Cheese soup with vegetables and mushrooms. Mushroom champignon soup with melted cheese, recipe with photo

Mushrooms and cheese. It would seem that they are the most ordinary and familiar products separately, but ... If you combine them together, you get a truly exquisite restaurant dish. There are many options for preparing this dish. Let's try to figure out what the main differences are and what nuances can be encountered in the cooking process.

What is mushroom and cheese soup?

Of all the variety, several types of this tasty and aromatic dish can be distinguished:

classical
cream soup
cream soup

In the classic version, mushrooms are cut into beautiful slices and fried paired with onions, after which broth and other vegetables are added. If you grind the constituents of the soup with an immersion blender, you get a puree soup. When adding cream to the puree, we get a cream soup. In all variants, cheese is added at the very end of cooking.

Five quickest recipes for mushroom and cheese soup:

How to choose products for your soup?

Traditionally, mushroom soup with cheese belongs to European cuisine. It is believed that it was originally prepared in France several centuries ago. And it was cooked in those days from champignons, which are ideally combined with any kind of cheese. However, today this soup is prepared with a variety of mushrooms. For example, the following are great:

white
chanterelles
honey mushrooms

Soup from boletus and boletus boletus turns out to have an interesting taste, you can also use a mix of different mushrooms. In terms of cooking, the difference is that some types of mushrooms are recommended to be boiled and washed beforehand, while others, for example, champignons, do not require additional actions.

Most often, processed cheese is used in mushroom soup, which dissolves well and makes the soup tender and creamy. Mushroom soup with parmesan added will have an excellent taste and aroma.

Cream soup can be supplemented with cream of any fat content or even replaced with milk or its vegetable analogue. Almond, coconut and soy milk go well with mushrooms.

The five most commonly used ingredients in mushroom cheese soup are:

You can add any vegetables, but most often they take potatoes, cauliflower, carrots. Garlic gives the soup an interesting flavor. For spices, freshly ground black pepper and grated nutmeg are ideal. But you can also experiment by adding any seasonings to the soup. The broth for such a soup can be either mushroom, chicken or vegetable.

Final touches

It is best to serve mushroom soup with cheese immediately after cooking. This is especially true for cream soups and pureed soups, as they cool quickly, while becoming less tasty.

The finished soup will benefit from adding sprigs of fresh herbs - dill, parsley, rosemary or thyme. Also, when serving, the soup can be garnished with a handful of fried mushrooms, grated cheese, spices, croutons or croutons.

Soup with mushrooms and cheese is a real healthy seasonal treat for the whole family. Its plus is that you can feel the smell and taste of mushrooms not only in autumn, but also at other times of the year. It all depends on the mushrooms.

Champignons, dried and fresh wild mushrooms blown with tender melted cheese will create an unrivaled culinary masterpiece.

Croutons, shrimps, garlic and much more will help to make the recipe for cheese soup with mushrooms varied. Preparing this delicious dish is not so difficult. Delicate and aromatic, this soup will definitely delight all family members.

You can safely cook a large pot of mushroom soup with cheese, the next day it will become even tastier (Borsch has the same property).

How to make mushroom and cheese soup - 15 varieties

Soup with mushrooms, onions, chicken fillets and cheese will be a great addition to your daily diet. This dish will suit everyone's taste.

Ingredients:

250 g champignon mushrooms
150 g chicken fillet
250 g potatoes
200 g processed cheese
butter for frying
spices

Preparation:

First, boil the chicken fillet. Finely chop the onion. Cut the champignons into slices and cut the potatoes into cubes. Fry the mushrooms with onions in sunflower oil. Add spices. Boil potatoes in a saucepan and add our frying. Add chicken fillet. When the soup is almost ready, add the processed curds and stir until they are completely dissolved. Add spices to taste.

Cheese soup with mushrooms and shrimps - two elements

Shrimp soup will delight lovers of seafood with a unique taste, and hostesses - a quick way of cooking.

Ingredients:

1 processed cheese
1 carrot
1. onion
3 potatoes
150 g of mushrooms
10 pieces. peeled shrimp
spices

Preparation:

Chop onions, carrots and fry at the bottom of a saucepan. Add mushrooms, shrimp, chopped potatoes, pour boiling water until the desired thickness, add processed cheese and cook over low heat until tender.

Buckwheat and potatoes go well, despite the fact that we do not often use it, this one blows in the kitchen. In a soup with mushrooms and cheese, potatoes and buckwheat add thickness, fatness, and taste, and carrots, onions and herbs add flavor.

Ingredients:

250 g champignons
300 g potatoes
large chicken leg
2 processed cheese
100 g of buckwheat
1 large carrot
1 small onion
greens
spices to taste

Preparation:

Lower the leg into a saucepan with cold water, after boiling, cook for 10-15 minutes, removing the foam with a slotted spoon. Put chopped onions and grated carrots in a preheated pan. We rub the mushrooms on a grater, or finely chop with a knife. Add mushrooms to onions and carrots. Grate the cheese. Add whole potatoes to the pot with the legs (if the potatoes are large, cut into 2-4 pieces). We take out the leg (the meat must be separated from the bone and then added to the soup again). Add buckwheat. When the potatoes and buckwheat are almost ready, add frying with onions, carrots and mushrooms. Then add the grated curds. Cook for a couple more minutes. Finally, add herbs and spices to taste.

Choose an expensive processed cheese. Poor quality cheeses may not dissolve in water and will float in unattractive chunks.

Soup for lovers of oriental cuisine. This dish can rightfully be called exotic and unusual. Of course, it makes no sense to cook such a dish every day, but occasionally you simply have to treat yourself to a delicious treat.

Ingredients:

tofu cheese
chicken bouillon
tomatoes
carrot
oyster mushrooms
dried chinese mushrooms
pork
egg
green onions
Sesame oil
black rice vinegar
spices

Preparation:

Chop pork, tofu, mushrooms, carrots and tomatoes. Beat the egg separately in a bowl. Boil the broth. First, we send the pork to the boiling broth, then all the other chopped ingredients. Then add spices and black rice vinegar. Then pour out the egg in a trickle. And add sesame oil.

Better to choose lean pork. Making soup is fast. In fact, the preparation itself is a matter of minutes.

Funky mushroom soup with cheese and onions

This soup is for onion lovers. The onions and leeks go very well in this soup, and the mushrooms and cheese add flavor to the dish.

Ingredients:

2.5 l. chicken broth
1 carrot
3-4 pcs. potatoes
400 g champignons
2 onions
200 g processed cheese
greens
leek
spices

Preparation:

Throw 1 whole onion and potatoes, cut into small wedges, into the boiling broth. Grate the carrots, the mushrooms and the second onion with cubes. Fry everything together in a pan. When the potatoes are almost ready, take out the onion. Add mushrooms, onions and carrots. Salt, add herbs, leeks and cheese. Bring to a boil.

If you use champignons for your mushroom soup with cheese, wash them gently. Excessive efforts can wash off the top layer of the fastidious mushroom, in which the most delicious and useful ones are hidden. Therefore, it is best to clean the contaminated mushrooms with a paper towel and rinse lightly in running water.

Dedicated to lovers of Italian cuisine. Did you know that you can even make mozzarella soup? Delicious recipe with two types of cheese, mushrooms and salmon.

Ingredients:

300 g mozzarella cheese
150 ml. cream
500 ml milk
150 g champignons
150 g salmon fillet
basil
80 g parmesan cheese
celery
parsley
spices
olive oil

Preparation:

Combine milk with cream and bring to a boil. Chop the mozzarella and parmesan into small pieces and add to the milk. Add herbs and spices. When the cheese is completely melted, beat the mixture with a blender. Then fry the salmon and mushrooms separately in olive oil. Put cream soup in a plate, top with pieces of salmon and mushrooms, garnish with celery.

This soup is special in that it remains more savory than tender. The cheese in this recipe is just for a nice mild aftertaste note. Buckwheat, potatoes, mushrooms, carrots, onions and spices will give a bouquet of aromas and tastes.

Ingredients:

2 potatoes
medium carrot
mushrooms
bulb
2 tbsp. l. buckwheat
Parsley root
spices
1 processed cheese

Preparation:

Boil potatoes and buckwheat. In a frying pan, fry the carrots, onions and mushrooms until golden brown. Putting all the ingredients together, add parsley root, herbs, spices and melted cheese. Cook for a few more minutes.

This soup is traditionally served in Nicaragua for Easter. It is considered a holiday soup. It is worth noting that the recipe is not only simple, but also consists of relatively inexpensive ingredients.

Ingredients:

sweet chilean pepper
6 eggs
garlic
processed cheese
corn flour
bitter orange juice
spices

Preparation:

Mix the cornmeal with the melted cheese. We add eggs there and send it all into the water. Chop and fry the garlic, onion, and sweet chilean pepper. Combine two parts of our soup, add bitter orange juice, cook until tender.

Soup with forest mushrooms - chanterelles will take you to the edge of the forest where it smells of nature and naturalness.

Ingredients:

potato
carrot
chanterelles
bulb
Dill
processed cheese
spices

Preparation:

Cut the potatoes, carrots and onions into small pieces. We send potatoes to boil in a saucepan. Fry onions, carrots and mushrooms in a pan. Grate the cheese. Add the fried mixture of onions, mushrooms and carrots to the pan. We also send cheese there. You can add a small piece of butter. Sprinkle with dill, add spices to taste.

Champignons and spinach are an effervescent mixture. Green soup (which gives spinach) will delight and surprise your guests and households.

Ingredients:

vegetable broth
cream
garlic
spinach
vegetable oil
sulguni cheese
quail egg
Champignon

Preparation:

First, the spinach needs to be blanched in a vegetable broth. In vegetable oil, fry the onion and garlic, which are finely chopped. Beat the prepared spinach, onion and garlic with a blender and send to the broth. Salt and pepper. Add pieces of quail eggs, pieces of fried champignons, as well as suluguni to the finished cream soup.

This recipe is suitable for those hostesses who cannot imagine their kitchen without a multicooker. In this wonderful machine, it is also possible to prepare a very tasty gourmet cream soup with porcini mushrooms, vegetables and Parmesan cheese.

Ingredients:

230 g parmesan
350 g potatoes
160 g carrots
40 g dry white mushrooms
160 g onions
spices
3 cloves of garlic

Preparation:

Place the dried mushrooms in boiling water and wait until they increase. Chop the onion, potatoes and carrots. We send all components to the multicooker. Fill with hot water. Cook for 50 minutes in the "soup" mode. 10 minutes before the end of the program, open the lid of the multicooker, add the grated cheese, stir and close the multicooker. At the end of the program, add garlic to the soup. Beat the mass with a blender. Can be served with sour cream and croutons.

If you want to use previously dried mushrooms, leave them in the sunflower oil for a few hours, as a result they will become almost like fresh.

An amazing, very satisfying treat that is easy to prepare and easy to surprise. The recipe for serving thick soups in bread appeared in Hungary. Try it and you will make such a soup.

Ingredients:

80 g - noodles
230 g of mushrooms (champignons or any other can be used)
230 g processed cheese
Paschka-shaped bread
carrot
spices
greens

Preparation:

Fry onions with carrots and mushrooms in a skillet. Boil the noodles. Combine all ingredients, add melted cheese, cook for 20 minutes. Cut off the top of the bread, clean the middle and fill the bread plate with soup.

If you don't have time to prepare a culinary masterpiece, a quick recipe for cheese soup with sausage and mushrooms is for you. How often can we not choose what we want to eat more - delicious sausage or fragrant mushrooms? The answer is simple - why choose one thing ?! In a quick student's soup, everything you love is collected.

Ingredients:

200 g of mushrooms of your choice
250 g sausages (better hunting sausages)
200 g potatoes
2 pcs. processed cheese
greens
carrot
spices to taste

Preparation:

Cut the potatoes into cubes and cook. Carrots, onions - three on a grater. Finely chop the mushrooms. First, fry the carrots with onions. Then we fry the mushrooms separately. We send all this to the soup in a saucepan. When the soup is almost cooked, add the chopped sausage and cheese curds. Don't forget the spices. Ready.

Delicious cheese soup with mushrooms. Cream will make this dish even softer and richer, and nutmeg will add a unique taste.

Ingredients:

dried mushrooms
cream (sweetened)
Dutch cheese
nutmeg (grated)
chicken broth

Preparation:

Combine cream, eggs, grated cheese and nutmeg. Boil the broth, boil the mushrooms in it, add the rest of the ingredients to it. Bring to readiness. Decorate with egg wedges and herbs.

If your mushrooms are dried in large pieces, first you need to boil them in the future soup, then take them out, cut them and send them back to the pan, so they are better prepared.

Creamy porcini and champignon soup with white wine and cream. It already sounds magical. With Dorblu cheese, this dish is no longer just a soup. Try making this treat at home and you will receive a black belt in cooking and rapturous responses from your household.

The mushroom soup itself is very tasty and aromatic.

It can be prepared with the addition of various ingredients, but first courses with melted cheese are especially tasty.

This ingredient gives a creamy taste, makes the broth thicker and fuller. And, importantly, the cheese is inexpensive and can be purchased at any grocery store.

Mushroom soup with melted cheese - general cooking principles

For melted cheese mushroom soup, you can use any mushrooms. Of course, the most delicious and aromatic dishes come from forest mushrooms. But the most affordable and safe are greenhouse mushrooms. You can also prepare first courses with dried or pickled mushrooms. The choice is large and the final taste of the dish largely depends on it.

You can put any cheese curds in the soup, with or without additives, expensive and cheap. But, as practice shows, it is better to take ordinary curds"Friendship", "Orbit", "City" and the like. Dishes with them are delicious, the product is well sold in broth and the price is quite affordable. On average, 1 cheese is taken per liter.

Mushroom soup with processed cheese: general cooking principles

1. Potatoes, cereals are placed in water or broth, everything is salted and boiled almost until cooked.

2. Mushrooms can also be thrown into a saucepan, but most often they are fried separately with the addition of onions and carrots.

3. Frying is placed in a saucepan.

4. Cheese curds are added. It is better to pre-powder them, grate them.

5. The dish is boiled for 1-3 minutes, seasoned with spices and herbs.

In addition to potatoes, you can add any vegetables to soups: all types of cabbage, zucchini, pumpkin, beans, peas. We are guided by the recipe.

Recipe 1: "Economical" Mushroom Soup with Melted Cheese

Who would have thought that a very tasty and satisfying first course can be prepared from a minimum amount of products. For mushroom soup with melted cheese, we will use ordinary cheese curds at the rate of 1 piece (100 grams) per liter of dish, but if you wish, you can take more, this will only make the taste of the dish better.

Ingredients

70 grams of dried mushrooms;

0.4 kg of potatoes;

Bulb;

Carrot;

Oil, spices, dried dill.

Preparation

1. Wash the mushrooms and soak in water for at least 3 hours. Then we drain the water, if the mushrooms are large, then cut into small pieces. Fill with clean water and boil for half an hour, salt.

2. We clean all the vegetables, cut the potatoes as it is convenient for us and put them in a saucepan.

3. Shred onions and carrots, fry everything together in a skillet, adding a little oil. If you like deep frying, then you can first fry the onions for 2 minutes, then add the carrots.

4. Cheese grates or just finely chop, put in a saucepan with almost ready-made potatoes. Mix well.

5. Spread the onion and carrot fry, season with dill, let it boil well and turn it off. We soak the soup for 15 minutes and can be served.

Recipe 2: Mushroom soup with cream cheese with chanterelles

To prepare the most delicate mushroom soup with melted cheese, you need good cream, without any additives, it is better to take fatty ones, above 20%. Ideally, it is advisable to use chanterelles, but other forest mushrooms can be used as well.

Ingredients

300 grams of chanterelles;

Butter;

200 ml of cream;

150 grams of processed cheese;

2 potatoes;

Bulb.

Preparation

1. We put a saucepan with 2 liters of water. If you like thick first courses or want to make a puree soup, then you can pour less (1.5-1.7 liters).

2. We clean the potatoes, cut and throw them into the already boiled and salted water.

3. Pre-boil the chanterelles in salted water for about 15 minutes, drain into a colander, cool and cut into pieces. If the mushrooms are small, then you can just cut it in half. Fry in a pan with butter for 5-10 minutes.

4. Shred the onion and send it to the chanterelles. We fry together.

5. We send the fried mushrooms to a saucepan with almost cooked potatoes, cook for 5 minutes.

6. Rub the cheese, put it in a saucepan, pour in the cream and let it boil. Now you can simply fill the soup with herbs and serve or puree with a blender.

Recipe 3: Mushroom Soup with Cream Cheese and Vermicelli

Nutmeg gives this mushroom soup with melted cheese a special taste and aroma. We will cook the first dish with ordinary mushrooms, you can take fresh, boiled or frozen ones, it does not play a special role.

Ingredients

300 grams of champignons;

100 grams of vermicelli;

Onion;

Salt, nutmeg, herbs.

Preparation

1. Chop the champignons into slices, lightly fry in oil. Add the onion and cook until tender. It is better to use butter, it gives a beautiful color and the soup will turn out to be more aromatic and appetizing.

2. Put the mushrooms in a saucepan. Fill with 1.5 liters of boiling water, salt.

3. As soon as the water boils, add the chopped curds, cook for 2 minutes.

4. Add noodles, a pinch of nutmeg, mix everything, boil for a few seconds, put the herbs and turn off. We insist our dish for 15 minutes to get the vermicelli until cooked.

Recipe 4: Mushroom Soup with Cream Cheese, Chicken and Sour Cream

The peculiarity of this mushroom soup with melted cheese is that pickled mushrooms are used. They give the first course a pleasant taste. And the chicken makes you more satisfying. You can use any part of the carcass, including fillets.

Ingredients

400 grams of chicken;

0.2 kg of pickled mushrooms (pure weight, without marinade);

4-5 potatoes;

Bulb;

50 grams of sour cream;

Spices, oil.

Preparation

We wash the chicken, you can cut it into smaller pieces so that the meat cooks faster. Fill with cold water (2 liters) and set the broth to cook for 40 minutes.

We peel the potatoes, cut them into strips and send them to the pan, salt the soup.

Drain all the liquid from the pickled mushrooms. Shred into slices. If the mushrooms are large, then you can cut them smaller.

We cut the onion, fry in oil, at the end add the mushrooms, sour cream and simmer for 2-3 minutes.

Put the contents of the pan into a saucepan, let it boil and pour out the curds cut into small cubes. Cook until completely dissolved. Add salt, any spices and chopped herbs to taste.

Recipe 5: Mushroom Soup with Cream Cheese, Egg and Bacon

Many people call this soup "five minutes". Of course, it does not cook for 5 minutes, but also very quickly, it turns out delicious and satisfying. We use any mushrooms: fresh, frozen, boiled, pickled. Also, their origin does not matter, it turns out deliciously both with forest and ordinary mushrooms. But forest mushrooms will need to be boiled separately beforehand.

Ingredients

4 potatoes;

150 grams of bacon;

For all cheese lovers - and not only - today our menu contains one of the most delicious soups, which will conquer both children and adults from the first spoon. We will cook cheese soup with mushrooms in broth made from processed cheese. Why processed cheese? It dissolves in boiling water much faster than hard cheese and forms a pleasant-tasting milk-cream broth. A win-win combination of mushrooms and cheese-based vegetables makes a thick and satisfying first course. To prepare the soup, you need a small amount of ingredients, the basis is simple - mushrooms, vegetables and cheese. The dish is economical and will allow you to prepare a large amount of soup at no extra cost for the whole family.

Cooking mushroom soup with cheese for one-two-three

In order for the dish to be successful in taste and appearance, you need to know a few secrets of making soup. The tips are simple, it is advisable to take note of them before drawing up the proposed list of products. We will show you which cheese is ideal for the first course, why it is better to use dried mushrooms and what spices the recipe offers in this dish.

Choosing cheese

There is little difficulty in preparing the first course with processed cheese. Some curds simply do not boil in the soup, remaining floating in the broth in "lumps", which does not look very appetizing. There are two types of cheeses that boil without a doubt: soft cheeses in "triangles" and spreading cheeses in plastic containers. They dissolve almost instantly, requiring no effort and turning the water into broth. To make the soup more tasty, you can use cheese with additives - mushroom, herbs, or even bacon. For a classic flavor, go for the creamy version without any extras.

On a note! Cheese, sold by the piece (90 g), boiled worse than the above. To completely dissolve in water, you need to cut them into tiny cubes or grind them with a grater. Be sure to add to boiled water!

Soup mushrooms

The recipe allows you to choose the mushrooms that you like. Fresh, frozen, chilled - your choice. Champignons are very tender, malleable in cooking, but less aromatic. Honey mushrooms, chanterelles, boletus will add a characteristic mushroom flavor. The appearance of the finished dish depends on which mushrooms you choose. According to the experience of hostesses, dried mushrooms are very good in thick soups. They are more aromatic, the taste with dried mushrooms is concentrated and rich. For a creamy white soup, use dried porcini mushrooms.

Important! Before preparing the dish, the mushrooms must be soaked in hot water. The recipe recommends keeping the mushrooms in hot water for at least 30-40 minutes, in cold water for 3-4 hours.

Herbs and spices

Cheese soup with mushrooms is a self-sufficient dish that does not require enhancing the taste with spices or further emphasizing the aroma. Therefore, the spices in this dish will be superfluous. From simple spices - salt and white pepper (for those who like it sharper). Greens will give the dish a fresh touch and decorate the soup, so feel free to use parsley, green onions, dill or basil.

Five Reasons to Make Cheese and Mushroom Soup for Lunch

Minimum preparation

At first, I want variety, and so that the dish is prepared without problems. It is enough to have in the refrigerator a couple of creamy processed curd cheeses (the recipe suggests using the Amber and Druzhba cheese) to make a delicious cheese puree with mushrooms.

Fast cooking

There are few ingredients, preparation and cutting of food will take no more than 10 minutes, the remaining time will be spent on cooking, and you will have time for other household chores.

Sparingly / without meat

Cheese soup with mushrooms is prepared without adding meat ingredients. The recipe is simple and healthy for those who are counting calories and excluding animal fat from their food. The broth turns out to be thick, and the dish is hearty, which will be able to feed even those who cannot imagine eating without meat.

Tasty

The combination "mushroom-cheese" in itself is already an appetite. And boiled in a fragrant soup, supplemented with fresh herbs and crunchy croutons ... A real pleasure!

Feed variations

The soup at the outlet is such that it can be served either in the usual way or pureed with a chopper. If you plan to eat the soup with your family, then how nice it is to dip pieces of fresh crumb of bread into the creamy broth! And the cheese cream soup with mushrooms whipped with a blender is an exquisite dish that is not a shame to serve as the first dish to guests, and you will most likely be asked for a recipe at the end of the meal. Bon appetite!

How to cook

Mushroom soup with cheese is a delicious, healthy and satisfying first dish that should definitely be on your table. The recipe is simple and easy to prepare if you follow the step-by-step instructions. Already in the process of cooking, you will feel the incredible aroma of the combination of mushrooms and melted cheese. Go for it, and you will have a real delight!

Cooking time: ~ 40 minutes.

Servings: 6.

To prepare a delicate creamy soup with cheese, mushrooms and herbs, you will need the following ingredients:

3 liters of water;

300 g soft processed cheese;

100 g dried mushrooms (or 300 g fresh);

100 g carrots;

800 g potatoes;

100 g of onions;

5-6 st. l. vegetable oil;

10 g fresh herbs;

3-4 slices of bread (for croutons);

salt, pepper (to taste).

Let's start cooking

1. Pour 3 liters of water into a saucepan. Put on medium heat, boil.

2. Wash the mushrooms under running water. Cut into small pieces.

3. Put the chopped mushrooms in boiling salted water. Cook for about half an hour.

4. Peel and rinse carrots, potatoes and onions. Chop the carrots and onions at random, cut the potatoes into small cubes.

Interesting! The recipe allows for the replacement of onions with a leek stalk.

5. 2-3 tbsp. l. Heat vegetable oil in a pan. Put onions and carrots in heated oil. Fry vegetables for 2-3 minutes, not browning too much.

6. Add chopped potatoes to the mushrooms in a saucepan. Boil.

7. Put the fried onions and carrots in a saucepan, stir, cook for 10 minutes.

8. Put all the processed cheese into the soup. Stir well with a spoon and dissolve all the cheese in the broth. Cook for another 10 minutes.

9. Wash greens, chop finely. Put in soup, cook for another 5 minutes.

10. Let's prepare the croutons. Cut pieces of bread (preferably yesterday's) into small cubes. Fry the bread cubes in the remaining vegetable oil for 4-5 minutes. Salt if desired. Place prepared croutons on a paper towel to absorb excess fat.

11. Serve hot soup, sprinkle with 1 tbsp. l. toast per serving.

The dish is ready! Bon Appetit!

... And if at the end of cooking the hot soup is passed through a blender, you will get a fragrant cheese puree with mushrooms, which can be slightly diluted to a liquid state with hot cream and drunk from a soup mug. An excellent solution for cold evenings in the company of loved ones!

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Mushroom soup with melted cheese is a favorite dish with a delicate flavor. 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. Better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Place them in a saucepan and turn on high heat.

Peel, wash and grate two medium carrots. If home-made people hate carrots in soups, you can cheat a little and rub them on a fine grater or even pass them 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 white onions. If the onion is feisty and eye-catching, you can put it in a blender and press the button a couple of times. This way we will avoid unnecessary tears. At about this point, your pot water will boil. Reduce heat to medium, skim and add a little salt to our future cheese soup.

Take a large skillet and heat it over medium-high heat. Melt the butter along with the vegetable oil and set the frying to cook. I do not advise you to take a lot of oil, since then it will be noticeable in the finished dish. Just a couple of spoons will be enough to prevent the onions and carrots from burning.

We will cook our mushroom soup with champignons. In my opinion, they go great with the cheesy flavor and don't clog other ingredients. Plus, they are cheap and available all year round. So we take a half-kilogram pack of mushrooms, 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 finish cutting the mushrooms. So we unload the onions and carrots into the pan, add a little oil to the pan and fry the mushrooms. All moisture must be evaporated from them and kept on fire for a couple of minutes after that. Do not forget to stir during the process, otherwise it 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 the soup”. Cut the cheese into small pieces and put them on the board separately so that they do not stick together. See how this is done in the photo. We load the finished mushrooms into a saucepan.

Pieces of melted cheese are gradually tossed into a saucepan, wait until they melt and toss in the next batch. The finished mushroom soup should acquire a rich white color. After all the cheese in the soup has melted, the spices need to be adjusted. I add more salt, ground black pepper and dried garlic.

Well, what kind of mushroom soup without croutons? Sometimes I fry them in butter with garlic in whole pieces, 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, sprinkle with olive oil and add your favorite seasonings. I took the usual salad mix. Mix thoroughly.

We spread it on a baking sheet in one layer and send it to the upper level of an oven preheated to 200 degrees for 4-7 minutes. The time will vary depending on the white bread itself, so keep an eye out. Pour the prepared croutons into a bowl and serve with melted cheese mushroom soup. It is better to add them to the plate a little at a time, so that they do not have time to soak. Bon Appetit!

Recipe 2: mushroom soup with melted cheese and garlic

This flavorful, rich soup is one of the fall favorites. By the way, in the absence of fresh porcini mushrooms, they can be replaced with champignons. Usually, to find out how to make mushroom soup with melted cheese, you have to revise more than one recipe to find a sensible one, but rest assured - this is just what you need.

Onion - 1 Piece
Potatoes - 6 Pieces
Carrots - 1 Piece
Garlic - 1 Piece
Porcini mushrooms - 150 Grams
Bulgarian pepper - 1 Piece
Bay leaf - 1 piece
Parsley - To taste
Olive oil - 50 Milliliters
Water - 3 Liters
Dill - To taste
Black pepper - 0.3 gram
Salt - 1.5 Teaspoons
Processed cheese - 100 grams

We cut the potatoes.

Immediately after that, we put it on fire.

While the potatoes are boiling, prepare the onions and carrots.

Then fry the same onion with straws in olive oil.

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 frying 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 cut plus the bay leaf, but this is optional. Oh, yes, pepper in the same place, black, ground.

Now let this wonderful creation boil and serve according to all traditions - with sour cream and fresh herbs. Bon Appetit.

Recipe 3, step by step: mushroom champignon soup with cheese

Try a delicious and simple soup with mushrooms and cream cheese. Cheese should be taken of good quality so that they dissolve well in the soup and are not taken in lumps. This soup is delicious to eat hot, in the heat of the heat. 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.
Bulb onions - 1 pc.
Sunflower oil - 30 ml.
Fresh dill - 0.5 bunch
Salt to taste

Cut the champignons into slices. In this soup, it is important that the mushrooms are not chopped up and that they taste good.

Cut potatoes into small cubes, cover with water and put on fire. Boil potatoes for 10-12 minutes.

While the potatoes are boiling in a frying pan, heat up the sunflower and half the butter. Fry a little champignons and add chopped onions to them. Fry together until mushrooms are lightly browned.

Cut the processed cheese into cubes.

Put mushrooms in a saucepan with potatoes and add processed cheese.

Cook until the potatoes are tender, add the chopped dill and the remaining butter at the end. Remove the pan from the heat.

Serve our wonderful soup straight away.

Recipe 4: mushroom puree soup with melted cheese (with photo)

Water or vegetable broth - 1 l
Champignons - 400 gr
Onion - 1 piece
Carrots - 1 piece
Cream - 1 glass
Processed cheese - 1 piece
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, wash and chop the carrots into thin rings.

Fry the mushrooms and carrots separately, add the onions and mix well.

In a dry frying pan, fry the flour until a light coffee shade, pour in the cream in a thin stream and slowly stirring, bring to a boil. Using this recipe for cheese soup with champignons, it is advisable to take cream that is not very fat, 10-15% is enough.

Chop the cheese finely or grate it on a coarse grater, put in a saucepan and cover with 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 creamy sauce into the soup.

Stir well so that no lumps form, bring the soup to a boil. Add mushrooms, fried vegetables and herbs, stir and remove from heat after a few minutes. Mushrooms and vegetables can be chopped with a blender or added to the soup on the plate.

Before serving, you can put some white bread croutons in the soup. Bon Appetit!

Recipe 5: cream cheese soup with mushrooms honey agarics

This recipe for mushroom soup with cheese (with photo) involves the use of fresh frozen mushrooms - very tasty!

processed cheese - 3 pcs
potatoes - 3-4 pieces
medium carrots - 1 pc
medium onion - 1 piece
water - 1.5 l
vegetable oil - 2 tablespoons
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 cheese.

3 potatoes, 1 onion, several fresh frozen mushrooms, 1 carrot.

Grate cheese or cut into cubes.

Cut the potatoes into cubes.

Chop the carrots on a coarse grater.

Finely chop the onion and fry with the carrots in vegetable oil.

Pour 1.5 - 2 liters of water into a saucepan and place on the stove. Put prepared potatoes, mushrooms in water, salt to taste and cook.

As soon as the potatoes with mushrooms boil, add the processed cheese and cook until the potatoes are ready. While potatoes are boiling, mushrooms - sauté carrots and onions in vegetable oil. Then add to the finished soup.

Wipe the entire contents through a sieve and bring to a boil again. Boil the cheese soup with mushrooms with stirring for no more than 5-8 minutes from the moment of boiling. The puree soup is ready!

Serve the croutons with chopped garlic to the puree soup, sprinkle with fresh dill and parsley. Bon Appetit!

Recipe 6: vegetable soup with mushrooms, champignons and cheese

Fresh champignons - 300 g
Processed cheese for soup - 180 g (2 × 90 g)
Potatoes - 2 medium tubers
Rice - 2 tbsp. spoons
Bulgarian red pepper - 1 pod
Onion - 1 onion
Lemon juice - 2 tsp
Butter or vegetable oil - 1 tbsp. spoon
Bay leaf - 1 pc.
Parsley to taste
Salt, ground black pepper - to taste

Wipe the champignons with a damp cloth, remove the skin from the caps.

Cut the mushrooms into thin slices, drizzle with lemon juice.

Wash, peel and dice the potatoes.

Peel, wash and chop the onion.

Wash the bell pepper, cut in half, remove the seeds, cut into small slices.

Put onions and peppers in a pan with heated oil, fry for 5 minutes.

Pour 1.2 liters of cold water over the mushrooms, 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.

Add fried onions and peppers, bay leaves.

Put the cheese cut into pieces (cheese with additives: onions or mushrooms gives a good taste).

Return the mushrooms and cook, stirring occasionally, for 10-12 minutes until the cheese melts.

At the end of cooking, salt the soup to taste.

Sprinkle the prepared soup with black pepper and parsley. Bon Appetit!

Recipe 7: cheese cream soup with mushrooms in meat broth

processed cheeses - 2 pcs.;
champignons - 100 g;
beef - 100 g;
potatoes - 100 g;
basil - a bunch;
olive oil - 1 tbsp 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. Cook over low heat.

Add mushrooms to the broth. This will make the soup rich and will give the dish a unique mushroom flavor. Cook the broth for 30 minutes.

After the beef is completely cooked, you can add potatoes to the mashed cheese soup. Cook the puree for another 30 minutes. If you are using new potatoes for your cheese soup, cut them into smaller pieces so they cook faster.

Processed cheese is sold today with a wide variety of fillings. Choose the cheese of your choice. For this puree cheese soup, we use processed cheese with garlic and herbs. Pour the pieces of cheese into the soup and mix everything right away.

When the melted cheese is completely melted and the potatoes become soft, add the basil to the soup. Blue basil will give the dish a richer taste and aroma. We tear off the leaves from the stalk and pour them into the cheese soup.

At the end of cooking, pour the melted cheese soup into a blender and mix all the ingredients for 2-3 minutes until smooth.

Before serving, decorate the mashed cheese soup with basil leaves.

Recipe 8: mushroom champignon soup with melted 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 or butter oil - 2 tbsp. l;
salt to taste;
ground black pepper - 2-3 pinches;
fresh parsley - a small bunch.

The sequence of actions in making a quick mushroom soup with melted cheese is as follows: put a saucepan with water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the slicing is done, 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 onions into small cubes.

Cut the potatoes into cubes or strips, slices - whichever is more convenient for you. The slicing should not be very coarse so that the potatoes have time to boil while the vegetables are stewing.

Cut the carrots into thin strips or three on a coarse grater.

We cut the mushrooms into slices or plates. If the champignons are small, cut in half or into 4 parts.

We send potatoes to boiling water. Let it boil again, salt to taste and cook under the lid until cooked.

As soon as the potatoes are thrown into the water (broth), heat the oil in a frying pan and put the onions in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes, so that the carrots are soaked in oil.

Add the mushrooms cut into wedges to the vegetables in the pan. Salt to taste, season with ground pepper. Simmer vegetables with mushrooms for 3-5 minutes, until all the mushroom juice has evaporated.

When the potatoes are soft, put the mushroom frying with vegetables in a saucepan. Stir, taste the soup with salt. It should be slightly undersalted so that when the processed cheese is added, an excess of salt does not turn out.

Let the soup boil and add soft melted cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until the pieces of cheese are completely dissolved. 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 turn white or creamy.

We cook soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese 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 plates and serve hot, with fresh bread and herbs. Make this mushroom mushroom soup with cheese recipe for a deliciously nutritious dish. Bon Appetit!

Recipe 9: mushroom soup with vegetable broth with cheese (step by step photos)

Champignons and cheese are an excellent, one might say, classic combination of products and tastes. Processed cheese (option: cream cheese) in mushroom soup is especially popular.

chicken or vegetable broth 1.5-2 l
onion 1 pc.
medium carrots 1 pc.
mushrooms (champignons) 200 g
potatoes 2 pcs.
processed cheese 1 pc.
ghee 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 stock. This can be done the day before, if you do not practice stock stocks that are stored in the refrigerator. Broths make mushroom soup richer, especially chicken soup. But if there is none, you can cook without broth, in water, simply adding additional ingredients for flavoring such as celery root, parsley, carrots, garni bouquet, bay leaf.

Peel the onion and cut into cubes, size yourself. If you don’t like to catch boiled onions in your soup, don’t sauté it like I did, but cook it whole (peeled off), 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 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 are making mushroom soup with fresh or dried forest mushrooms, soak them for an hour beforehand. The richest aroma is given by porcini mushrooms.

In a saucepan with thick sides, heat the mixture of vegetable oil and ghee, fry the onion and carrot and a clove of chopped garlic. Ghee significantly improves the flavor and aroma of the mushrooms and the whole soup.

After five minutes, when the vegetables are lightly browned, add the chopped mushrooms.

Simmer the mushrooms with vegetables over medium heat, stirring with a spatula for 5-10 minutes.

If you have chicken stock, strain it through a sieve into a saucepan.

Add potatoes, cut into small cubes, to cook faster.

Cook the soup over medium heat until the potatoes are tender.

Then take processed cheese, finely chop or grate.

Add the cheese to the soup. If the shade of the soup does not suit you (it turns out to be grayish), pour a little (about half a glass) milk or cream into the saucepan.

At the very end, try the mushroom soup with salt, add nutmeg, ground pepper, stir, turn off the heat and cover. Give the mushroom soup a little time. The end result is a thick, rich and delicious mushroom soup with a creamy accent.

Recipe 10: a simple cheese soup with chicken broth and champignons

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, black pepper to taste.

for broth:

500 gr chicken

Take a medium-sized chicken breast for the broth. Lean chicken broth will come out of it. We put the chicken breast in a saucepan and fill it with cold water. We put the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Cook chicken fillet 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 be easily pierced with a fork and clear juice will stand out, take out the meat.

Let the meat cool. We won't need it anymore.

We clean the potatoes, cut into small cubes.

We send it to the broth.

Let's prepare a roast for our mushroom soup. Peel the carrots and grate them on a coarse grater. In this form, the carrots will not be particularly felt in the soup, but will only complement the dish with their aroma and give it an appetizing golden hue.

We peel the onion and rub it on a grater in the same way.

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.

It's the turn of the main ingredient, we wash the mushrooms under cold water. We cut it in half, and then in half rings. So the emphasis in the soup will turn out precisely on the mushrooms.

Pour sunflower oil into a preheated pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.

Add frying to the boiling broth, mix, bring to a boil.

Now add the toasted mushrooms and bring to a boil as well.

Rub the processed 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 flavor.

We wash the greens under cold water and chop finely.

Sprinkle herbs over the soup and turn off the heat. 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 into plates and serve.

Delicious mushroom champignon soup with melted cheese is ready! Here is such a simple and delicious recipe with a photo. Bon Appetit!