cheese soup with mushrooms Cheese soups are popular with most peoplea gentle creamy taste. As a rule, they are prepared on the basis of broth from vegetables or dietary meat, so they are an easy and well-digestible dish. Especially important is their property in the summer heat. And if you want to keep warm with such a soup in the winter weather, then it should be cooked on a thicker broth. Some piquancy will add and used cheese, thanks to which it is easy to perfect even the simplest recipe. One of the most delicious ingredients of cheese soup can be mushrooms. They perfectly harmonize with all its components. So, a few notes of special aroma will add to the dish dried forest mushrooms, an excellent combination will be obtained with champignons. Rely on your own taste and experiment, even if you play the most proven recipe. Only in this way you can cook a delicious cheese soup with mushrooms and surprise with your ingenuity of close ones.

Simple soup with mushrooms and champignons

This dish can master even the most hesitantmistress, because it is incredibly easy and simple. Ingredients that includes a recipe are almost always in every refrigerator. Thanks to the potatoes, the dish turns out to be quite satisfying, and the processed cheese gives it so delicate taste that even children will dine with such soup and will probably ask for an additive. 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

Cooking method: Vegetables clean and wash under running water. Onion chop as small as possible, potatoes cut into cubes or brusochkami average thickness, carrots best to grate on a large grater. Pour water into the pan and put it on the fire. By the way, you can use ready-made meat broth; It is important only that it is low-fat, for example, from chicken or turkey meat. In a saucepan with boiling water or broth, put the potatoes and cook until ready for 15-20 minutes. At this time, prepare the champignons. Wash them and cut into small slices. In the frying pan pour a little sunflower oil and fry the onion until it is clear, then add carrots to it and cook until it is soft. When this happens, send to the vegetables pieces of champignons and continue to fry for at least 15 minutes. If you use water instead of meat broth as the basis for soup, mushrooms can be cooked separately from onion and carrots, using butter. This way you will make the taste of the dish more intense. When the potatoes are cooked, place the fried vegetables and mushrooms in a saucepan and continue cooking for 3 minutes on a small fire. Then add the melted cheese, when they dissolve, season with the soup and season with the pepper to taste. At the same time, pour the finely chopped greens. After 2-3 minutes, the fire can be turned off and set on the table. Let the soup stick a little and serve. cheese soup with mushrooms recipe

Cheese soup with mushrooms and chicken fillet

Very delicious turns the first dish, if,in addition to cheese and mushrooms, add to it the tender chicken meat. The combination of all the ingredients turns out so harmonious that this recipe will want to be realized again more than once. Creamy taste, which is obtained through the use of processed cheese, like everyone, and the mushrooms only underline it with their delicacy, giving a subtle mushroom flavor. 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

Cooking method: Wash the chicken fillet, put it in a pot of water and put it on the fire. Cook for half an hour until ready, and then remove and transfer to a separate container. Vegetables clean and wash thoroughly. Carrots grate on a large grater, cut potatoes into small identical cubes, and onion - as small as possible. Mushrooms also wash under running water and chop thin plates. When the fillet cools, cut it into small, neat pieces. In the broth, where the chicken meat was cooked, send the potatoes. While it will be cooked, fry onion until transparent in a small amount of vegetable oil, and then add the carrots into the pan and saute the vegetables for 3 minutes. After the specified time, combine them with champignons and cook until all the liquid evaporates. Sliced ​​chicken pieces in a pan with potatoes and broth, there also transfer vegetables and mushrooms from the pan. Cook all the ingredients until ready, without forgetting salt and pepper in the process. Then add the melted cheese to them and mix everything thoroughly so that it dissolves and no lumps are formed. At the end sprinkle the soup finely chopped dill and serve quickly to the table. Try this dish and make sure that the recipe, despite its simplicity, deserves the closest attention from the hostesses. recipe for cheese soup with mushrooms

Cheese soup with forest mushrooms

It should be noted that, in addition to mushrooms, this is the firstthe dish is simply amazed by the quantity and variety of its constituent ingredients. Thanks to this, the taste of soup is incredibly rich. The one who will try it, for certain it will not be possible to determine all components from the first spoon, but to eat one more portion will want for sure. Have you already become interested? Then here it is - a recipe for a delicious first course with cheese and fragrant 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

Cooking method: First of all, cook the meat broth. To do this, wash the turkey fillets, put it in a pot of water and send it to cook for 40 minutes over a small fire. Half an hour later add a little salt to the broth. Ready meat is removed from the pan, put into a plate and cover to avoid airing its upper part. Be sure to strain the broth. While the fillet is brewing, prepare the forest mushrooms. In principle, this can be done well in advance, for example, on the eve of the evening. Carefully rinse the mushrooms several times to get all the sand off them, then pour in boiling water and leave to get wet as long as possible. If this happens during the night, then the time to prepare this fragrant ingredient in the soup will take much less. Rinse mushrooms, so that all excess liquid is removed from them, and shred straw. The water in which they are wet, do not pour, but carefully, trying not to stir up the sediment, pour into another bowl. Onions, potatoes and carrots are cleaned, washed and cut into cubes, as for salad "Olivier". Divide the cauliflower into small inflorescences. Hard cheese grate on a large grater, and cut into small pieces. Strain the broth on the fire when it boils, put the potatoes in it and prepare the remaining ingredients necessary for the future soup. Put the mushrooms in a small saucepan, pour water in which they are soaked, add a little and put on the stew. Carrot a little fry in olive oil and send to meat broth. In the frying pan, pour the onion and pass until transparent, and then place it in a saucepan with soup. While the vegetables are cooking, 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 together with the water in which they boiled. If you combine both broths before, the vegetable can change color and become unappetizing-yellow. Bring the soup to a boil and put the cabbage inflorescence in it. Continue cooking for 2 minutes, then add both cheeses and allow them to completely dissolve, as required by the recipe. Try the soup and, if necessary, season and season with pepper. This should be done at the end of the whole process, because the cheeses have certain flavors, so with spices you should be especially careful. Remove the saucepan from the fire and cut the turkey fillet into small pieces. Ready soup pour on plates, in each serving, put a little meat and sprinkle everything with greens. It would be nice to serve homemade bread with white bread. And if you use a blender, then the usual first can be turned into a tender cream soup. And in one, and in another variant it will turn out very tasty and fragrant. cream cheese soup with mushrooms

Cheese soup with mushrooms and vermicelli

This recipe is sure to appeal to fanspasta. In addition, it is also unusual in that it involves a combination of mushrooms and sweet peppers. Agree, this is not often found, so try this interesting soup is curiously doubly. By the way, instead of vermicelli, the recipe allows you to use cereals, it can be rice, for example, or Hercules. It turns out not only delicious, but also useful. 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

Cooking method: To begin, as always, follows from cleaning and washing vegetables. Onion and sweet pepper chop small cubes, one half carrots - straws, and the second - circles. Mushrooms cut into fairly thin plates. With tomatoes, remove the skin, previously scalding them with steep boiling water, and flesh grate on a grater or turn into a puree with a blender. From the peas and coriander peas, make a mixture, crushing them in a mortar. Pieces should turn out to be quite large, this is important. In a saucepan with a capacity of about 3 liters, pour the vegetable oil, send there a mixture of pepper and coriander and fry a little. Then add onions, carrots and sweet peppers, season with paprika and passer. Put the same tomato puree, give the resulting flavorful mixture to boil. Now it's time to pour water in the amount of 2.5 liters, lay mushrooms and cook for at least 10 minutes. When the mushrooms are ready, send them vermicelli and chopped coarsely processed cheese. Salt the soup, add any spices to taste and cook until done. Vermicelli should remain slightly firm, otherwise the dish will lose all its appetizing appearance. You can serve soup directly at the table, spilling on plates and sprinkling each portion with a pinch of finely chopped greens. Try it, and this simple recipe certainly will not leave you indifferent. delicious cheese soup with mushrooms

Cheese soup with mushrooms and trout

No less tasty, albeit very unusual,soup is obtained, which combines tender trout meat, two kinds of cheese and delicate mushrooms. Nourishing this first dish is vegetables, and its unusual aroma is due to the whole composition of dried spices and a mixture of peppers. If you and your loved ones like a piquant tenderness of flavors, 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

Preparation: Peel and clean vegetables. Cutting potatoes and mushrooms, as provided by the recipe, can be arbitrary, cubes or straws. Carrots are best to grate on a large grater, and chop the onion smaller. In a saucepan pour about 5 glasses of water, boil and put potatoes there. In the frying pan, heat the butter, and then fry in it carrots, onions and mushrooms and also send them to cook until ready. Hard cheese, grate on a large grater, and cut the fused large and add to the pan with vegetables and broth. Season all with pepper, salt, drop the dried celery and bay leaf. Cut trout fillets into small pieces, send to soup and simmer for 5 minutes. Strew the starch in a small amount of boiled water, pour into a saucepan and mix well. Dill and basil finely chop and add to the almost ready soup. Allow it to puff for 2 minutes, and it will be possible to serve.

Cheese cream soup with mushrooms

The highlight of this first dish isusing cheese cheese with herbs. In its consistency, the soup really looks like a gentle cream. It traces the subtle notes of French cuisine, known for its elegance. But the recipe itself is simple, so almost every hostess can master it. Treat 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

Cooking method: As always, start with the preparation of vegetables. Potatoes and carrots clean, wash and cut into small neat cubes. In a saucepan pour 1.5 liters of water, salt, lay the vegetables in it and cook until ready for 15 minutes. At this time, wash the mushrooms and cut them into thin plates. Onion free from the husks and chop the half rings. In the pan, pour in the sunflower oil and put it on the fire. Transfer the mushrooms with onions and fry. Finished potatoes and carrots along with the water in which they were cooked, pour into the bowl of the blender and turn into a homogeneous mass. Return everything to a pan and put on a small fire. Put both kinds of cheese in there, let them dissolve. Then again, use a blender, because the soup in its consistency should resemble the cream as much as possible. Add the onions and mushrooms to it, bring to a boil, salt, season with spices. That's all, remove the pan from the fire and let the soup brew for 15-20 minutes, as required by the recipe. The first dishes are an indispensable component of any full-fledged dinner. If you are bored with all kinds 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 me reveal your talent as a culinary innovator and enjoy the deserved result in the form of instantly devastated dishes with delicious food and sincere thanks.

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