Simple soup with mushrooms and champignons
Even the most experienced can master this dish.an indecisive housewife, because it is incredibly light and simple. The ingredients that the recipe includes are almost always in every refrigerator. Thanks to the potatoes, the dish turns out to be quite filling, and the processed cheese gives it such a delicate taste that even children will enjoy having this soup for lunch and will probably ask for more. Ingredients:
- curd cakes - 2 pieces
- potatoes - 4 pieces
- onion - 1 piece
- carrots - 1 piece
- champignons fresh - 200 grams
- salt, black pepper (ground) - to taste
- parsley and dill greens - to taste
- Sunflower oil - 30 grams
- water - 2 liters
Method of preparation:Peel the vegetables and wash them under running water. Chop the onion as finely as possible, cut the potatoes into cubes or medium-thick sticks, and grate the carrots on a coarse grater. Pour water into a saucepan and put it on the fire. By the way, you can also use ready-made meat broth; it is only important that it is low-fat, for example, chicken or turkey. Put the potatoes in a saucepan with boiling water or broth and cook until done for 15-20 minutes. In the meantime, prepare the champignons. Wash them and cut them into small slices. Pour some sunflower oil into the frying pan and fry the onion until transparent, then add the carrots and cook until soft. When this happens, add the champignon pieces to the vegetables and continue frying for at least 15 minutes. If you use water as a base for the soup, rather than meat broth, you can cook the mushrooms separately from the onions and carrots, using butter. This will make the dish more flavorful. When the potatoes are cooked, put the fried vegetables and champignons in the pan and continue cooking everything for 3 minutes over low heat. Then add the processed cheese, when they dissolve, add salt and pepper to the soup to taste. At the same time, add finely chopped greens. After 2-3 minutes, turn off the heat and set the table. Let the soup steep for a while and serve.
Cheese soup with mushrooms and chicken fillet
The first course turns out very tasty if,in addition to cheese and mushrooms, add tender chicken meat. The combination of all the ingredients is so harmonious that you will want to bring this recipe to life more than once. The creamy taste that is obtained due to the use of processed cheese will appeal to everyone, and the champignons will only emphasize it with their delicacy, giving a subtle mushroom aroma. Ingredients:
- champignons - 350 g
- chicken fillet - 200 g
- cream cheese 400 g
- potatoes - 600 g
- carrots - 1 piece
- onion - 1 piece
- salt, black pepper (ground) - to taste
- greens of dill - 100 g
- Sunflower oil - 30 ml
- water - 3 l
Method of preparation:Wash the chicken fillet, put it in a pot with water and put it on the fire. Cook for half an hour until done, then take it out and put it in a separate container. Peel the vegetables and wash them thoroughly. Grate the carrots on a coarse grater, cut the potatoes into small equal cubes, and the onion as finely as possible. Wash the mushrooms under running water and chop them into thin slices. When the fillet cools down, cut it into small neat pieces. Add the potatoes to the broth where the chicken was cooked. While it is cooking, fry the onion until transparent in a small amount of vegetable oil, then add the carrots to the pan and sauté the vegetables for 3 minutes. After the specified time, combine them with the champignons and cook until all the liquid has evaporated. Place the chicken cut into pieces in a saucepan with potatoes and broth, and add the vegetables and mushrooms from the frying pan. Cook all the ingredients until done, adding salt and pepper in the process. Then add the processed cheese and mix everything thoroughly so that it dissolves and no lumps form. Finally, sprinkle the soup with finely chopped dill and serve quickly. Try this dish and see for yourself that the recipe, despite its simplicity, deserves the closest attention from housewives.
Cheese soup with forest mushrooms
It should be noted that, in addition to mushrooms, this is the firstthe dish simply amazes with the quantity and variety of its ingredients. Thanks to this, the taste of the soup is incredibly rich. Anyone who tries it will probably not be able to identify all the ingredients from the first spoon, but they will definitely want to eat another portion. Are you already interested? Then here it is - the recipe for the most delicious first course with cheese and aromatic forest mushrooms. Ingredients:
- cheese fused - 100 g
- hard cheese - 50 g
- turkey fillet - 200 g
- dried forest mushrooms - 20 g
- potatoes large - 1 piece
- carrots large - 1 piece
- onion - 1 piece
- cabbage colored or broccoli - 1 head (small)
- olive oil of the second pressing
- salt, black pepper (ground) - to taste
- greens of dill - 100 g
- water - 2.5 liters
Method of preparation:First, cook the meat broth. To do this, wash the turkey fillet, put it in a pot with water and cook for 40 minutes on low heat. After half an hour, add a little salt to the broth. Remove the cooked meat from the pot, put it in a plate and cover to prevent the upper part from drying out. Be sure to strain the broth. While the fillet is cooking, prepare the wild mushrooms. In principle, this can be done in advance, for example, the night before. Rinse the mushrooms very thoroughly several times to remove all the sand, then pour boiling water over them and leave to soak as long as possible. If this happens overnight, it will take much less time to prepare this aromatic ingredient in the soup. Squeeze the soaked mushrooms to drain all the excess liquid, and chop into strips. Do not pour out the water in which they were soaking, but carefully, trying not to stir up the sediment, pour into another container. Peel the onion, potatoes and carrots, wash and cut into cubes, as for the Olivier salad. Divide the cauliflower into small florets. Grate the hard cheese on a coarse grater, and cut the processed cheese into small pieces. Put the strained broth on the fire, when it boils, put the potatoes in it and start preparing the remaining ingredients needed for the future soup. Place the mushrooms in a small saucepan, pour in the water in which they were soaking, add a little salt and put to boil. Lightly fry the carrots in olive oil and add to the meat broth. Pour the onion into the frying pan and sauté until transparent, and then also put it into the saucepan with the soup. While the vegetables are cooking, finely chop the greens, which will be needed when serving the dish to the table. When the potatoes are cooked, it's time to add the mushrooms to the soup along with the water they were boiling in. If you combine both broths earlier, the vegetable may change color and become an unappetizing yellow. Bring the soup to a boil and put the cauliflower florets in it. Continue cooking for 2 minutes, then add both cheeses and let them dissolve completely, as required by the recipe. Taste the soup and, if necessary, add salt and pepper. This should be done at the end of the entire process, because cheeses have certain flavors, so you should be especially careful with spices. Remove the pan from the heat and cut the turkey fillet into small pieces. Pour the finished soup into bowls, put a little meat in each portion and sprinkle everything with herbs. It would be nice to serve homemade white bread croutons with this dish. And if you use a blender, you can turn an ordinary first course into a delicate cream soup. In both versions it will turn out very tasty and aromatic.
Cheese soup with mushrooms and vermicelli
This recipe will surely please loverspasta. In addition, it is also unusual in that it involves a combination of champignons and sweet peppers. You must admit, you don’t come across this very often, so it is doubly interesting to try such an interesting soup. By the way, instead of vermicelli, the recipe allows you to use cereals, such as rice or rolled oats. It will turn out not only tasty, but also healthy. Ingredients:
- champignons large - 7 pieces
- Vermicelli thin - 60 grams
- cheese fused - 200 grams
- onion - 1 piece
- carrots - 1 piece
- sweet red pepper - 1 piece
- tomato - 2 pieces
- black pepper - 5 peas
- coriander - 1/4 teaspoon
- paprika - 1 teaspoon
- Sunflower oil - 2 tablespoons
- fresh greens, salt to taste
Method of preparation:As always, start by cleaning and washing the vegetables. Chop the onion and sweet pepper into small cubes, cut one half of the carrot into strips and the other half into circles. Cut the mushrooms into fairly thin slices. Peel the tomatoes, scalding them with boiling water beforehand, and grate the pulp or puree it in a blender. Make a mixture of peppercorns and coriander by crushing them in a mortar. The pieces should be fairly large, this is important. Pour vegetable oil into a saucepan with a capacity of about 3 liters, put the pepper and coriander mixture there and fry a little. Then add the onion, carrot and sweet pepper, season with paprika and sauté. Put the tomato puree there, let the resulting aromatic mixture boil. Now it's time to pour in 2.5 liters of water, add the mushrooms and cook for at least 10 minutes. When the mushrooms are ready, add the vermicelli and coarsely chopped processed cheese. Salt the soup, add any spices to taste and cook until done. The vermicelli should remain slightly hard, otherwise the dish will lose all its appetizing appearance. You can serve the soup immediately, pouring it into bowls and sprinkling each portion with a pinch of finely chopped greens. Try it, and this simple recipe will certainly not leave you indifferent.
Cheese soup with mushrooms and trout
No less tasty, although very unusual,the result is a soup that combines tender trout meat, two types of cheese and delicate champignons. Vegetables make this first course filling, and it owes its unusual aroma to a whole composition of dried spices and a mixture of peppers. If you and your loved ones love piquant tenderness of tastes, this recipe meets exactly such preferences. Ingredients:
- trout fillets - 250 grams
- cheese fused - 150 grams
- Cheddar cheese - 100 grams
- potatoes - 200 grams
- carrots - 100 grams
- onion - 80 grams
- champignons - 100 grams
- basil - 1 beam
- dill - 1 bunch
- bay leaf - 1 piece
- Celery leaves (dried) - 2 teaspoons
- Butter - 20 grams
- salt, a mixture of peppers - to taste
- starch - 1 teaspoon
Method of preparation: Peel and wash the vegetables.The potatoes and mushrooms can be cut as required by the recipe, into cubes or strips. It is better to grate the carrots on a coarse grater and chop the onion finely. Pour about 5 glasses of water into a saucepan, bring to a boil and put the potatoes in there. Melt the butter in a frying pan, then fry the carrots, onions and mushrooms in it and also send them to cook until done. Grate the hard cheese on a coarse grater and chop the processed cheese coarsely and add to the saucepan with vegetables and broth. Season everything with pepper, salt, throw in dried celery and bay leaf. Cut the trout fillet into small pieces, send it to the soup and cook for about 5 minutes. Dissolve the starch in a small amount of boiled water, pour into the saucepan and mix well. Finely chop the dill and basil and add to the almost ready soup. Let it simmer for 2 minutes and it's ready to serve.
Cheese cream soup with mushrooms
The highlight of this first course isusing cottage cheese with herbs. The consistency of the soup really resembles the most delicate cream. It has subtle notes of French cuisine, famous for its sophistication. But the recipe itself is simple, so almost every housewife can master it. Please your loved ones with this delicious cheese soup, and their sincere admiration will be your best reward. Ingredients:
- soft creamy Camembert cheese - 120 grams
- curd cheese with herbs - 120 grams
- potatoes - 2 pieces
- onion - 1 piece
- carrots - 1 piece
- champignons - 200 g
- Sunflower oil - 20 g
- salt, a mixture of peppers - to taste
Method of preparation:As always, start by preparing the vegetables. Peel the potatoes and carrots, wash them and cut them into small neat cubes. Pour 1.5 liters of water into a saucepan, add salt, put the vegetables in it and cook until done for 15 minutes. Meanwhile, wash the mushrooms and cut them into thin slices. Peel the onion and chop into half rings. Pour sunflower oil into a frying pan and put it on the fire. Put the champignons and onions in there and fry. Pour the cooked potatoes and carrots together with the water in which they were boiled into a blender bowl and turn into a homogeneous mass. Return everything to the saucepan and put on low heat. Put both types of cheese in there, let them dissolve. Then use the blender again, because the soup should resemble a cream in consistency as much as possible. Add onions and mushrooms, bring to a boil, add salt and spices. That's it, remove the pan from the heat and let the soup steep for 15-20 minutes, as required by the recipe. First courses are an essential part of any full meal. If you are tired of all sorts of rich soups, try to diversify your family's menu with any of the options described above. Each of them has its own unique taste, has its own peculiarity due to various ingredients. Let your talent as an innovative cook unfold and enjoy the well-deserved result in the form of instantly emptied plates with delicious food and sincere gratitude.
