Soup with mushrooms and melted cheese - a delicate taste of French cuisine: recipe with photos and videos

Home Mushroom soups

Soup with mushrooms and melted cheese is an interesting option for lunch, dinner or a snack on the run. It is easy to prepare, and its recipe can be easily changed to suit your mood by replacing or completely eliminating some components. The taste of cream is complemented by the aroma of mushrooms, which makes this soup a good option for a holiday menu. If you simply sprinkle it with onions fried in a batter of breadcrumbs and butter, and garnish with a couple of parsley leaves, this will only emphasize the taste of the soup.

Mushroom does not require cooking talent or long hours at the stove. You just need to prepare all the ingredients in advance, and then sequentially add them to the boiling soup and simmer until everything is ready.

It is impossible to list all the recipes for this soup in one article, there are so many of them - vegetarian and based on poultry or meat broths, soup made from marinated or wild mushrooms, pureed soups, dietary (without potatoes) and others. Don't you like champignons or honey mushrooms? Cook with chanterelles. Is there any chicken in the refrigerator? Broth made from existing meat will do, and if there is nothing at all, then even bouillon cubes can be used.

How to cook soup with mushrooms and melted cheese - 15 varieties

Classic - with champignons and cream cheese
Creamy soup
Diet soup with light melted cheese
Spicy mushroom soup
Soup with chanterelles
Soup with honey mushrooms
Oyster mushroom soup
Soup with pickled mushrooms
Soup with boletus
Dried mushroom soup
Soup with cream cheese and cream
Mushroom soup with melted cheese and parmesan
Mushroom soup with chicken
Mushroom soup with melted cheese and vermicelli
Creamy mushroom soup with spinach

Description of the dish

However, even with our simplest Druzhba cheeses, you can prepare a delicious and aromatic soup.
Any housewife can handle it, and it will take about 40-45 minutes to prepare – ideal for a weekday lunch. Attention! Cheese cream soup with mushrooms and chicken is considered a fairly light dish for the figure and at the same time very satisfying due to the large amount of protein.

Energy value and calorie content

Nutritional value is calculated per 100 grams. ready dish:

calorie content – 40 kcal;
proteins – 4.3 g;
fats – 0.8 g;
carbohydrates – 3.9 g.

However, these data are approximate. The characteristics of the products - the type of mushrooms, cheese and other ingredients - are of great importance in determining the nutritional value.

Classic - with champignons and cream cheese

This is the most popular recipe among similar ones. It is this that is changed, getting more and more new versions of the same dish.

Ingredients:

Champignons – 0.5 kg;
Broth or, if there is none, water – 1.5 l;
Carrots – small, 1 piece;
Onion – 1 piece;
Potatoes – 3-4 medium tubers;
Processed cheese for soup (with onions or mushrooms) – 1 piece;
Salt, black pepper - to taste.

Preparation:

Boil water or let the broth heat up. We prepare the remaining products.

Wash the mushrooms and cut into medium pieces.

Grind the processed cheese on a grater in advance.

We also three onions and carrots and sauté until soft.

Potatoes also need to be peeled and cut.

Throw mushrooms and overcooked into boiling water. After fifteen minutes, add the potatoes, then, when they are almost cooked, add the cheese. Cook until the potatoes are cooked and stir thoroughly during the process to dissolve the cheese.

Cooking options

You don't have to focus on mushrooms as an ingredient for making cheese soup. Cheeses go well with many vegetables, meats and even seafood. Try to reproduce your special cheese soup with chicken and processed cheese, the recipe for which is presented with a photo, which greatly facilitates understanding and the cooking process itself.

True gourmets should prepare cheese soup with shrimp, which will certainly be appreciated by seafood lovers. It is prepared quickly and simply. Cheese soup in a slow cooker can be prepared using meat and vegetable broths. The only thing, remember that you need to add the cheese 5 minutes before the end of the cooking process.

I hope you liked the proposed recipes for original first courses and you will pamper your family with them. Leave your feedback and comments, I am always pleased to be in touch with you. Bon appetit!

Creamy soup

It’s even easier to prepare than the original version, but the taste is no less interesting.

Ingredients:

Champignons – 300-400 gr;
Onion – 1 onion;
Potatoes – 1 piece;
Processed cheese - 1-2 cheese for soup (or 200 ml of cream - to choose from);
Salt and ground pepper - add if desired.

Preparation:

We prepare the soup in the same way as the classic version, although frozen mushrooms do not need to be further processed. The finished soup is ground in a blender until smooth.

Cream of mushroom soup with broth

Photo: megrelia.ru
Vegetable and meat broth will do.

You will need:
300 g of champignons, 1 onion, 1.5 cups of broth, 3 tbsp.
cream, 150 ml milk, 40 ml olive oil, 1 tbsp. flour, a pinch of ground nutmeg, salt. Preparation:

Heat the oil in a deep cauldron, add chopped onion and cook until golden brown. Add flour, milk, broth and stir until smooth. Add chopped champignons and cook for 8 minutes over medium heat. Add cream, nutmeg, salt and heat for 2 minutes.

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

Creamy champignon soup in bread

Photo: sorokulya.ru
The bread should be soft and have a thick crust.

You will need:
350 g of champignons, 1 onion, 2 cups of meat broth, 200 ml of cream, 1 tbsp.
flour, 1 tbsp. vegetable oil, a couple of sprigs of parsley, ground black pepper, salt, bread of a suitable size. Preparation:

Cut off the top of the bread, make indentations and place in the oven for 15 minutes. In a deep saucepan, fry finely chopped onions and champignons, add flour, broth and then 10 minutes. Grind the soup with an immersion blender, add cream, salt and pepper. Fill the loaf with soup and garnish with parsley.

Spicy mushroom soup

The mushroom flavor is complemented by spicy notes of garlic.

Ingredients:

Champignons – 500 gr;
Chicken broth – 1 l;
Processed cheese – 100 gr;
Onion – 1 piece;
Carrots – optional, 1 piece;
Garlic – 1-2 cloves;
Salt and pepper - to taste.

Preparation:

Sauté onions, carrots and garlic.

Cook everything together until the mushrooms are ready, and then add the cheese for the soup to the pan.

Cream soup of champignons, ginger and curry

Photo: dreamstime.com
Cream of mushroom soup that perfectly satisfies hunger and invigorates!

You will need:
500 g champignons, 30 g ginger root, 300 g potatoes, 1 onion, half a hot pepper, 250 ml cream, 2 tbsp.
vegetable oil, 0.5 tsp. curry, a pinch of turmeric, ground black pepper, salt, 1 liter of water. Preparation:

Chop the mushrooms, ginger and vegetables. Fry the onion, add champignons and potatoes. After 8 minutes, put everything into a saucepan, add hot water and cook for 12 minutes. Add hot pepper, ginger and spices. Grind the soup with an immersion blender, add cream, salt, and heat for 2 minutes over low heat.

Soup with chanterelles

Mushrooms collected in the forest will go just as well for soup as champignons from the store.

Ingredients:

Chanterelles – 300 gr;
Potatoes – 4 pcs;
Processed cheese – 2 pcs;
Water – 2 l;
Onions, carrots – 1 piece;
Salt and pepper - add to your taste.

Preparation:

Separately overcook, and then simmer finely chopped chanterelles along with sautéed carrots and onions. We begin to cook the chopped potato tubers. Add fried potatoes, mushrooms and melted cheese to potato soup. When serving them on the table, you can sprinkle with herbs: dill, parsley.

Cream soup with turkey and champignons

Photo: recipe-borscha.ru
The turkey can be chopped separately to take the load off the blender.

You will need:
600 g champignons, 400 g turkey fillet, 300 g potatoes, 1 carrot, 1 onion, 2 cups cream, 50 ml olive oil, 2 tbsp.
lemon juice, 5 sprigs of dill, ground black pepper, salt, 2.5 liters of water. Preparation:

Cut the meat, add cold water and boil for 45 minutes. Fry the chopped onions and carrots, add the chopped champignons and cook until the moisture has evaporated. Place everything in the pan with the meat, add the potatoes and cook for another 15 minutes. Grind with an immersion blender, add cream, black pepper and salt. Warm the soup for 2 minutes, add lemon juice and finely chopped herbs.

15 recipes for delicious stuffed champignons in the oven

Soup with honey mushrooms

If among your household supplies of mushrooms there is only a pack of frozen honey mushrooms left, then you can cook a delicious soup from them.

Ingredients:

Potatoes – 0.5 kg;
Honey mushrooms – 300-400 g;
Onions, carrots - 1 piece each;
Cheese for soup - 2 pcs (it is better to take onion flavored, not mushroom flavored);
Add seasonings as desired.

Preparation:

Thaw the mushrooms in advance and add 4 liters of water. While the broth is not yet cooked, prepare the overcooking and add it to the soup. Potatoes are cut into small cubes and added to the soup; You need to cook it for about 10 minutes, then add melted cheese.

Cream soup of champignons and zucchini

Photo: 1000sovetov.ru
When serving, add croutons, pieces of vegetables and herbs.

You will need:
500 ml water, 400 g champignons, 1 zucchini, 1 onion, 300 ml cream, 2 tbsp.
vegetable oil, 2 tbsp. flour, salt, ground black pepper. Preparation:

Chop the mushrooms and vegetables. Fry the onion, add the zucchini and mushrooms and cook for 10 minutes over medium heat. Add flour, boiling water, stir and cook for 12 minutes. Grind the mixture with an immersion blender, add cream, ground pepper and salt.

Oyster mushroom soup

A very tasty light soup made from fresh mushrooms.

Ingredients:

Oyster mushrooms – 200 gr;
Potatoes – 2-3 pcs;
Carrots – 1 small piece;
Onion – 1 piece;
Processed cheese for soup - at the rate of 1 piece per liter of broth;
Salt, black and red pepper, bay leaf - add as desired.

Preparation:

Wash the mushrooms, cut them and cook for at least 10-15 minutes. Then add overcooked vegetables, chopped potatoes and spices to the mushroom broth. It is necessary to cook until the potatoes are ready, then add processed cheese to the soup. Once it dissolves, the soup is ready. It will become even tastier if you add a small bunch of chopped fresh herbs during cooking.

Cream soup of champignons with potatoes

Photo: povarkulinar.ru
Do not overcook the champignons in the pan, they should remain juicy.

You will need:
300 g of champignons, 3 potatoes, 2 onions, 300 ml of cream, 50 g of butter, ground black pepper, salt, 2 glasses of water.
Preparation:

Peel the potatoes, cut them and boil them in salted water. Fry chopped onions and mushrooms and add to the soup. After 5 minutes, grind the mass with a submersible blender, add salt, pepper and pour in the cream. Heat for 1 minute, but do not boil.

Soup with pickled mushrooms

If you only have pickled mushrooms on hand, then you can make an excellent soup from them.

Ingredients:

Marinated mushrooms – 300 gr. (one or two jars);
Water – 1.5 l;
Onion – 150 gr;
Potatoes – 300 gr;
Chicken fillet – 200 g;
Processed cheese – 2 pcs;
Butter – for frying;
Salt and pepper to taste.

Preparation:

Make broth from chicken fillet (when it’s ready, take it out and cut it into neat pieces). Throw the potatoes into the boiling broth. Cook for about a quarter of an hour, then add the fried onions with the champignons. After about five minutes, add the chicken cut into pieces and grated melted cheese; cook until the cheese dissolves.

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.

Soup with boletus

This dish is as easy to prepare as other wild mushroom soups.

Ingredients:

Mushrooms – 300-400 gr;
Chicken – 1\2 carcasses;
Onions, carrots – 1 piece;
Potatoes – 3 pcs;
Processed cheese – 2 pcs;
Salt and pepper are at your discretion.

Preparation:

Chicken for broth. Carefully sort the wild mushrooms, rinse them with water, and cut them into medium pieces. Simmer mushrooms with onions and carrots over low heat. Send the potatoes to boil in the broth, along with the overcooked potatoes and cheese. If the cheese has already dissolved, you're done.

Creamy champignon soup with milk

Photo: recipe-borscha.ru
It is best to cook it in a cauldron or stewpan.

You will need:
300 ml of water, 0.5 kg of champignons, 2 onions, 2 cloves of garlic, 50 g of butter, 1.5 cups of milk, 100 ml of cream, a pinch of thyme, ground black pepper, salt.
Preparation:

Fry chopped onions and champignons in a deep cauldron. Pour in hot water, milk and simmer for 10 minutes. Squeeze the garlic through a press, add spices and puree the soup with an immersion blender. Add cream, salt and heat for a couple more minutes over low heat.

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.

Cream soup of pumpkin and champignons

Photo: jam-bakery.ru
The soup turns out not only tasty, but also beautiful.

You will need

:
300 g peeled pumpkin, 400 g champignons, 2 potatoes, 1 onion, 2 cloves garlic, 1.5 cups cream, 2 tbsp.
vegetable oil, 1 tbsp. flour, ground black pepper, salt, 1 liter of water. Preparation:

Slice the pumpkin and boil for 15 minutes. Fry the chopped onions and champignons, add the potatoes and cook for another 6 minutes. Add flour, stir, transfer to soup and cook for 10 minutes. Grind with an immersion blender, squeeze the garlic through a press, pour in the cream. Heat for 2 minutes, add salt and pepper.

Soup with cream cheese and cream

Adding cream to the soup will make the taste of the dish much more tender and pleasant.

Ingredients:

Mushrooms – 400 gr;
Potatoes – 3-4 pcs;
Carrots, onions – 1 piece;
Low-fat cream – 150 ml;
Processed cheese – 1 piece;
Salt, pepper and herbs - at your discretion.

Preparation:

Throw potatoes into the broth, and after boiling, add sautéed vegetables. After ten minutes, add the mushrooms (which have already been chopped) to the soup and cook for about half an hour. Add cream and cheese, stir. The soup is ready immediately after the soup cheese has dissolved.

Description of preparation:

When I tried this magnificent soup at a party for the first time, I immediately thought that I was unlikely to be able to repeat it.
But when I found out how easy it was to prepare, I didn’t even believe it, but still decided to make it for dinner - the result exceeded all my expectations. And now I want to share with you a recipe for making soup with cheese and mushrooms, because every housewife should make it at least once. In fact, the taste of this wonderful soup is so delicate and noble that it seems that it was prepared by professional chefs. But if you carefully look at the simple recipe for soup with cheese and mushrooms, you will understand how quick and easy it is to prepare. Well, let's get down to business immediately, because I can't wait for you to appreciate the result. Purpose: For lunch / Family dinner Main ingredient: Mushrooms / Champignons Dish: Soups

Mushroom soup with melted cheese and parmesan

A true French dish, extremely easy to prepare.

Ingredients:

Chicken - half a carcass;
Mushrooms - champignons are best, 300-400 g;
Potatoes – 4 tubers;
Onion – 1 piece;
Processed cheese – 2 pcs;
Hard cheese – 150-200 g;
Salt, pepper and bay leaf - add to your taste.

Preparation:

After the broth is cooked, remove the chicken from it. Then successively add shredded potatoes, onions fried until translucent and champignons (the caps are separated from the legs and chopped) into the pan. Until the potatoes are cooked, everything is cooked, and then grated hard and processed cheese is poured in. Have the cheeses dissolved? So it's ready.

It is best to serve this soup with a garlic baguette or wheat croutons.

Classic creamy champignon soup

Photo: scopedelivery.by
Amazingly tasty and simple recipe.

You will need:
300 g of champignons, 1 onion, a couple of sprigs of herbs, 350 ml of cream, 2 tbsp.
vegetable oil, 2 tbsp. flour, salt, ground black pepper, 2 cups of water. Preparation:

Grind the onion and champignons in a blender, fry until tender, add flour and pour boiling water. Boil for 10 minutes, add cream, salt and pepper and remove from heat. Before serving, garnish the soup with a sprig of herbs.

Mushroom soup with chicken

This soup is perfect for a hearty lunch when there is absolutely no time to eat. One bowl of hearty meat soup is enough to suppress the feeling of hunger for a long time.

Ingredients:

Chicken leg – 1 piece;
Champignons – 400 gr;
Potatoes – 500 gr;
Onions, carrots – 1 piece;
Processed cheese – 2 pcs;

Preparation:

Cook the broth and simmer the onions and carrots at the same time. When the frying is almost ready, add chopped mushrooms to it. Potatoes, if they are young and the tubers are small, simply peel and place in boiling broth. Then add fried vegetables and melted cheese to the soup. To make the soup taste much more pleasant, you can add chopped boiled chicken fillet to it before serving.

Step by step recipe

This dish is easy to prepare, so if you are a novice housewife, do not be alarmed; below we will provide step-by-step instructions with photos that will help you clearly understand each stage of preparation.

Ingredients

To prepare the soup you will need:

chicken – about 400 gr.;
processed cheese – 300 gr. (2-3 pieces);
fresh or frozen mushrooms – 350 gr.;
large onion;
3 medium potatoes;
large carrot;
butter and olive oil;
salt, pepper to taste;
paprika, cumin, rosemary and oregano.

Inventory

To prepare, you will need a stove, a deep saucepan with a capacity of about 3 liters with a lid, a frying pan, a wooden or silicone spatula, a cutting board, a sharp knife, a grater and a blender. So, let's start cooking.

How to cook?

First of all, you need to place the cheesecakes in the freezer. Later they will need to be grated, but frozen it is much easier to do this.
Place chicken into the pan. Any part of the bird will do - thighs, legs or breasts. Pour cool water over the meat and place on the stove. Cook for about 20 minutes, skimming off the foam regularly. If you are using a leg, you need to cook it for about 45 minutes.
While the chicken is cooking, finely dice the onion. Grind the carrots on a coarse grater; you can also finely chop them or make thin slices using a vegetable peeler.
Heat a frying pan and pour olive oil onto it. Add carrots and fry for about 4-5 minutes until they give off their color. Add onion to carrots, stir, add a little water. Leave to simmer until the onion is transparent.
While the frying is being prepared, peel the potatoes and cut them as desired.
When the fried onions become transparent, add butter and spices. Fry for another 3 minutes and turn off the heat.
It's time to test the chicken broth. If it's ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Champignons also go well with chicken in the soup; if they are not there, add any mushrooms. They need to be washed, peeled and cut well.
Add mushrooms to boiling chicken broth. Bring to a boil again; if foam appears, remove. Cook for about 10 minutes.
Add chopped potatoes to the mushrooms and chicken and add frying. Add salt to taste, cook for about 15 minutes.
While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and return to the pan.
Remove the processed cheese from the freezer and grate it on a coarse grater. By this time it should have frozen and will rub easily.
When the potatoes in the soup are ready, add grated cheese and pepper. Stir until the cheese melts well. The soup will take on a beautiful color and incredible aroma.
Remove the pan from the stove and pour the contents into a blender and puree the soup. You can use an immersion blender. After this, pour the soup back into the pan and return to the heat.
Bring the contents to a boil again, turn off the stove. Let the soup sit for 15 minutes.
Now you can serve aromatic cheese soup with mushrooms and chicken. You can decorate with fresh dill and/or parsley.

Watch the video on how to prepare creamed mushroom soup with processed cheese:

We bring it to perfection

Serving will be perfect if you add garlic croutons to the plate. Making homemade croutons is very simple, for this you need:

Prepare garlic oil in advance: chop or put 4-5 cloves of garlic through a garlic press, add oil, add salt, pepper and leave for about an hour.
Cut white bread into cubes and place in a deep plate. Sprinkle thoroughly with oil and garlic and mix. It is better to knead with your hands so that each cracker is well soaked.
Place the crackers on a baking sheet and place it in a well-heated oven. At a temperature of 180 degrees, it is necessary to cook for about 5-7 minutes, stirring regularly. Remove the browned crackers from the oven and let cool.
You can hardly feel the garlic in the ready-made croutons, but they add an incredible aroma to the soup. The taste is piquant, very delicate and soft.

Variety of components

Some products in the soup can be changed to make the dish interesting and unusual. For example:

Instead of processed cheese, you can use hard cheeses, grated or cut into pieces. Add to the soup a little earlier than the processed cheese so that it can dissolve well. Hard cheese will give the soup an extraordinary aroma and French piquancy.
Some of the potatoes can be replaced with zucchini - this will help reduce the calorie content of the dish, and the taste of zucchini will not be noticeable compared to the other ingredients.
Potatoes can be replaced with vermicelli. For those who are on a diet, you can do without potatoes altogether - celery root works well instead.
Smoked chicken instead of raw chicken will give an interesting and unusual taste. You can also replace some of the cheese with smoked cheese to add piquancy.
If there are no fresh mushrooms, you can replace them with frozen or dried ones. The dried product must first be soaked in water for several hours. After soaking, rinse with water several times and cut.
For those who do not eat meat and poultry, these products can easily be excluded from the recipe. The taste won't get any worse. For the base of the soup, instead of chicken broth, you can use vegetable or mushroom broth. For soup without meat, it is better to take mushrooms with a richer taste - chanterelles, shiitakes or porcini mushrooms.

Take note of the delicious creamy soups made from seafood, fish, shrimp, poultry, liver, and cheese with chicken.

Mushroom soup with melted cheese and vermicelli

The soup turns out very satisfying and rich. If you don't want to consume so many calories at once, you can, at your discretion, omit potatoes or noodles from the soup.

Ingredients:

Champignons – 500-600 gr;
Potatoes – 300 gr;
Vermicelli – 1\2 tbsp;
Onions – 1-2 pcs;
Processed cheese – 2 pcs;
Chicken – 1\2 carcasses;
Salt, pepper - to taste.

Preparation:

Add potatoes, onions and mushrooms to the boiling broth. Cook for about 20 minutes, then add vermicelli. After 2-3 minutes, add the cheese and cook until it dissolves.

Creamy champignon soup in French

Photo: ascreativ.livejournal.com
Ready cream soup can be stored in the refrigerator for up to two days.

You will need:
1 liter of chicken broth, 300 g of champignons, 1 onion, 2 sprigs of celery, 5 sprigs of parsley, 1 yolk, 100 ml of cream, 50 g of butter, 2 tbsp.
flour, ground black pepper, salt. Preparation:

Fry chopped onions and champignons until golden brown, add flour, stir and pour in boiling broth. Add celery, parsley, simmer for 45 minutes and remove the greens. Puree the soup until smooth, add cream mixed with yolk, salt and pepper.

Creamy mushroom soup with spinach

Spinach is extremely healthy and will not be superfluous in our soup.

Ingredients:

Mushrooms – 100 gr;
Spinach (frozen) – 50 g;
Onion – 1 piece;
Potatoes – 2 pcs;
Processed cheese – 1 piece;
Salt, pepper - add at your discretion.

Preparation:

Sliced potato tubers are added to the broth and fried onions are added to them. Blend with a blender when the potatoes are cooked. Then add spinach, and then add fried champignons with grated processed cheese. Whisk the soup again until smooth.

Garlic creamy champignon soup

Photo: thespruceeats.com
A fragrant cream soup with a pronounced taste.

You will need:
300 g of champignons, 7 cloves of garlic, 1 onion, 1.5 cups of meat broth, 200 ml of cream, 30 ml of olive oil, ground nutmeg, ground black pepper, salt.
Preparation:

Pour cream over peeled garlic and boil for 5 minutes in a water bath. Fry the chopped onions and champignons until golden brown and place in a saucepan, pour in the hot broth and cook for 10 minutes. Add cream with garlic, nutmeg and puree the mixture with an immersion blender. Return the pot of soup to the heat, heat for 2 minutes, add salt and pepper.

Tips for housewives

To make the soup even more flavorful and creamy, you can add country cream . This must be done after the already pureed soup has reached a boil. Add half a glass of fresh cream, bring to the first bubbling bubbles, then remove from heat.
Carrots and onions will help make the chicken broth richer. They need to be cut arbitrarily and added to the chicken at the beginning of cooking, also add a bay leaf.
Be sure to remove the bay leaf after the broth is prepared - this spice will only spoil the finished soup.
To reduce calories and increase the benefits of the dish, you can do without frying the vegetables. Chop the carrots and onions and pour them raw into the broth along with the potatoes.
Instead of the spices given in the recipe, you can use any others. Red hot pepper, tarragon, marjoram, sage, and savory are perfect.

We also advise you to prepare very healthy puree soups from all kinds of vegetables: pumpkin (with cream, for health, with potatoes), zucchini, tomatoes, potatoes, broccoli, with cream, from grains and legumes: lentils, beans, corn, peas (with smoked meats).

Cheese cream soup with chicken and mushrooms is a case where you can prepare an exquisite restaurant dish straight from France from simple ingredients found in any refrigerator. Cheese soups take a very long time to cool down and will warm up a family dinner in cold weather.