If you want to pamper your loved ones, cook them a cheese soup with mushrooms. The soft, creamy taste of mushroom soup will appeal to all family members.
Cheese soup with mushrooms - the basic principles of cooking
The main ingredients of the soup: mushrooms and cheese. Champignons for soup can be taken any, frozen, pickled or fresh. Cheese is used melted, sausage, durum or soft. Better, of course, is suitable melted, or cheese for sandwiches in trays.
Prepare a soup with vegetables, cereals, seafood, pasta, etc. So that you can serve this dish in different cooking options.
Cooking does not take much time. Mushrooms are boiled or fried. Potatoes and other vegetables are peeled and ground. Put potatoes in mushroom broth, boil until soft and add cereal or pasta. Carrots, onions and mushrooms are fried and spread into soup. The finished dish is sprinkled with chopped greens.
Recipe 1. Cheese soup with champignons "Easier does not happen"
Ingredients
minced meat assembly - 200 g;
two potatoes;
olive oil;
pepper and salt;
bulb;
soft cheese - 100 g;
champignons - 150 g
Cooking method
1. Put the water in the pan on the stove and boil it. Onions clean, crumble into small pieces. Wash the champignons and plate mode. In a skillet pour vegetable oil and fry the minced meat with onions and mushrooms for five minutes.
2. Peel the potatoes, and large rub it. Fry minced meat and mushrooms, grated potatoes and soft cheese. Stir until the cheese disperses completely. Salt, season with spices and cook for 15 minutes. Hot soup is poured into plates and sprinkled with greens.
Recipe 2. Soup with mushrooms, cheese, and green peas
Ingredients
chicken carcass;
a piece of celery root;
four potatoes;
spice;
bulb;
bunch of dill;
carrot;
cream cheese "Viola" - a large tray;
800 g canned sliced champignons;
jar of canned peas.
Cooking method
1. Cut the chicken into large chunks, remove the skin and excess fat. Wash, put in a saucepan and pour water. Cook the broth for about an hour. Then take out the chicken, disassemble it into small pieces and set aside. Strain the broth.
2. Clean the carrots and celery, wash and cut into small strips.
3. Shred the onion as small as possible and pass in vegetable oil until golden brown. Add celery and carrots and stew all the vegetables until soft.
4. Peel the potatoes and cut them into random pieces. Put in strained broth and cook for 10 minutes.
5. Lay the fried soup in the soup and cook for another six minutes.
6. Open the jars with champignons and green peas, pour out the liquid from the peas. Add the champignons with the pickle and peas to the pan. Put the melted cheese in the soup and mix until it completely disperses. Cook the soup for another five minutes. Spread chicken meat. Serve with chopped dill and croutons.
Recipe 3. Cheese soup with mushrooms and broccoli
Ingredients
six champignons;
olive oil;
two processed cheese;
carrot;
230 g broccoli;
two potatoes.
Cooking method
1. Remove the film from the caps, rinse it, and cut the champignons into slices. We spread on the hot pan, and cook for ten minutes. Here we also put coarsely grated carrots and continue to fry until soft.
2. We sort broccoli into inflorescences, and cut into smaller pieces. Potatoes are peeled and crumbled into small pieces.
3. Put all ingredients in a pot of boiling water, salt and cook for about ten minutes. Cheese three large, spread into the pan and continue to cook, stirring for another five minutes. Sprinkle with dried herbs, and stew soup over low heat for another couple of minutes.
Ingredients
four curd cheeses;
50 grams of fine vermicelli;
60 grams of ham;
carrot;
60 grams of sausage;
bulb;
60 g smoked bacon.
Cooking method
1. Pour water into the pan, put it on the stove and boil.
2. Cut the processed cheese curds into cubes, put them in boiling water, and stir until it completely disperses in the water.
3. Peel the vegetables, wash, chop and fry them in olive oil until golden brown. Put the fried in a separate plate.
4. Cut bacon, ham and sausage into strips. Transfer the meat products to the pan, where the vegetables were roasted, and fry.
5. Pour the vermicelli into the soup, and in five minutes add the frying and the fried sausage with bacon. Salt and boil three more minutes. Pour into plates, sprinkle with herbs and serve with crackers.
Recipe 5. Cheese cream soup with champignons and shrimps
Ingredients
half a kilo of champignons;
50 g of olive oil;
200 g of processed cheese;
500 g shrimp;
dill - a small bunch;
75 g of flour;
half a liter of cream;
four prongs of garlic.
Cooking method
1. Peel the mushrooms, rinse and chop finely. Put in a preheated pan and fry in oil until golden brown. Lightly salted.
2. Thaw shrimp, peel them and cut into slices. If the shrimp are small, you can leave them whole.
3. Pour water into the pan, put the sliced cheese into it and use a blender to stir it into a homogeneous mixture. Place the pot on the stove and boil. Pour in the cream and boil again.
4. Dissolve flour in a small amount of flour. Pour the mixture in a thin stream, stirring continuously, salt and cook for another three minutes.
5. Put shrimps and mushrooms in the cheese broth, continue cooking for another five minutes. Squeeze the garlic straight into the pan, stir, and turn off immediately.
Recipe 6. Cheese Soup with Mushrooms and Noodles
Ingredients
seven large champignons;
50 ml of olive oil;
60 grams of fine vermicelli;
5 g paprika;
200 g of processed cheese;
a pinch of coriander and black peppercorns;
onions - 1 pc .;
2 tomatoes;
carrot;
red bell pepper;
salt and fresh greens.
Cooking method
1. Mushrooms and vegetables clean, wash and lightly dry. Bulgarian pepper and onion chop in small cubes. Cut half of the carrot into strips, cut the rest into circles. Mushrooms cut into thin slices. With tomatoes, remove the skin, pre-doused them with boiling water. Put the flesh of tomatoes in a blender, and twist in mashed potatoes. Put coriander and peppercorns in a mortar and crush.
2. Pour olive oil into a saucepan, put a mixture of coriander and pepper in it and heat the oil with spices. Put the onion, carrot into strips, and Bulgarian pepper, season with paprika and passure until soft. Then add tomato puree and wait for the vegetable mixture to boil. Pour in water, put the mushrooms, and cook the soup for ten minutes.
3. After this time, put the vermicelli in the soup, coarsely chopped melted cheese, salt, season with spices and cook so that the noodles remain slightly undercooked. Turn off the fire, insist soup for two minutes.
Recipe 7. Soup with champignons, cheese, and minced meat
Ingredients
beef broth - 2, 5 l;
champignons - 400 g;
var. oil - 50 ml;
sprig of basil, dill and onion;
bulb;
processed cheese - 2 pcs .;
carrot;
potatoes - five pcs .;
minced beef - 400 g;
sweet pepper;
celery root.
Cooking method
1. Pour some butter into the pan, put it on the stove, and fry beef mince in it.
2. Clean the mushrooms, rinse, lightly dry them on a napkin, and less often with thin plates. Put them in a pan with minced meat, cover with a lid, and simmer all together for three minutes.
3. Vegetables clean and wash under the tap. Rinse greens and obsushivaem. Celery, onions and carrots chop into thin strips. Chop green onions. Spread everything over minced meat with mushrooms, continue to stew for another five minutes.
4. Mix the mixture of minced meat with vegetables in boiling broth, and bring to a boil.
5. Cut the peeled potatoes into small pieces, put in a saucepan and cook for another ten minutes.
6. gradually introduce processed cheese, salt, pepper and put chopped greens. Keep on the stove for another minute, turn off, and insist soup for some time.
Recipe 8. Cheese soup with mushrooms and trout
Ingredients
250 g pitted trout;
30 g butter;
processed cheese - 150 g;
salt and pepper mixture;
Cheddar cheese - 100 g;
10 g dried celery;
200 g potatoes;
Bay leaf;
130 g carrots;
basil and dill - by beam;
150 g of champignons;
90 g onions;
10 g of starch.
Cooking method
1. Clean and wash vegetables. Potatoes and mushrooms cut into cubes. Carrots three large shavings. Onion chop into small pieces.
2. Boil water in a saucepan, add potatoes and cook until soft.
3. Melt butter in a saucepan, put grated carrots, mushrooms and onions in it. Fry the vegetable mixture until soft. We shift to the pan frying.
4. Hard cheese is three large, and we cut the processed cheese into fairly large chunks. Put in soup, season with pepper, dried celery, bay leaf and salt.
5. Cut the trout fillet into small pieces, and put in the soup, continue to cook for another five minutes.
6. Dilute starch in boiled water, pour it into the pan in a thin stream, without stopping stirring.
7. Finely chop the dill and basil, add to the soup, and boil for another two minutes. Serve soup with croutons.
Recipe 9. Cheese cream soup with champignons
Ingredients
120 grams of soft cheese Camembert;
20 g of sunflower oil;
120 g of cottage cheese with greens;
salt and pepper mixture;
two potatoes;
200 g of champignons;
carrot and onion.
Cooking method
1. Clean and wash the vegetables under the tap. Cut carrots and potatoes into neat, small cubes. Put the chopped vegetables in a saucepan, pour water, and cook for 15 minutes.
2. My mushrooms, clean the cap from the film, and lightly dry. Cut into thin slices. Onion shred half rings. Put the pan on the fire, pour the oil, and put mushrooms and onions in it. Fry until ruddy.
3. Using an immersion blender, interrupt the vegetables that were boiled in a saucepan, along with the liquid until smooth. Put the saucepan on a small fire, spread the cheese of both kinds into it. Stir until dissolved. We again take the blender, and once again interrupt the mass. Spread mushrooms with onions, bring to boil, salt, season with spices and remove the pan from the heat. Let the contents stand for another 20 minutes, and pour into plates.
Recipe 10. Cheese soup with mushrooms and cauliflower
Ingredients
100 g of processed cheese;
100 g of dill;
50 g of hard, sharp cheese;
olive oil;
200 g turkey fillet;
ground pepper and salt;
200 g of champignons;
large potato tuber;
cauliflower head;
carrot and onion.
Cooking method
1. Wash the turkey fillet, put it in a saucepan, pour water, salt, and boil the broth over low heat for about forty minutes. We take out meat from broth, we shift on a plate, and we filter broth.
2. Heads of champignons clean from the film, wash the mushrooms, lightly dry and chop the plates.
3. Vegetables clean, wash and chop into small cubes. Cauliflower assorted into inflorescences. Melted cheese mode cubes, and a large hard three.
4. Put the saucepan on the stove with strained broth and boil. Putting potatoes, and cook until soft. Add to the broth fried carrots in olive oil. Onions passeruem to transparency, and also lay out in the pan.
5. Then put the mushrooms, bring the soup to a boil and add the cauliflower. Cook the soup for another three minutes, lay out the two kinds of cheese and constantly stirring them, dissolve them in the broth. Turn off the fire, pour the soup into plates, put a piece of turkey and a handful of homemade crackers in each.
Cheese soup with mushrooms - tips and tricks from professional chefs
- Fry the mushrooms in butter, so their taste will be more tender.
- Mushrooms fry until all moisture is evaporated.
- If you are cooking cheese soup with mushrooms in meat broth, then you need to cook it from lean meat. Beef or poultry is best suited for this.
- If you are not sure of the quality of the cheese, and doubt that it will completely dissolve, do not cut it into pieces, but rather grate it coarsely.
- Add cheese only when the potatoes are fully cooked.
- Add a spoonful of turmeric to the champignons cheese soup and it will turn a nice yellow color.
