How to cook a delicious soup with cheese and mushrooms? The article has several interesting recipes that will be useful to every hostess.
Classic recipe: what you need
The ingredients that are needed in order to cook a standard soup with cheese and mushrooms:
- purified water - three liters;
- onions - one large head;
- large carrots - one piece;
- medium-sized potatoes - five to six pieces;
- mushrooms - five hundred grams;
- processed cheese - two pieces.
You will also need greens (dill and parsley) - one small bunch, odorless sunflower oil (refined), salt to taste.
From these products you get about seven to eight servings of soup.
Making Cheese Mushroom Soup: The Easiest Recipe
Cooking soup with mushrooms and cheese is very simple, even a novice housewife can do it, it only takes about forty minutes.
First put a pot of water on the fire. Peel the potatoes at the same time, wash thoroughly and cut into small pieces. Salt water, throw potatoes into it, leave to simmer over low heat.
Cut peeled and washed mushrooms into medium slices, but not finely, put in a pan with vegetable oil. Mushrooms will let in the juice, which should completely boil, after a little fry the mushrooms, put them in boiling potatoes.
Make a golden frying in sunflower oil from finely chopped onions and coarsely grated carrots. Put the frying pan in the pan.
Grate processed cheese on a fine grater, send them to the broth. They must completely dissolve. Add finely chopped greens. Try the brew, add salt if necessary. Ready soup with cheese and mushrooms has a golden milk shade and a delicate creamy taste. This first course is sure to appeal to both adults and children.
Varieties of the classic recipe
Above we told how to cook a soup with mushrooms and cream cheese (recipe). But the traditional way can be diversified:
- Instead of water, take beef or chicken stock. Pork broth for cheese soup is better not to use, as the dish will turn out too fat.
- In a pan, you can put boiled chicken fillet or beef meat, cut into small pieces. Then you can take mushrooms not five hundred grams, but less, for example, three hundred grams.
- A soup will turn out to be very tasty and useful if you add vegetables to it: finely chopped salad peppers, cauliflower cobs, slices of a young zucchini. You just need to take one thing, for example only lettuce pepper. Otherwise, you get a vegetable mess.
- In the pan, you can add rice or millet at the rate of one tablespoon per three liters of water. It will turn out delicious and satisfying.
- In a bowl of cheese soup, it is good to put a few wheat crackers.
Here's how to diversify the traditional recipe for mushroom and cheese soup!
Mushroom Cheese Soup
This is also a very tasty dish, a kind of regular cheese soup. To prepare it, you need to take the same products and in the same proportion as for the classic recipe. The only difference is the order in which the products are laid: first, finely chopped potatoes and fry the onions and carrots are put in boiling and salted water, and they are left to simmer for thirty minutes to cook the potatoes well. After adding melted cheeses, grated on a fine grater, which should completely dissolve in the soup. After the soup, puree with a blender. At the same time, mushrooms cut into medium pieces are fried in sunflower oil. Cheese soup puree is poured into each plate, fried mushrooms and a pinch of finely chopped greens are added.
The standard recipe for cheese puree soup can also be varied by boiling it on meat broth, adding cereals or vegetables, putting in the plate not only mushrooms, but also pieces of meat or wheat crackers. The main thing is to observe the basic rule: first boil the vegetables and melt the cheese, then mashed it, add fried mushrooms to the plate of the finished dish.
Some tips from experienced chefs
To make the soup with cheese and mushrooms especially tasty, experienced chefs advise you to follow these simple rules:
- Take cream cheese only creamy, without aromatic additives. The fat content of the cheese should be at least fifty percent. Two melted curds are standardly placed on a volume of water of three liters, but you can put three, or even four.
- To make the cheese easier to grate, it must first be put in the freezer for ten minutes.
- Cheese soup is best prepared with porcini mushrooms, chanterelles or champignons. But in principle, you can use any edible mushrooms.
- Onions and carrots can be preliminarily not fried, but put in the soup raw, but with frying it still tastes better.
- Cheese soup with mushrooms does not like any seasonings. It is best to use only salt, if desired, you can add ground black pepper to taste. From the greens in the soup should be put only parsley and dill.
It's so easy to cook a tasty and satisfying first course!