Soup with champignons and cheese - pamper your family! A selection of the best recipes for soup with champignons and melted cheese

Soup with champignons and cheese - pamper your family! A selection of the best recipes for soup with champignons and melted cheese

It will take you no more than half an hour to prepare the soup with champignons and cheese, and products for this can be found in any refrigerator.

Despite the simplicity, the soup turns out incredibly tasty.

Soup with champignons and cheese - the basic principles of cooking

The main products for making soup are cheese and mushrooms. Depending on the recipe, it also adds potatoes, onions, carrots and greens. Soup can be cooked with meat, smoked meats or sausage.

Soup is prepared in two ways.

Method 1. All products are added to the soup without prior frying.

Vegetables are peeling. Carrots are coarsely chopped, onions are finely chopped, and potatoes are ground into random pieces. Mushrooms clean, wash and cut into plates. All prepared products spread in boiling water, salt and pepper it. As soon as the vegetables are almost ready, add sliced ​​or grated cheese to the soup and cook until it completely disperses. At the end add finely chopped greens.

Method 2. All ingredients except potatoes and greens are fried.

Potatoes are finely chopped and laid in boiling water. Salt and pepper. Chopped onions, mushrooms and carrots are fried separately until golden brown. Then added to the soup and cooked in the same way as in the first case.

Cream or milk can be added to the soup. So the taste of the dish will be more tender. For spiciness, garlic and spices are added to the soup.

Recipe 1. Soup with champignons and cheese


  • 200 g of champignons;
  • table salt;
  • two processed cheese;
  • 80 ml of vegetable oil;
  • carrot;
  • 60 g of semolina;
  • onion head;
  • two potato tubers.

Method of preparation

1. Pour in a pot and a half liters of filtered water and set on fire.

2. Clean the potatoes and carrots and wash them well. Potatoes are cut into arbitrary small pieces, and shred carrots into thin strips. 3. Put the prepared vegetables in boiling water and cook for 20 minutes.

4. Mushrooms wash and cut into thin plates. Clean the onions, rinse and shred.

5. Put the pan on the fire and heat the vegetable oil in it. Putting onions and mushrooms in it. Fry on medium heat, stirring constantly, about five minutes.

6. Melted curds put in the freezer for half an hour. Then three large. Omit them in the soup. Stir. Now we lay onion and mushroom stir fry and pour in, constantly stirring, a thin stream of semolina. Cook soup over low heat, stirring for about five minutes.

7. Rinse and shred greens. Put it in the soup and turn off the fire.

Recipe 2. Soup with champignons, cheese and smoked


  • 100 g smoked bacon;
  • champignons - 100 g;
  • cooking salt;
  • carrot;
  • clove of garlic;
  • two processed cheese;
  • 50 ml of olive oil;
  • two potatoes;
  • onion.

Method of preparation

1. Rinse peeled potatoes under a tap and crumble into cubes. Put it in a saucepan, fill it with drinking water and put it on fire.

2. Clean the caps of champignons from the top film. Cut the legs. Rinse, put on a colander, and chop into thin slices. Smoked bacon cut into bars.

3. Put the bacon mushrooms in a hot skillet and fry until the mushroom liquid has evaporated.

4. Finely chop the peeled onion. Peel carrots, wash and chop into large chips. Add the vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.

5. Rub the melted cheese. Put it in a deep dish and fill it with boiling water. Stir gently until completely dissolved.

6. Put the onion and brisket in the pan. Constantly stirring, enter the cheese mixture. Pepper and salt. Add finely chopped greens. Squeeze the garlic through the press right into the pan. Serve with croutons.

Recipe 3. Soup with champignons, melted cheese and chicken


  • 250 g of chicken fillet;
  • two pinches of allspice;
  • 200 g of champignons;
  • freshly ground pepper;
  • two potato tubers;
  • salt;
  • carrots;
  • two liters of filtered water;
  • onion;
  • 20 g of greens;
  • 60 ml of vegetable oil;
  • processed cheese - two packs.

Method of preparation

1. Place a pot of water on the stove. Peel the potatoes, wash them and cut them into small random pieces.

2. In the boiling water, add bay leaf, salt, allspice and black pepper. Then put the potatoes in a saucepan, stir, cover with a lid. As soon as the contents begin to boil, twist the fire.

3. Rinse the chicken fillet, dip it in a napkin and cut off the films and excess fat. Cut the meat into small cubes.

4. Heat the vegetable oil in the pan. Put the chicken fillet in it and fry on high heat, stirring occasionally to prevent it from burning. The meat should be evenly covered with a golden crust. Put the fried chicken in a saucepan and mix.

5. Crumble the peeled onion finely. Coarse grated carrots. In a frying pan where the chicken was fried, add oil, heat it and fry the onions to a transparent state. Now add the carrots and fry until lightly ruddy, stirring occasionally. Put the vegetable fried in the soup.

6. Wash the mushrooms and crumble into thin slices. Add to the boiling soup and mix.

7. Cut melted cheese into small cubes. Put it in the pot as soon as the potatoes are tender. Stir constantly until the cheese disperses completely. Bring to a boil and place the chopped greens. Boil for about half a minute and turn off the heat. Serve the soup with sandwiches.

Recipe 4. Soup with mushrooms, melted cheese and sausage


  • six potatoes;
  • sunflower oil;
  • 150 g white onions;
  • carrot;
  • can of champignons;
  • table salt;
  • clove of garlic;
  • 150 g of cooked sausage without lard;
  • bay leaf;
  • 150 g smoked sausage;
  • black pepper;
  • 150 g of processed cheese.

Method of preparation

1. Peeled potatoes, wash and cut into small pieces. Put the pot of water on the fire. Put the potatoes in boiling water.

2. Free the onion from the husk, rinse and finely chop. Peel the carrot, wash the vegetable and grate on a medium grater.

3. Pour some vegetable oil into a deep frying pan. Put onion in hot oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable is soft.

4. Open a jar of canned champignons and flip the contents on a colander to stack the marinade. Now chop the mushrooms into small pieces. Add the mushrooms in the soup and mix. Cook for about five minutes.

5. Boiled and smoked sausage cut into strips. Put in the soup and continue cooking for another five minutes. Then add the crushed, bay leaf and peppercorns. Salt it.

6. As soon as the soup boils, add sliced ​​melted cheese and stir until it is completely dissolved. Hot soup with champignons and melted cheese pour into plates and add to each green.

Recipe 5. Cream soup with champignons and curd cheese


  • half a kilo of champignons;
  • cooking salt;
  • onion;
  • 50 g of flour;
  • 200 ml of chicken broth;
  • three cloves of garlic;
  • packaging cheese curd.

Method of preparation

1. Peel the onion and garlic finely. Fry them in olive oil until lightly browned.

2. Peel the champignons, rinse and cut into plates. Add the mushrooms to the saucepan with the onions and fry, stirring constantly, over medium heat for about ten minutes. Then add the flour, stirring vigorously, fry for a couple of minutes. Pour all the chicken broth and mix.

3. Smash the mixture with an immersion blender until smooth. Now add the curd cheese, mix thoroughly. Bring the soup to the desired consistency, adding chicken broth. 4. Put the soup on fire. Salt and boil over low heat for another 15 minutes. Serve the soup with champignons and cheese with garlic croutons.

Recipe 6. Soup with champignons, processed cheese and green peas


  • three liters of chicken broth;
  • carrot;
  • several potatoes;
  • onion;
  • 200 g of processed cheese;
  • salt and pepper;
  • 400 g of champignons;
  • 100 g fresh or canned green peas.

Method of preparation

1. Pour the chicken broth into the pan and set it on fire. Lay in the broth peeled and sliced ​​potatoes. Cooking it until soft.

2. Mushrooms clean, wash and cut into thin slices. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture has evaporated.

3. Peel the rest of the vegetables. Onion finely shred. Grind carrots on a fine grater. Add everything to the pan with the mushrooms and fry, stirring ten minutes.

4. Grind melted cheese into large chips and put in boiling soup. Stir until it disperses completely. Now we lay green peas and fried mushrooms with vegetables. Cook the soup for another ten minutes and remove from heat. Served with champignons and melted cheese with garlic croutons.

Soup with champignons and cheese - tips and tricks

  • For the soup, suitable durum cheese or processed cheese.
  • To make grated cheese easier to grate, place it in the freezer for at least half an hour.
  • To add spice to the soup, add garlic or chili pepper to it.
  • It is better to fry the mushrooms in a mixture of vegetable and butter.
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