Cheese soup with mushrooms - gently, tasty, satisfying. Recipes best cheese soups with mushrooms and chicken, vegetables and smoked

Cheese soup with mushrooms - gently, tasty, satisfying. Recipes best cheese soups with mushrooms and chicken, vegetables and smoked

Appetizing, fragrant, nutritious cheese soup with mushrooms is a dish that can give real pleasure to everyone, even the most seemingly fastidious, gourmet.

Virtually all recipes for cheese soup with mushrooms are easy to prepare and uncomplicated products.

Cheese Soup with Mushrooms - General Cooking Principles

When you want to eat fragrant and nourishing soup, most often we cook borscht, hodgepodge or noodles. And not everyone knows the recipes for making such a light first course as a cheese soup with mushrooms.

Preparing such a soup is quite simple, the main thing is to boil all the ingredients, grind them according to the recipe and add cheese, which will give the dish an unforgettable creamy flavor.

Mushrooms can be used in the preparation of soup any, but usually prefer champignons, as they do not require a long preliminary preparation, and are available all year round. It is also often added onions, which are either pre-fried or simply boiled whole to add flavor. Potatoes and carrots are also frequent satellites of cheese soup with mushrooms, they are peeled and boiled in a chopped form. The composition of the soups includes all kinds of greens and spices to taste.

Well, the main ingredients of cheese soup with mushrooms is cheese. Use different varieties: solid, fused. Usually this ingredient is added almost at the very end of cooking, pre-cut into small cubes or crushed through a grater. Stir well the soup, dissolving the cheese completely.

Whatever ingredients in the cheese soup with mushrooms are not used, each recipe is good in its own way. Cook, connect imagination, experiment - your home will certainly appreciate all your efforts.

1. Cheese soup with mushrooms and chicken


• chicken fillet - 650-700 grams;

• Onion - 1 pc .;

• large carrots - 1 pc .;

• medium sized potatoes - 2 pcs .;

• processed natural cheese - 400 grams;

• water - 2.5 liters; • greenery;

• pepper, salt.

Cooking Method:

1. Wash chicken fillet in cold water, dry meat with paper towels. We clean the fillets from films, fat and cartilage.

2. Peel vegetables with a sharp knife or vegetable cutter. Cut everything into small pieces of arbitrary shape.

3. Cut the melted cheese into small cubes or grate.

4. Put the fillet in the pan of the appropriate size, pour in water, bring to a boil, remove the foam.

5. Add potatoes, carrots, onions. We salt.

6. Cook, putting the quietest fire, twenty to thirty minutes to complete readiness of all ingredients.

7. Take out the meat and vegetables in a plate, and filter the broth itself.

8. Grind the vegetables in a blender, cut the chicken into small neat cubes, again put everything in the pan, pour the strained broth.

9. Bring the thoroughly mixed mass to a boil, spread the grated or chopped cheese into the soup.

10. Tomit over low heat, stirring all the time until all the cheese is completely dissolved in the soup.

11. If necessary, add salt, put pepper, chopped greens.

12. Before serving, insist the cheese soup for about ten minutes.

13. Serve the dish hot, richly seasoned with fresh herbs or pickled onions.

2. Cheese soup with mushrooms and vegetables


• 300-350 grams of fresh champignons;

• 250 grams of chicken fillet;

• 300-320 grams of soft processed cheese;

• 700 grams of potatoes;

• 200 grams of zucchini;

• three or four green onion feathers;

• 150 grams of green peas;

• one bow;

• spoon of paprika;

• one carrot;

• 60 grams of butter;

• three liters of water;

• three to five sprigs of parsley;

• salt, pepper, bay leaves.

Cooking Method:

1. Boil the washed chicken fillet in three liters of salted water.

2. Remove the meat, after it cools, cut into small cubes.

3. We filter broth.

4. Wash vegetables, peel, wash in running water.

5. We also wash mushrooms, parsley and green onions, shake them off, cut them into thin strips.

6. Heat the butter in a pan, spread the onions cut into quarter rings, fry until sweet. 7. Add carrots finely grated, fry all together for another five minutes, then add the mushrooms. Simmer for fifteen minutes before evaporation of the liquid from the mushrooms.

8. We spread green peas to vegetables and mushrooms, salt, pepper, simmer for five minutes, turn off the gas. Leave the frying on the stove under the closed lid.

9. In the broth lay out the potatoes cut into medium cubes, boil for five minutes after boiling, then add the zucchini sliced ​​in the same cubes.

10. As soon as the vegetables are cooked, we lay out to them pieces of meat, fried vegetables with mushrooms, chopped greens, bay leaves, paprika and green onion ringlets, as well as soft melted cheese.

11. Withstand the soup for literally two minutes, then turn off the gas and insist the dish for about ten minutes.

3. Cheese soup with mushrooms and smoked


• 200 grams of boiled pork;

• 200 grams of champignons;

• 150-200 grams of smoked sausage;

• 200 grams of processed cheese like “Yantar”;

• one large onion;

• three small potato tubers;

• salt pepper;

• a small bunch of dill;

• bay leaves;

• 30 ml grow. oils;

• two liters of water.

Cooking Method:

1. We cut the peeled vegetables: onion in half rings, potatoes in cubes.

2. Grind greens.

3. Cut the mushrooms into slices.

4. Smoked meats cut into small pieces.

5. Fry the onion and mushrooms in vegetable oil to a blush.

6. In a saucepan of the appropriate size, boil water, salt it, lay out the potatoes, cook for ten minutes.

7. Add smoked meats, and in five minutes and mushroom frying.

8. Put the melted cheese melted or fork, mashed fragrant dill, pepper, salt, laurel to the ingredients in the pan. Tom eight to ten minutes.

9. Serve on the table by adding a couple of tablespoons of sour cream to each plate.

4. Cheese soup with mushrooms and meatballs


• 300 grams of ground beef;

• two large potatoes;

• two medium sized carrots;

• 200 grams of fresh or frozen mushrooms;

• salt, pepper, vegetable oil, spices;

• one large onion;

• 300 grams of soft melted cheese in bars; • three liters of water;

• dill, parsley, basil.

Cooking Method:

1. Ground beef lightly salt, pepper, knead. We scoop delicious little meatballs with slightly wet hands.

2. Cut potatoes into small bars, chop carrots into strips, and cut onions into semirings.

3. Put all the greens in a colander, rinse thoroughly, leave all the glass to the glass. After grind.

4. Grate the melted cheese.

5. Prepare fry for soup: fry onion with mushrooms in heated oil, add carrots, mix, add salt and spices. We bring to readiness, if necessary, add a couple of spoons of plain water.

6. On another frying pan, pour two spoons of butter, warm it slightly, spread the prepared meatballs, fry quickly on both sides until crust.

7. Pour water into a not-too-large saucepan, after boiling, put the potato sticks into it, bring to a re-boil, put the meatballs, cook until the potatoes are ready.

8. Add the fried, if you need salt, grated cheese, half of the chopped greens.

9. Tom all five to ten minutes.

10. Serve, sprinkle with the second half of fresh chopped greens.

5. Cheese soup with mushrooms in bread


• three 100 gram doctoral wholemeal breads;

• three potatoes;

• 300 grams of champignons;

• one onion;

• vegetable oil;

• 100 ml of 33% cream;

• salt pepper;

• 50-70 grams of cream cheese.

Cooking Method:

1. Prepare bread plates from the doctor’s bread: we cut off the tip of each of them, carefully remove the flesh with a spoon so as not to damage the walls.

2. We spread the improvised plates with lids on a dry baking sheet, brown the bread in an oven heated to 160-180 degrees for ten minutes.

3. Boil the diced potatoes in a small amount of slightly salted water.

4. In a pan, fry onions and mushrooms until blush.

5. Add to the potatoes 1/2 of the fried onions with mushrooms, pour the grated cheese, pour in the cream, add the pepper and salt to taste. Cook all together over low heat for another five minutes. 6. Grind all ingredients with an immersion blender to a creamy state.

7. Pour the soup in a plate of bread, in the center of each lay out the remaining fried mushrooms with onions. Cover the dish with a lid of bread, leave for five minutes, serve.

6. Rice cheese soup with mushrooms


• half a kilo of chicken fillet;

• 350 grams of processed cheese in briquettes;

• salt, pepper, greens;

• spoon of vegetable oil;

• 150 grams of rice cereal;

• four potatoes;

• one bow;

• one carrot.

Cooking Method:

1. Pour into a saucepan two and a half liters of water, lay out the washed fillet, salt. Cook over medium heat until cooked meat.

2. Remove the chicken from the pan, lay the thoroughly washed rice in the broth.

3. After some time (7-10 minutes) we add to the rice cubes of potatoes, straws of carrots and chopped onion fried in vegetable oil.

4. As soon as the vegetables are cooked, we spread the sliced ​​chicken into small pieces and grated cheese.

5. Cook, stirring, to dissolve the cheese. Add salt and pepper to taste.

6. Insist before serving ten minutes, serve, sprinkle with herbs.

7. Cheese soup with mushrooms and noodles


• two liters of chicken broth;

• salt, greens;

• three or four potato tubers;

• 200 grams of champignons;

• 150 grams of vermicelli;

• 200 grams of soft cheese;

• 30 grams creamy. Oils.

Cooking Method:

1. Fry the mushrooms, sliced ​​thin slices, in butter until cooked.

2. Put potatoes in boiling broth, cook until ready.

3. Cut the cheese into small squares or bars, add it to the potatoes.

4. There we also send fried mushrooms, pasta, chopped greens.

5. If necessary, add some soup to the soup, stew for fifteen minutes, then serve hot.

8. Cheese soup with mushrooms and broccoli


• 100 grams of mushrooms;

• 150 grams of processed cheese;

• 200 grams of broccoli;

• one potato;

• one carrot;

• salt, oil.

Cooking Method:

1. Cut the champignons into straws, fry for five minutes, add grated carrots, continue to fry until the vegetable is fully softened. 2. Split broccoli into florets, cut potatoes into small cubes.

3. Put potatoes in boiling water first, then broccoli, fry. Cook until all ingredients are complete.

4. Add the sliced ​​cheese, salt.

5. Tom ten minutes, remove the pan from the heat.

Cheese Soup with Mushrooms - Tricks and Tips

• Melted cheese is quite difficult to chop, but there is a small secret: put a piece for half an hour in the freezer and then, grate or chop the cheese will have no difficulty.

• If greens are included in the soup with mushrooms and mushrooms, do not spread it all during cooking, leave a small amount of chopped herbs to decorate the dish - this will give the soup a special summer flavor and unique taste.

• Serve home-made croutons to the cheese soup - these can be neat cubes of white or black bread, dried in the oven or baton sticks, fried in a pan.

• If desired, cheese soup with mushrooms is served with sour cream, heavy cream, sprinkled with sesame seeds, chopped nuts.

• Cooking cheese soup with mushrooms for the future is not worth it, in a heated form, it loses in its taste.

• To taste the cheese was pronounced, and the dish turned out to be rich and beautiful, add at least one hundred grams of cheese product per liter of water.

• To make a cheese soup it is not necessary to take ordinary cream cheese, unusual notes will be given by cheeses with such fillers as ham, seafood, greens and others.

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