Puree mushroom soups are loved by many. They are distinguished by a delicate taste and seductive aroma, which is unlikely that can match. Cooking such dishes is not a difficult task, especially if mushrooms, which do not require lengthy preliminary preparation, are taken as a basis. Soup with champignons and melted cheese has a special taste, in its aroma intertwined mushroom, cheese and creamy notes. Such a dish is unlikely to leave anyone indifferent, and it will not take much time and effort to prepare it.
Cooking Features
The technology of cooking most cream soups looks about the same. The main ingredients are boiled, baked, fried or stewed until tender, ground into mashed potatoes, diluted with broth or cream, brought to a boil, and served to the table. However, the process of cooking soup-mashed potatoes with champignons and melted cheese has some features that you should learn about before cooking.
- Rinse champignons under a stream of water to minimize their contact with the liquid, otherwise they will become watery. Washed mushrooms should be dried with a napkin, and only after that you can begin to prepare them.
- When choosing cream cheese for making soup at a store, refrain from purchasing products containing animal fat substitutes. Such curds melt worse and may not completely dissolve in the soup, spoiling its appearance and taste.
- If mushrooms, onions, and some other products are fried in butter before boiling, the soup will have a more creamy flavor.
- To give the soup a creamy consistency, chop the products with a blender. It is more convenient to use a submersible device. When using it, follow the rules of operation, so as not to burn yourself with hot spray. They fly away if you keep the unit turned on when it is removed from the soup or dipped into it.
- You can dilute the soup not only with broth, but also with cream, then it will have an even more delicate flavor.
- If you want the dish to have a thicker consistency, you can whiten it with flour or add more potatoes to it.
- After chopping products with a blender and adding broth or cream, the soup must be heated by boiling for 2-3 minutes or at least boiling. This will allow him to sterilize and make it safe.
- By adding mushrooms to the soup, a number of them can be put aside to be used later to decorate the finished dish.
- Cheese will quickly dissolve in the soup if it is chopped. It will be easier to rub it if you put it in the freezer for 20-30 minutes before that.
Serving mushroom and cream cheese soup is made with croutons. Most suitable croutons made from wheat flour with a neutral smell or with the aroma of cheese, mushrooms.
Cream of champignons and melted cheese
Composition:
- fresh champignons - 0, 5 kg;
- onions - 100 g;
- potatoes - 0.5 kg;
- water - 1, 5 l;
- butter - 50 g;
- processed cheese - 150 g;
- hard cheese - 50 g;
- salt, spices - to taste.
Method of preparation:
- Peel the potatoes, cut them into medium pieces of arbitrary shape, fold into a saucepan, cover with water and put on the stove. Boil 20 minutes after boiling water in a saucepan.
- Wash mushrooms. Blot with a napkin, cut into plates.
- Free from peel and cut into small onion cubes.
- Melt butter in a deep frying pan. Put the mushrooms and onions in it. Fry until the moisture released from the mushrooms almost completely evaporates.
- Transfer the contents of the pan to the pan in which the potatoes are boiled. Boil it all together for 5 minutes.
- Crush the contents of the pan with a blender.
- Cut the melted cheese into small plates.
- Bring the soup to the boil while stirring. Add cheese.
- Cook over low heat until the cheese is completely melted in the soup.
- Add salt and spices, cook for another 2-3 minutes, remove from heat.
Chop hard cheese grated with small holes. Spill the soup into plates, sprinkle with grated cheese. Separately offer croutons.
Cream soup with champignons, chicken and melted cheese
Composition:
- chicken fillet - 0, 2 kg;
- potatoes - 0.5 kg;
- fresh champignons - 0, 4 kg;
- onions - 0, 2 kg;
- processed cheese - 0, 2 kg;
- water - 1, 5 l;
- salt, pepper - to taste.
Method of preparation:
- Boil chicken fillet, remove from broth.
- Peel potatoes, cut into small cubes.
- Peel and finely chop the onion.
- Wash mushrooms, blot with a towel, cut into small pieces.
- Boil the broth, dip the potatoes, mushrooms and onions in it. Boil until soft potatoes.
- Cut the chicken into slices, place in the blender bowl, pour in the soup ladle, chop to puree.
- Put the chicken, put mushrooms and vegetables in its place, turn them into mashed potatoes.
- Combine the vegetables and chicken, add to them the remaining broth.
- Salt and pepper the soup, bring it to a boil over low heat.
- Add chopped grated cheese, cook until it dissolves.
When serving soup to the table, place the croutons in the plate. It is not necessary to put croutons in advance, as they are quickly soaked.
Cream of champignons and cream cheese cream
Composition:
- fresh champignons - 0, 25 kg;
- potatoes - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- processed cheese - 100 g;
- butter - 30 g;
- vegetable oil - 20 ml;
- water or broth - 0, 8 l;
- cream - 0, 2 l;
- salt, pepper - to taste.
Method of preparation:
- Slice the mushrooms washed and dried with a napkin into plates. Approximately 50 grams of mushrooms, fry until golden brown in vegetable oil, set aside.
- Peel the vegetables.
- Chop carrots on a grater, finely chop the onion.
- Cut potatoes into medium-sized cubes.
- In a saucepan, melt butter, fry onions and carrots in it for 5 minutes.
- Add fresh mushrooms, potatoes. Cook them for 20-25 minutes.
- Grind the contents of the pan with a blender.
- Heat the soup, add grated cheese to it, wait for it to dissolve.
- Add cream, pepper and salt, mix.
- Bring to a boil over low heat and immediately remove it from the stove to prevent the cream from curdling.
Spread the soup into plates, spread the fried mushrooms over them.
Mushroom puree soup due to its delicate texture, pleasant aroma and creamy taste is considered a delicacy, but even an inexperienced cook will be able to cook it at home.
