washed, cut and thrown into boiling water.

We do not fry the onion, just finely chop and add to the mushrooms.

Cook for about half an hour, then dilute the processed cheese in the soup. As soon as it dissolves, the dish is ready.

To be sure that a serving of soup will benefit, add a spoonful of bran to it.

Mushroom taste is complemented by sharp notes of garlic.

Ingredients:

• Champignons - 500 gr;
• Chicken bouillon- 1 l;
• Processed cheese - 100 gr;
• Onion - 1 pc;
• Carrots - optional, 1 pc;
• Garlic - 1-2 cloves;
• Salt and pepper - to taste.

Cooking:

Saute onions, carrots and garlic.

We cook everything together until the mushrooms are ready, and then we send the cheese for the soup to the pan.

Mushrooms collected in the forest will go to soup just as well as champignons from the store.

Ingredients:

• Chanterelles - 300 gr;
• Potatoes - 4 pcs;
• Processed cheese - 2 pcs;
• Water - 2 l;
• Onions, carrots - 1 pc;
• Salt and pepper - add to your liking.

Cooking:

Separately, overcook, and then stew finely chopped chanterelles along with sautéed carrots and onions. We begin to cook chopped potato tubers. Enter in potato soup roast, mushrooms and melted cheese. Serving them on the table, you can sprinkle with herbs: dill, parsley.

If among the home stocks of mushrooms only a pack of frozen mushrooms remains, then you can cook a delicious soup from them.

Ingredients:

• Potato - 0.5 kg;
• Honey mushrooms - 300-400 gr;
• Onions, carrots - 1 pc;
• Cheese for soup - 2 pcs (it is better to take with the taste of onions, not mushrooms);
• Add seasonings as you wish.

Cooking:

Defrost mushrooms in advance, pour 4 liters of water. While the broth is not yet cooked, prepare the overcooking, send it to the soup. Potatoes are cut into small sticks, introduced into the soup; cook it for about 10 minutes, then add the melted cheese.

Very good tasting light soup from fresh mushrooms.

Ingredients:

• Oyster mushrooms - 200 gr;
• Potatoes - 2-3 pieces;
• Carrots - 1 small piece;
• Onion - 1 pc;
• Processed cheese for soup - at the rate of 1 piece per liter of broth;
• Salt, black and red pepper, bay leaf - add as desired.

Cooking:

Wash mushrooms, cut and cook for at least 10-15 minutes. Then add to mushroom broth overcooked vegetables, chopped potatoes and spices. It is necessary to cook until the potatoes are ready, then add the processed cheese to the soup. After it dissolves, the soup is ready. It will become even tastier if you add a small bunch of chopped fresh herbs during cooking.

If you have only pickled mushrooms on hand, then you can cook an excellent soup from them.

Ingredients:

• Pickled mushrooms - 300 gr. (one or two banks);
• Water - 1.5 l;
• Onion - 150 gr;
• Potato - 300 gr;
• Chicken fillet - 200 gr;
• Processed cheese - 2 pcs;
• Butter - for frying;
• Salt and pepper to taste.

Cooking:

From the chicken fillet we make the broth (when it is ready, we take it out and cut it into neat pieces). Throw the potatoes into the boiled broth. Cook for about a quarter of an hour, then you need to add onions fried with mushrooms. After about five minutes, add the chicken cut into pieces and grated melted cheese; cook until cheese is melted.

This dish is just as easy to prepare as other wild mushroom soups.

Ingredients:

• Mushrooms - 300-400 gr;
• Chicken - 1/2 carcass;
• Onions, carrots - 1 pc;
• Potatoes - 3 pcs;
• Processed cheese - 2 pcs;
• Salt and pepper - at the discretion.

Cooking:

Chicken - for broth. Carefully sort out Forest mushrooms, rinse them with water, cut into medium pieces. Mushrooms with onions and carrots simmer over low heat. Send the potatoes to boil in the broth, overcooking and cheese there. If the cheese has already melted, you're done.

The soup will please you with its aroma and satiety.

Ingredients:

• Dry mushrooms - about 1 cup;
• Onions, carrots - 1 pc;
• Potatoes - 2 pcs;
• A mixture of white and wild rice- 1\4 tbsp.;
• Processed cheese for soup - 1 piece or 1 tbsp. milk;
• Salt, herbs, pepper - at the discretion.

Cooking:

Mushrooms are soaked in advance in water (in cold longer, if hot, then ten minutes is enough). Potatoes are cut, poured with cold water and boiled; when the mushrooms are soaked, chop them and add to the potatoes. Pour rice into the soup along with overcooking, cheese or milk, cook until everything is ready.

Adding cream to the soup will make the taste of the dish much more tender and pleasant.

Ingredients:

• Mushrooms - 400 gr;
• Potatoes - 3-4 pieces;
• Carrots, onions - 1 pc;
• Low-fat cream - 150 ml;
• Processed cheese - 1 pc;
• Salt, pepper and herbs - at the discretion.

Cooking:

Throw potatoes into the broth, after boiling - passivated vegetables. Ten minutes later, send the mushrooms (which have already been cut) to the soup, cook for about half an hour. Add cream and cheese, stir. The soup is ready as soon as the soup cheese is dissolved.

real dish french cuisine extremely easy to prepare.

Ingredients:

• Chicken - half a carcass;
• Mushrooms - champignons are best suited, 300-400 gr;
• Potato - 4 tubers;
• Onion - 1 pc;
• Processed cheese - 2 pcs;
• Cheese durum varieties- 150-200 gr;
• Salt, pepper and bay leaf - add to your liking.

Cooking:

After the broth is cooked, remove the chicken from it. Then sequentially add shredded potatoes, fried onions and champignons to the pan until transparent (the caps are separated from the legs and cut). Until the potatoes are cooked, everything is cooked, and then grated and hard, and melted cheese is poured. Have the cheeses dissolved? So, it's ready.

This soup is best served with a garlic baguette or wheat croutons.

This soup is perfect for a hearty lunch when there is absolutely no time for a meal. One plate of hearty meat soup enough to quell the feeling of hunger for a long time.

Ingredients:

• Chicken ham - 1 pc;
• Champignons - 400 gr;
• Potato - 500 gr;
• Onions, carrots - 1 pc;
• Processed cheese - 2 pcs;

Cooking:

We cook the broth and at the same time simmer the onions and carrots. When the overcooking is almost ready - add chopped mushrooms to it. Potatoes, if they are young and the tubers are small - just peel and put in a boiling broth. Then add to soup fried vegetables and melted cheese. To make the soup much more palatable, you can add chopped boiled chicken fillet to it before serving.

The soup comes out very hearty and rich. If you don't want to consume so many calories at once, you can choose not to add potatoes or vermicelli to the soup at your discretion.

Ingredients:

• Champignons - 500-600 gr;
• Potato - 300 gr;
• Vermicelli - 1\2 tbsp;
• Onions - 1-2 pcs;
• Processed cheese - 2 pcs;
• Chicken - 1/2 carcass;
• Salt, pepper - to taste.

Cooking:

Add potatoes, onions and mushrooms to the boiled broth. Cook for about 20 minutes, then add vermicelli. After 2-3 minutes, add the cheese and cook until it dissolves.

Spinach is extremely healthy, and will not be superfluous in our soup.

Ingredients:

• Mushrooms - 100 gr;
• Spinach (frozen) - 50 gr;
• Onion - 1 pc;
• Potatoes - 2 pcs;
• Processed cheese - 1 pc;
• Salt, pepper - add at your discretion.

Cooking:

Sliced ​​potato tubers are sent to the broth, fried onions are poured into them. Beat with a blender when the potatoes are cooked. Then add spinach, and after - fried champignons with grated melted cheese. Beat the soup again until smooth.