The first variant of preparation of a dish
To prepare a mushroom soup with cheese according to this recipe, the following products are needed for a 3-liter pan:
- Champignons - 400 g.
- Potato tubers - 5 pieces, medium size.
- Onion - 1 onion, medium size.
- Carrots - 1 piece of medium size.
- melted cheese - 1 pack.
- Black chopped pepper - to taste.
- Salt - to taste.
- Fresh parsley.
- Vegetable oil - 1 tbsp. a spoon.
Champignons are great for cookingfirst courses with melted cheese. You can take fresh mushrooms or frozen. However, the frozen semi-finished product will not make the soup with melted cheese as fragrant as the use of fresh mushrooms. If forest mushrooms are a great preference, it is better to prepare soups from dried or newly harvested frit, mushrooms, butter mushrooms, etc. In a saucepan pour about 2 liters of water and put on fire until boiling. During this time, you need to prepare all the ingredients listed in the recipe. First of all, carefully wash and peel potato tubers. Then they cut into small slices or cubes. Prepared potatoes should be filled with cool water, so that the sliced slices are not blackened. Onions are peeled off and husked into small cubes. Purified carrots are wiped through a large grater. In a frying pan pour vegetable oil and heat on a sufficiently strong fire. As soon as the oil warms up, proceed to fry the onions. Pieces of the bulb should turn rosy, with a golden hue. Then add the mashed carrots to the onions and continue frying the vegetables, stirring occasionally, until ready. Washed champignons cut into beautiful slices. Then they are added to a frying pan to fried onion and carrots and stewed on average heat for no more than 5 minutes. By this time, the water in the pan is already boiling - it's time to boil the pieces of potatoes. Slices are placed in boiling water and boil the potatoes until soft, not forgetting to remove the foam that appeared on the surface. When the potatoes are cooked, add the mushroom dressing with the fried vegetables to the soup and continue to boil until boiling. Now you can cut the cream cheese and put it in a saucepan. It is advisable to salt the dish only after the addition of cheese, since this product has sometimes a fairly pronounced salt taste. Waiting for the soup to boil, it is removed from the plate and tightly closed the pan with a lid. After a quarter of an hour you can serve a soup prepared with a quick and simple recipe with melted cheese to the table, sprinkling with finely chopped parsley and adding a little chopped black pepper. 
Variant of cooking in a double boiler
Recipe to learn how to prepare a mushroomsoup with cheese in a double boiler, especially useful for those who try to adhere to a healthy diet. Steamer has an interesting ability: all vegetable dishes cooked with it, save up to 70% of the vitamins contained in the products, as well as minerals. Very tasty soup with mushrooms. In addition, a mushroom soup for a couple will enjoy an incredibly bright scent! For this recipe, you need the following components:
- White dried mushrooms - 100 g.
- Onion - 200 g.
- Carrots - 150 g.
- Whipped milk - 1 liter.
- Cream - 100 ml.
- Frozen cheese - 1/2 pack.
- Wheat flour - 100 g.
- Root of parsley - 50 g.
- Black pepper - to taste.
- Salt - to taste.
- Fresh green dill.
White dried mushrooms are necessary in advanceprepare. To do this, they are washed, poured with warm water and left to swell for 2 hours. Then the mushrooms are thrown onto a sieve and the running water is collected in a separate container. The liquid, soaked in the aroma of mushrooms, can be useful for any other dishes. Onions, fresh parsley root and carrots are cleaned and washed under running water. Then the onion finely shred, and carrots and parsley root cut into small cubes. In a bowl for rice, which is now supplied almost all models of steamers, shift the prepared vegetables, as well as mushrooms and fill them with melted milk. The process of cooking vegetables in a double boiler will take approximately 25-30 minutes. When the time is over, the contents of the rice bowl are transferred to a small saucepan. To grind ingredients, it is better to use a submersible blender. Consistency of mushroom soup should be homogeneous. In a separate bowl mix the cream with sliced finely melted cheese and heat the mixture until it dissolves. Then the mixture is added to a puree-like mass of vegetables and mushrooms and mixed thoroughly, remembering to salt and pepper in accordance with their own tastes. On a hot frying pan fry the flour until golden. The flour is added to the other ingredients, once again they are mixed and transferred to a bowl to prepare rice. Now the final stage. The bowl is placed in a steamer and a timer is set for 10 minutes. Before serving, the finished dish is sprinkled with chopped dill. Advice for gourmets: mushroom soup will become much more interesting and will acquire original flavor notes if you include a pinch of sage or crushed nutmeg in the recipe. Also, the dish will become more appetizing, if you add a little crispy crackers to it. 
Variant of cooking in a multivariate
Multivarka - a great find that allowscook fabulously delicious dishes, spending on the process itself a minimum of time. You can not be afraid that the dish will burn or boil. In addition, when using a double boiler, you can store the cooked food for a long time. This is a very important quality, as constant heating significantly impairs taste and reduces the benefits of dishes. Mushroom soup with cheese to cook in a multivarker is extremely easy. The recipe for this soup will need the following ingredients:
- Dried mushrooms - 50 g.
- Potato tubers - 3 pieces.
- Onions - 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. a spoon.
Dried mushrooms should be poured for a couple of hours with water,so that they swell. It is best to do this before going to bed, leaving the mushrooms in the refrigerator for the whole night. Potato tubers are washed, peeled and cut into cubes. Onions finely shred. Carrots cut into thin strips or rub through a large sieve. Multivarku set in the mode "Baking" for 40 minutes. The chopped onion is transferred to a multivark and fried in vegetable oil until the pieces of onion become translucent. Then add a mass of squeezed mushrooms, sliced potatoes and mashed carrots, mix everything thoroughly and close the multivark to a beep. After that, 1 liter of water is poured into the container and ground black pepper, salt, bay leaves and diced cheese are added. Cooking mushroom soup for this recipe needs another 40 minutes. By the way, if you add to the vegetable mix not cold, but hot water, you can reduce the cooking time by about 10 minutes. When the mushroom soup is ready, which will prompt the signal of the sound timer, you should take out the laurus from it. If you leave it in the soup, the dish will acquire a slightly bitter taste, which can spoil the palatable scale. But, adding to the recipe a little fresh greens of dill, you can emphasize all the advantages of an unusually aromatic dish with melted cheese!
