Porcini mushroom soup with melted cheese: recipes

From this article you will learn:

• Classic cheese soup with mushrooms
• Dietary cheese soup with mushrooms
• Mushroom soup with cheese and chicken
• Cheese soup with porcini mushrooms

Tired of the monotony in the kitchen? Would you like to have more than just potatoes and carrots floating in your mushroom soup? In this case, you definitely need to learn how to cook the most delicate cheese soup with mushrooms, which leaves such a creamy aftertaste. Take a closer look at the recipes and choose the one that is closest to you in terms of ingredients and cooking method. Such an exquisite first course will become a real decoration of any table.

Classic cheese soup with mushrooms

Classic cheese soup with mushrooms
This is a recipe for a classic cheese soup with mushrooms, namely with fresh champignons. It in no way departs from tradition, there are no experiments with ingredients, so it’s better to start learning how to cook this soup with it.

Ingredients:

• fresh champignons: 200 gr;
• water: 2 liters;
• potatoes: 4 pieces (all products are taken medium size);
• processed cheese: 2 pieces (take standard ones - 125 g each);
• onion: 1 head;
• carrots: 1 piece;
• vegetable oil: by eye;
• salt and herbs: purely to taste.

Recipe:

1. Cut the potatoes into cubes.
2. Grate the carrots on a coarse grater.
3. Chop the onion.
4. Cut the champignons into small slices.
5. Place the potatoes in a pan with water and wait until they are cooked.
6. At this time, take care of the onions and carrots, which need to be fried in a frying pan in regular vegetable oil until pale golden brown, and then add champignons to them.
7. Fry the mixture of vegetables and mushrooms for 15 minutes.
8. After this, put the fry into a pan with potatoes. Let them boil.
9. Grate the cheeses and place them in the pan as well.
10. Stir the resulting brew intensively until the curds are completely dissolved (usually this happens in 2-3 minutes).
11. Add salt, add herbs, turn off the stove, cover the soup with a lid and leave it to steep for 20 minutes.

Delicious soup with mushrooms and cheese is ready for the table!

Preparation:

1. Boil a liter of water, add salt to taste.
2. Pour diced carrots and potatoes into boiling water.
3. Cut the cheese into small pieces.
4. 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.
5. Add chopped cheese to the broth where carrots and potatoes are cooked.
6. Add fried mushrooms and onions to the soup.
7. Beat the soup in a saucepan with a blender into a homogeneous mass.
8. Add spices to taste. Let the dish boil. Immediately after boiling, remove from heat.
9. 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.

Dietary cheese soup with mushrooms

Dietary cheese soup with mushrooms
There is another recipe - cheese soup with mushrooms, which is considered dietary, since it contains neither potatoes nor frying. An ideal option for those who are losing weight and taking care of their figure.

Ingredients:

• fresh champignons: 200 gr;
• water: 3 liters;
• processed cheese: 4 pieces (the same standard - 125 g each);
• carrots: 1 piece;
• greens: to taste.

Recipe:

1. Cut the champignons into thin slices.
2. Carrots need to be grated on the coarsest grater.
3. You can cut the cheese into cubes, or you can grate it.
4. First, pour the cheese into boiling water and stir vigorously until they are completely melted.
5. After this, lower the mushrooms into the pan and cook them for 15 minutes.
6. Place the carrots in there and cook for another 5 minutes.
7. Sprinkle with chopped herbs, turn off the stove and let it sit for 15 minutes.

An incredibly tasty creamy mushroom soup is ready to be served.

Tips and tricks

• 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.

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Mushroom soup with cheese and chicken

Cheese soup with mushrooms and chicken
But this soup can no longer be called dietary, since it contains not only mushrooms and processed cheese, but also delicious chicken.

Ingredients:

• fresh champignons: 350 gr;
• water: 3 liters;
• chicken fillet: 200 gr;
• processed cheese: 3 pieces;
• potatoes: 6 pieces;
• carrots: 1 piece;
• onion: 1 head;
• vegetable oil: by eye;
• salt, pepper, herbs: to taste.

Recipe:

1. Boil the chicken fillet until tender and remove it from the broth.
2. Cut the potatoes into cubes.
3. Chop the onion.
4. Grate the carrots.
5. It is better to cut the champignons into thin slices.
6. Chop the boiled fillet too.
7. Send the potatoes into the broth to boil.
8. At this time, lightly fry the onion in heated vegetable oil in a frying pan, add carrots to it and brown them.
9. After that, add mushrooms to the fry.
10. First add meat to the pan with the potatoes, and when the frying is ready, add that too.
11. After about 10 minutes you can put the processed cheese in there too.
12. Stirring vigorously, wait until the cheese is completely melted.
13. Salt, sprinkle with herbs, cover with a lid and turn off.

The result was a wonderful, delicious, appetizing cheese soup made from fresh mushrooms and chicken.

Cheese and mushroom soup

In addition to the standard serving, the dish can be served in the form of puree soup. When prepared correctly, the dish turns out tender and very tasty. There are no secret ingredients here, and the kitchen equipment you need is an immersion blender.

youtu.be/p0zPvMnhN24

Products:

• 3 small potatoes;
• 300 l cream;
• ½ onion;
• hard cheese;
• mushrooms;
• spices and butter.

Cooking time – 40 minutes.

Step-by-step action plan.

Step 1. Melt the butter in a saucepan. Add chopped champignons and chopped onion. Season with spices, just don’t add too much because there will be cheese at the end.

Advice! Food needs to be heated, not fried, because frying is not used here.

Step 2. After a couple of minutes, add the coarsely chopped potatoes. Pour boiled water to drown the ingredients a little, as in the photo. Continue cooking until done.

Step 3. Using a blender, lightly blend the ingredients in the pan. Then add cream. Continue mixing everything until you get a creamy texture. If the mixture seems too thick, add hot water.

At the very end, add grated cheese. I also advise you to grind it in a saucepan with a blender, then it will mix more evenly. At this stage, add salt and ground pepper again. Then pour and serve.

Video recipe for creamy cheese and mushroom soup:

Cheese soup with porcini mushrooms

Cheese soup with porcini mushrooms
Don’t think that cheese soup can only be made from champignons. Try porcini mushrooms as a base - and you will not be disappointed in the taste of this dish.

Ingredients:

• porcini mushrooms: 50 gr;
• water: 3 liters;
• potatoes: 5 pieces;
• processed cheese: 3 pieces;
• carrots: 1 piece;
• onion: 1 head;
• salt, pepper: to taste.

Recipe:

1. Soak porcini mushrooms in water for an hour.
2. Cut them into small pieces and place them in a pan of boiling water.
3. Add salt and leave to simmer over low heat for half an hour.
4. Cut into cubes and add to the mushrooms.
5. There is also chopped onion.
6. And finally, grated carrots.
7. Cook all this for another 15 minutes.
8. Now lower the cheese into it, stirring your soup intensively.
9. Season with pepper and salt if necessary.

It's quick to prepare, the ingredients are inexpensive, and the taste is perfection. Isn’t this what every housewife dreams of? Having learned how to cook cheese soup with mushrooms, you will probably often include it in your menu, enjoying its delicate, creamy taste and divine aroma. Bon appetit!

Description of preparation:

Recently, it has become very popular to add processed cheese to various soups, because it really gives a special tenderness to the taste, and also satiety to the soup itself.
Well, I want to share with you my favorite variation on this theme and tell you how to make porcini mushroom soup with cheese, which you just can’t help but like. This is a truly amazing dish, perhaps the most favorite in our family, which, by the way, can be prepared in winter if you use frozen mushrooms. In general, if you have never tried this delicacy, then I strongly recommend that you prepare porcini mushroom soup with cheese at home, because this is a really worthwhile dish. Purpose: For breakfast / For lunch / For dinner Main ingredient: Mushrooms / Porcini mushrooms Dish: Soups

Fragrant fresh porcini mushroom soup - step by step photo recipe

Mushroom soup is one of the most delicious and delicious first courses. Chanterelles, honey mushrooms, and boletus mushrooms are suitable for its preparation, but, of course, the most aromatic ones come from white ones. The rest of the products are very simple and affordable.

If you use dried herbs rather than fresh ones, they should be added at the end of cooking so that during the infusion they give off their taste and aroma.

Your rating: ( 8 ratings, average: 5.00 out of 5)
Cooking time: 40 minutes

Quantity: 4 servings

How to make dry porcini mushroom soup

Cooking a delicious soup from dry white boletus according to this recipe is not difficult. The finished soup will be rich, satisfying, aromatic and tasty. This is an excellent option for lenten, vegetarian and regular menus.

Ingredients:

• Dried mushrooms – 50 g;
• Potatoes – 3-4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Cream – 100 ml;
• Salt – 1 tsp;
• Black pepper – 1 tsp;
• Bay leaf;
• Vegetable oil;
• Dill.

Cooking method:

1. We take the necessary products. Pour chilled boiled water over the dried mushrooms and leave to soak.

2. Peel the potatoes, wash them and cut them into medium-sized cubes.

3. Pour water into a saucepan and place it on the stove. Immediately pour in the potatoes.

4. We also wash other vegetables and herbs. Chop the onion into small cubes.

5. Pour vegetable oil into a heated frying pan and add onion. While it is fried, grate the carrots on a fine grater.

6. Place in a frying pan and sauté together until golden brown. When the frying is almost ready, pour cream into it.

7. Finely chop the well-soaked mushrooms. Pour the roast into the pan, add salt and stir.

8. When the water boils, add the mushroom slices, black pepper and bay leaf. Chop the greens, add to the soup, cook for another 5 minutes and turn off.

9. Let it sit for a while and pour into plates. Try making this soup at least once, and it will definitely become your favorite.