Cheese soup with mushrooms – TOP 10 delicious recipes with photos

Cooking a regular cheese soup with melted or hard cheese and mushrooms is as easy as shelling pears, but making the first dish sophisticated and even gourmet, which even gourmets would lick their lips at, is a more difficult task, but doable. Our chefs work tirelessly to constantly improve their recipes, successfully moving from simple to complex.

In addition to mushrooms, various additional ingredients gradually appeared in the classic cheese soup. We loved soups with chicken , meatballs, sausage and frankfurters. It’s been a long time since we’ve been surprised by recipes for cooking with seafood, in particular shrimp. Many people prefer to cook the first course with noodles and broccoli. What can we say about puree soup? There are millions of people who love to enjoy a hearty and tasty dish. As for mushrooms, champignons, available to us all year round, are ideal for cooking. But if the desire to enjoy cheese soup overtakes you during the mushroom season, do not miss the opportunity to cook a dish with porcini mushrooms - all the neighbors will come running to the aroma (I advise you not to let them in :-D).

Delicious cheese soup with mushrooms and chicken

The simplest recipe for cooking a delicious first course. Made in a classic style, such soups are served in cafes and restaurants.

We take:

Water 1.5 liters.
Chicken drumstick.
Processed cheese – 1 pc.
Carrots, onions - 1 pc.
Potatoes – 2 tubers.
Mushrooms – 3 pcs.
Garlic – clove.
Sunflower oil - a tablespoon.
Greens on a plate, salt, pepper, green onions.

How to cook:

Place chicken in a pan of water and boil. Cook for 15 minutes.
Cut the potatoes into cubes, throw them into the pan, and continue cooking for the same amount.
Grate the carrots, chop the onion.
Fry in oil until nicely browned, adding one at a time.
Add chopped champignons. Fry for another 3-4 minutes.
Separate the finished meat from the bone. Grate the melted cheese and chop the garlic clove.
Place in a saucepan with the chicken.
Add fried vegetables. When the contents boil, reduce the heat to low. Cook slowly for 10 minutes until the cheese is completely melted.
Season with salt and pepper. Boil for a minute, turn off the burner. Be sure to let the soup brew.

Recipe 1: mushroom soup with croutons and cheese (with photos step by step)

Champignons 500 grams
Potatoes 5 pieces
Carrots 2 pieces
White onion 2 pieces
Processed cheese 200 grams
Vegetable oil
Butter
Ground black pepper
Dried garlic
Salt

Start by pouring two and a half liters of water into a large soup pot. It is better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Place them in a saucepan and turn on the heat to maximum.

Peel, wash and grate two medium carrots on a coarse grater. If your family can’t stand carrots in soups, you can cheat a little and grate them on a fine grater or even put them through a blender. So it will be more difficult to notice it in the finished mushroom soup; it will simply add color and taste.

Peel, wash and finely chop two medium-sized white onions. If the onion is angry and gets into your eyes, you can throw it into the blender and press the button a couple of times. This way we will avoid unnecessary tears. At about this point the water in your pan will begin to boil. Reduce heat to medium, skim off the foam and add a little salt to our future cheese soup.

Take a large frying pan and heat it over medium heat. Melt the butter along with the vegetable oil and set the frying to cook. I don’t advise you to use a lot of oil, as it will be noticeable in the finished dish. Literally a couple of spoons will be enough to prevent the onions and carrots from burning.

We will cook our mushroom soup with champignons. In my opinion, they go well with the cheese flavor and don't overwhelm the other ingredients. Plus, they are cheap and available all year round. So we take a half-kilogram pack of champignons, wash them and cut them into thin slices. At the same time, do not forget to stir the frying.

By the time the frying is ready, we will just finish cutting the mushrooms. So put the onions and carrots in a saucepan, add a little oil to the pan and fry the champignons. You need to evaporate all the moisture from them and keep them on the fire for a couple of minutes after that. Don't forget to stir during the process, otherwise they will burn.

While the mushrooms are fried, you need to cut the cheeses. For mushroom soup, I use regular processed cheese Druzhba or Karat. It’s usually written on them: “For soup.” The cheese needs to be cut into small pieces and placed separately on the board so that they do not stick together. Look how it was done in the photo. Place the prepared mushrooms into a saucepan.

Gradually add pieces of processed cheese into the pan, wait until they melt and add the next batch. The finished mushroom soup should acquire a rich white color. After all the cheese in the soup has melted, you need to adjust the spices. I add more salt, ground black pepper and dried garlic.

Well, what would mushroom soup be without croutons? Sometimes I fry them in butter and garlic in whole pieces, but today I was in the mood to make croutons. Take a couple of pieces of white bread (I use it for sandwiches) and cut it into small squares. Place in a bowl, drizzle with olive oil and add your favorite seasonings. I used the usual salad mix. Mix thoroughly.

Place on a baking sheet in one layer and place on the top level of an oven preheated to 200 degrees for 4-7 minutes. The time will vary depending on the whitest bread, so keep an eye on it. Pour the finished croutons into a bowl and serve along with mushroom soup made from processed cheese. It’s better to add them to the plate a little at a time so that they don’t have time to get soggy. Bon appetit!

Cheese soup with champignons and potatoes in a slow cooker

It’s true what they say: a slow cooker makes richer and tastier soups. If you want to make sure, cook a simple dish with champignons at home.

Take:

Processed cheese – 2 pcs.
Potatoes – 4 tubers.
Champignons – 250 gr.
Carrots, onions - 1 pc.
Tomato.
Water – 2 liters.
Salt - a tablespoon.
Dill, parsley.

Step by step recipe:

Chop the onion into small cubes.

Peel the potato tubers and cut into soup strips.

Plate the champignons with plates.

Cut the tomato into small cubes.

Set the multicooker to “Frying”, “Vegetables”. Pour oil into the bowl and heat for a minute.

Rub the carrots with coarse shavings and fry.

Throw in the chopped onion and tomato. Fry, stirring frequently for about 5 minutes.

Add mushrooms.

Immediately place the potato slices into the slow cooker.

Rub processed cheese with fine shavings. To prevent them from sticking to the grater, throw them in the freezer for a quarter of an hour. Then transfer the multi into the bowl.

Pour in the required amount of water and salt.

Close the lid. Switch to the “Soup”, “Vegetables” mode, set the timer for 35 minutes.

Don't forget to chop the greens and sprinkle the finished dish. Bon appetit!

Video on how to make champignon cream soup with cream and potatoes

Watch the video recipe, where the author tells and shows another variation of making creamy soup with champignons. The ingredients include not only mushrooms, but also vegetables, which will add additional richness to your dish. See details and nuances.

Ingredients:

Champignons – 300 gr
Potatoes - 500 gr
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 3 tablespoons
Water - 2-2.5 liters
Cream - 150-200 ml
Salt - 0.5 teaspoon
Bay leaf - 1 pc.
Ground pepper and spices - to taste

The recipes we looked at today are, of course, not the only ones. But these are the most traditional options, often used by most housewives. So, choose the method you like and enjoy treating your loved ones with a hearty creamy champignon soup with cream.

Enjoy your meal! Bye!

Cheese cream soup with champignons

Light, quickly digestible and incredibly tasty, creamy soup has become a favorite dish for many of us.

Required:

Processed cheese (Viola, Amber) – 100-150 gr.
Mushrooms – 250 gr.
Chicken thighs – 150 gr.
Celery - stalk.
Carrot.
Potatoes – 2 tubers.
Onion - head.
Salt pepper.
Dill, parsley - a couple of sprigs.
Water – 1.5 liters.

How to cook:

Pour water into a saucepan and add chicken. Let it cook by turning on the timer for 20 minutes.
When the chicken is cooked, remove it and disassemble it into pieces.
Add randomly chopped mushrooms and chopped celery stalk. Cook for another 10 minutes.
Add the required amount of cheese, add salt and pepper to the soup.
Chop the greens and place in a saucepan. Wait another minute.
Pour some broth into a cup. Using an immersion blender, puree the soup. If you think it is too thick, add broth in parts.

Cheese cream soup

Photo: zen.yandex.ru
You can change its thickness by adding broth or cream.

You will need:
400 g potatoes, 300 g cheese, 1 onion, 1 carrot, 1 stalk of celery, spices.
Preparation:

Coarsely chop all the vegetables, leave the onion whole, and set everything to cook. Remove the onion, drain the vegetable broth and chop the vegetables in a blender. Immediately add grated cheese and spices and continue whisking.

Processed cheese soup with mushrooms and vermicelli

A dish for a family dinner, simple and tasty. If you want to cook a lean diet soup, use water or vegetable broth. You can cook the base using any meat.

You will need:

Broth (meat, vegetable).
Champignon.
Potato.
Processed cheese Friendship.
Small vermicelli.
Carrot, onion.
Parsley, salt, pepper.

Preparation:

Cook the broth; if you decide to cook the soup in water, then boil it in a saucepan.
Peel the potatoes and cut into soup strips. Send it to cook.
When the potatoes are soft enough, this will take about 10-15 minutes, add a handful of vermicelli.
At the same time, fry the onion in a frying pan, then add the grated carrots. When the vegetables are browned, add the chopped champignons. Fry together for 5-7 minutes.
Check the readiness of the vermicelli potatoes (do not let them boil too much). Transfer the roast into a saucepan.
Immediately add the chopped or grated cheese.
Stir and wait until it boils. simmer for a couple of minutes. When the cheese has blossomed and combined with the broth, add chopped parsley. Turn off the stove and enjoy this great dish.

History of creamy mushroom soup

From time immemorial, mushroom soups have been cooked in all European countries. And cheese was added to such stews almost everywhere. Only the types of cheese changed from area to area.

If in France they usually put blue cheeses in mushroom soups, then in Eastern Europe they preferred to throw soft cheeses, like feta cheese, into cauldrons and pots. But soup based on mushroom broth with processed cheese was first prepared in Switzerland, but only because processed cheese was invented there.

There was also quite a variety of mushrooms used. In the West they usually prepared soup from champignons, while in the East they preferred forest gifts of nature.

Cheese soup with smoked chicken and mushrooms

Fans of smoked meats will love this cooking option. Instead of smoked chicken, it is permissible to use other smoked meats, for example, sausage or ribs. But keep in mind that chicken is lower in calories.

Necessary:

Smoked chicken – 450 gr.
Potatoes – 3-5 pcs.
Mushrooms – 200 gr.
Processed cheese – 300 gr.
Carrot.
Onion.
Garlic - a couple of cloves.
Spices, herbs.

Cooking method:

Boil water, add diced potatoes. Cook at a gentle simmer until half cooked.
Fry the onion, chopped into cubes. Then add grated carrots and randomly chopped mushrooms. Fry until nicely golden.
Transfer the roast into the broth and cook for a quarter of an hour. At the end, season with salt and pepper. If desired, you are allowed to supplement the dish with other seasonings, but in moderation.
Freeze the cheese by placing it in the freezer for a quarter of an hour. Rub with fine crumbs. Throw into the pan. Immediately add crushed garlic.
Turn the heat up to full power and let the contents boil. Immediately turn off the burner, but let the dish sit for a little while. When serving, croutons will be appropriate.

Recipe 2: Mushroom Soup with Cream Cheese and Garlic

This rich, flavorful soup is one of our fall favorites. By the way, if you don’t have fresh porcini mushrooms, you can replace them with champignons. Usually, to find out how to make mushroom soup with melted cheese, you have to review more than one recipe to find a good one, but rest assured, this is exactly what you need.

Onion – 1 piece
Potatoes – 6 pieces
Carrots – 1 piece
Garlic – 1 piece
Porcini mushrooms – 150 grams
Bell pepper – 1 piece
Bay leaf – 1 piece
Parsley - To taste
Olive oil – 50 Milliliters
Water – 3 Liters
Dill - To taste
Black pepper – 0.3 Grams
Salt - 1.5 teaspoons
Processed cheese – 100 grams

Cut the potatoes.

Immediately after this we put it on the fire.

While the potatoes are cooking, prepare the onions and carrots.

After that, fry the same onion with strips in olive oil.

Next, take the porcini mushrooms and cut them into strips. At this time, the carrots and onions should be fried until golden brown.

Add porcini mushrooms to the same frying pan where the onions and carrots are fried. We continue to fry everything together.

We cut the pepper into strips and, as you probably already guessed, put it in the same frying pan.

After the vegetables and mushrooms are cooked - they become soft, we put this thing in the pan, with our potatoes.

Done? Don't forget to prepare the garlic and herbs!

Grate the processed cheese on a grater, preferably a coarse one, then add it to the soup and stir.

We add what we chopped plus a bay leaf, but this is optional. Oh yes, some ground black pepper too.

Now let this wonderful creation boil and serve according to all traditions - with sour cream and fresh herbs. Bon appetit.

Creamy cheese soup with cream

A popular option for preparing a first course of processed cheese. It's incredibly easy to prepare, as you'll see now.

We take:

Champignons - 500 gr.
Water - 1 liter.
Leek - 150 gr.
Carrot.
Olive oil - 2 tablespoons.
Garlic - 1 clove.
Cream 10% - 100 ml.
Processed cheese - 150 gr.
Potatoes (optional) - 3-4 pcs.
Dill - several sprigs
Salt, pepper - to taste

How to cook:

Cut the white part of the leek, grate the carrots on a large-mesh grater.
Fry in hot oil in a frying pan.
Chop the mushrooms and fry with the vegetables. After 5-7 minutes, add the chopped garlic.
Place the mushrooms and vegetables into a saucepan and cover with water. Add peeled and cut into strips potatoes.
Bring to a boil, cook over low heat for 10-15 minutes.
Add shredded cheese (grate it or cut it into small cubes, after freezing it in the freezer).
Cook for 5 minutes, then add cream to the broth.
Wait for the cheese soup to boil. Chop the dill and place in a saucepan.
Let the dish boil, turn it off. Without opening the lid, wait a little for the soup to brew.

Recipe for making champignon cream soup in a slow cooker

I offer the simplest recipe for multicooker users. Here you just need to chop all the ingredients and wait until the end of cooking. Absolutely no cotton. And in the end, you will get a decent lunch that will satisfy the whole family.

Ingredients:

Champignons – 400 gr
Potatoes – 400 gr
Onion - 1 pc.
Water – 600 ml
Cream 10% – 100 g
Salt, pepper, spices - to taste

Preparation:

1. Cut the champignons and peeled potatoes into medium pieces. Peel the onion and cut into cubes. Place in a multicooker bowl and pour in water. Close the lid of the unit and turn on the “Soup” or “Stew” mode for 1 hour.

2. After the program has finished, add salt, pepper and cream. Use a blender to puree everything. The soup is ready, you can pour it into bowls and serve.

Broccoli soup recipe

A very tender, dietary soup with mushrooms and healthy cabbage will not leave anyone indifferent.

Take:

Water – 1.25 liters.
Hard cheese – 150 gr.
Broccoli - florets to taste.
Mushrooms (champignons) – 6 pcs.
Potatoes – 2 tubers.
Cream 35% - 250 ml.
Flour – 2 spoons.
Butter – 3 tablespoons.
Salt, ground pepper.

Step by step recipe:

Slice the champignons into not too thin slices.

Melt a piece of butter in a thick-bottomed saucepan. Place mushroom slices. Cook, stirring frequently, for about 5 minutes.

Add flour, stir very quickly.

Pour in a glass of hot water. Also, start stirring the contents very quickly so that the flour disperses without lumps.

And only then pour in the remaining liter of water. Add some salt. Stir the contents again.

Cut the peeled potatoes into medium cubes.

Pour into the pan. Let it boil, reduce the heat. Simmer gently for about a quarter of an hour.

Cut the broccoli into florets. Divide large ones into halves.

Place in a saucepan. Cook until the cabbage is soft. Determine the time yourself, since many people like it when the broccoli crunches a little.

Pour in the cream, adjust the soup with salt and pepper.

Without waiting for the cream to boil, add the grated cheese and stir.

Let the contents boil, turn off.

Bon appetit!

It’s a rare person who will remain calm after smelling the aroma of mushrooms fried in butter. This is an incredible combination of smells and tastes. However, not everyone can eat such a delicacy without harming their health. Mushrooms, after all, are heavy food. And fried foods are not healthy for everyone.

True, there is a way out. You can also enjoy the wonderful creamy mushroom taste by trying another dish - creamy mushroom soup. By the way, the finished soup is not that high in calories, only about 100 kcal per 100 g. So literally everyone can enjoy it.

How to cook cheese soup with sausage and mushrooms

Any sausage is suitable - boiled or smoked; taking this into account, the taste of the dish will noticeably change.

Compound:

Potatoes - 3 pcs.
Processed cheese - 200 g
Vermicelli Gossamer - 100 gr.
Carrots, onions - 1 pc.
Smoked sausage - 200 gr.
Champignons - 6 pcs.
Vegetable oil, herbs, black pepper, salt.

If desired, you can add a chili pepper to add spiciness.

Cook:

Peel the potatoes and cut into cubes. Grate the carrots with large shavings, chop the onion into cubes.
Place the onions and carrots in a frying pan in heated oil. Sauté until slightly translucent.
Add the mushrooms and continue to fry until the liquid has evaporated and the mushrooms and vegetables are golden brown.
Cut the sausage into cubes. First freeze the cheese a little, then divide into cubes. Chop the greens.
Boil water, add potatoes. Cook until almost done.
Add sliced sausage, fried vegetables, mushrooms. Season with spices.
Cook for 3-5 minutes, add cheese to the broth. When the cheese is melted, turn off the stove. Let the cheese soup brew for a bit and serve.

Mushroom champignon soup with cheese

Usually soups are prepared in winter, when you want to warm up. At this time, it is difficult to find fresh forest mushrooms, but there are always champignons in stores. With them, the first dish turns out just as tasty and rich.

youtu.be/1TuP7RA0L0k

Products:

300 g potatoes;
100 g onion;
50 g carrots;
400 g champignons;
200 g processed cheese;
2 eggs;
40 g butter;
vegetable oil, herbs and spices.

Cooking time – 40 minutes.

Step-by-step action plan.

Step 1. Place potatoes, cut into small cubes, into boiling water.

Advice! Before cooking, you can soak the cut potatoes in cold water to remove the starch. Just be sure to rinse it before adding it to the pan.

Step 2. Sauté chopped vegetables in melted butter. After a couple of minutes, add the chopped mushrooms. Simmer covered for 10 minutes.

Step 3: Grate the cheese. Boil the eggs. Mash the yolk separately into a puree, and cut the white into half rings.

Step 4. Transfer the fried mushrooms to a saucepan. 5 minutes after boiling, add cheese, chopped egg white and yolk.

A couple of minutes after cooking, season with spices. For color you can add turmeric. Simmer a little more, then let sit for 15 minutes with the lid closed. Now pour into plates, garnish with herbs and serve.

Diet soup with light melted cheese

If you scrupulously count the calories in each leaf of lettuce, this does not mean that creamy soup is not suitable for you. You just need to remove “extra”, high-calorie foods.

Ingredients:

Champignons – 400 gr;
Water (or low-fat chicken bone broth) – 1 liter;
Light processed cheese – 15 g;
Onion – 1 piece;
Salt and black pepper - if diet allows.

Preparation:

The champignons are washed, cut and thrown into boiling water.

We don’t fry the onion, just finely chop it and add it to the mushrooms.

Cook for about half an hour, then add processed cheese to the soup. As soon as it dissolves, the dish is ready.

To be sure that a serving of soup will be beneficial, add a spoonful of bran to it

Dried mushroom soup

The soup will delight you with its aroma and satiety.

Ingredients:

Dried mushrooms - about 1 cup;
Onions, carrots – 1 piece;
Potatoes – 2 pcs;
Mixture of white and wild rice - 1/4 tbsp.;
Processed cheese for soup – 1 piece or 1 tbsp. milk;
Salt, herbs, pepper - at your discretion.

Preparation:

The mushrooms are soaked in water in advance (in cold water longer, if in hot water, ten minutes is enough). The potatoes are cut, filled with cold water and boiled; When the mushrooms are soaked, chop them and add to the potatoes. Pour rice into the soup along with overcooked cheese or milk and cook until everything is ready.