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. Place them in a saucepan and turn on the heat to maximum.

Peel, wash and grate two medium carrots on a coarse grater. If your family can’t stand carrots in soups, you can cheat a little and grate them on a fine grater or even put them 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 angry and gets into your eyes, you can throw it into the blender and press the button a couple of times. This way we will avoid unnecessary tears. At about this point the water in your pan will begin to boil. Reduce heat to medium, skim off the foam and add a little salt to our future cheese soup.

Take a large frying pan and heat it over medium heat. Melt the butter along with the vegetable oil and set the frying to cook. I don’t advise you to use a lot of oil, as it will be noticeable in the finished dish. Literally a couple of spoons will be enough to prevent the onions and carrots from burning.

We will cook our mushroom soup with champignons. In my opinion, they go well with the cheese flavor and don't overwhelm the other ingredients. Plus, 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 finish cutting the mushrooms. So put the onions and carrots in a saucepan, add a little oil to the pan and fry the champignons. You need to evaporate all the moisture from them and keep them on the fire for a couple of minutes after that. Don't forget to stir during the process, otherwise they will burn.

While the mushrooms are fried, you need to cut the cheeses. For mushroom soup, I use regular processed cheese Druzhba or Karat. It’s usually written on them: “For soup.” The cheese needs to be cut into small pieces and placed separately on the board so that they do not stick together. Look how it was done in the photo. Place the prepared mushrooms into a saucepan.

Gradually add pieces of processed cheese into the pan, wait until they melt and add the next batch. The finished 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 would mushroom soup be without croutons? Sometimes I fry them in butter and garlic in whole pieces, but today I was in the mood to make croutons. Take a couple of pieces of white bread (I use it for sandwiches) and cut it into small squares. Place in a bowl, drizzle with olive oil and add your favorite seasonings. I used the usual salad mix. Mix thoroughly.

Place on a baking sheet in one layer and place on the top level of an oven preheated to 200 degrees for 4-7 minutes. The time will vary depending on the whitest bread, so keep an eye on it. Pour the finished croutons into a bowl and serve along with mushroom soup made from processed cheese. It’s better to add them to the plate a little at a time so that they don’t have time to get soggy. Bon appetit!

Recipe 2: Mushroom Soup with Cream Cheese and Garlic

This rich, flavorful soup is one of our fall favorites. By the way, if you don’t have fresh porcini mushrooms, you can replace them with champignons. Usually, to find out how to make mushroom soup with melted cheese, you have to review more than one recipe to find a good one, but rest assured, this is exactly what you need.

• Onion - 1 piece
• Potatoes - 6 pieces
• Carrot - 1 piece
• Garlic - 1 piece
• Porcini mushrooms - 150 grams
• Bell pepper - 1 piece
• Bay leaf - 1 piece
• Parsley - To taste
• Olive oil - 50 Milliliters
• Water - 3 Liters
• Dill - To taste
• Black pepper - 0.3 Grams
• Salt - 1.5 teaspoons
• Processed cheese - 100 grams

Cut the potatoes.

Immediately after this we put it on the fire.

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

After that, fry the same onion with strips in olive oil.

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

We cut the pepper into strips and, as you probably already guessed, put it in the same frying pan.

After the vegetables and mushrooms are cooked - they become soft, we put this thing in the pan, with our potatoes.

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

Grate the processed cheese on a grater, preferably a coarse one, then add it to the soup and stir.

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

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 soup with champignons and cheese

Try a delicious and simple soup with champignons and processed cheese. Cheeses should be of good quality so that they dissolve well in the soup and do not form lumps. This soup is delicious to eat hot, piping hot. When serving, be sure to sprinkle with fresh dill. Fried champignon slices 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 the champignons into slices. In this soup, it is important that the mushrooms are not chopped and their taste is well felt.

Cut the potatoes into small cubes, add water and put on fire. Cook potatoes for 10-12 minutes.

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

Cut processed cheese into cubes.

Place mushrooms in a saucepan with potatoes and add processed cheese.

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

Serve our wonderful soup in servings immediately.

Recipe 4: pureed mushroom soup with melted cheese (with photo)

• Water or vegetable broth - 1 l
• Champignons - 400 gr
• Onion - 1 piece
• Carrots - 1 pc.
• Cream - 1 glass
• Processed cheese - 1 piece
• 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 until lightly coffee-colored, pour in the cream in a thin stream and, stirring quickly, bring to a boil. When using this recipe for cheese soup with champignons, it is advisable to use cream that is not very fatty, 10-15% is enough.

Chop the cheese finely or grate it on a coarse grater, put it in a saucepan and add 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.

Stirring well to avoid lumps, bring the soup to a boil. Add mushrooms, fried vegetables and herbs, stir and after a few minutes remove from heat. Mushrooms and vegetables can be chopped in a blender or added to the soup already in the bowl.

Before serving, you can add some white bread croutons to the soup. Bon appetit!

Recipe 5: Cream cheese soup with honey mushrooms

This recipe for mushroom soup with cheese (with photo) involves using fresh frozen honey mushrooms - very tasty!

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

Let's start preparing cheese soup with mushrooms. For 1.5 liters of water I took 3 processed cheeses.

3 potatoes, 1 onion, several pieces of fresh frozen mushrooms, 1 carrot.

Grate the cheese or cut into cubes.

Cut the potatoes into cubes.

Chop the carrots on a coarse grater.

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

Pour 1.5 - 2 liters of water into a saucepan and place on the stove. Place the prepared potatoes and mushrooms in water, add salt to taste and cook.

As soon as the potatoes and mushrooms boil, add processed cheese and cook until the potatoes are ready. While the potatoes and mushrooms are cooking, saute the carrots and onions in vegetable oil. Then add to the finished soup.

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

Serve croutons with chopped garlic over the puree soup, sprinkled with fresh dill and parsley. Bon appetit!

Recipe 6: vegetable soup with mushrooms, champignons and cheese

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

Wipe the champignons with a damp cloth and remove the skin from the caps.

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

Wash the potatoes, peel and cut into cubes.

Peel the onion, wash and finely chop.

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

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

Pour 1.2 liters of cold water over the mushrooms, bring to a boil, cook over low heat for 5 minutes.

Drain the broth and bring to a boil.

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

Add fried onions and peppers, bay leaf.

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

Return the mushrooms and cook, stirring occasionally, for 10-12 minutes until the cheese has melted.

At the end of cooking, add salt to taste.

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

Recipe 7: cream 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 prepared with meat or vegetable broth, but you can combine them. First, wash the beef in warm water and cut it into large pieces. Pour drinking water into the pan and add meat here. Cook over low heat.

Add champignons to the meat broth. This will make the soup rich and give the dish a unique mushroom flavor. Cook the broth for 30 minutes.

After the beef is completely cooked, you can add mashed potatoes to the cheese soup. Cook the puree soup for another 30 minutes. If you use new potatoes for cheese soup, 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 pureed cheese soup we use processed cheese with the addition of garlic and herbs. Pour the pieces of cheese into the soup and mix everything immediately.

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

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

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

Recipe 8: Mushroom champignon soup with melted 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 quick mushroom soup with processed cheese is as follows: put a pan of water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the cutting is done, heat the oil in a frying pan. Place potatoes in a saucepan, and vegetables and mushrooms in a frying pan. Let's start chopping vegetables with onions. Cut the onions into small cubes.

Cut the potatoes into cubes or strips, slices - as you prefer. The cutting should not be very large so that the potatoes have time to cook while the vegetables are stewing.

Cut the carrots into thin strips or three on a coarse grater.

Cut the mushrooms into slices or plates. If the champignons are small, cut them in half or into 4 pieces.

Add potatoes to boiling water. Let it boil again, add salt to taste and cook under the lid until fully cooked.

As soon as you throw the potatoes into the water (broth), 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 until the carrots are soaked in oil.

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

When the potatoes become soft, put the fried mushrooms and vegetables into the pan. Stir and taste the soup for salt. It should be slightly under-salted so that when adding processed cheese you don’t end up with too much 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 the cheese pieces are completely dissolved. If you don't stir the soup, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will become thicker and the color will change 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 begins to simmer quietly.

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

Recipe 9: mushroom soup in vegetable broth with cheese (step-by-step photos)

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

• chicken or vegetable broth 1.5-2 l
• onion 1 pc.
• medium carrot 1 pc.
• mushrooms (champignons) 200 g
• potatoes 2 pcs.
• processed cheese 1 pc.
• ghee 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 do not practice making broth that is stored in the refrigerator. Broths make mushroom soup richer, especially chicken broths. But if there is none, you can cook without broth, in water, simply adding additional ingredients for flavoring such as celery root, parsley, carrots, bouquet garni, bay leaf.

Peel the onion and cut into cubes, determine the size yourself. If you don’t like catching boiled onions in the soup, don’t sauté them like I did, but boil them 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 and cut into cubes the same size as the onion.

Rinse the champignons under running cold water, cut into slices; it is not necessary to peel them. If you are making mushroom soup from fresh or dried wild mushrooms, soak them for an hour first. Porcini mushrooms give the richest aroma.

In a thick-walled saucepan, heat a mixture of vegetable and ghee, fry the onion and carrots and a clove of chopped garlic. Ghee significantly improves the taste and aroma of mushrooms and the entire soup.

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

Simmer the champignons 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 help them cook faster.

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

Then take the processed cheese, finely chop or grate it.

Add cheese to the soup. If you are not happy with the color of the soup (it turns out greyish), pour a little (about half a glass) of milk or cream into the saucepan.

At the very end, taste the champignon soup for salt, add nutmeg, ground pepper, stir, turn off the heat and cover with a lid. Give the mushroom soup a little time to brew. As a result, you will get a thick, rich and very tasty mushroom soup with a creamy accent.

Recipe 10: simple cheese soup with chicken broth and mushrooms

• 3 medium potatoes;
• 300 g 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 g 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 fill with cold water. Place the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Cook chicken fillet 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 be easy to pierce with a fork and clear juice will be released, remove the meat.

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

Peel the potatoes and cut them into small cubes.

We send it to the broth.

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

Peel the onion and grate it in the same way.

Place the frying pan on the stove and pour refined sunflower oil over it. Fry the vegetables until golden brown. Stir and make sure that the onions and carrots do not burn.

Now it’s the turn of the main ingredient, wash the champignons under cold water. Cut in half and then into half rings. This way the emphasis in the soup will be on the mushrooms.

Pour sunflower oil into a heated frying pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.

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

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

Grate the melted cheese on a coarse grater.

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

Wash the greens under cold water and chop finely.

Sprinkle the soup with herbs and turn off the heat. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this time, you can prepare everything for a tasty and satisfying lunch.

Now you can pour the sous into plates and serve.

Delicious mushroom soup made from champignons with melted cheese is ready! Here is such a simple and delicious recipe with photos. Bon appetit!

Step-by-step recipes for preparing mushroom soup with processed cheese: classic, quick with champignons, with oyster mushrooms, creamy, with chicken and wild mushrooms

2017-12-25 Irina Naumova

Grade
recipe

7105

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

4 gr.

Carbohydrates

12 gr.

106 kcal.

Option 1: Mushroom soup with melted cheese - classic recipe

Delicious, satisfying with a light creamy taste, the appetizing soup will pleasantly complement any lunch. In addition, it is easy to prepare, and the result will definitely please you. Any mushrooms can be used. We will prepare a traditional soup with champignons. Let's make delicious croutons that perfectly complement this soup.

Ingredients:

• five potato tubers;
• 150 g carrots;
• 150 grams of onion;
• two packs of processed cheese;
• 20 ml of growing oil for frying;
• 20 g drained oil for frying;
• 5 grams of dried garlic;
• one spoon of salt;
• half a dessert spoon of black pepper;
• two slices of white sandwich bread.

Step-by-step recipe for mushroom soup with cream cheese

Take a large saucepan, fill it three-quarters full with water and place over high heat.

Peel and wash the potatoes, cut them into medium cubes, and immediately add them to the pan.

We clean the carrots, cut off the bitter back part, rinse under water and grate.

Finely chop two onions with a knife, after rinsing them under ice water.

Heat a saucepan, pour in some vegetable oil, add butter and melt. Let's start frying the onion, after it softens, add the carrots. We make a beautiful golden fry. Stir the vegetables constantly to prevent them from burning.

Wash the champignons, remove any dirt and cut into thin slices.

Place the fried vegetables in a saucepan and start frying the mushrooms. Add some oil. First, all the liquid is evaporated, and then the mushrooms are browned. Mix with a spatula too.

Processed cheese “Druzhba” or “Karat” is suitable; cut it into small random pieces. Separate them so they don't stick together. Otherwise, they will take longer to dissolve in the broth.

Place the fried mushrooms in a saucepan, add some salt to the broth, and sprinkle with black pepper to taste. Immediately add pieces of processed cheese and stir until dissolved.

Add dried garlic and stir.

Boil the potatoes until the potatoes are done and turn off the heat.

Cut the bread into squares and place in a bowl. Drizzle with olive oil, sprinkle with any spices and stir.

Place the crackers on a baking sheet, spread over the entire surface and bake in the oven at 200 C for about five minutes.

Serve the finished soup hot with bread crumbs.

Option 2: Quick recipe for mushroom soup with cream cheese

We will take canned chopped champignons, take ready-made croutons or crackers. This way we will save time. Let's add fresh dill to the soup.

Ingredients:

• 350 g canned champignons;
• two processed cheeses “Druzhba”;
• fifty grams of drained oil;
• three potato tubers;
• one large onion;
• 30 grams of sunflower oil;
• half a bunch of dill;
• salt to taste.

How to quickly prepare mushroom soup with cream cheese

Let's start with potatoes, of all the ingredients they take the longest to cook. Clean, wash and cut into small cubes. Let it cook on the fire with two liters of water.

Open the can of champignons and drain the water.

Heat the butter and vegetable oil, add the mushrooms first, as soon as the liquid has evaporated, add the chopped onion. Fry until the onion softens, literally three minutes.

Place in a saucepan.

Chop the processed cheese with a knife and after fifteen minutes, when the soup begins to cook, place it in the pan. Dissolve by stirring with a spatula.

Wash and chop the dill, add to the soup and stir. Season with salt and pepper as desired.

Add a teaspoon of butter, stir until dissolved and remove from heat.

Let the soup brew a little and serve. For dressing, you can take ready-made croutons or crackers.

Option 3: Mushroom soup with melted cheese and oyster mushrooms

Instead of champignons, you can put any forest or store-bought mushrooms. Both fresh and frozen. We will take oyster mushrooms, which are sold in stores at any time of the year.

Ingredients:

• two hundred grams of fresh oyster mushrooms;
• two potato tubers;
• 80 g carrots;
• 80 grams of white onion;
• one processed cheese;
• a bunch of fresh parsley and dill;
• a pinch of paprika;
• one bay leaf;
• salt and black pepper to taste;
• two tablespoons of sunflower oil.

How to cook

It is better to immediately put the processed cheese in the freezer. Then we will grate it.

First, wash the oyster mushrooms thoroughly with water. It is more convenient to put them in a colander and wash them under running cold water.

Let excess liquid drain and cut into pieces.

Pour two liters of water into a saucepan, add mushrooms and bring to a boil. Then reduce the heat and simmer for seven minutes.

Cut the peeled and washed potatoes into cubes and place them in a saucepan along with a bay leaf. Cook for another ten minutes.

Peel the carrots and grate them. We also peel the onion and finely chop it with a knife. Fry in vegetable oil until beautiful golden color. Put it in the soup.

Wash and chop the parsley and dill.

Take the cheese out of the freezer and grate it on a fine grater.

Add the cheese to the soup, salt, pepper and stir until dissolved.

Add the greens and cook for about five minutes.

Remove the prepared mushroom soup with melted cheese from the heat, leave for five minutes, and then serve.

Decorate serving plates with small sprigs of herbs. This soup can be served with crispy toast.

Option 4: Creamy mushroom soup with cream cheese

Cream will perfectly complement this soup; it will make it even more tender. We will fry the mushrooms in butter. First chop the onions and carrots in a blender, and then simmer in butter along with the mushrooms.

Ingredients:

• five hundred grams of fresh champignons;
• three large potato tubers;
• 80 grams of onion;
• 80 g carrots;
• two processed cheeses “Druzhba”;
• 50 g cream 10%;
• 40 g oil drain;
• two pinches of nutmeg;
• 10 grams of salt;
• half a teaspoon of black pepper.

Step by step recipe

Take a large saucepan, pour in one and a half liters of water and put it on the fire.

Cut the peeled potatoes into cubes and put them in water after it boils.

Cut the champignons, washed under running water, into thin slices.

Heat a frying pan, add butter and start frying the mushrooms. This will take about five minutes.

During this time, chop the peeled onions and carrots in a blender. Add to mushrooms, stir. Sprinkle with nutmeg and simmer, stirring constantly for literally two minutes.

Chop the cheese with a knife.

Add the cheese to the mushrooms, stir until dissolved. You can add a little water straight from the pan.

We send the mushroom dressing to the potatoes. Add salt and pepper to taste, stir.

Pour in the cream, stir with a spatula or spoon, turn off the heat.

Let the soup steep for a quarter of an hour and then serve.

Option 5: Mushroom soup with cream cheese and chicken

If you are picking mushrooms, and it’s just the season, prepare soup and fresh forest mushrooms. You can also buy frozen ones, it will also turn out very tasty. Chicken adds variety to the soup and makes it richer. Chicken and mushrooms are a time-tested combination, and cheese is always a good idea.

Ingredients:

• 350 grams of fresh or frozen mushrooms;
• 350 g chicken;
• one onion;
• one carrot;
• three potato tubers;
• two processed cheeses;
• one table of lodges grows oils;
• salt and pepper to taste.

How to cook

Place the cheese in the freezer.

Rinse the chicken and place in a saucepan. We will need half a carcass or the same amount of fillet. Use what you have at home.

Pour in two liters of water and bring to a boil.

Skim off the foam, add salt after boiling and cook until tender.

Fresh mushrooms need to be peeled and washed. Then cut into portions.

Tip: When boiling and frying, mushrooms noticeably lose volume. Therefore, you can use more mushrooms for your soup.

Frozen mushrooms should melt; place them immediately in a colander. Rinse there too. They also need to be cut.

Finely chop the peeled onion and start frying in a heated frying pan. Put one spoon of oil, that will be enough.

Once the onions become translucent, add the mushrooms to the pan. Simmer over low heat for about twenty minutes, stirring constantly. The onions will not burn, the mushrooms will produce liquid. As soon as the mushrooms have become half their size and changed color, turn off the heat.

At the very end, add salt and stir.

Grate washed and peeled carrots, cut into thin strips or grate.

Add carrots to the mushrooms and onions, stir and fry over high heat for three minutes.

Cut the potatoes into cubes; by this time the chicken should be boiled.

Remove the meat from the pan and cool slightly. We remove the skin, cut it off the bones, separate it into fibers and put it in the soup.

We send the potatoes there, add a little salt. Cook for a quarter of an hour.

After the specified time, add the mushroom mixture and stir. Cook for another five minutes. You can taste for salt and pepper and add if desired.

Grate the cheese on a fine grater and add to the pan. Stir until completely dissolved.

By the way, if you don’t like processed cheese, add soft cream cheese from your favorite brand. For example, Hochland has very tasty cream cheese; it can be used as a substitute for processed cheese.

Once the cheese has dissolved, turn off the heat.

Let the soup rest for ten minutes. Serve with toasted bread.

Advice: Before serving, you can sprinkle half a pinch of dried thyme on each plate.

Hearty cheese soup with mushrooms reminds of the forest, sun and summer even for those who are not into “mushroom hunting” and prefer to buy food in the store. This soup can be prepared only with mushroom broth or you can make cheese soup with chicken and mushrooms (you can also use other types of meat, poultry or fish for the broth), it will still turn out very tasty.

Soup with mushrooms and grated cheese is prepared quickly and easily, and the recipe proposed 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 ingredients you can get a first dish with a new taste, but also because it is very simple and does not require much time. You can prepare soup with any variety of mushrooms, and from the cheese assortment you need to take processed cheese, which dissolves well in boiling water.

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

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

Cheese soup with champignons is prepared as follows:

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

Cheese soup with champignons (or 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 at the table, adding sour cream and sprinkling with finely chopped herbs.

Options for preparing first courses

How can you change the classic recipe suggested 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 a cheese soup with chicken and mushrooms is cooked, first the chicken meat is boiled until tender and removed from the pan, and then the potatoes are cooked in the resulting broth and the fried cheese-vegetable-mushroom mixture 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 chop it, place it in the finished dish.
• Processed 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 goes well with all vegetables.
• IN cheese soup with chicken and mushrooms It’s good to add cereals too, you just need to take into account their cooking time and when preparing soup with mushrooms, add them before or after the potatoes. Cheese soup with chicken fillet and champignons with the addition of cereals is recommended to be seasoned with sour cream or thick cream when serving.
• Fish soup from champignons with processed cheese It is prepared in the same way, only instead of minced meat, deboned fish is added to it. When preparing fish soup, you can also use any vegetables.
• Cheese cream soup with champignons or other mushrooms is prepared as follows: the soup mass is crushed in a blender, and then finely chopped meat or fish is added to it and re-grinded. Puree soup of champignons 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.

Culinary tricks

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

• Boiling. For soup with mushrooms, if you want to get a tasty clear broth, you must first boil the mushrooms until half cooked and drain the liquid from them. If you are making champignon soup with the addition of processed cheese, then pre-boiling is not necessary. For forest mushrooms, this procedure is mandatory.
• Use of meat. When you plan to cook cheese, it is better to boil the meat in advance and, finely cutting it across the grain, put it in the soup before finishing cooking.
• Roasting. In soup with processed cheese, it is recommended to pre-fry the products in a mixture of sunflower and butter.
• Use of spices. You can add any spices and herbs to the soup with champignons and melted cheese, but you should be careful. Seasonings added to processed cheese soup in large quantities can overwhelm the mushroom flavor.
• Density correction. If the soup with mushrooms, to which greens and processed cheese are added, turns out not richly thick, but watery, then you can add another cheese (to avoid sticking, it is recommended to first keep the cheeses in the freezer for a couple of hours and then grate them). Everyone chooses the thickness of the broth according to their own taste.
• Boiling cereals. In soups using cereal products, it is advisable to add pre-boiled cereal until half cooked. You don’t have to do this, but then you need to take into account the cooking time for cereal products, which take much longer to cook than other ingredients.
• Pre-soaking. 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, the mushrooms will become worse fried and will taste harsh.

For all cheese lovers - and not only - today on our menu is one of the most mouth-watering soups that will conquer both children and adults from the first spoon. We will prepare cheese soup with mushrooms using a broth made from processed cheese. Why processed cheese? It dissolves in boiling water much faster than hard cheese and forms a pleasant-tasting milky-creamy broth. The win-win combination of mushrooms and vegetables on a cheese base makes a thick and satisfying first course. To prepare the 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 prepare a large volume of soup without extra costs for the whole family.

Cooking mushroom soup with cheese one-two-three times

To ensure that the dish turns out to be successful in taste and appearance, you need to know a few secrets of making soup. The tips are simple, it is advisable to take note of them before drawing up a proposed grocery list. We will tell you which cheese is ideal for the first course, why it is better to use dried mushrooms and what spices the recipe suggests in this dish.

• Choosing cheese

There is a little difficulty in preparing the first course with processed cheese. Some cheeses simply do not boil in the soup, remaining floating in the broth in “lumps”, which does not look very appetizing. There are two types of cheeses that are uncooked without a doubt: soft cheeses in “triangles” and spreadable cheeses in plastic packages. They dissolve almost instantly, requiring no effort and turning the water into broth. To make the soup more tasty, you can use cheese with additives - mushroom, herbs or even bacon. For a classic taste, take the creamy version without any additions.

On a note! Cheeses sold individually (90 g) cook worse than those listed above. In order for them to completely dissolve in water, you need to cut them into small cubes or grind them with a grater. Be sure to add it to boiling water!

• Mushrooms for soup

The recipe allows you to choose the mushrooms that you like. Fresh, frozen, chilled - your choice. Champignons are very tender, pliable when cooked, but less aromatic. Honey mushrooms, chanterelles, and boletus will add a characteristic mushroom note. The appearance of the finished dish depends on what mushrooms you choose. According to the experience of housewives, dried mushrooms are very good in thick soups. They are more aromatic, and the taste with dried mushrooms is concentrated and rich. For a creamy white soup, use dried porcini 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, and in cold water for 3-4 hours.

• Herbs and spices

Cheese soup with mushrooms is a self-sufficient dish that does not require enhancing the taste with spices or additionally emphasizing the aroma. Therefore, spices in this dish will be unnecessary. Simple spices include salt and ground white pepper (for those who like it spicier). Greens will give the dish a fresh note and decorate the soup, so feel free to use parsley, green onions, dill or basil.

Five reasons to cook cheese and mushroom soup for lunch

• Minimum preparation

For starters, I want variety, and for the dish to be prepared without any problems. It is enough to have a couple of creamy processed cheeses in the refrigerator (the recipe suggests using “Yantarny”, “Druzhba” cheeses) to cook a delicious cream cheese soup with mushrooms.

• Speed ​​of preparation

There are few ingredients, preparing and cutting food will take no more than 10 minutes, the remaining time will be spent on cooking, and you will have time left for other household chores.

• Economical/meat-free

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 satisfying, which will feed even those who cannot imagine eating without meat.

• Tasty

The combination of “mushrooms and cheese” in itself already creates an appetite. And boiled in a fragrant soup, with the addition of fresh herbs and crispy croutons... A true pleasure!

• Feed Variations

The resulting soup is such that it can be served either in the usual way or pureed using a chopper. If you plan to eat the soup with your family, then how nice it is to dip pieces of fresh bread crumb into the creamy broth! And cream cheese soup with mushrooms whipped in a blender is an exquisite dish that you wouldn’t be ashamed to serve as a starter to guests, and they’ll probably ask you for the recipe at the end of the meal. Bon appetite!

How to cook

Mushroom soup with cheese is a tasty, healthy and satisfying first course that should definitely be on your table. The recipe is simple and will not cause any difficulties in preparation if you follow the step-by-step instructions. Already during the cooking process you will feel the incredible aroma of the combination of mushrooms and melted cheese. Go for it, and you will get a real delicious meal!

Cooking time: ~ 40 minutes.

Number of servings: 6.

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

• 3 liters of water;
• 300 g soft processed cheese;
• 100 g dried mushrooms (or 300 g fresh);
• 100 g carrots;
• 800 g potatoes;
• 100 g onions;
• 5-6 tbsp. l. vegetable oil;
• 10 g fresh herbs;
• 3-4 slices of bread (for croutons);
• salt, pepper (to taste).

Let's start cooking

1. Pour 3 liters of water into a saucepan. Place on medium heat and boil.

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

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

4. Peel carrots, potatoes and onions, rinse. Chop carrots and onions as desired, cut potatoes into small cubes.

Interesting! The recipe allows you to replace the onion with a leek stalk.

5. 2-3 tbsp. l. Heat vegetable oil in a frying pan. Place onions and carrots in heated oil. Fry the vegetables for 2-3 minutes, avoiding excessive browning.

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

7. Place fried onions and carrots in a pan, stir, cook for 10 minutes.

8. Place all the melted cheese into the soup. Stirring thoroughly with a spoon, dissolve all the cheese in the broth. Cook for another 10 minutes.

9. Wash the greens and chop finely. Add to soup and cook for another 5 minutes.

10. Let's prepare croutons. Cut pieces of bread (preferably yesterday's bread) into small cubes. Fry the bread cubes in the remaining vegetable oil for 4-5 minutes. Add salt if desired. Place the finished croutons on a paper towel to absorb excess fat.

11. Serve hot soup, sprinkling 1 tbsp. l. crouton per serving.

The dish is ready! Bon appetit!

...And if, at the end of cooking, you pass the hot soup through a blender, you will get a fragrant creamy cheese soup with mushrooms, which can be slightly diluted to a liquid state with hot cream and drunk from a soup mug. An excellent solution for cold evenings in the company of loved ones!

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How to prepare a delicious soup with cheese and mushrooms? The article contains several interesting recipes that will be useful to every housewife.

Classic recipe: what you need

Ingredients needed to prepare a standard soup with cheese and mushrooms:

• purified water - three liters;
• onion - one large head;
• large carrots - one piece;
• medium-sized potatoes - five to six pieces;
• mushrooms - five hundred grams;
• processed cheese - two pieces.

You will also need greens (dill and parsley) - one small bunch, odorless sunflower oil (refined), salt to taste.

These products will make approximately seven to eight servings of soup.

Making cheesecake is the easiest recipe

It’s very simple to prepare cheese, even a novice housewife can do it, it only takes about forty minutes.

First put a pot of water on the fire. At the same time, peel the potatoes, wash them thoroughly and cut into small pieces. Salt the water, throw the potatoes into it, and leave to simmer over low heat.

Cut the peeled and washed mushrooms into medium pieces, but not finely, and place in a frying pan with vegetable oil. The mushrooms will release juice, which should boil away completely, then fry the mushrooms a little and place them in the boiling potatoes.

Make a golden fry in sunflower oil from finely chopped onions and coarsely grated carrots. Place the roast in a saucepan.

Grate the processed cheese on a fine grater and add it to the broth. They should completely dissolve. Add finely chopped greens. Taste the brew and add salt if necessary. When cooked with mushrooms, it has a golden milky hue and a delicate creamy taste. This first dish is sure to please both adults and children.

Varieties of the classic recipe

We described above, with mushrooms and melted cheese (recipe). But the traditional method can be diversified:

• Instead of water, use beef or chicken broth. It is better not to use it for cheese soup, as the dish will turn out too fatty.
• You can put boiled chicken fillet or beef meat cut into small pieces into the pan. Then you can take not five hundred grams of mushrooms, but less, for example three hundred grams.
• The soup will be very tasty and healthy if you add vegetables to it: finely chopped lettuce peppers, cauliflower stalks, pieces of young zucchini. You just need to take one thing, for example, just lettuce pepper. Otherwise you will end up with a vegetable mush.
• You can add rice or millet to the pan at the rate of one tablespoon per three liters of water. It will turn out tasty and satisfying.
• It’s good to put a few wheat croutons in a bowl of cheese soup.

Here's how to spice up the traditional mushroom and cheese soup recipe!

Cheese cream soup with mushrooms

This is also a very tasty dish, a variation of ordinary cheese soup. To prepare it you need to take the same products and in the same proportions as for the classic recipe. The only difference is the order in which the ingredients are added: first, put finely chopped potatoes and fried onions and carrots into boiling and salted water, and leave to simmer over low heat for thirty minutes so that the potatoes are well cooked. Then add processed cheese, grated on a fine grater, which should completely dissolve in the soup. Afterwards the soup is pureed with a blender. At the same time, mushrooms cut into medium pieces are fried in sunflower oil. Cream cheese soup is poured into each plate, fried mushrooms and a pinch of finely chopped herbs are added.

The standard recipe for cream cheese soup can also be varied by cooking it in meat broth, adding cereals or vegetables, putting not only mushrooms on the plate, but also pieces of meat or wheat crackers. The main thing is to follow the basic rule: first cook the vegetables and melt the cheese, then puree, then add fried mushrooms to the plate of the finished dish.

To make soup with cheese and mushrooms especially tasty, experienced chefs advise following these simple rules:

• Use only creamy processed cheese, without aromatic additives. The fat content of the cheese must be at least fifty percent. For a volume of water of three liters, the standard is to put two processed cheeses, but you can put three or even four.
• To make the cheese easier to grate, you must first put it in the freezer for ten minutes.
• Cheese soup is best prepared with porcini mushrooms, chanterelles or champignons. But in principle, you can use any edible mushrooms.
• You don’t have to fry the onions and carrots first, but put them in the soup raw, but frying them still turns out tastier.
• Cheese soup with mushrooms does not like any seasonings. It is best to use only salt; if desired, you can add ground black pepper to taste. The only greens you should put in the soup are parsley and dill.

It's so easy to prepare a delicious and satisfying first course!