How to cook delicious mushroom soup with mushrooms. Mushroom soup with melted cheese Recipe for a delicious dish of pickled mushrooms

One of the most successful combinations in soups is the taste of mushrooms and cream. Therefore, mushroom soup with melted cheese will be an excellent option for a delicious, hearty lunch or dinner. This soup has one minus - the next day it will not be so tasty, so it's best to cook 1-2 times.

We will prepare all the necessary ingredients so that nothing is forgotten during the cooking process.

Fresh potatoes are peeled, washed and cut. The shape of the cut is not critical, it can be cubes or sticks. We put the potatoes to boil, pour 2 liters of water into the saucepan.

Peel the onion and cut into cubes.

Rinse mushrooms in hot water and cut into small pieces. If you had dried mushrooms, then you need to pour boiling water over them and wait 20 minutes for them to swell. Frozen mushrooms should be thawed a little so that you can disassemble the mushrooms with your hands and evaluate their size.

Fry the mushrooms with onions in vegetable oil for 4-5 minutes, stirring constantly. Then we shift the frying into the broth and mix. Add salt and pepper.

Block of processed cheese 100 g (55% fat), cut into cubes. If the cheese is too soft, then you can first put it in the freezer so that it hardens a little, so it will be easier to cut it. We send the pieces of cheese to the soup boiling over low heat.

Cook soup with mushrooms and cheese for another 15 minutes, potatoes and mushrooms should be soft in the finished soup, and the cheese should be completely dissolved.

Mushroom soup with melted cheese is ready. Serve with a slice of bread, crackers. Garnish with fresh herbs before serving.

Enjoy your meal!

Soup with mushrooms and cheese always turns out fragrant and tasty. Processed cheese is especially appreciated, which makes the soup rich and thick, enveloping it with a creamy taste. Cheeses can be used in a variety of ways: with and without additives, expensive and ordinary, for example, "Friendship" or "Orbit". They melt well in the broth, and the price is quite reasonable.

We offer 3 recipes for mushroom mushroom soup with the addition of cheese, which will certainly diversify your family menu and bring their own flavor to the festive feast.

From the minimum amount of products, each housewife can prepare a hearty and fragrant first course - soup with mushrooms and melted cheese. In the recipe, cheeses are taken at the rate of 1 pc. for 1 liter of broth. However, to give a richer creamy taste, you can take 2 cheese per 1 liter.

500 g of fresh mushrooms;
2 liters of mushroom broth;
4 processed cheese;
5 potato tubers;
2 heads of onions;
1 carrot;
Vegetable oil - for frying;
parsley or dill;
Salt and ground black pepper - to taste.

Fresh mushroom soup with cheese is prepared according to the step-by-step recipe below.

Before using cheese for 20 minutes. placed in the freezer to make it easier to grate.

Mushrooms are cleaned, washed and boiled for 15 minutes. in boiling water over medium heat.

The vegetables are peeled, washed, and then chopped: the potatoes are cut into cubes, the onions are finely chopped, the carrots are rubbed on a grater.

Potatoes are placed in the broth for mushrooms and boiled until half cooked over low heat.

In a frying pan, fry the onion in oil for 3 minutes, add the carrots and fry until golden brown.

Add to soup and let simmer for 10 minutes.

Salt, pepper to taste and grated cheese is added, mixed and boiled until the cheese is completely melted, let stand for 5-7 minutes. on the switched off stove.

When serving, a pinch of chopped greens is added to each plate.

Thick cream soup with mushrooms and melted cheese

Cooked puree soup with mushrooms and melted cheese turns out to be thick, tender, with a refined creamy taste and aroma. Such a dish will replace the monotonous borscht and various simple soups that are prepared for the family. This dish will seem to you and your household a real masterpiece.

500 g honey mushrooms;
1.5 liters of water;
3-4 processed cheese;
4 potato tubers;
1 carrot and onion;
3-4 st. l. vegetable oil;
1 pc. bay leaf and cloves;
Greens of dill and parsley.

Mushroom soup with mushrooms and melted cheese should be prepared in stages.

Boil mushrooms after preliminary cleaning in boiling salted water for 15 minutes, put on a sieve and let drain well.
Boil 1.5 liters of water in an enameled saucepan, put the potatoes cut into strips and boil until half cooked, add the mushrooms.
Peel, wash and chop the vegetables into small cubes.
Fry in vegetable oil until golden brown, add to the soup.
Boil 15 min. over low heat, salt, add all the spices and spices, mix.
Cook for 3-5 minutes, remove and discard the bay leaf.
Cut the cheese into small cubes, dip into the boiling soup and cook until it is completely dissolved.
Grind the soup with an immersion blender, bring to a boil again and remove from the stove.
Add chopped herbs and let sit for 10 minutes.
Serve with fried croutons smeared with garlic and herbs.

Puree soup can also be prepared with dried mushrooms, which will give an even brighter mushroom flavor to the dish. However, before that, they are soaked in water or milk for 10-12 hours.

Hearty cream soup of mushrooms with cheese

Cream of mushroom soup with cheese is an excellent first course that will complement a hearty lunch or dinner. Its amazing harmonious taste will please everyone without exception, and besides, it diversifies the ordinary menu, perfectly satisfying the hunger of the household.

Why are mushrooms useful? If you do not want to be a cancer patient, mushroom soup is useful for prevention. These mushrooms contain a lot of zinc and copper, which promotes hematopoiesis. Zinc is very necessary for men for good health. There is a lot of iron in mushrooms - it is necessary for women and children. Mushrooms have a lot of protein, and they may well replace animal meat.

How else are mushrooms useful?

Mushrooms collected in the fall - can be used to relieve constipation.
If you collect them in the winter, then these mushrooms kill viruses, and you do not need to poison the body with antibiotics. It is better to eat delicious mushroom soup.
A honey agaric grows in the meadows. This meadow mushroom helps the immune system fight off Staphylococcus aureus and E. coli.

Any mushroom soup is tasty and healthy, but mushroom soup is the most delicious. How to cook it? There are many recipes for making soup, but we will consider the most delicious ones now - this is a classic soup and gourmet soup.

Classic mushroom soup

Ingredients

water - 1.5 liters;
potatoes - 2 pieces;
honey mushrooms - 200 g (fresh or frozen);
carrot;
black peppercorns - 3 pieces;
ground black pepper;
parsley and dill;
mayonnaise or sour cream;
Bay leaf;
salt.

Cooking method

Prepare the soup dressing. Pass the diced onion in vegetable oil until golden brown, add the carrots grated on a medium grater and pass through until tender.
Let the water boil, salt. Cut potatoes and put into boiling water. Let it boil for ten minutes, add 200 grams of honey mushrooms. Boil 7 minutes.
Add to the soup, cooked onion and carrot dressing. Put a couple of bay leaves, peppercorns, ground pepper. Cook for 2 more minutes.

The soup is ready! When serving, you can season with sour cream or mayonnaise. Sprinkle with chopped fresh herbs. Such a flavor, so delicious!

Honey mushroom soup for gourmets

Not a single gourmet can refuse such a soup. This soup should be cooked in chicken broth with bacon-flavored seasoning.

Ingredients

water - 4 liters;
chicken meat - 500 g;
potatoes - 4 pieces;
carrots - 2 pieces;
onion - 1 piece;
mushrooms - 200 g;
sausage processed cheese - 100 g;
Bay leaf;
black peppercorns;
parsley and dill;
mayonnaise or sour cream;
salt.

Cooking method

Saute mushrooms and let cool. Mix grated cheese with mushrooms.
Dice the onion and sauté until golden brown. Add grated carrots on a medium grater and continue to sauté until tender.
Wash chicken meat. Put in water, salt and cook the broth for 10 minutes, drain the first broth. Pour in water and continue to cook until the meat is cooked. Add the diced potatoes to the broth.
When potatoes are ready, season with salt to taste. Add cooked mushrooms with processed sausage cheese, sauteed onions with carrots, a couple of bay leaves, black peppercorns - 3 pieces. Cook for two more minutes.
Add chopped greens and let the soup brew.

Serve with sour cream or mayonnaise. No gourmet can resist the smell of mushroom soup!

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. Enjoy your meal!

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.

Made? 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. Enjoy your meal.

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 pot with 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. Enjoy your meal!

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. Enjoy your meal!

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. a 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. Enjoy your meal!

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. a 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. Enjoy your meal!

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. 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 with a lid. Let the mushroom soup sit for a while. As a result, you will get a thick, rich and very tasty mushroom soup with a creamy accent.

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. Enjoy your meal!

Mushroom soups are known for their nutritional properties, they will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie dishes. Frozen or canned mushrooms can be found in stores all year round.

Recipes for soups with these mushrooms are distinguished by a variety of tastes and varying degrees of difficulty in cooking. It is worth starting with a simple first course with mushrooms and potatoes, and then move on to more complex ones, such as cheese soup.

An easy first course

Soup with mushrooms and potatoes is prepared quickly and does not require special knowledge in cooking. The recipe refers to fresh mushrooms, but if the mushroom season has not yet begun, then canned ones are also suitable.

Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick pan (or in a small amount of vegetable oil).

Bring water to a boil in a saucepan and put small cubes of potatoes into it, then grated carrots and finely chopped onions.

At the same time, you can salt, pepper, mix and, if necessary, add more spices in accordance with the preferences of the one who prepares the soup. Put chopped mushrooms in a saucepan and cook on the same fire for 10 minutes.

Then turn off the stove and leave the pan on it for another 15 minutes. Ready soup in a bowl can be sprinkled with herbs, add sour cream.

Cheese soup with mushrooms

This soup is surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is more high-calorie.

Products:

200 g frozen mushrooms;
1 liter of pre-cooked broth (on any meat or vegetable);
4 small potatoes;
2 small processed cheese;
100 g of onion;
50 g grated carrots.

Cooking time: 30 min.

Calorie content in 100 g of soup: 120 kcal.

Honey mushrooms are fried in a frying pan with vegetable oil until excess water evaporates (they do not need to be defrosted first).

Finely chopped onions and carrots, grated coarsely, are fried until golden brown onions in vegetable oil and mixed with mushrooms. The broth is brought to a boil on the stove. After it boils, they throw roasted mushrooms into it.

The fire is made weaker and boiled for about five minutes, after which they throw potatoes cut into small squares or straws. Set the heat to medium and cook until the potatoes are ready.

The curds are rubbed on a fine grater or chopped in a blender, and at the moment the potatoes are ready, they are gradually added to the soup, while stirring it. The cheese should disperse in the broth, not sticking together in separate large lumps.

After the broth becomes almost homogeneous, the soup can be considered ready.

You can serve the dish with herbs and white bread toasts.

Soup with frozen mushrooms and noodles

Hearty diet soup is obtained from frozen mushrooms with chicken breast. It is good to eat it in winter, remembering the autumn trips for mushrooms in the forest.

Products:

400 g chicken breast (wash under the tap with cold water and dry with a napkin);
2 medium sized carrots;
2 white onions;
2 g of salt and pepper;
50g fresh celery stalks (optional if you can't buy it)
200 g frozen mushrooms;
100 g of noodles (preferably buckwheat);
5 peas of allspice;
3 liters of water;
2 tbsp. l. rast. oils;
greens: parsley, green onions for decoration in a plate.

Time required for cooking: 1.5 - 2 hours.

Calories per 100 g: 30 kcal.

Chicken, 1 carrot and 1 onion, cut in half, are boiled in 2 liters of water over low heat. You can also add some parsley. The broth is lightly salted, peppercorns fall asleep. Boil the chicken for 1 hour, removing the foam that appears on the surface. When the broth is ready, the carrot and onion halves are removed from it.

Honey mushrooms are thawed in a heated pan until the excess liquid is gone. Then they need to be fried a little in vegetable oil and poured into the broth.

Uncooked onion, carrots and celery are cut very finely (carrots can be grated), lightly fried and added to the broth 10 minutes before the soup is ready, after removing the chicken from it. Then bay leaves are added to the pan, the stove is turned off and the soup is left to languish under the lid for 10-15 minutes.

During this time, noodles are boiled in salted water in a separate bowl (you can follow the instructions on the package). Do not add noodles to the broth. It is laid out directly on a plate, and poured with mushroom soup on top, put boneless chicken cut into pieces and sprinkled with herbs.

Dried mushroom soup with chicken

Dried mushrooms are easier to get after the end of the season. They are also able to give the soup a rich mushroom flavor and aroma.

Products:

200 g chicken breast (wash and dry with a napkin);
200 g of any noodles or pasta;
1 onion;
½ kg of dried mushrooms;
2-3 potatoes
salt and pepper according to preference.

Cooking time: 40 min.

Calories per 100 g: 72 kcal.

To make soup from dried mushrooms, you will first have to leave them in water for a couple of hours so that they become soft. In the water in which the mushrooms were soaked, you can later boil the soup itself (but this should not be the first water that the mushrooms were poured in, that is, they are washed several times first).

After draining the water into the pan, the mushrooms are fried in any vegetable oil over medium heat until their volume decreases by about 1.5 times. Then add the mushrooms to a saucepan with drained water, salt and set to cook on the stove, turned on over medium heat. Finely chop the onion and potatoes and send them to the broth.

After 10 minutes, we fall asleep pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.

They eat soup with or without sour cream, you can sprinkle it with herbs and crackers.

Recipe for a delicious dish of pickled mushrooms

This light soup uses pickled mushrooms and chicken eggs to garnish on a plate.

Products:

700 g pickled mushrooms (it is better to cook them whole);
3 potatoes;
1 carrot;
2 chicken eggs (their number depends on the number of servings - put a half or two halves in one plate);
1 onion (or 2 if they are small);
herbs and salt according to preference.

Cooking time: 1 hour

Calories per 100 g: 43 kcal.

Pickled mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage, you can salt the water. If necessary, salt can be added at the end of the preparation of the soup. If foam appears on the surface during cooking, it must be removed.

After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. With sufficiently small cuts, 15 minutes should be enough for cooking potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, pour the mushrooms into the pan. The fire is slightly increased and the frying is cooked for another 10 minutes.

Then it is poured into the broth and boiled until it boils. In a bowl of soup, you can add a boiled chicken egg (chopped, half, slice - as you like), sprinkle the soup with herbs.

The basic rule for making delicious and healthy mushroom soup is to choose quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already collected mushrooms only in trusted places, monitor the expiration date of canned, pickled mushrooms.

It is better to collect mushrooms from mid-August until the time of the first frost. At this time, mushrooms have the best nutritional properties. After harvesting, the lower part of the leg is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.

Soup with mushrooms is cooked over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, vegetables to the company to mushrooms. Their taste goes well with almost all products. Unless fish soups with mushrooms are practically not cooked, rather, fish can be baked with them. But this is a matter of taste.

To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms to it.

Cooking mushroom soup with mushrooms is not difficult if you do everything as described in the recipe. The finished first course will surely appeal to all family members.