How to cook pureed cheese soup with mushrooms. Cream soup with champignons and melted cheese

Mushroom puree soups are loved by many. They are distinguished by a delicate taste and seductive aroma, which is unlikely to compare with anything. Preparing such dishes is not a difficult task, especially if champignons are used as a basis, which do not require lengthy preliminary preparation. Puree soup with champignons and melted cheese has a special taste; its aroma combines mushroom, cheese and creamy notes. This dish is unlikely to leave anyone indifferent, and its preparation does not require much time and effort.

Cooking features

The technology for preparing most cream soups looks about the same. The main ingredients are boiled, baked, fried or stewed until tender, crushed to puree, diluted with broth or cream, brought to a boil and served. However, the process of cooking puree soup with champignons and processed cheese has some features that are worth learning about before starting cooking.

Rinse the champignons under running water to minimize their contact with liquid, otherwise they will become watery. The washed mushrooms should be dried with a napkin, and only then can you start cooking them.
When choosing processed cheese in a store to make soup, refrain from purchasing products that contain animal fat substitutes. Such curds melt less well and may not completely dissolve in the soup, ruining its appearance and taste.
If mushrooms, onions and some other products are fried in butter before boiling, the soup will have a more pronounced creamy taste.
To give the soup a creamy consistency, the products are crushed with a blender. It is more convenient to use a submersible device. When using it, follow the operating instructions to avoid getting burned by hot splashes. They fly apart if you keep the unit turned on while removing it from the soup or immersing it in it.
You can dilute the soup not only with broth, but also with cream, then it will have an even more delicate taste.
If you want the dish to have a thicker consistency, you can whiten it with flour or add more potatoes to it.
After grinding the ingredients with a blender and adding broth or cream, the soup must be heated by boiling for 2-3 minutes or at least bringing to a boil. This will sterilize it and make it safe.
When adding mushrooms to the soup, you can set some of them aside to use later to decorate the finished dish.
The cheese will dissolve faster in the soup if you chop it first. It will be easier to grate it if you place it in the freezer for 20-30 minutes beforehand.

It is customary to serve creamy soup of champignons and melted cheese with croutons. The most suitable croutons are made from wheat flour with a neutral smell or with the aroma of cheese and mushrooms.

Cream soup with champignons and melted cheese

fresh champignons – 0.5 kg;
onions – 100 g;
potatoes – 0.5 kg;
water – 1.5 l;
butter – 50 g;
processed cheese – 150 g;
hard cheese – 50 g;
salt, spices - to taste.

Cooking method:

Peel the potatoes, cut them into medium pieces of any shape, place them in a saucepan, cover with water and place on the stove. Cook for 20 minutes after the water boils in the pan.
Wash the mushrooms. Blot with a napkin and cut into slices.
Remove the peel and cut the onion into small cubes.
Melt the butter in a deep frying pan. Place mushrooms and onions in it. Fry until the moisture released from the champignons has almost completely evaporated.
Transfer the contents of the frying pan to the pan in which the potatoes are boiled. Cook everything together for 5 minutes.
Grind the contents of the pan with a blender.
Cut the processed cheese into small slices.
Bring the soup, stirring, to a boil. Add cheese.
Simmer over low heat until the cheese is completely melted into the soup.
Add salt and spices, cook for another 2-3 minutes, remove from heat.

Grind the hard cheese on a grater with small holes. Pour the soup into bowls and sprinkle with grated cheese. Offer croutons separately.

Cream soup with champignons, chicken and melted cheese

chicken fillet – 0.2 kg;
potatoes – 0.5 kg;
fresh champignons – 0.4 kg;
onions – 0.2 kg;
processed cheese – 0.2 kg;
water – 1.5 l;
salt, pepper - to taste.

Cooking method:

Boil the chicken fillet and remove from the broth.
Peel the potatoes, cut into small cubes.
Peel and finely chop the onion.
Wash the mushrooms, pat dry with a towel, and chop into small pieces.
Boil the broth, add potatoes, champignons and onions into it. Cook until the potatoes are soft.
Cut the chicken into pieces, place in a blender bowl, pour in a ladle of broth, and grind until pureed.
Place the chicken, place mushrooms and vegetables in its place, and puree them.
Combine vegetables and chicken, add the remaining broth to them.
Add salt and pepper to the soup and bring it to a boil over low heat.
Add grated cheese and cook until it dissolves.

When serving the soup, place croutons on the plate. There is no need to put croutons into plates in advance, as they will quickly become soggy.

Creamy mushroom and cream cheese soup

fresh champignons – 0.25 kg;
potatoes – 0.3 kg;
carrots – 100 g;
onions – 100 g;
processed cheese – 100 g;
butter – 30 g;
vegetable oil – 20 ml;
water or broth - 0.8 l;
cream – 0.2 l;
salt, pepper - to taste.

Cooking method:

Cut the mushrooms, washed and dried with a napkin, into slices. Fry about 50 g of mushrooms until golden brown in vegetable oil, set aside.
Peel the vegetables.
Grind the carrots and finely chop the onion.
Cut the potatoes into medium-sized cubes.
Melt the butter in a saucepan and fry the onions and carrots in it for 5 minutes.
Add fresh mushrooms and potatoes. Cook them for 20-25 minutes.
Grind the contents of the pan with a blender.
Heat the soup, add grated cheese to it, wait until it dissolves.
Add cream, pepper and salt, stir.
Bring to a boil over low heat and immediately remove from heat to prevent the cream from curdling.

Pour the soup into bowls and place the fried mushrooms on them.

Due to its delicate consistency, pleasant aroma and creamy taste, champignon puree soup is considered a delicacy, but even an inexperienced cook can prepare it at home.

Step-by-step recipes for the most delicate creamy soup of champignons with cheese in chicken and vegetable broth, with ham, cream and breadcrumbs

2017-10-23 Yulia Kosich

Grade
recipe

8442

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

4 gr.

Carbohydrates

9 gr.

110 kcal.

Option 1. Classic recipe for creamed mushroom soup with cheese

Mushroom soups can be found in many cuisines. For example, in Poland they prepare excellent borscht with wild mushrooms. But in Russia, various stews made from chanterelles or honey mushrooms are popular. As for puree soups, they are very common in Europe. And today we will learn how to prepare champignon cream soup with cheese, amazing in its taste and appearance.

Ingredients:

champignons - 305 g;
fresh potatoes - 3 pcs.;
spoon of butter (butter);
onion;
fine salt;
chicken fillet - 195 g;
black pepper;
processed cheese - 200 g;
cold water - 1.2 l.

To create the presented soup, it is advisable to have an immersion blender in the kitchen. If you don’t have this device, you can grind boiled potatoes and champignons through a sieve, adding broth. It will take more time, but the result will be the same.

Step-by-step recipe for creamed mushroom soup with cheese

Pour one and a half liters of water into a tall saucepan, into which carefully place the chicken fillet cut in half and salt.

Boil the broth for 21-22 minutes, and at this time remove the peel and husk from fresh potatoes and onions, respectively.

Heat butter in a frying pan with a thick bottom and add onion chopped into small equal cubes.

Also wash the fresh champignons with a brush and, chopping them into slices, transfer them to the onion frying.

Strain the finished broth through cheesecloth, return the clear liquid to medium heat and add small potato cubes. After 15 minutes, add warm roast, black pepper and disassembled chicken fillet into the pan.

Simmer the soup for another 5-6 minutes, then blend the mixture with a blender until completely smooth. Return the liquid puree to the stove, throw the cubes of processed cheese inside and mix until they “disperse”.

As soon as the champignon cream soup with cheese reaches its traditional consistency, turn off the heat and serve the dish.

When frying mushrooms and onions, you can replace butter with regular refined oil. But at the same time, you will not saturate the soup with the light creamy aroma that is typical for such dishes.

Option 2. Quick recipe for creamed mushroom soup with cheese

At first glance, it seems that making tender mushroom soup is difficult and time-consuming. But that's not true. Especially if you follow the tips discussed in this recipe.

Ingredients:

liter of chicken broth;
salt;
champignons - 285 g;
two processed cheeses;
greens for decoration;
potatoes - 330 g;
allspice.

How to quickly prepare pureed champignon soup with cheese

Place a liter of strained chicken broth on the stove (medium heat), and at the same time peel the mushrooms and potatoes and wash the ingredients in filtered water.

Chop the mushrooms and potatoes into very small cubes and add them to the boiling broth, where you also add pepper and coarse salt.

Without changing the temperature, cook the soup for 14-15 minutes, and then use an immersion blender to puree it.

Add chopped (or grated) cubes of processed cheese to the mixture and, with constant mixing, bring the champignon cream soup with cheese to a boil.

Serve the finished dish for lunch, garnished with fresh washed herb leaves and a crispy slice of bread.

Since we won't be pre-frying the ingredients, the time it takes to create the soup will be significantly reduced. This will also happen thanks to finely chopping mushrooms and potatoes.

Option 3. Lenten creamed mushroom soup with cheese

Since this first dish contains both mushrooms and processed cheese, it can be safely included in a vegetarian menu. Unless you have to stop using chicken broth.

Ingredients:

filtered water - 1 l.;
fresh champignons - 310 g;
potatoes - 4 pcs.;
allspice;
processed cheese - 2 pcs.;
salt;
greenery.

Step by step recipe

Wash medium-sized champignons in cold water, cutting off damaged areas, then dry and cut into 2-4 pieces.

Also remove the dirty skin of the potatoes and, after washing the root vegetables, cut into small cubes.

Transfer the prepared ingredients into a deep saucepan, add pepper and coarse salt and pour in a liter of cool water.

Over medium heat, bring the lean soup to a boil, then reduce the temperature and continue cooking for 15-17 minutes until the potatoes are ready.

Next, use a blender to blend the contents of the pan, then add the coarsely grated processed cheese and chopped herbs. Stir the champignon soup with cheese with gentle movements and bring it to a boil. Moreover, the dish should turn out absolutely homogeneous with a delicate structure and a bright mushroom aroma.

Essentially, we prepare the first course with potato and mushroom broth. Therefore, it is acceptable to include additional vegetables for this recipe. For example, it could be zucchini, eggplant, carrots or onions. Also, don’t forget about fresh herbs and garlic, which will enhance both the taste and aroma of the dish.

Option 4. Mushroom puree soup with Dorblu cheese and cream

Dorblu blue cheese is quite expensive. As, indeed, the cream that we suggest using in this recipe. But if you have the opportunity to purchase these products, without a doubt, prepare an exquisite soup with an incredible cheesy aroma and taste.

Ingredients:

chicken thighs - 2 pcs.;
filtered water - 800 ml;
salt;
champignons - 285 g;
Dorblu cheese - 110 g;
cream - 180 ml;
one bow;
potatoes - 2 pcs.;
oil for frying;
greenery.

How to cook

Rinse medium chicken thighs, place in a tall bowl and pour in the planned amount of water, not forgetting to add salt.

While the broth is boiling for 35 minutes, peel the fresh potatoes, wash them together with the champignons and cut them into several pieces.

Also fry chopped onions in heated oil, which must first be peeled and blotted with napkins.

At the next stage, strain the broth through a double layer of gauze, immediately return it to low heat in a clean saucepan and add mushrooms and potatoes inside. In addition, add fried onions and thighs, disassembled into small pieces.

Cook champignon cream soup with cheese for 22-23 minutes, after which quickly grind the mass with an immersion blender and add neatly chopped blue cheese. In addition, pour in medium-fat cream and, without ceasing mixing, bring the first dish to a homogeneous consistency.

When serving, we strongly recommend whisking the soup a little to fill it with air and thus make it even more tender. Also, do not forget to decorate the mushroom first with fresh herb leaves and fried champignon slices.

Option 5. Creamy mushroom soup with cheese and ham

If fresh champignons, potatoes and processed cheese do not seem bright enough in their taste characteristics to you, try including aromatic ham in the recipe.

Ingredients:

processed cheese - 2 pcs.;
potatoes - 3 pcs.;
champignons - 190 g;
chicken broth - 1 l.;
salt;
ham - 155 g;
allspice;
dried dill.

How to cook

Be sure to strain the pre-boiled chicken broth, return it to a dry, clean saucepan and place over medium heat.

While the contents of the pan are boiling, remove the skins from the potatoes and cut them into relatively small cubes. In addition, chop the washed champignons into 4 slices.

Send the prepared ingredients into the broth along with dried dill, salt and allspice, and at the same time cut the aromatic ham into cubes. Also grate slightly frozen processed cheese on the coarse side of the grater.

As soon as the potatoes and mushrooms become soft, blend the tender mass with a blender and immediately add the ham and cheese.

Stir the champignon cream soup with cheese until the dish becomes completely homogeneous, then pour the dish into portioned bowls and serve with bread.

Ham can be replaced with other smoked meat or sausages. In any case, we recommend cutting this ingredient into small pieces, which are ideal for such a delicate first course.

Option 6. Creamy mushroom soup with cheese, herbs and croutons

Many puree soups are served with croutons. And our mushroom first is no exception. Moreover, we strongly advise you to make them yourself. And in addition to fried bread, we suggest using three types of fresh herbs at once, which will undoubtedly refresh our dish.

Ingredients:

champignons - 205 g;
filtered water - 1 l;
salt;
chicken legs;
allspice;
potatoes - 3 pcs.;
loaf - 4 slices;
dill, parsley and basil;
granulated garlic.

How to cook

Wash a couple of chicken legs, place in a deep saucepan and cover with filtered water. Also add salt and place the future broth on medium heat.

At this time, clean the fresh champignons, remove damaged areas (if any) and wash in cool water. Do the same with the potatoes, then cut the ingredients into medium-sized pieces.

In addition, sort out three types of fresh herbs, wash and dry them, and then chop them finely and set them aside in a plate.

Strain the finished chicken broth, put the legs on a suitable plate, return to the stove and immediately add the potatoes and champignons.

Boil the ingredients for 15-17 minutes. Add small, preferably identical pieces of chicken inside, as well as salt, granulated garlic and pepper.

Grind its contents directly in the pan using a blender, and then throw processed cheeses inside (it’s better to grate them) and prepared herbs. Mix the creamed mushroom soup with the cheese until smooth. Only now pour the first dish into portioned plates, top with crackers and serve for lunch.

To make croutons, you need to cut yesterday's loaf into small cubes and fry them in a frying pan or baking sheet without oil for 1-2 minutes. It is not advisable to leave the stove at this moment, since the bread can burn very quickly.

Loved by many for its ease of preparation and bright creamy taste, as well as its delicate consistency, cream of mushroom soup with melted cheese will be a frequent guest on your table. Its advantages also include the high content of protein and minerals that are beneficial for our body, as well as the fact that both adults and children eat this first course with equal pleasure.

We will prepare pureed mushroom soup from champignons; similarly, you can prepare soup from oyster mushrooms or frozen forest mushrooms. Porcini mushroom soup will be very tasty. Boil fresh wild mushrooms in advance for an hour and a half, and then fry as described in our recipe.

Taste Info Cream soup / Mushroom soup / Cream of mushroom soup / Cheese soup

Ingredients

fresh champignons – 400 g,
potatoes - 400 g,
chicken fillet – 1/2 pcs. (200 g),
onion – 100 g (1 pc.),
processed cream cheese – 200 g (2 pcs.),
vegetable oil – 3 tbsp. l.,
fresh dill - a few sprigs,
salt, black pepper - to taste.

How to cook pureed mushroom soup with melted cheese

Mushroom puree soup can be cooked in water or any broth, but it tastes best if you use chicken broth and a piece of chicken meat, since mushrooms taste great with chicken.

Therefore, immediately put 2 liters of water on the fire, boil and put the chicken fillet in it. It is better to take fresh meat, so it will better retain all its juices and transfer them to the broth. But if you use frozen meat, it must be completely defrosted before cooking.

While the chicken is cooking, prepare the mushrooms. Pour a few tablespoons of refined vegetable oil into the frying pan (you can take butter or combine it with vegetable oil in a 1:1 ratio). Place coarsely chopped onion in heated oil and fry the onion until translucent.

Wash the champignons, peel them, cut them into small pieces and place them in a frying pan with the onions. Fry the mushrooms and onions together until the water released from the mushrooms evaporates.

The mushrooms will almost double in size and lightly brown. It is then that they need to be removed from the heat and set aside until the right moment.

Meanwhile, the chicken fillet was boiled (this took about 30 minutes). Remove the meat, and place the potatoes, peeled and cut into cubes, into the pan with the broth. Cook it until tender; the cooking time depends on the type of potato.

Grate the processed cheese on a fine grater, this will allow it to dissolve faster in the hot broth.

Cut the chicken fillet into cubes so that the blender will quickly chop the meat along with the rest of the ingredients.

Place boiled chicken meat and melted cheese in a saucepan with broth and prepared potatoes, boil for another 3-5 minutes until the cheese dissolves. The liquid will take on a beautiful milky color. Now use a blender to puree the contents of the pan.

Teaser network

Add fried champignons and onions to the pan.

Add salt and pepper to taste, and use a blender to grind the ingredients to the desired puree soup state.

Turn off the heat under the pan and let the mushroom soup simmer for 5-7 minutes. Check the consistency. If the soup is thick, you can add chicken broth or just boiled water.

Pour the hot creamy mushroom and cream cheese soup into serving bowls. When serving, add finely chopped fresh dill to the plate. Add croutons if desired.

The recipe for cream soup with mushrooms and cheese came to our table from France, like most cheese dishes. A tasty, light, aromatic and satisfying dish is very healthy and is perfectly absorbed by the body. The combination of ingredients, considered ideal in the cuisine of different countries, makes this recipe a gourmet favorite. And the ease of preparation and common ingredients are accessible even to a novice housewife.

Mushroom cream soup with cheese is an excellent choice for a vegetarian table, not a strict diet. Exquisite taste and lightness make it an excellent component of both summer and winter lunches.

This recipe, like many others, is prepared using a blender. In order for the dish to turn out truly tasty, with a rich and delicate aroma, and at the same time the desired consistency, you need to follow a few simple rules common to all puree soups:

All seasonings are added to the dish towards the end of cooking.
The entire “filler” of the dish - vegetables, mushrooms, etc. - is poured into a blender and crushed along with the broth in which it was cooked. This is the only way to achieve the correct, delicate creamy structure.
Hot soup needs to be cooled slightly before chopping.
If you need to heat the cream soup, do it without bringing it to a boil - this way you will better preserve the taste and delicate, full aroma.

Traditionally, porcini mushrooms are considered the best choice for a first course with mushrooms and cheese. Chanterelles give a very refined taste. Champignons are also among the traditional ingredients of the dish.

The soup takes 1 hour to prepare. To prepare a dish for 4 people you will need:

100 grams of fresh mushrooms,
2 medium sized potatoes
1 carrot,
1 large or two medium onions,
250-300 grams of soft (you can even melt) cheese, especially good if it is with herbs,
salt, ground black pepper to taste.

Preparation:

Boil a liter of water, add salt to taste.
Pour diced carrots and potatoes into boiling water.
Cut the cheese into small pieces.
Thinly slice the mushrooms, fry them in oil for 10-12 minutes, mixing with finely chopped onion. After this, put it aside for a while.
Add chopped cheese to the broth where carrots and potatoes are cooked.
Add fried mushrooms and onions to the soup.
Beat the soup in a saucepan with a blender into a homogeneous mass.
Add spices to taste. Let the dish boil. Immediately after boiling, remove from heat.
Let it brew for 20-25 minutes.

This soup is traditionally served with toasted pieces of bread - croutons. They wonderfully emphasize and complement the taste of the dish. To prepare croutons, slices of baguette are rubbed with garlic and fried in oil for 3-5 minutes.

If cream cheese soup with mushrooms needs to be reheated, then for a fuller taste, you should add a little milk or a piece of butter to it during the process.
The traditional garlic in croutons can be replaced with any spices you like. Or you can add small croutons to the cream soup immediately before serving.
Parsley and dill go well with this dish as an addition and decoration.
If you add warm cream to the still hot soup, it will have a particularly delicate taste.
When preparing, do not be afraid to overdo it by adding onions to the recipe - they are one of the main components of the unique flavor bouquet of the soup.
You can add dried mushrooms to the recipe instead of fresh ones, but be sure to soak them in milk for an hour and a half before cooking.

edimsup.ru

One of the main components of a hearty and tasty lunch is the first course, or as it is also popularly called - soup. We suggest making creamy cheese soup with mushrooms, and our step-by-step recipe with photos will tell you in detail how to prepare creamy soup with cheese and mushrooms at home. The recipe for this first dish is quite simple, just like the complete list of necessary products that we will need.

There are countless soups, depending on which country we are talking about; every housewife has prepared solyanka, borscht, rassolnik or cabbage soup at least once. But sometimes you want to diversify your horizons of tastes, and then foreign cuisine comes to the rescue. Next we will talk about cream cheese soup with mushrooms.

How to cook cream cheese soup with mushrooms

You don't have to be French to make hot, creamy, cheesy cream of mushroom soup. It’s not difficult to prove this, just cook puree soup with mushrooms and processed cheese a couple of times, and understand that from a completely budget set of products: processed cheese, vegetables, mushrooms, meat or smoked meats you can make a feast for the stomach.

We start by preparing the vegetables. Wash and peel the potatoes, cut into small cubes, place in a deep plate, and pour cold water for 5-7 minutes to remove excess starch from the surface of the potato cubes.

Then drain the water, rinse the potatoes under running water and put them in a saucepan. Now pour the water into the pan needed for the soup, you can pour either cold water or boiling water from a just boiled kettle, this will speed up the cooking process. Potatoes need to be cooked for about 10 minutes, the time depends on how large they are cut.

Place the pan on the fire, wait for the water to boil and cook over low heat.

While the potatoes are cooking, start frying them for the soup. Peel and chop carrots and onions, sparingly, into medium-sized cubes.

We cut the already pre-washed champignons into cubes, but somewhat larger than carrots.

We start frying in a hot frying pan with butter, add chopped onions and carrots together, fry until the onions are transparent, then add the mushrooms. Stirring occasionally, until the liquid from the mushrooms has completely evaporated and there is a stable mushroom aroma. The roast is ready.

We taste the potatoes; if they are already cooked and soft, remove the pan from the heat, pour almost 90% of the liquid into a separate bowl (do not pour into the sink, the broth will be needed for soup). Add fried vegetables and mushrooms to the potatoes and begin pureeing with an immersion blender, adding liquid as needed, which was poured into a separate bowl. At this stage, the soup should not be too thick, as the melted cheese will add its own thickness.

Return the pan with the soup back to the stove, turn on medium heat, at this time three cheeses on a coarse grater. We immerse the grated cheese mass into the soup and turn up the heat, remembering to stir constantly; after boiling, reduce the heat, but continue stirring until the cheese is completely dissolved.

Remove the pan from the heat, add cream, taste the soup, salt and pepper to taste. There is no need to boil again; cream does not like high temperatures and may curdle.

Sprinkle cream cheese soup with mushrooms with herbs. You can also serve croutons or crackers.

Puree soup with mushrooms and melted cheese can be prepared without adding cream, and add sour cream to the plate in portions, it all depends on taste preferences.

sovkysom.ru

Cream soup with mushrooms and melted cheese

Ingredients

fresh champignons – 400 g,
potatoes – 400 g,
chicken fillet – ½ pc. (200 g),
onion – 100 g (1 pc.),
processed cream cheese – 200 g (2 pcs.),
vegetable oil – 3 tbsp. l.,
fresh dill - a few sprigs,
salt, black pepper - to taste.

How to cook pureed mushroom soup with melted cheese

Mushroom puree soup can be cooked in water or any broth, but it tastes best if you use chicken broth and a piece of chicken meat, since mushrooms taste great with chicken.

The mushrooms will almost double in size and lightly brown. It is then that they need to be removed from the heat and set aside until the right moment.

Grate the processed cheese on a fine grater, this will allow it to dissolve faster in the hot broth.

Cut the chicken fillet into cubes so that the blender will quickly chop the meat along with the rest of the ingredients.

Add fried champignons and onions to the pan.

Add salt and pepper to taste, and use a blender to grind the ingredients to the desired puree soup state.

Turn off the heat under the pan and let the mushroom soup simmer for 5-7 minutes. Check the consistency. If the soup is thick, you can add chicken broth or just boiled water.

Pour the hot creamy mushroom and cream cheese soup into serving bowls. When serving, add finely chopped fresh dill to the plate. Add croutons if desired.

vkys.info

Creamy mushroom soup with melted cheese

Mushrooms – 300-400 g

Potatoes (peeled) – 300 g

Onions – 150 g

Processed cheese – 150 g

Butter – 50 g

Pepper, h.m. - taste

Cooking process

Hearty and thick puree soups are relevant with the onset of cold weather. Cheese and mushroom soups are considered the most delicious.

I suggest combining cheese and mushrooms and making a puree soup from them. This soup is easy and very quick to prepare, especially if you have a blender.

You can use any mushrooms for making cream soup: fresh or frozen. I will cook from frozen wild mushrooms. Well, let's start preparing mushroom soup-puree with melted cheese?

Fry the chopped onion in butter until soft.

Then add grated carrots to the onion and continue frying for another 2-3 minutes.

Then add chopped mushrooms (I used frozen white ones), mix and fry, stirring until the released liquid has evaporated.

Meanwhile, add peeled and diced potatoes to the hot broth. Bring to a boil, reduce heat and cook for 10-15 minutes.

Now put the fried vegetables and mushrooms into the pan and cook for 5 minutes.

Pour in the processed cheese cut into small cubes and cook over low heat, stirring, until the cheese dissolves. Pepper the future mushroom crepe soup with melted cheese, add salt if necessary.

Remove the pan from the stove and beat the contents with a blender until smooth.

The aromatic creamed mushroom soup with melted cheese is ready.

www.iamcook.ru

Cheese cream soup with mushrooms

I suggest you prepare an incredibly tasty, aromatic, creamy taste cream cheese soup with mushrooms. The dish turns out to be nourishing, very tender, with a pronounced taste of mushrooms, cheese and cream. Be sure to try it, you will like it!

Peel the potatoes, wash and cut into small cubes. Pour in the broth and put on fire. Bring to a boil, add salt and cook over low heat for 15 minutes.

Cut the champignons into 4-6 pieces. Fry for 5 minutes in butter along with the onions and carrots cut into small pieces.

Cut the processed cheese into small cubes.

Hearty and thick puree soups are relevant with the onset of cold weather. Cheese and mushroom soups are considered the most delicious.

I suggest combining cheese and mushrooms and making a puree soup from them. This soup is easy and very quick to prepare, especially if you have a blender.

You can use any mushrooms for making cream soup: fresh or frozen. I will cook from frozen wild mushrooms. Well, let's start preparing mushroom soup-puree with melted cheese?

Fry the chopped onion in butter until soft.

Then add grated carrots to the onion and continue frying for another 2-3 minutes.

Then add chopped mushrooms (I used frozen white ones), mix and fry, stirring, until the released liquid has evaporated.

Meanwhile, add peeled and diced potatoes to the hot broth. Bring to a boil, reduce heat and cook for 10-15 minutes.

Now put the fried vegetables and mushrooms into the pan and cook for 5 minutes.

Pour in the processed cheese cut into small cubes and cook over low heat, stirring, until the cheese dissolves. Pepper the future mushroom crepe soup with melted cheese, add salt if necessary.

Remove the pan from the stove and beat the contents with a blender until smooth.

The aromatic creamed mushroom soup with melted cheese is ready.