The first variant of preparation of a dish
To prepare mushroom soup with cheese according to this recipe, you will need the following products for a 3-liter saucepan:
- Champignons - 400 g.
- Potato tubers - 5 pieces, medium size.
- Onions - 1 medium-sized onion.
- Carrots - 1 medium sized piece.
- processed cheese - 1 pack.
- Ground black pepper - to taste.
- Salt - to taste.
- Fresh parsley.
- Vegetable oil - 1 tbsp.
Champignons are great for cookingfirst courses with processed cheese. You can take fresh or frozen mushrooms. However, a frozen semi-finished product will not make the soup with processed cheese as flavorful as using fresh mushrooms. If wild mushrooms are a great preference, it is better to cook soups from dried or recently picked honey mushrooms, porcini mushrooms, butter mushrooms, etc. Pour about 2 liters of water into a saucepan and put on the fire until boiling. During this time, you need to prepare all the ingredients listed in the recipe. First of all, thoroughly wash and peel the potatoes. Then cut them into small slices or cubes. Prepared potatoes need to be poured with cool water so that the slices do not turn black. Peel the onions and cut into neat small cubes. Rub the peeled carrots through a coarse grater. Pour vegetable oil into the frying pan and heat over a fairly high heat. As soon as the oil is hot, start frying the onion. The onion pieces should be golden brown. Then add the grated carrots to the onion and continue frying the vegetables, stirring occasionally, until fully cooked. Wash the champignons and cut them into beautiful slices. Then add them to the frying pan with the fried onions and carrots and simmer over medium heat for no more than 5 minutes. By this time, the water in the pan is already boiling - it's time to boil the potato pieces. Place the slices in boiling water and boil the potatoes until soft, remembering to remove the foam that appears on the surface. When the potatoes are cooked, add the mushroom dressing with the fried vegetables to the soup and continue cooking until boiling. Now you can cut the processed cheese and put it in the pan. It is advisable to salt the dish only after adding the cheese, as this product sometimes has a rather pronounced salty taste. After waiting for the soup to boil, remove it from the stove and tightly cover the saucepan with a lid. After a quarter of an hour, you can serve the soup with processed cheese prepared according to a quick and simple recipe, having previously sprinkled it with finely chopped parsley and added a little crushed black pepper.
Variant of cooking in a double boiler
A recipe that lets you know how it's preparedMushroom soup with cheese in a steamer, will be especially useful for those who try to stick to a healthy diet. The steamer has an interesting ability: all vegetable dishes prepared with its help retain up to 70% of the vitamins contained in the products, as well as minerals. Cream soup with forest mushrooms is very tasty. In addition, steamed mushroom soup will delight you with an incredibly bright aroma! For this recipe, you will need the following ingredients:
- Dried porcini mushrooms - 100 g.
- Onions - 200 g.
- Carrots - 150 g.
- Baked milk — 1 l.
- Cream - 100 ml.
- Processed cheese - 1/2 pack.
- Wheat flour - 100 g.
- Parsley root - 50 g.
- Black pepper - to taste.
- Salt - to taste.
- Fresh green dill.
Dried porcini mushrooms must be prepared in advanceprepare. To do this, they are washed, covered with warm water and left to swell for 2 hours. Then the mushrooms are thrown into a sieve and the draining water is collected in a separate container. The liquid, soaked in the aroma of mushrooms, can be useful for some other dishes. Onions, fresh parsley root and carrots are peeled and washed under running water. Next, the onion is finely chopped, and the carrots and parsley root are cut into fairly small cubes. The prepared vegetables and mushrooms are placed in a rice bowl, which is supplied with almost all models of steamers today, and they are poured with baked milk. The process of cooking vegetables in a steamer will take about 25-30 minutes. When the time is up, the contents of the rice bowl are transferred to a small saucepan. It is better to use an immersion blender to chop the ingredients. The consistency of the mushroom soup should be uniform. In a separate bowl, mix the cream with finely chopped processed cheese and heat the mixture until it dissolves. Then add the mixture to the puree of vegetables and mushrooms and mix thoroughly, remembering to add salt and pepper to your taste. Fry the flour in a hot frying pan until golden brown. Add the flour to the other ingredients, mix them again and transfer to a bowl for cooking rice. Now the final stage. Place the bowl in a steamer and set the timer for 10 minutes. Before serving, sprinkle the finished dish with chopped dill. Advice for gourmets: the mushroom soup will become much more interesting and acquire original flavor notes if you add a pinch of sage or chopped nutmeg to the recipe. The dish will also become more appetizing if you add some crispy croutons to it.
Variant of cooking in a multivariate
A multicooker is a great find,allowing you to cook fabulously delicious dishes, spending a minimum of time on the process itself. You can not worry that the food will burn or boil over. In addition, when using a steamer, you can keep the cooked food warm for a long time. This is a very important quality, since constant heating significantly worsens the taste and reduces the health benefits of dishes. Mushroom soup with cheese is incredibly easy to cook in a multicooker. For the recipe for this soup, you will need the following ingredients:
- Dried mushrooms - 50 g.
- Potato tubers - 3 pieces.
- Onion - 1 piece.
- Carrots - 1 piece.
- Processed cheese - 1 pack.
- Black pepper - to taste.
- Salt - to taste.
- Bay leaf - 1-2 leaves.
- Vegetable oil - 1 tbsp.
Dried mushrooms should be soaked for a couple of hours.water to swell. It is best to do this before bed, leaving the mushrooms in the refrigerator overnight. Wash the potato tubers, peel them and cut them into neat cubes. Finely chop the onion. Cut the carrots into thin strips or rub through a large sieve. Set the multicooker to the "Bake" mode for 40 minutes. Transfer the chopped onion to the multicooker and fry in vegetable oil until the onion pieces become translucent. Then add the squeezed mushroom mass, chopped potatoes and mashed carrots, mix everything thoroughly and close the multicooker until the beep. After this, pour 1 liter of water into the container and add chopped black pepper, salt, bay leaves and diced processed cheese. Cook the mushroom soup according to this recipe for another 40 minutes. By the way, if you add hot water to the vegetable mixture instead of cold, you can reduce the cooking time by about 10 minutes. When the mushroom soup is ready, which the sound timer will tell you, you should remove the bay leaf from it. If you leave it in the soup, the dish will acquire a slightly bitter taste, which can spoil the flavor range. But by adding a little fresh dill to the recipe, you can emphasize all the advantages of an unusually aromatic dish with processed cheese!
