Cheese soup with mushrooms. Mushroom champignon soup with melted cheese, recipe with photo

Cheese soup with mushrooms is a very easy dish to prepare, has a delicate creamy taste, and the financial costs will be minimal. And the next day, the soup will taste even better.

Cheese soups came to us from gourmet European cuisine. Their main feature is that it is the cheese taste that should prevail in them, and the rest of the components should only complement and slightly shade it. You can prepare such a first course from any cheese - hard, semi-soft, processed, and even blue cheese.

The type of cheese will determine when to put it in the soup and for how long to heat it. Today “Quick Recipes” prepared for you recipes for cheese soup with mushrooms. Get it ready and you won't regret it!

Classic cheese soup with mushrooms

Ingredients:

• three hundred gr. mushrooms
• two and a half liters of water or meat broth
• three or four pieces potatoes
• one small onion
• one or two pieces carrots
• two tbsp. rice
• one hundred and fifty gr. processed cheese
• three pcs. bay leaf
• ten pcs. black peppercorns
• vegetable oil
• salt as desired
• dill

Cooking

So, pour about two and a half liters of water or broth into the pan. The broth is preferably suitable for the winter, most high-calorie version of cheese soup with mushrooms, but in spring and summer, we simply pour some water. Here we put black peppercorns. In the event that small children begin to eat cheese soup, then we do not crush the pepper, in other cases we crush the peas with the flat side of the knife.

We put the saucepan on the fire. Quickly peel potatoes, cut into cubes or as you like. We put the potatoes in a saucepan, cover with a lid, let it cook. And at the same time, we take fresh mushrooms, namely champignons, wash them, and then cut them into slices. You can cook cheese soup from dried mushrooms, but they should be soaked in advance (then it makes no sense to fry the mushrooms). In a small amount of vegetable oil, first stew the neatly chopped onion, then add the mushrooms. Lightly salt, fry the mushrooms until half cooked. While the mushrooms are stewing, cut the peeled carrots into strips or circles. In another small frying pan, pass the carrots (lightly fry in vegetable oil).

It is thanks to this that the mushroom cheese soup will turn out to be very tasty with beautiful orange droplets of oil.

We put browned carrots in a saucepan. We add mushrooms. Boil the soup for a few minutes, and then put 2 tablespoons of rice. Instead of rice, it is allowed to put vermicelli or any other pasta. Also, do not forget to throw a couple of leaves of lavrushka into the cheese soup. We cook everything together for 10 minutes, at which time the potatoes are completely ready, but the rice is still rather dense.

Now it's cheese's turn. It is practical to use triangular processed cheese. You can take ordinary processed cheese, but first we cut it into smaller pieces so that it melts faster. We cook the soup for another 5-6 minutes, stir with a spoon so that all the cheese dissolves. Salt to taste. Turn off the fire, fill the soup with fresh herbs, let it brew for ten to fifteen minutes.

That's all, an exceptionally delicious cream cheese soup, as well as champignons, is ready, you can offer our delicacy to the table. So, the preparation of such a cheese soup with mushrooms does not require much time or any special products, but despite everything, the result is amazing.

Cheese soup with mushrooms and smoked sausage

It would seem that not quite compatible products, but the taste of cheese soup with mushrooms is awesome.

Ingredients

• Processed cheese - 2 pcs.
• Carrots, potatoes, onions - as in the previous recipe
• Champignons - 250 gr.
• Sausage (smoked) - 300 gr.
• Sugar - a pinch
• Spices, herbs

Cooking step by step:

1. Cheese, as always, three on a grater or very finely chopped.
2. Onions and carrots are ready for frying.
3. Add chopped mushrooms to onions and carrots and fry. At this stage, you can add your favorite spices. Suneli hops give a very original taste.
4. Sausage and potatoes are cut into the same shape, best of all into strips.
5. While we were busy, the water boiled. We throw grated cheeses into it. Then we throw potatoes, salt and a little sugar. Cook for 7 minutes.
6. Let's try potatoes. If it is almost cooked, we throw in fried mushrooms and sausage. If necessary, add spices, check for salt and let cook for about 5 minutes.

If you only have boiled sausage in the refrigerator, then you can use it. In order for the soup to have a pronounced sausage flavor, fry it in a separate frying pan until golden brown.

Cheese soup with mushrooms and broccoli

Ingredients

• champignons - 5–7 pcs.
• cheese - 2 pcs.
• broccoli - 200 g
• potatoes - 1–2 pcs.
• carrots - 1 pc.
• vegetable oil for frying

Cooking

We cut the mushrooms. Fry for 5-10 minutes. Three carrots on a grater and also fry. Broccoli is divided into inflorescences, into smaller pieces. You can take fresh broccoli (in season), you can use frozen. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut. We cut potatoes. Add all ingredients to boiling water, salt and cook for 10 minutes. We rub cheese on a large grater. And add it to the soup. Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

Cheese cream soup with mushrooms

What is Mushroom Cheese Soup? This is the perfect combination of simple products, imprinted through your lovely hands into the most magnificent first hot dish with a gentle, soft creamy imprint and rich fragrance. Such a delicious dish will appeal to any lover of uncomplicated and at the same time nutritious food!

Ingredients

• Mushrooms (fresh) two hundred grams
• Processed cheese two pieces (total weight four hundred grams)
• Onion one piece (one hundred and fifty grams)
• Carrots one piece (one hundred and fifty grams)
• Three medium potatoes (two hundred and twenty grams)
• Vegetable oil two tablespoons
• Ground black pepper optional
• Salt to taste
• Water, purified one and a half liters
• Dried greens (dill or parsley) optional

Cooking

This soup is very light, but also quite satisfying, as it is enriched with protein. First, put on a normal fire a deep saucepan with the required volume of purified water, let it boil. Then, using a sharp kitchen knife, we peel the vegetables noted in the recipe, and remove the roots from each mushroom. We wash everything, dry it with cotton kitchen towels, transfer one by one to a cutting board, then continue the preparation. We cut the potatoes into small pieces of 2-2.5 centimeters, immediately move them to a cup of cold running water and forget it there until use, so that it does not fade. We cut carrots into rings, half rings or quarters no larger than 1.5 centimeters in size. Onion - cubes of one centimeter. We crush the mushrooms with plates or divide each into four, six, eight equal parts.

We remove the aluminum packaging from the processed cheeses, then chop them on a large or medium grater into a cleaned bowl. After that, pour the remaining ingredients that will be required to prepare the soup onto the countertop, and move on.

While we were preparing, the water in the pan boiled, we send the potatoes and carrots into it, then cook them until fully cooked, with a slotted spoon removing a thin layer of gray foam from the outside of the gurgling water.

The duration of this process varies from 20 to 35 minutes, depending on the type and quality of vegetables. For this reason, we periodically string them with the teeth of a refectory fork, if they enter gently, without pressure, therefore, these products have softened, in other words, they are ready.

At the same time, we light the adjacent burner on a normal fire and place a frying pan with a small amount of vegetable oil on it. After a couple of minutes, dip the mushrooms into the heated fat and fry them for ten minutes, constantly stirring with a wooden or silicone kitchen spatula. After all the liquid has evaporated and the champignons begin to brown a little, add the onion to them and simmer them inseparably for another ten minutes until fully cooked, loosening from time to time. After that, we move the mushroom filling to the side, then we return to the boiled vegetables.

If the carrots and potatoes are ready, use the same slotted spoon to transfer them to a small cleaned bowl, crush them with an immersion blender to a homogeneous mushy state, then return the mass that came out back to the water in which they were cooked.

We stir everything properly so that the puree dissolves, and again we bring the now already dense vegetable broth to a boil. When it begins to gurgle, we send the fried mushrooms with onions to the saucepan, if desired, salt, ground black pepper, as well as dried dill or parsley. We also put chopped processed cheeses there, then cook the soup until they are completely and completely melted, in other words, about another ten to twelve minutes. Then turn off the stove, cover the soup with a lid and let it brew for 7-10 minutes. Only after all this, by means of a ladle, we pour it into deep plates and proceed to the tasting with pleasure!

Cheese cream soup with mushrooms is served warm as the first main course to the dinner table. Serve it in portions in deep cups, optionally sprinkled with fresh finely chopped dill, parsley, cilantro, basil, green onions in advance or seasoned with sour cream, cream or mayonnaise. It is pleasant to savor such yummy with croutons, crackers, well-fed spicy rolls, flat cakes, although, by and large, homemade fresh bread will also create its own zest. Cook with all your heart and enjoy healthy food!

Conclusion

And in vain you are in a hurry to close the page - you are mistaken if you think that there is nothing to talk about, everything is clear and predictable: cheese, they say, yes champignons, what creativity is there? We are forced to disappoint you: there are so many cheese soups with mushrooms that you can cook for weeks and not repeat yourself! Do you want proof? Then read our article in full!

Soup with mushrooms and melted cheese is an 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 broth - 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. Add fried potatoes, mushrooms and melted cheese to potato soup. 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 tasty light soup made 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 overcooked vegetables, chopped potatoes and spices to the mushroom broth. 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 wild 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.

Authentic 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;
• Hard cheese - 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 is enough to drown out 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 fried vegetables and melted cheese to the soup. 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 then - fried champignons with grated processed cheese. Beat the soup again until smooth.

When they talk about cheese soup with mushrooms, you immediately imagine something fragrant, hot, homely. Something that you immediately want to try, right? Why delay moments and drool over other people's pictures. Let's go to the kitchen and do everything ourselves?

To begin with, recipes for cheese soup with mushrooms are not limited to a few options. There are dozens of them. And many differ from each other very significantly. Among them, you can find classic or traditional ones (especially for French cuisine, although the Germans also love this soup). But there are enough ordinary ones, invented on the go. To consider them in one article, it will take a lot of time (and text). Therefore, we confine ourselves to the good old classics.

The five most commonly used ingredients in Cheesy Mushroom Soup recipes are:

For her, of course, only champignons will be used. Although you can cook any mushrooms, focusing on your own taste.

The principle of preparation is as follows: the potatoes are boiled and mashed in mashed potatoes. It in the traditional presentation should not be in its entirety. Carrots are sautéed. Separately - onions, to which chopped mushrooms are added (they can be cut into slices and small cubes). Everything is laid to mashed potatoes and melted cheese is added. Everything is brought to a boil with stirring so that the cheese melts. Everything, soup with cheese and mushrooms is ready, serve it hot.

Five of the fastest cheese soup recipes with mushrooms:

Its taste is delicate, soft-creamy, it never gets bored. You can safely serve for breakfast, for example, a schoolchild (instead of feeding him boring scrambled eggs).

Hearty cheese soup with mushrooms reminds of the forest, the sun and summer, even for those who are not fond of "mushroom hunting" and prefer to buy groceries in the store. This soup can be cooked only on mushroom broth or make cheese soup with chicken and mushrooms (other types of meat, poultry or fish are also acceptable for the broth), it will still turn out very tasty.

Soup with mushrooms and grated cheese is quick and easy to prepare, and the recipe below can be modified with additional ingredients: meat, herbs or cereals. The proposed universal recipe is popular not only because by adding one or more components you can get a first dish with a new taste, but also because it is very simple and does not require much time. It is allowed to cook soup with any mushroom varieties, and from the cheese assortment you need to take processed cheese, which dissolves well in boiling water.

It is worth considering how to cook mushroom first courses, using the recipe with champignons as an example (they are available at any time of the year and have an exquisite taste). For a classic recipe you will need:

• 1 small carrot;
• 2 - 3 medium potatoes;
• 200 - 250 g of processed cheese;
• 1 onion;
• 250 - 300 g mushrooms;
• salt, pepper and fresh chopped herbs to taste;
• oil for frying food.

Cheese soup with champignons is prepared as follows:

• Boil water, add finely chopped peeled potatoes to it and cook for 7-10 minutes (potatoes should be almost ready).
• Cut the mushrooms into thin slices, chop the onion and carrots and fry the vegetable and mushroom mass in oil over low heat for 4-5 minutes until a pleasant golden color.
• Put the frying into the water with the potatoes boiled in it.
• Finely chop the processed cheese with a knife or grate on a coarse grater (for convenience and to prevent sticking of the grated mass, the cheese can be pre-frozen).
• Finely chop or chop greens.
• Add cheese and herbs to the boiling broth and cook, stirring, until completely dissolved.

Cheese soup with champignons (or with other mushrooms) is ready. Shortly before the end of cooking, it is recommended to add a little milk or cream to the mushroom soup with cheese. Professional chefs advise serving mushroom soup with processed cheese to the table, putting sour cream in it and sprinkling with finely chopped herbs.

Cooking options for first courses

How can you change the classic recipe proposed above? Just add additional ingredients to it.

• Cheese soup with chicken and mushrooms. The cooking method is almost the same as indicated in the classic recipe, but there is a slight difference. When cheese soup with chicken and mushrooms is cooked, first the chicken meat is boiled until cooked and removed from the pan, and then the potatoes are cooked in the resulting broth and the cheese-vegetable-mushroom fried mass is added. When preparing cheese soup with chicken and champignons, before adding potatoes, it is recommended to remove the meat from the broth and, finely chopped, put it in a ready-made dish.
• Cream cheese soup with mushrooms and vegetables. You can add zucchini, tomatoes, cauliflower and other vegetables to the soup. This recipe is universal, and the mushroom product is combined with all vegetables.
• IN cheese soup with chicken and mushrooms it is good to put cereals, only you need to take into account the time of their preparation and, when cooking soup with mushrooms, add them before or after the potatoes. Cheese soup with chicken fillet and champignons with the addition of cereals, when serving, it is recommended to season with sour cream or heavy cream.
• Mushroom fish soup with melted cheese prepared in the same way, only instead of minced meat, boned fish is added to it. When preparing fish soup, you can also take any vegetables.
• Cheese cream soup with champignons or other mushrooms is prepared as follows: the soup mass is ground in a blender, and then finely chopped meat or fish is added to it and re-grinding is carried out. Mushroom puree soup with cheese is considered a delicacy, and it is recommended to serve it with cream and herbs.

Other mushroom-vegetable-meat combinations are also possible. The mushroom component is universal and can be combined with almost all ingredients.

Cooking Tricks

How to cook cheese soup with mushrooms and get a delicious dish? There are several culinary tricks that will help even novice cooks to prepare mushroom soup with various additives:

• Boiling. For soup with mushrooms, if you want to get a delicious transparent broth, you must first boil the mushrooms until half cooked and drain the liquid from them. If champignon soup is cooked with the addition of processed cheese, then preliminary boiling can be omitted. For forest mushrooms, this procedure is required.
• The use of meat. When it is planned to cook cheese, it is better to boil the meat in advance and, finely cut across the fibers, put in the soup before cooking is completed.
• Frying. In soup with processed cheese, it is recommended to pre-fry foods on a mixture of sunflower and butter.
• The use of spices. You can add any spices and herbs to the soup with champignons and melted cheese, but you should be careful. Seasonings put in a soup with processed cheese in large quantities can kill the mushroom flavor.
• Density correction. If the soup with mushrooms, where greens and processed cheese are added, turns out not to be richly thick, but watery, then you can put another cheese (to avoid sticking, it is recommended to first hold the cheese for a couple of hours in the freezer, and then grate). Everyone chooses the broth density according to their taste.
• Boiling cereals. In soups with the use of cereals, it is advisable to add cereals pre-boiled until half cooked. This may not be done, but then you need to take into account the cooking time of cereal products, which are cooked much longer than other components.
• Pre-soak. It is necessary when dried or salted mushrooms are used. It is recommended to pre-soak the product for several hours in cold water. If this is not done, then the mushrooms will become worse fried and will be harsh in taste.

Mushroom soup with melted cheese is a favorite dish with a delicate taste. We have collected the best recipes for you!

• Champignons 500 grams
• Potatoes 5 pieces
• Carrots 2 pieces
• White onion 2 pieces
• Processed cheese 200 grams
• Vegetable oil
• Butter
• Ground black pepper
• dried garlic

Start by pouring two and a half liters of water into a large soup pot. It is better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Put them in a saucepan and turn on the maximum fire.

Peel, wash and grate two medium carrots. If homemade ones can’t stand carrots in soups, you can cheat a little and rub it on a fine grater or even pass it through a blender. So it will be more difficult to notice it in the finished mushroom soup, it will simply add color and taste.

Peel, wash and finely chop two medium-sized white onions. If the onion is feisty and gets into your eyes, you can throw it into the blender and press the button a couple of times. So we will avoid unnecessary tears. At about this point, your water will boil in a saucepan. Reduce the heat to medium, remove the foam and salt our future cheese soup a little.

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

We will cook our mushroom soup with champignons. In my opinion, they go great with the cheesy flavor and don't clog the other ingredients. In addition, they are cheap and available all year round. So we take a half-kilogram pack of champignons, wash them and cut them into thin slices. At the same time, do not forget to stir the frying.

By the time the frying is ready, we will just cut the mushrooms. So we unload the onions and carrots into the pan, add a little oil to the pan and fry the mushrooms. From them you need to evaporate all the moisture and hold on fire for a couple of minutes after that. Do not forget to stir during the process, otherwise they will burn.

While the mushrooms are fried, you need to cut the curds. For mushroom soup, I take the usual processed cheese Druzhba or Karat. They usually say: "For soup." Cheese should be cut into small pieces and put them on the board separately so that they do not stick together. See how it's done in the photo. We unload the finished mushrooms into a saucepan.

Pieces of melted cheese are gradually thrown into the pan, wait until they melt and throw the next batch. Ready mushroom soup should 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, drizzle with olive oil and add your favorite seasonings. I used regular salad mix. Mix thoroughly.

We spread it on a baking sheet in one layer and send it to the upper level of the oven preheated to 200 degrees for 4-7 minutes. Times will vary depending on the white bread itself, so keep an eye out. Pour the finished croutons into a bowl and serve with mushroom soup from melted cheese. It is better to add them to the plate a little at a time so that they do not have time to soak. Bon appetit!

Recipe 2: Mushroom Soup with Cream Cheese and Garlic

This rich, rich soup is one of my fall favorites. By the way, in the absence of fresh porcini mushrooms, they can be replaced with champignons. Usually, to learn how to make mushroom soup with cream cheese, you have to review more than one recipe to find a sensible one, but rest assured - this is just what you need.

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

We cut potatoes.

Immediately after that, put it on fire.

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

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

We add porcini mushrooms to the same pan where onions and carrots are fried. We continue to fry everything together.

We cut the pepper into strips and, as you probably already guessed, we send it to the same pan.

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

Done? Don't forget to prepare the garlic and herbs!

Grate the melted cheese, preferably coarse, then add to the soup and stir.

We add what we chopped plus a bay leaf, but this is optional. Oh yes, pepper there, black, ground.

Now let this wonderful creation boil and serve according to all traditions - with sour cream and fresh herbs. Bon appetit.

Recipe 3, step by step: mushroom mushroom soup with cheese

Try a delicious and simple soup with champignons and processed cheese. Cheeses should be taken of good quality so that they dissolve well in the soup and do not take lumps. This soup is delicious to eat hot, piping hot. When serving, be sure to sprinkle with fresh dill. Fried champignon plates look very appetizing in the soup.

• Fresh champignons - 350 g
• Processed cheese - 2 pcs.
• Butter - 50 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Sunflower oil - 30 ml.
• Fresh dill - 0.5 bunch
• Salt - to taste

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

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

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

Cut melted cheese into cubes.

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

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

Serve our wonderful soup right away pouring in portions.

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

• Water or vegetable broth - 1 l
• Champignons - 400 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Cream - 1 cup
• Processed cheese - 1 pc.
• Vegetable oil - 2 tbsp. l
• Flour - 1-2 tbsp. l
• Salt - to taste
• Greens - to taste

Peel the onion and cut into thin rings. Pour 1 tbsp into the pan. l vegetable oil and fry the onion until golden brown.

Peel the carrots, wash and chop into thin rings.

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

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

Finely chop the cheese or grate on a coarse grater, put in a saucepan and pour water or vegetable broth. Heat the cheese mixture over low heat and cook for a few minutes.

Once the cheese is completely melted, pour the cream sauce into the soup.

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

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

Recipe 5: cream cheese soup with honey mushrooms

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

• processed cheese - 3 pcs
• potatoes - 3-4 pcs
• medium carrot - 1 pc.
• medium onion - 1 pc.
• water - 1.5 l
• vegetable oil - 2 tbsp.
• fresh-frozen mushrooms - 8-10 pcs
• dill, parsley - to taste

We begin to prepare cheese soup with mushrooms. For 1.5 liters of water, I took 3 processed cheeses.

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

Cheese grate or cut into cubes.

Cut potatoes into cubes.

Chop carrots on a coarse grater.

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

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

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

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

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

Recipe 6: Vegetable Soup with Champignon Mushrooms and Cheese

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

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

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

Wash potatoes, peel and cut into cubes.

Peel, wash and finely chop the onion.

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

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

Mushrooms pour 1.2 liters of cold water, bring to a boil, cook over low heat for 5 minutes.

Drain the broth and bring to a boil.

Add potatoes, washed rice to the boiling broth, cook for 5-7 minutes.

Put the fried onions and peppers, bay leaf.

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

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

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

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

Recipe 7: Cheese Soup with Mushrooms in Meat Broth

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

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

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

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

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

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

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

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

Recipe 8: Mushroom Mushroom Soup with Cream Cheese

• water or broth - 1.5 liters;
• processed cheese - 150 gr;
• fresh champignons - 5-6 pcs. (large);
• carrots - 1 pc.;
• potatoes - 2-3 tubers;
• onion - 1 pc.;
• vegetable oil or butter - 2 tbsp. l;
• salt - to taste;
• ground black pepper - 2-3 pinches;
• fresh parsley - a small bunch.

The sequence of actions in preparing a quick mushroom soup with melted cheese is as follows: put a pot of water or broth on medium heat, and while the water boils, cut all the vegetables and mushrooms. Once you've cut it, heat the oil in a frying pan. We send potatoes to the pan, and vegetables and mushrooms to the pan. Let's start cutting vegetables with onions. Cut the onion into small cubes.

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

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

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

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

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

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

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

Let the soup boil and add soft processed cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until cheese pieces are completely melted. If the soup is not stirred, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will thicken and change color to white or cream.

Cook the soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese has dissolved and the soup began to boil quietly.

Pour finely chopped greens into the finished soup, turn off the heat and leave the soup to infuse under the lid. After 10 minutes, pour the cheese soup with mushrooms into bowls and serve hot, with fresh bread and herbs. Prepare this mushroom mushroom soup recipe with cheese for a very tasty and nutritious dish. Bon appetit!

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

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

• chicken or vegetable broth 1.5-2 l
• bulb 1 pc.
• medium carrot 1 pc.
• mushrooms (champignons) 200 g
• potatoes 2 pcs.
• processed cheese 1 pc.
• melted butter 1 tbsp. l.
• refined oil 2 tbsp. l.
• clove of garlic
• ground pepper
• nutmeg on the tip of a knife

For this dish, you must have pre-cooked chicken or vegetable broth. This can be done the day before if you don't practice broth preparations that are stored in the refrigerator. Broths make mushroom soup richer, especially chicken broths. But if there is none, you can cook without broth, on water, simply by adding additional ingredients for flavoring like celery root, parsley, carrots, garni bouquet, bay leaf.

Peel the onion and cut into cubes, determine the size yourself. If you don’t like to catch boiled onions in the soup, don’t sauté it like I did, but cook it whole (removing the skin), but be sure to make a shallow cut first. After the soup is cooked, the onion must be removed and discarded - its aroma has already been used for its intended purpose.

Peel the carrots, cut into cubes of the same size as the onion.

Rinse the mushrooms under running cold water, cut into slices, it is not necessary to peel them. If you cook mushroom soup from fresh or dried forest mushrooms, soak them for an hour beforehand. Porcini mushrooms give the richest aroma.

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

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

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

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

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

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

Then take the processed cheese, finely chop or grate.

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

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

Recipe 10: Simple Cheese Soup in Chicken Broth with Mushrooms

• 3 medium potatoes;
• 300 g of mushrooms (champignons);
• 2 medium onions;
• 1 medium carrot;
• 2 processed cheese (200 g);
• 2 tbsp vegetable oil for frying;
• salt, ground black pepper to taste.

for the broth:

• 500 gr chicken

Take a medium-sized chicken breast for the broth. It will make low-fat chicken broth. Place the chicken breast in a saucepan and cover with cold water. Put the pot on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Chicken fillet cook for 30-40 minutes. To prevent the broth from boiling away, be sure to cover the pan with a lid.

When the broth is ready, the chicken breast will become easy to pierce with a fork and at the same time clear juice will stand out, take out the meat.

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

Peel potatoes, cut into small cubes.

We send it to the broth.

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

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

We put the pan on the stove, pour it with refined sunflower oil. Fry vegetables until golden brown. Stir and make sure that the onions and carrots do not burn.

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

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

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

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

Grate melted cheese on a coarse grater.

And also add to the boiling soup, mix. The cheese should completely dissolve in the soup, giving it a pleasant creamy color and amazing aroma.

Rinse greens under cold water and finely chop.

Sprinkle the soup with herbs and turn off the fire. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this time, you can prepare everything for a delicious and hearty dinner.

Now you can pour the sous on plates and serve.

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