Mushroom soup with melted cheese. Cream cheese soup with mushrooms. Recipes. Mushroom champignon soup with cream cheese in milk

We have prepared several soups, among which there is sure to be one that will take its place in your family menu. Here you will find both classic mushroom and champignon puree soup, which you will not be ashamed to serve at the festive table.

The classic combination of chicken and mushrooms always gives an excellent result, so you need chicken broth for the soup. You can cook it from chicken breasts, poultry bones or giblets. All products are based on 6 servings. You will need the following ingredients:

• Chicken breast for broth - 1 pc.;
• Champignon mushrooms - 0.5 kg;
• Onions - 2 pcs.;
• Potatoes - 0.3 kg (4 pcs.);
• Carrots - 1 pc.;
• Soft processed cheese - 0.2 kg (1 package).

To prepare the broth, do the following:

1. Pour the chicken with cold water, put on a quiet fire and do not forget to remove the foam at the time of boiling.
2. At this time, peel the potatoes, carrots and onions.
3. Pour champignons with water, rinse well, cut into slices.
4. After the chicken is ready, take out the meat, cool a little and cut into cubes.
5. Put the potatoes in the broth, and in the meantime prepare the mushroom dressing for the soup. Do not forget to add salt to the soup after it boils.
6. Put finely chopped onions in a pan with vegetable or butter, rub or cut the carrots into strips, send them there - in the pan.
7. Fry vegetables for 5 - 7 minutes, add mushrooms to them, continue to fry until golden crust forms on the mushrooms. At this point, the potatoes are almost cooked.
8. We shift mushrooms and vegetables into a saucepan with broth and potatoes, and send processed cheese there.
9. Stir the soup until the cheese is completely dissolved. Bring it to readiness over low heat, taste it, if necessary, add salt.

You can serve the soup with croutons. Sprinkle the dish with fresh herbs before serving.

Soup-puree with mushrooms and melted cheese

Champignons are the most suitable for making mushroom puree soup. They cook very quickly, easily grind and give the dish a bright aroma and pleasant taste. It will take no more than 40 minutes to make mushroom puree soup.

equipment

To give a puree consistency, you need a stationary (with a glass bowl) or hand blender.

The recipe for making mushroom soup with melted cheese is simple, but requires the constant presence of the hostess in the kitchen.

The dish requires the following products:

• Champignons - 0.5 kg;
• Water or broth - 0.6 l;
• Onions - 2 pcs.;
• Flour (for thickening) - 2 tbsp. l .;
• Butter - 2 tbsp. l.,
• Processed cheese - 100 g.

How to cook:

1. Fry finely chopped onion in a saucepan in butter, add mushrooms to it.
2. When a golden crust forms on the mushrooms, sprinkle them with flour, stir quickly, fry a little (for a couple of minutes), and then pour broth or water. When adding liquid, the mass must be constantly stirred, otherwise the flour will be taken in lumps.
3. Season the soup with salt to taste and bring to a boil.
4. Now you need to pour it into a blender and grind all the ingredients. Or do the same with a hand blender.
5. The result should be a moderately homogeneous thick mass. It will need to be heated again to a boil.
6. After boiling, boil the soup for 5 minutes, add melted cheese to it, mix gently and bring to a boil again.

The food is now completely ready. Time to set the table.

Mushroom soup with cheese and bulgur

To make the mushroom soup with vegetables and melted cheese not only tasty, but also satisfying, cereals are added to it. We will prepare the first course with bulgur, which goes well with champignons. To make the soup, we need the following products:

• Chicken broth - 2.5 l;
• Potatoes - 4 pcs.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Champignons - 400 g;
• Edited cheese - 2 pcs.;
• Bulgur - 0.5 cups;
• Salt, pepper, cooking oil.

Cooking steps:

1. Put potatoes in chicken broth, after boiling, add bulgur.
2. Meanwhile, fry the onions, carrots and mushrooms in a skillet, adding them in the order described.
3. Transfer the fried vegetables with mushrooms to a saucepan with soup after 10 - 15 minutes of cooking bulgur.
4. Season with salt to taste.
5. Grate pre-frozen processed cheese and add a small amount of boiling broth from a saucepan to it.
6. Stir the mass thoroughly so that the cheese is completely dissolved. Now it can be added to soup.
7. Bring to a boil, wait a couple more minutes, remove the cheese soup with mushrooms from the heat and let it stand for at least 5 minutes to make the bulgur "ripe".

Do not cook mushroom soup with cheese in large portions. Calculate the amount so that you eat it at a time and not reheat.

If you still had to warm up the puree soup, it would be better to do it in pots. Sprinkle with grated hard cheese on top and place in the oven. Sprinkle with herbs before serving.

For the preparation of vegetarian or lean soup, you can use the Adyghe cheese. In all the recipes given, butter is replaced with vegetable oil without compromising the taste.

You can serve soups with melted cheese and champignons not only with croutons and croutons, but also with sesame seeds, pumpkin seeds and nuts. But it should be remembered that such additives increase the calorie content of the dish.

For soups, it is better to use soft processed cheeses or those that have the “for soup” mark.

Video recipe for a soup with fried chicken, mushrooms and processed cheese

This fairly simple and affordable first course is suitable for any time of the year. In summer, you can cook cheese soup with mushrooms and melted cheese in a flavored vegetable broth or with more dietary meat. In winter, such a soup becomes a more satisfying dish if you take a fatter broth as a basis.

- It is better to choose processed cream cheese without adding vegetable oils. It does not make the dish taste better, has a slightly different consistency and is considered more harmful than a natural product. The variety of processed cheese also affects the taste of the dish, so the cheese soup with mushrooms, the recipe for which we will tell you, will be cooked with cheese without any additives.

- Types of mushrooms can be combined with each other. This will add a more interesting flavor to the cheese soup and enrich it with new flavors.

- In cheese soup with mushrooms, spices and spices are usually not used, they overshadow the aroma of mushrooms and a delicate creamy taste. But fresh herbs will perfectly complement this dish.

- One of the popular options for such a soup is cheese creamy soup with mushrooms. To prepare it, you just need to beat the cheese soup with mushrooms with a blender until creamy. White bread croutons or croutons are perfect for this puree soup.

How to make cheese soup with mushrooms and melted cheese

This soup with cheese and mushrooms has a creamy delicate taste and a bright mushroom aroma. You can experiment with mushrooms, for example, take frozen or fresh champignons, dried or canned forest mushrooms. In general, you should rely on the choice of mushrooms to your taste, and take our step-by-step recipe as a basis.

Ingredients

• Mushrooms - 350 gr.
• Chicken fillet 200 gr.,
• Potatoes - 800 gr.,
• Processed cheese - 400 gr.,
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable deodorized oil
• Parsley
• Dill

How to cook mushroom cheese soup

1. Cut the chicken fillet into portions and boil until tender. It is better to drain the first broth when it boils and cook in the second. Or you can just remember to skim off the foam when cooking.

2. At this time, prepare vegetables - wash and peel. Cut the potatoes into strips, grate the carrots on a medium grater and chop the onion into cubes.

3. Cut the champignons into thin slices.

4. When the meat is ready, add potatoes to it.

5. Saute the onions and carrots in odorless oil until they become soft and lightly browned. Add mushrooms to the vegetables and wait until all the resulting juice has evaporated, only then turn off the burner. Transfer to a pot with potatoes and meat.

6. Finely chop or grate the processed cheese. Toss into the boiling soup gradually, stirring vigorously, so that the cheese dissolves in the broth. Taste for salt and, if required, add salt.

In this article, you will learn:

Tired of the monotony in the kitchen? Do you want not only potatoes and carrots to swim in mushroom soup? In this case, you definitely need to learn how to cook the most delicate cheese soup with mushrooms that leaves such a creamy aftertaste. Take a closer look at the recipes and choose the one that is closest to you in terms of products and method of preparation. Such an exquisite first course will become a real decoration of any table.

Recipe number 1.

This is a recipe for a classic cheese soup with mushrooms, namely with fresh champignons. It does not deviate from tradition in any way, there are no experiments with components, so it is better to start learning how to cook this soup with it.

Ingredients:

• fresh champignons: 200 gr;
• water: 2 liters;
• potatoes: 4 pieces (all products are medium-sized);
• processed cheeses: 2 pieces (take the standard ones - 125 grams each);
• onions: 1 head;
• carrots: 1 piece;
• vegetable oil: by eye;
• salt and herbs: exclusively to taste.

Recipe:

1. Cut the potatoes into cubes.
2. Sodium carrots on a coarse grater.
3. Chop the onion.
4. Cut the champignons into small slices.
5. Put the potatoes in a pot of water and wait until they are cooked.
6. At this time, take care of onions and carrots, which need to be fried in a pan in ordinary vegetable oil until a pale golden color, and then add mushrooms to them.
7. Fry a mixture of vegetables and mushrooms for 15 minutes.
8. After that, put the fry into a pot of potatoes. Let them boil.
9. Grate curds and put them in a saucepan too.
10. Stir the resulting brew vigorously until the curds are completely dissolved (this usually takes 2-3 minutes).
11. Salt, add herbs, turn off the stove, close the soup with a lid and leave it to infuse for about 20 minutes.

Delicious soup with mushrooms and cheese is ready to eat!

Recipe number 2.

Diet cheese soup with mushrooms

There is another recipe - cheese soup with mushrooms, which is considered a dietary one, since there are no potatoes or fried in it. Ideal for those who are losing weight and preserving their figure.

Ingredients:

• fresh champignons: 200 gr;
• water: 3 liters;
• processed cheeses: 4 pieces (the same standard - 125 g each);
• carrots: 1 piece;
• greens: to taste.

Recipe:

1. Cut the champignons into thin slices.
2. Grate the carrots on the coarsest grater.
3. You can cut the cheese into cubes, or you can grate it.
4. First, drop the cheese into boiling water and stir vigorously until they are completely melted.
5. Then lower the mushrooms into the pan and boil them for 15 minutes.
6. Put the carrots there and cook for another 5 minutes.
7. Sprinkle with chopped herbs, turn off the stove and let it stand for 15 minutes.

Unusually delicious creamy mushroom soup is ready to serve.

Recipe number 3.

Mushroom soup with cheese and chicken

But this soup can no longer be called dietary, since it contains not only mushrooms and processed cheese, but also an appetizing chicken.

Ingredients:

• fresh champignons: 350 gr;
• water: 3 liters;
• chicken fillet: 200 gr;
• processed cheese: 3 pieces;
• potatoes: 6 pieces;
• carrots: 1 piece;
• onions: 1 head;
• vegetable oil: by eye;
• salt, pepper, herbs: to taste.

Recipe:

1. Boil the chicken fillet until tender and remove from the broth.
2. Cut the potatoes into cubes.
3. Chop the onion.
4. Rub the carrots on a grater.
5. It is better to cut the champignons into thin slices.
6. Chop the boiled fillet too.
7. Send potatoes to boil in the broth.
8. At this time, lightly fry the onions in heated vegetable oil in a pan, add carrots to it and brown them.
9. After that, pour the mushrooms into the frying.
10. First add the meat to the potatoes in the pan, and when the frying is ready, add it too.
11. After about 10 minutes, you can put the processed cheese in the same place.
12. While stirring vigorously, wait until the cheese is completely melted.
13. Salt, sprinkle with herbs, cover and turn off.

The result is a wonderful, delicious, mouth-watering cheese soup made from fresh mushrooms and chicken.

Recipe number 4.

Don't think that cheese soup can only be made from mushrooms. Try porcini mushrooms as a base and you will not be disappointed in the taste of this dish.

Ingredients:

• porcini mushrooms: 50 gr;
• water: 3 liters;
• potatoes: 5 pieces;
• processed cheese: 3 pieces;
• carrots: 1 piece;
• onions: 1 head;
• salt, pepper: to taste.

Recipe:

1. Soak porcini mushrooms in water for an hour.
2. Cut them into small pieces and put them in a saucepan in boiling water.
3. Salt and simmer for half an hour.
4. Cut into cubes and run down to the mushrooms.
5. Chopped onion is also there.
6. And finally, grated carrots.
7. Cook all this for another 15 minutes.
8. Now put the cheese in there, stirring your soup vigorously.
9. If necessary, pepper and salt.

It cooks quickly, the food is inexpensive, and the taste is perfect. Isn't that what every hostess dreams about? Having learned how to cook cheese soup with mushrooms, you will surely often include it in your menu, enjoying its delicate, creamy taste and divine aroma. Enjoy your meal!

I love light soups and cook them with great pleasure. And the most delicious and nutritious, for me, is mushroom soup with melted cheese, the aroma of which is impossible to resist. Have you guessed what kind of mushrooms they are? Well, of course, this is nothing more than champignons.

Dishes made from them are not only tasty, but also nutritious. Indeed, champignons contain all the necessary vitamins, proteins, carbohydrates, minerals and organic acids necessary for our immune system.

Mushrooms, by themselves, make dishes hearty (it's not for nothing that mushrooms are compared to meat in terms of nutritional value), so you can cook in water. But I prefer to cook melted cheese mushroom soup with chicken broth using poultry loin. The soup turns out to be light and tasty, and the feeling of satiety comes quickly and for a long time.

How to make mushroom and melted cheese soup

Ingredients:

• chicken broth - 2 l.,
• champignons - 12 pcs.,
• onion - 1 pc.,
• potatoes - 2 pcs.,
• processed cheese - 80 gr.,
• olive oil,
• bay leaf,
• salt, pepper, paprika - to taste

Preparation:

- my mushrooms, dry and cut into slices. I cut some of the mushrooms into slices, which I then lightly fry and use to decorate the finished dish.

- put mushrooms in a preheated pan, add a little olive oil and, stirring, fry until the liquid evaporates.
Sprinkle with dill, stir, turn off the heat and cover the pan with a lid

- cut the peeled potatoes into cubes and send chicken broth to the pan

- finely chop the onion head and after the chicken broth with potatoes boils, pour it into a saucepan.
I do not fry onions, I like it better. And if there is green onion, then instead of onion I put it, but already at the end of the soup preparation

- grate the processed cheese on a fine or coarse grater. Throw in a boiling broth and stir until completely dissolved

- lastly, we send mushrooms to the pan. Season with your favorite spices and cook everything together for another 3-4 minutes

- chop the dill greens

- send to the pan, stir, turn off the heat. Cover the soup with a lid and let it brew for a few minutes

Soup with mushrooms and melted cheese is ready! We serve the table without forgetting about the salad or chopped fresh vegetables

We pour the soup into plates and invite our household members to the table (although I am sure that the extraordinary aroma of mushrooms, which will have time to spread throughout the house, will "call" them to the table faster). Enjoy your meal!

By the time the frying is ready, we will just finish cutting the mushrooms. So we load the onions and carrots into a saucepan, add a little oil to the pan and fry the mushrooms. All moisture must be evaporated from them and kept on fire for a couple of minutes after that. Do not forget to stir during the process, otherwise it will burn.

While the mushrooms are fried, you need to cut the curds. For mushroom soup, I take the usual processed Druzhba or Karat cheese curds. They usually say “For soup”. The cheese must be cut into small pieces and put separately on the board so that they do not stick together. See how this is done in the photo. We load the finished mushrooms into a saucepan.

Pieces of melted cheese are gradually tossed into the pan, wait until they melt and throw in the next batch. The finished mushroom soup should acquire a rich white color. After all the cheese in the soup has melted, the spices need to be adjusted. I add more salt, ground black pepper and dried garlic.

Well, what kind of mushroom soup without croutons? Sometimes I fry them in butter with garlic in whole pieces, 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 with olive oil and add your favorite seasonings. I took the usual salad mix. Mix thoroughly.

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