Fresh honey mushroom soup with cheese. Mushroom soup with melted cheese. How to cook soup with mushrooms and melted cheese
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Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.
This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.
The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.
It is best to use mushrooms of a smaller size, then the taste will be more pleasant.
Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.
How to cook mushroom soup from honey mushrooms - 15 varieties
The classic mushroom soup recipe is very simple. He is perhaps the most famous.
Ingredients:
- Honey mushrooms - 300 g
- Potatoes - 500 g
- Sunflower oil - 4-5 tbsp. spoons
- Carrots - 1 pc.
- Onions - 1 pc.
- Salt and pepper - to taste
- Sour cream - 2-3 tbsp. spoons (to taste)
- Greens to taste
Preparation:
We prepare honey mushrooms: rinse them thoroughly, put them in a sieve to remove excess water.
Finely chop our mushrooms (into cubes or strips).
Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.
At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.
Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.
Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.
This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).
Our
Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.
Ingredients:
- Honey mushrooms - 400 g
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Flour - 1 tbsp. spoon
- Milk - 50 ml
- Vegetable oil
- Salt, spices
Preparation:
Defrost the mushrooms, drain excess water from them.
Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.
Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.
Place the roast in a pan with potatoes.
Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).
We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.
Let the soup simmer for 2 minutes, add the herbs, turn off the heat.
Pour the finished soup into bowls and serve with sour cream and herbs.
Bon appetit!
Delicate cream soup with honey mushrooms will delight your guests.
Ingredients:
- Dried honey mushrooms - 100 g
- Butter - 50-100 g
- Thick sour cream - 1 cup
- Flour - 2 tbsp. spoons
- Pepper
Preparation:
Wash well, soak the mushrooms for 2-3 hours in cold water
Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.
Add salt, pepper, add butter, cook for another half hour.
Mix sour cream with a few tablespoons of broth from the soup, add flour, mix well, pour into the soup.
Serve the soup with dumplings or noodles.
Very tasty, aromatic soup with a pronounced creamy mushroom taste.
Ingredients:
- Potatoes - 500 g
- Honey mushrooms - 200 g
- Carrots -150 g
- Onion -150 g
- Processed cheese - 200 g
- Pepper
- Vegetable oil
Preparation:
Pour water over the mushrooms and cook for 25-35 minutes.
Finely chop the onion.
Grate the carrots on a fine grater.
Fry carrots and onions in vegetable oil until golden brown.
Cut the potatoes into cubes.
Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.
Add onions and carrots, cook for 3-5 minutes.
Add melted cheese, stir, remove from heat.
The soup is ready! Pour into plates and serve with greens.
This recipe for honey mushroom soup is perfect for people who fast.
Ingredients:
- Frozen honey mushrooms - 150 g
- Potatoes - 2 pcs.
- Celery - 1 stalk
- Carrots - 1 pc.
- Onion - 1 pc.
- Water - 1 l
- Vermicelli - 50 g
- Bay leaf - 2 pcs.
Preparation:
We put half the mushrooms on the fire to boil.
Grate carrots and onions, cut celery.
Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.
Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.
Place the vegetable mixture in the broth and add the bay leaf.
Add diced potatoes.
Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.
Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!
A simple and quick recipe for delicious mushroom soup.
Ingredients:
- Water - 2 l
- Potatoes - 6 pcs.
- Onion - 1 piece
- Carrots - 1 pc.
- Honey mushrooms - 100 g
- Vegetable oil - 2 tbsp. spoons
- Chicken legs - 3 pcs
Preparation:
We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.
We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.
Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes
Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.
Bon appetit!
You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.
An unusual and very tasty recipe that gourmets will love.
Ingredients:
- Trout - 500
- Carrots - 2 pcs.
- Butter - 20 g
- Onion - 2 pcs.
- Potatoes - 3 pcs.
- Honey mushrooms - 100 g
- Millet - 70 g
- Water - 2.5 l
- Sour cream - 60 g
- Lemon juice
- Dill
- Green onions
- Bay leaf
- Lemon
- Black pepper
Preparation:
Cut carrots and onions, fry in a cauldron in butter.
Cut the potatoes and add them to the cauldron.
Add the fish head, millet and bay leaf and fill everything with hot water.
Slice the fish and sprinkle with lemon juice.
Add mushrooms to the soup, salt to taste, and bring to a boil.
Add trout to the soup, add dill. We bring it to readiness.
Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.
Pour the soup into a plate and pepper to taste.
Add croutons and sour cream.
Bon appetit!
Ingredients:
- Honey mushrooms - 0.5 kg
- Water - 2-2.5 l
- Noodles - 0.5 tbsp
- Carrot - 1 pc.
- Onion - 1 pc.
- Tomato - 1 pc.
Preparation:
We wash and cut the honey mushrooms.
Boil the mushrooms for 20 minutes after boiling over medium heat.
At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.
Add the fry and noodles to the boiling broth with mushrooms.
Cook until done. Add herbs and bay leaf.
Bon appetit!
Ingredients:
- Potatoes - 2 pcs.
- Champignons - 300 g
- Carrots - 1 pc.
- Millet - 3 tbsp. l.
- Onion - 1 pc.
- Vegetable oil
- Greenery
- Pepper, salt
Preparation:
Peel the onions and carrots. Cut the onion into cubes, carrots into strips.
Place a pot of water on the fire until it boils.
Fry onions and carrots in a frying pan for 2 minutes.
Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.
When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.
Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.
The soup is ready, bon appetit!
Sour cream is an excellent addition to mushroom soup.
This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.
Ingredients:
- Honey mushrooms - 400 g
- Minced chicken - 400 g
- Potatoes - 2-3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Processed cheese - 400 g
- Dry white wine - 100 ml
- Bay leaf - 2 pcs.
- Salt, pepper, ground nutmeg
- Parsley
Preparation:
Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.
Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.
Add minced chicken to the vegetables and lightly fry.
Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.
Add cheese to the soup.
Add wine, bring to a boil and reduce heat.
Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.
When serving, sprinkle with finely chopped parsley.
Bon appetit!
You will love this tender and flavorful puree soup.
Ingredients:
- Honey mushrooms - 300 g
- Onion - 1 pc.
- Water - 2 tbsp
- Potatoes - 1 pc.
- Cream - 1 tbsp
- Butter - 1 tsp.
- Salt pepper
- Greenery
- Bay leaf - 1 pc.
Preparation:
Cut the potatoes and boil in salted water.
Chop the mushrooms and onions and fry in vegetable oil.
Mix potatoes, mushrooms and onions and blend in a blender.
Add cream, put on fire and bring to a boil.
Serve with croutons.
Bon appetit!
A simple recipe for everyone's favorite mushroom soup.
Ingredients:
- Green onion - 4 feathers
- Carrots - 1 pc.
- Onions - 1 pc.
- Bay leaf
- Butter - 2 tbsp. l.
- Dried honey mushrooms - 50 g
- Large potatoes - 2 pcs.
- Barley - 0.5 tbsp.
Preparation:
We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.
Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.
Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.
Cut potatoes, onions and carrots into cubes.
Add potatoes to the soup and cook for 10 minutes.
Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.
Pour the soup into bowls and add green onions.
Bon appetit!
An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.
Ingredients:
- Honey mushrooms - 200 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Celery - 50 g
- Vegetable oil - 2 tbsp.
- Milk - 2 tbsp.
Preparation:
Wash the mushrooms, chop finely and simmer in oil for 20 minutes.
Finely chop the onion, carrots and celery, fry in vegetable oil for 5 minutes.
Cut the potatoes into cubes.
Add mushrooms and potatoes to boiling milk and cook for 10 minutes. Then add vegetables and cook for another 5 minutes
The soup is ready, bon appetit!
Ingredients:
- Honey mushrooms - 300 g
- Buckwheat - 2-3 tbsp. l.
- Onion - 1 pc.
- Sour cream - 2 tbsp. l.
- Greenery
Preparation:
Finely chop the mushrooms and cook for 30 minutes.
Add buckwheat, onion rings, salt, cook until tender.
Season the soup with sour cream and serve.
When serving, decorate with greens.
Bon appetit!
Ingredients:
- Beef broth - 1.2 l
- Boiled honey mushrooms - 100 g
- Potatoes - 1 pc.
- Celery root
- Vegetable oil - 2 tbsp.
- Oatmeal - 2 tbsp. l.
Preparation:
Cut the celery root into strips, fry it in vegetable oil, and throw it into the boiling broth.
Cut the potatoes into cubes, add them to the broth along with oatmeal and boiled mushrooms.
Cook until potatoes and flakes are soft.
Serve with greens.
Bon appetit!
Mushroom soups are known for their nutritional properties and will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie foods. Frozen or canned honey mushrooms can be found in stores all year round.
Recipes for soups with these mushrooms are distinguished by a variety of flavors and varying degrees of difficulty in preparation. It is worth starting with a simple first course with mushrooms and potatoes, and then moving on to more complex ones, for example, cheese soup.
A simple first course preparation
Soup with honey mushrooms and potatoes is prepared quickly and does not require any special knowledge of cooking. The recipe calls for fresh mushrooms, but if the mushroom season has not yet begun, then canned ones will do.
Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick frying pan (or in a small amount of vegetable oil).
Bring water to a boil in a saucepan and add small potato cubes, then grated carrots and finely chopped onions.
At the same time, you can add salt, pepper, stir and, if necessary, add more spices in accordance with the preferences of the person preparing the soup. Place the chopped honey mushrooms in a saucepan and cook over the same heat for 10 minutes.
Then turn off the stove and leave the pan on it for another 15 minutes. The finished soup in a bowl can be sprinkled with herbs and sour cream added.
Cheese soup with honey mushrooms
This soup turns out surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is higher in calories.
Products:
- 200 g frozen honey mushrooms;
- 1 liter of pre-cooked broth (any meat or vegetable);
- 4 small potatoes;
- 2 small processed cheeses;
- 100 g onion;
- 50 g grated carrots.
Cooking time: 30 min.
Calorie content in 100 g of soup: 120 kcal.
Honey mushrooms are fried in a frying pan with vegetable oil until the excess water evaporates (there is no need to defrost them first).
Finely chopped onions and coarsely grated carrots are fried until the onions are golden brown in vegetable oil and mixed with honey mushrooms. Set the broth to boil on the stove. After it boils, frying honey mushrooms are thrown into it.
Make the fire weaker and cook for about five minutes, after which add the potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.
The cheeses are grated on a fine grater or crushed in a blender and when the potatoes are ready, they are gradually added to the soup, stirring it at the same time. The cheese should disperse in the broth without sticking together into separate large lumps.
After the broth becomes almost homogeneous, the soup can be considered ready.
You can serve the dish with herbs and white bread croutons.
Frozen mushroom and noodle soup
A hearty dietary soup is made from frozen honey mushrooms with chicken breast. It’s good to eat in winter, reminiscing about autumn trips to the forest to pick mushrooms.
Products:
- 400 g chicken breast (wash under the tap with cold water and dry with a napkin);
- 2 medium sized carrots;
- 2 white onions;
- 2 g each salt and pepper;
- 50 g stalks of fresh celery (optional if you can’t buy it);
- 200 g frozen honey mushrooms;
- 100 g noodles (preferably buckwheat);
- 5 peas of allspice;
- 3 liters of water;
- 2 tbsp. l. rast. oils;
- greens: parsley, green onions for decoration in a plate.
Time required for preparation: 1.5 – 2 hours.
Calorie content per 100 g: 30 kcal.
Cook chicken, 1 carrot and 1 onion, cut in half, in 2 liters of water over low heat. You can also add a little parsley. Lightly salt the broth and add peppercorns. Cook the chicken for 1 hour, removing any foam that appears on the surface. When the broth is ready, remove the carrot and onion halves from it.
The honey mushrooms are defrosted in a heated frying pan until the excess liquid is gone. Then you need to fry them a little in vegetable oil and add them to the broth.
Uncooked onions, carrots and celery are cut very finely (you can grate the carrots), lightly fried and 10 minutes before the soup is ready, add to the broth, after removing the chicken from it. Then add a bay leaf to the pan, turn off the stove and leave the soup to simmer under the lid for 10-15 minutes.
During this time, cook the noodles in salted water in a separate bowl (you can follow the instructions on the package). No noodles are added to the broth. It is placed directly on a plate, and mushroom soup is poured on top, boneless chicken cut into pieces is placed and sprinkled with herbs.
Dried honey mushroom soup with chicken
Dried mushrooms are easier to obtain after the season ends. They can also add a rich mushroom flavor and aroma to the soup.
Products:
- 200 g chicken breast (wash and dry with a napkin);
- 200 g of any noodles or pasta;
- 1 onion;
- ½ kg of dried honey mushrooms;
- 2-3 potatoes
- salt and pepper according to preference.
Cooking time: 40 min.
Calorie content per 100 g: 72 kcal.
To make soup from dried mushrooms, you will first have to leave them in water for a couple of hours to soften them. In the water in which the mushrooms were soaked, you can later cook the soup itself (but this should not be the first water with which the mushrooms were poured, that is, they are first washed several times).
After draining the water into a saucepan, fry the mushrooms in any vegetable oil over medium heat until their volume is reduced by about 1.5 times. Then add the mushrooms to a saucepan with drained water, add salt and set to cook on the stove turned on over medium heat. Finely chop the onion and potatoes and add them to the broth.
After 10 minutes, add the pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.
You can eat the soup with or without sour cream, you can sprinkle it with herbs and croutons.
Recipe for a delicious dish of marinated mushrooms
This easy soup uses pickled honey mushrooms and chicken eggs for garnish in the bowl.
Products:
- 700 g of pickled honey mushrooms (it is better to cook them whole);
- 3 potatoes;
- 1 carrot;
- 2 chicken eggs (their number depends on the number of servings - put half or two halves on one plate);
- 1 onion (or 2 if they are small);
- herbs and salt according to preference.
Cooking time: 1 hour.
Calorie content per 100 g: 43 kcal.
Pickled honey mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage you can add salt to the water. If necessary, salt can be added at the end of cooking the soup. If foam appears on the surface during the cooking process, it must be removed.
After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. If the potatoes are cut small enough, 15 minutes should be enough to cook the potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, add the mushrooms to the frying pan. The heat increases slightly and the frying cooks for another 10 minutes.
Then it is poured into the broth and cooked until it boils. You can add a boiled chicken egg (chopped, half, slice - as you like) to a bowl of soup, sprinkle the soup with herbs.
The basic rule for preparing a tasty and healthy soup with honey mushrooms is to choose quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already collected mushrooms only in trusted places, and monitor the expiration date of canned and pickled mushrooms.
It is better to collect honey mushrooms from mid-August until the time of the first frost. At this time, mushrooms have the best nutritional properties. After harvesting, the lower part of the stem is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.
Cook the soup with mushrooms over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, or vegetables to honey mushrooms. Their taste goes well with almost all foods. Except that fish soups with mushrooms are practically not prepared; rather, fish can be baked with them. But this is a matter of taste.
To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms.
Making mushroom soup with honey mushrooms is not at all difficult if you follow everything as described in the recipe. The finished first course will definitely please all family members.
Mushroom soup from honey mushrooms with melted cheese is easy to prepare even for a person who does not understand cooking. You don’t have to purchase hard-to-find or expensive ingredients for the dish. At the same time, it has a delicate creamy taste that most people like. The combination of mushrooms and cream or cheese allows you to diversify the usual soup and add piquancy to the first dish.
You can use any mushrooms for cooking. Use frozen honey mushrooms instead of fresh ones. Pickled ones are not the best option - they are too salty.
Any processed cheese bought in a store will do – with or without additives, “Druzhba”. You should choose based on your taste preferences and means.
How to prepare mushroom soup from fresh honey mushrooms with melted cheese.
To prepare soup with honey mushrooms and processed cheese, you will need simple ingredients:
- mushrooms – 0.4 kg;
- any ready-made broth or water for broth – 2 l;
- processed cheese – 3-4 pcs;
- potatoes – 4 pcs;
- carrots – 1 piece;
- onions – 1-2 heads;
- any greens;
- spices;
- oil for frying.
The ratio of liquid to the amount of cheese curds depends on how rich and creamy you want the taste of the honey mushroom cheesecake to be.
For this mushroom dish, you can prepare the main ingredient in several ways. The mushrooms need to be washed, cut into pieces and then either boiled immediately or pre-fryed before cooking for about 5 minutes in a frying pan.
Vegetables that are used to prepare cheese soup with honey mushrooms need to be peeled, rinsed and chopped. To do this, cut the potatoes into cubes, chop the onion, and grate the carrots.
The chopped potatoes should be added to the broth in which the mushrooms are already boiled and cooked for about 15 minutes over medium heat.
At this time, using butter or vegetable oil, fry the onion for several minutes, add carrots to it and keep on the stove until golden brown.
After the onions and carrots are sufficiently fried, they are added to boiling water and cooked in a saucepan for at least 10 minutes.
While all the ingredients are ready, you need to prepare the cheesecakes. They should be finely chopped or, so that they dissolve faster, grated. To make the melted texture easier to slice, the product can first be placed in the freezer and left there for 20 minutes.
The grated cheeses should be added to the soup and cooked, stirring constantly, until they are completely dissolved.
Take any greens you like: dill, cilantro, parsley. Rinse well, chop and add to the soup along with salt, pepper and other spices at the end of cooking.
Cheese soup with honey mushrooms is ready and can be served.
Cream soup of honey mushrooms with cheese.
Hearty creamy honey mushroom soup with cheese
A suitable first course choice in the winter season is a hearty creamy honey mushroom soup. To prepare it you will need cream. To turn the soup into a creamy consistency, you need to use a blender.
Ingredients:
- honey mushrooms – 300 g;
- potatoes – 2 pcs;
- onion – 2 heads;
- processed cheese – 3-4 pcs;
- cream – 300 ml;
- salt pepper.
Step by step recipe:
- Peel and rinse the mushrooms, add water, bring to a boil and cook for about 15 minutes over medium heat.
- Peel and finely chop the potatoes and onions and add to the pan.
- Once the potatoes are half cooked, remove the soup from the heat and let it cool so that it is not too hot to use the blender.
- When the soup has cooled slightly, using a blender, puree the dish until smooth.
- While the soup is cooling, grate the cheese. As in the previous recipe, to facilitate this process, you can pre-freeze the cheese curds.
- Pour the soup back into the pan, put on medium heat, add grated cheese.
- Add salt and pepper to taste.
- After the cheese has completely melted, pour in the cream and cook for about 5 minutes.
- Remove from heat and let sit for 10-15 minutes.
To make serving the dish more interesting, you should prepare croutons. To do this, the bread needs to be cut into cubes and lightly fried. You can cook crackers in the oven. If desired, rub the croutons with garlic.
How to prepare thick puree soup with melted cheese and honey mushrooms.
A delicious mushroom soup can replace the usual chicken broth or borscht; its recipe will not seem complicated even to inexperienced cooks.
Ingredients you will need:
- mushrooms – 0.5 kg;
- potatoes – 4 pcs;
- carrot – 1 pc;
- onion – 1 head;
- processed cheese – 4 pcs;
- vegetable oil;
- Bay leaf;
- carnation;
- spices;
- greenery.
The mushrooms need to be boiled for 15 minutes, removed from the water and allowed to drain. Potatoes can be cut into strips and pour 1.5 liters of water. After the water boils, cook the potatoes until half cooked. Peel the onions and carrots, wash them and cut them into cubes, not necessarily small ones, because... All ingredients will be crushed in a blender. Fry the vegetables, at this time add the boiled mushrooms to the potatoes. When the vegetables acquire a golden hue from frying, throw them into the pan.
Salt the soup, add pepper, cloves, bay leaves and other spices as desired. Cook over low heat for 15 minutes, stirring occasionally. Cut the cheese into cubes and throw into the soup, remove the bay leaf. Cook until the melted cheese has dissolved. After this, puree the soup using a blender for this purpose.
Add finely chopped herbs and, if desired, garlic croutons.
If you want to cook a large pot of food from a half-kilogram package of fresh mushrooms, cook cheese soup with mushrooms, a recipe with processed cheese, quite budget-friendly, because certain brands of processed cheese are very cheap. To be fair, it should be said that the taste of soup depends 80 percent on the taste of the cheese, and factory-made additives can affect the quality of the finished dish in the most unexpected way. Therefore, it is better to take cheese curds with a neutral taste and flavor the soup with your favorite spices. If you want the soup to have a distinct creamy taste, add a quarter cup of 20 percent cream at the end of cooking. And if you want the soup to have a smoked flavor, take a couple of slices of bacon, fry them, put them in a pan, and sauté the vegetables and mushrooms in the rendered fat. I won't add anything special to the soup today. Only cheese, mushrooms and potatoes. I cook this cheese soup without carrots. I make frying only from onions and garlic. I always add the latter to mushroom dishes, because garlic gives them a unique flavor. But if you are cool about garlic, then you can safely exclude it from the food list.
Step-by-step video recipe
- Fresh mushrooms (champignons, porcini, boletus, etc.) – 500 grams,
- Processed cheese – 400 grams,
- Potatoes – 200 grams (2 medium-sized pieces),
- Water – 1 liter,
- Onion – 1 large,
- Garlic – 3 cloves,
- Oil for frying - 1.5 tablespoons,
- Flour – 1/3 teaspoon,
- Seasonings (black pepper, paprika, Italian herbs) - to taste
- Salt - to taste
How to cook soup with mushrooms and melted cheese
Preparing soup couldn't be easier. Let's start with potatoes. We wash it thoroughly, clean it and cut it into small cubes. Pour a liter of water into the pan. Lay out the potatoes, bring to a boil, turn down the heat to a third and cook under the lid.
While the potatoes are cooking, let's fry the mushrooms. First, finely chop the onion and garlic. Place in a frying pan coated with oil. I use a good vegetable one, you can use creamy, and ideally baked. The onions and garlic need to be simmered over low heat until they become transparent. There is no need to fry them.
During this time I managed to chop the mushrooms. If you have small ones, cut them into slices, and larger ones into quarters. Place the mushrooms in a frying pan, mix with onions and garlic and again cook over low heat until they acquire a creamy color.
Now you can add flour. Separately, a few words about flour. Why are we adding it? Then, without flour, the soup will be liquid, even if you add a double portion of cheese to it. A few pinches of flour will give the soup a creamy, delicate texture. To prevent the flour from forming lumps, pour it not into the pan, but onto the fried mushrooms and mix.
Our potatoes are already cooked. And you need to put melted cheese in the pan. I have it soft - amber, so it dissolved perfectly in hot water (I stirred the soup quite intensively for three minutes). If your cheese is denser, then you need to dissolve it in a separate container. Place the cheese in it, pour in the broth from the soup and stir with a broom until you get a homogeneous mixture without lumps. Now you can pour it into the pot of soup.
Season the soup with salt and spices. I definitely recommend trying the soup, because in my case I didn’t have to add salt at all. I took the following set of spices: Provençal herbs for aroma, paprika for color and pepper for spiciness and taste. I also added thyme, but I practically put it in all soups, because I really love that “smoky” flavor that it gives to first courses. I added a pinch of everything.
One of the most successful combinations in soups is the taste of mushrooms and cream. Therefore, mushroom soup with melted cheese will be an excellent option for a tasty, hearty lunch or dinner. This soup has one drawback - the next day it will not be as tasty, so it is best to cook it 1-2 times.
We will prepare all the necessary ingredients so that you don’t forget anything during the cooking process.
Peel, wash and cut fresh potatoes. The shape of the cutting is not important; it can be cubes or sticks. Let the potatoes cook and pour 2 liters of water into a saucepan.
Peel the onions and cut them into cubes.
Honey mushrooms need to be washed in hot water and cut into small pieces. If you had dried honey mushrooms, then you need to pour boiling water over them and wait 20 minutes for them to swell. Frozen mushrooms should be thawed a little so that you can disassemble the mushrooms with your hands and evaluate their size.
Fry the mushrooms and onions in vegetable oil for 4-5 minutes, stirring continuously. Then transfer the roast into the broth and stir. Add salt and pepper.
Cut a block of processed cheese 100 g (55% fat) into cubes. If the cheese is too soft, you can first put it in the freezer so that it hardens a little, so it will be easier to cut. Place the pieces of cheese into the soup simmering over low heat.
Cook the soup with mushrooms and cheese for another 15 minutes; in the finished soup, the potatoes and mushrooms should be soft, and the cheese should be completely dissolved.
Mushroom soup with melted cheese is ready. Serve with a slice of bread and croutons. Before serving, you can garnish with fresh herbs.
Bon appetit!
