Cheese soup with potatoes and mushrooms. Cheese soup with mushrooms in the multivark.

By the time the zazharka is ready, we'll just cut the mushrooms. So we load the onions and carrots into a pan, add a little oil to the pan and fry the champignons. Of these, you need to evaporate all the moisture and hold on the fire a couple of minutes after that. Do not forget to stir in the process, otherwise they will burn.

While mushrooms are fried, you need to cut the curds. For mushroom soup, I take the usual melted cheeses Friendship or Carat. They are usually written like this: "For soup." Cheese should be cut into small pieces and put them not to the board separately, so as not to stick together. See how it's done in the photo. Ready mushrooms are loaded into a saucepan.

Pieces of melted cheese gradually thrown into a pan, we wait while we melt and throw the next batch. Ready mushroom soup should get a rich white color. After all the cheese in the soup is melted, you need to adjust the spices. I add more salt, ground black pepper and dried garlic.

Well, what kind of mushroom soup without toast? Sometimes I fry them in butter with garlic whole pieces, and today it was the mood to make crunches. Take a couple of slices of white bread (I have for sandwiches) and cut into small squares. Transfer to a bowl, sprinkle with olive oil and add your favorite seasonings. I took the usual mixture for a salad. Thoroughly mix.

Spread on a baking sheet in one layer and send to the upper level of the oven, heated to 200 degrees, for 4-7 minutes. Time will vary depending on the most white bread, so look. Ready croutons are poured into a bowl and served together with mushroom soup made of melted cheese. Add them to the plate better for a bit, so they do not have time to soak. Bon Appetit!

Content:

Can there be something more delicious than mushroom soup, in the recipe of which it is intended to use fused cheese? Most often for a dish they buy champignons grown in greenhouses. However, if you cook soup using forest mushrooms, you can appreciate the magic fragrance and inexpressibly bright taste of the first dish. Exist various options cooking.

The first variant of preparation of a dish

To prepare a mushroom soup with cheese according to this recipe, the following products are needed for a 3-liter pan:

Champignons - 400 g.
Potato tubers - 5 pieces, medium size.
Onion - 1 onion, medium size.
Carrots - 1 piece of medium size.
melted cheese - 1 pack.
Black chopped pepper - to taste.
Salt - to taste.
Fresh parsley.
Vegetable oil - 1 tbsp. a spoon.

Champignons are great for preparing first courses with melted cheese. You can take fresh mushrooms or frozen.

However, the frozen semi-finished product will not make the soup with melted cheese as fragrant as the use of fresh mushrooms.

If forest mushrooms are a great preference, it is better to prepare soups from dried or newly harvested frit, mushrooms, butter mushrooms, etc.

In a saucepan pour about 2 liters of water and put on fire until boiling. During this time, you need to prepare all the ingredients listed in the recipe. First of all, carefully wash and peel potato tubers. Then they cut into small slices or cubes. Prepared potatoes should be filled with cool water, so that the sliced slices are not blackened.

Onions are peeled off and husked into small cubes. Purified carrots are wiped through a large grater. In a frying pan pour vegetable oil and heat on a sufficiently strong fire. As soon as the oil warms up, proceed to fry the onions. Pieces of the bulb should turn rosy, with a golden hue. Then add the mashed carrots to the onions and continue frying the vegetables, stirring occasionally, until ready.

Washed champignons cut into beautiful slices. Then they are added to a frying pan to fried onion and carrots and stewed on average heat for no more than 5 minutes. By this time, the water in the pan is already boiling - it's time to boil the pieces of potatoes. Slices are placed in boiling water and boil the potatoes until soft, not forgetting to remove the foam that appeared on the surface.

When the potatoes are cooked, add the mushroom dressing with the fried vegetables to the soup and continue to boil until boiling. Now you can cut the cream cheese and put it in a saucepan. It is advisable to salt the dish only after the addition of cheese, since this product has sometimes a fairly pronounced salt taste. Waiting for the soup to boil, it is removed from the plate and tightly closed the pan with a lid. A quarter of an hour you can serve cooked on a quick and simple recipe soup with melted cheese to the table, previously sprinkled finely chopped parsley and adding a little chopped black pepper.

Variant of cooking in a double boiler

A recipe to learn how to prepare a mushroom soup with cheese in a double boiler, especially useful for those who try to adhere to a healthy diet. Steamer has an interesting ability: all vegetable dishes cooked with it, save up to 70% of the vitamins contained in the products, as well as minerals. Very tasty soup with mushrooms. In addition, a mushroom soup for a couple will enjoy an incredibly bright scent!

For this recipe, you need the following components:

White dried mushrooms - 100 g.
Onion - 200 g.
Carrots - 150 g.
Whipped milk - 1 liter.
Cream - 100 ml.
Frozen cheese - 1/2 pack.
Wheat flour - 100 g.
Root of parsley - 50 g.
Black pepper - to taste.
Salt - to taste.
Fresh green dill.

White dried mushrooms must be prepared in advance. To do this, they are washed, poured with warm water and left to swell for 2 hours. Then the mushrooms are thrown onto a sieve and the running water is collected in a separate container. The liquid, soaked in the aroma of mushrooms, can be useful for any other dishes.

Onions, fresh parsley root and carrots are cleaned and washed under running water. Then the onion finely shred, and carrots and parsley root cut into small cubes. In a bowl for rice, which is now supplied almost all models of steamers, shift the prepared vegetables, as well as mushrooms and fill them with melted milk. The process of cooking vegetables in a double boiler will take approximately 25-30 minutes.

When the time is over, the contents of the rice bowl are transferred to a small saucepan. To grind ingredients, it is better to use a submersible blender. Consistency of mushroom soup should be homogeneous. In a separate bowl mix the cream with sliced finely melted cheese and heat the mixture until it dissolves. Then the mixture is added to a puree-like mass of vegetables and mushrooms and mixed thoroughly, remembering to salt and pepper in accordance with their own tastes.

On a hot frying pan fry the flour until golden. The flour is added to the other ingredients, once again they are mixed and transferred to a bowl to prepare rice. Now the final stage. The bowl is placed in a steamer and a timer is set for 10 minutes. Before serving, the finished dish is sprinkled with chopped dill. Advice for gourmets: mushroom soup will become much more interesting and will acquire original flavor notes if you include a pinch of sage or crushed nutmeg in the recipe. Also, the dish will become more appetizing, if you add a little crispy crackers to it.

For all cheese lovers - and not only - today in our menu is one of the most appetizing soups, which will conquer from the first spoon of both children and adults. Cheese soup with mushrooms we will cook on broth from melted cheese. Why is it processed cheese? It dissolves in boiling water much faster than hard cheese, and forms a pleasant taste of milk creamy broth. In a win-win combination of mushrooms and vegetables on cheese basis, a thick and satisfying first course is obtained. To make soup you need a small amount of ingredients, the base is simple - mushrooms, vegetables and cheese. The dish is economical and will allow you to cook a large amount of soup without unnecessary costs for the whole family.

Cooking mushroom soup with cheese for one-two-three

To ensure that the dish has turned out to be successful in taste and appearance, it is necessary to know several secrets of soup making. The councils are simple, it is advisable to take them into consideration before drawing up the intended list of products. We will tell you which cheese is ideal for the first dish, why it is better to use dried mushrooms and what spices offer a recipe in this dish.

Choosing cheese

There is a small difficulty in preparing the first dish with melted cheese. Some of the curds simply do not boil in the soup, remaining to float in the broth "lumps", which does not look very appetizing. There are two types of cheeses that are cooked without a doubt: soft cheeses in "triangles" and cheese-putties in plastic packages. They almost instantly dissolve, not requiring effort and turning water into broth. To make the soup more delicious, you can use cheese with additives - mushroom, with greens or even with bacon. For a classic taste, take a creamy version without any additions.

On a note! Cheese, sold individually (90 g), boil worse than the above. So that they completely dissolved in the water, you need to cut them in the smallest cubes or grind with a grater. Be sure to add to the boiling water!

Mushrooms for soup

The recipe allows you to choose those mushrooms that you like. Fresh, frozen, chilled - your choice. Champignons are very tender, they are malleable in cooking, but are less aromatic. Honey mushrooms, chanterelles, pimberries will give a characteristic mushroom note. From the kind of mushrooms you choose, the appearance of the finished dish depends. According to the experience of the housewives, in dried soups dried mushrooms are very good. They are more aromatic, the taste with dried mushrooms turns out to be concentrated and saturated. To make the soup turned creamy white, use white dried mushrooms.

Important! Before preparing the dish, mushrooms must be soaked in hot water. The recipe recommends keeping the mushrooms in hot water for at least 30-40 minutes, in the cold - 3-4 hours.

Greens and spices

Cheese soup with mushrooms is a self-sufficient dish, which does not require flavor enhancement with spices or additional underscoring of aroma. Therefore spices in this dish will be superfluous. From simple spices - salt and white ground pepper (for those who like more sharply). The greens will add a fresh note to the dish and decorate the soup, so feel free to use parsley, green onions, dill or basil.

Five reasons to cook a cheese-mushroom soup for lunch

Minimum preparation

At first you want diversity, and that the dish was prepared without problems. It is enough to have a couple of creamy melted cheese curds in the refrigerator (the recipe offers the use of the cheese "Amber", "Friendship") to cook a delicious cheese soup with mushrooms.

Fast cooking

Ingredients a little, preparation and cutting of products will take no more than 10 minutes, the remaining time will be spent on cooking, and you will have time for other household chores.

Economy / no meat

Cheese soup with mushrooms is prepared without adding meat ingredients. The recipe is simple and useful for those who count calories and exclude animal fat from food. The broth turns out thick, and the dish is full, which will be able to feed even those who do not think of eating without meat.

Delicious

The combination of "mushrooms-cheese" in itself already causes an appetite. A steamed in a fragrant soup, with a complement in the form of fresh greens and crispy toast ... True pleasure!

Flow variations

The soup at the outlet is such that it can be served as in the usual way, and by milling with a shredder. If the soup is planned to be in the family circle, then how nice to dunk the cream broth pieces of fresh crumb of bread! And a cheese cream soup with mushrooms, beaten with a blender, is an exquisite dish, which is not a shame to bring to the first guests, and you will probably be asked for a prescription after the end of the meal. Bon appetite!

How to cook

Mushroom soup with cheese - delicious, healthy and satisfying first course, which must definitely be on your table. The recipe is simple and will not cause difficulties in cooking, if you follow step-by-step instructions. Already in the cooking you will feel the incredible aroma of combining mushrooms and processed cheese. Dare, and you will get a real delicacy!

Cooking time: ~ 40 minutes.

Servings: 6.

To prepare a delicate creamy soup with cheese, mushrooms and herbs, the following ingredients will be needed:

3 liters of water;

300 g of soft processed cheese;

100 g of dried mushrooms (or 300 g of fresh);

100 g of carrots;

800 g of potatoes;

100 g of onions;

5-6 tbsp. l. vegetable oil;

10 g fresh herbs;

3-4 pieces of bread (for toast);

salt, pepper (to taste).

Let's start cooking

1. Pour 3 liters of water into a saucepan. Put on medium heat, boil.

2. Wash mushrooms under running water. Cut into small pieces.

3. Put the chopped mushrooms in boiling salted water. Cook for about half an hour.

4. Peel carrots, potatoes and onions, rinse. Carrot and chop the onion arbitrarily, cut the potatoes into small cubes.

Interesting! The recipe allows the replacement of onions on the stem of leeks.

5. 2-3 tbsp. l. heat oil in a frying pan. Put onions and carrots in warm oil. Fry the vegetables for 2-3 minutes, avoiding strong browning.

6. Add the chopped potatoes to the mushrooms. Boil.

7. Put the toasted onion and carrots into a pan, mix and cook for 10 minutes.

8. Put all the cream cheese in the soup. Thoroughly stirring with a spoon, dissolve all the cheese in the broth. Cook for another 10 minutes.

9. Wash the greens, finely chopped. Put in soup, cook for another 5 minutes.

10. Let's cook the croutons. Slices of bread (preferably yesterday) cut into small cubes. On the remaining vegetable oil fry the bread cubes for 4-5 minutes. If desired, add salt. Put the ready toast on a paper towel to absorb excess fat.

11. Serve hot soup, sprinkle 1 tbsp. l. toast on a portion.

The dish is ready! Bon Appetit!

... And if you finish cooking hot soup through the blender, you get a flavorful cheese soup with mushrooms, which can be slightly diluted to liquid state with hot cream and drink from the soup cup. An excellent solution for cold evenings in the company of close people!

In contact with

This recipe is very popular recently. It's all about the incredibly delicate creamy taste of soup, which is achieved by adding to the soup melted cheese. Children always eat cheese soup with great pleasure. And do not be confused by the presence of mushrooms in it, as the mushrooms are absolutely safe (and very tasty). They can even be eaten raw. There are many recipes for salads with raw champignons. So do not be afraid to give thermally processed mushrooms for food to children. This soup prepares in one go, and the ingredients for its preparation are very simple and absolutely not expensive.

So, to prepare a soup with melted cheese and mushrooms, we will need:

90-100 g any melted cheese (or one melted cheese "Friendship");
one carrot;
potatoes (4 small potatoes per 1.5 liters of water);
two cloves of garlic;
a small part of a pod of pepper;
parsley greens;
bay leaf;
salt;
mushrooms (150 g of fresh champignons);
a little sunflower oil (for roasting carrots and mushrooms).

The cooking time is 30 minutes.
Calorie content - 40 kcal.

1. Prepare the pan, fill it with drinking water and put it on the fire for boiling. Potatoes must be cleaned, thoroughly washed and cut into cubes of medium size.

2. Then we send the potatoes into a pot of boiling water and add the laurel leaf (one large or two small ones).

3. Carrots are cleaned from the outer layer, washing and rubbing on a large grater. Champignons mine and cut into thin plates.

4. On a hot frying pan add a little sunflower oil and spread mushrooms and carrots.

5. Fry them for about five minutes until the golden color of the mushrooms. The contents of the frying pan are periodically stirred, otherwise the mushrooms and carrots will burn.

6. Add the fried carrots and mushrooms to the soup and cook it until the potatoes are ready. In the meantime, prepare the melted cheese and rub it on the grater. Once the potatoes in the soup is ready - add the melted cheese. Cook the soup for another five minutes until the cheese is completely dissolved in the liquid.

7. Chop the parsley. Two cloves of garlic are ground in a garlic press. Hot peppers cut into thin rings (after removing seeds from it).

Ready soup is removed from the fire, salt to taste and fill with greens and garlic.

Cheese soup with champignons is usually served with breadcrumbs.

We suggest you cook a delicious mushroom soup with melted cheese. As mushrooms you can use the usual store mushrooms, dried mushrooms or frozen, and also taste great with forest honey agarics or butter mushrooms. We offer two recipes with melted cheese curds: soup with oyster mushrooms on vegetable broth and soup with champignons and chicken.

Recipe № 1. Mushroom soup with oyster mushrooms and melted cheese

Mushroom soup with creamy melted cheese is an excellent lunch dish, hearty, fragrant, will satisfy hunger and give a charge of vivacity. Mushrooms use oyster mushrooms, but mushrooms, chanterelles, and white mushrooms are also perfect. Creamy taste is added by adding processed cheese to the soup, of course, the taste will depend on the selected products, so choose a quality and delicious cheese. At the very end, we must add a generous bunch of shredded greenery.

How to make soup with mushrooms and oyster mushrooms

Fused cheese for a while we send to the freezer, so that later it would be easy to work with. We are engaged in mushrooms, oyster mushrooms are thoroughly washed under running water, dried with a kitchen napkin, cut mushrooms in small pieces.

In the pot, pour 1.8-1.9 liters of water, add chopped mushrooms, send to cook on the upper fire, cook for 7 minutes with moderate heat.

Potato tubers are peeled, washed, cut potatoes with cubes / cubes / stripes, toss potatoes to mushrooms, add bay leaf, cook vegetables for 7-10 minutes.

While cooking vegetables, we will prepare a gas station, juicy carrots we clean, three in medium shavings, we peel the onions from the husks, we cut them with a cube. In a frying pan warm up a few spoons of vegetable oil, send vegetables to languish, do not fry carrots and onions, we achieve transparency of vegetables.

Now grind the clean greens.

We get out of freezer our melted cheese, three of its small shavings.

We collect the soup, add the dressing to the mushroom broth, lay the melted cheese, dissolve it, we savor the soup with salt, pepper, paprika. At the very end, we introduce aromatic greens.

Cover the soup with mushrooms and melted cheese cover, insist five minutes, pour on plates, served for a table with rusks, croutons or toasts.

Recipe number 2. Soup with mushrooms, chicken and melted cheese

The soup with different kinds of cheese is a traditional Italian dish, but nowadays in various variations it is popular all over the world. The main ingredient in this soup is cheese (soft fused, mozzarella, cheddar, camembert and others). Each new kind of cheese gives soup a unique taste. It is noteworthy that in the original cheese soup there are no potatoes, vermicelli or cereals that are customary for us. More often in a dish put mushrooms, seafood, vegetables (carrots or a pumpkin). Do not forget about the meat, because it is like nothing else suitable for cheese. The course is chicken, pork, lamb.

Soup with mushrooms and melted cheese is very light, its flavor is rich, unusual. It will appeal to children who do not like ordinary soups and soup. Such soup can also be served to guests. Pour it into nice small plates, cut thin bread into thin bread, decorate the table with natural linen napkins, put small spoons, and your guests will be delighted with the correspondence visit to Italy.

Variation of cooking soup with mushrooms and processed cheese is still a lot. We make our soup based on chicken broth, as mushrooms we use champignons. This soup can be cooked on vegetable broth, instead of champignons you can use dry mushrooms, and this soup will also be very tasty with porcini mushrooms.

It is very important to use good and natural processed cheese when you buy processed cheese pay attention to the composition of processed cheese, it must be exactly processed cheese, and not cheese product. The taste of soup depends on the quality of the processed cheese. For small children, you can grind the soup in a blender, you will get a delicious soup-puree.

Products per pan 2-3 liters:

300 g of mushrooms,

1 large leg,

300 g of potatoes,

2 soft processed cheese,

1 large onion,

salt,

pepper,

greens for decoration,

lemon.

Cooking method:
The whole leg is washed and boiled in a small amount of salted water for 20 minutes. Then remove the orochka and cool it, do not pour the broth.

Peel the potatoes and cut into small cubes. I advise you to take such sorts of potatoes, which when boiled are well boiled. Potatoes are thrown into broth and cook until it becomes soft.

Mushrooms are cleaned, cut into large slices.

Onions cut into cubes.

In a frying pan fry the onions with mushrooms. We do not cover the frying pan with a lid, we need to evaporate all the liquid that is in the mushrooms. Then put the mushrooms in broth and cook with potatoes.
We cut the meat of the ham from the bone, tear it to the fibers. Add to the soup.

2 processed cheese curds cut into small cubes.

Throw cheese in the soup, when all the other ingredients are ready.

If the cheese is good, then after a few minutes it will completely dissolve, and a homogeneous mass of white-translucent color will turn out.
Let's leave the soup for a few more minutes and remove it from the fire. If the cheese does not want to dissolve, then you need to stir the soup with a large wooden spoon, pressing the remainder of the insoluble cheese to the walls of the pan until completely dissolved.

Serving soup with mushrooms and melted cheese to the table, you can put a small slice of lemon in the plate, it will add acid to the soup, make it taste even more intense and unordinary.

Tips for cooking a cheese-mushroom soup:

You can increase the amount of melted cheese, then our soup will not be transparent, the broth will be more dense and resemble soup puree.

But in this case, do not lay down potatoes, otherwise the soup can become very thick.

If you use turmeric as a seasoning, you will get a yellow-gold color, besides turmeric will also add the benefits of soup.

Instead of potatoes you can put rice, rice is perfectly combined with melted cheese and mushrooms.