Cheese is one of the popular and favorite dairy products. Different varieties of it contain about 21% protein, 30% milk fat and a huge amount of mineral salts. The peculiar taste gives the dishes softness, making them more fragrant. It is now very popular to cook soups with cheese. We will prepare some of them as well. For example, cheese soup with mushrooms.
For the preparation of such a dish, any cheese is suitable, but most often they use solid or semi-solid varieties. They quickly melt in a boiling broth, making the soup especially tasty and nutritious. In addition to cheese, carrots, potatoes, onions, mushrooms, celery, butter, various seasonings and much more are added to the soup. Thanks to the cheese crust that forms on the surface, the soup stays fresh and hot for a long time. Before serving the dish, add croutons to the plate, add the soup and sprinkle with chopped fresh herbs.
Try to cook at least once cheese soup with mushrooms, which cooks quickly and turns out to be very tasty and satisfying. You will see how delicious it is.
Mushroom Cheese Soup
Ingredients: 200 grams of mushrooms, one carrot, two medium potatoes, onion, two processed cheese, half a jar of green peas, vegetable oil, herbs and a little salt.
You can cook cheese soup with mushrooms in just half an hour. First, peel the carrots and grate coarsely. Finely chop the onion. Wash the mushrooms and cut into cubes. Peel the potatoes, wash them and cut them in small cubes. Cheese grated.
We put the pan on the fire, pour a little oil, put the onions, carrots and fry a little. Then add the mushrooms and fry until cooked.
In a pan in which water boils, lower the potatoes and cook for about ten minutes. After that, add the fried vegetables, green peas, cheese and salt to taste. Continue to cook for a couple more minutes, stirring continuously.
Turn off the fire, add fresh herbs to the pan and pour the cheese soup with mushrooms into plates.
Broccoli Cheese Soup
Necessary ingredients: 200 grams of broccoli, two large potatoes, two tablespoons of vegetable oil, a slice of cheese, half a liter of vegetable broth, a glass of cream, paprika, curry, a bag of crackers, salt.
Preparation: pour the oil into a large saucepan, put on a fire, throw the diced potatoes and fry for about five minutes.
We lay a couple of broccoli inflorescences aside, and add the rest to the potatoes.
Add the grated cheese and pour the broth.
As soon as the soup boils, turn down the heat and continue cooking until the potatoes are soft.
Using a mixer, thoroughly whip the soup, then pour a glass of cream and add seasonings.
Boil the remaining inflorescences in salted water for about five minutes.
Ready soup is served to the table along with crackers.
Porcini cheese soup
We will need five medium potatoes, 50 grams of dried porcini mushrooms, two processed cheese, 100 grams of leeks, one medium carrot, fresh herbs, salt and pepper.
Preparation: first, soak the mushrooms, for this, completely fill them with boiling water and insist for about half an hour. Peel the potatoes, wash them and cut them into cubes. Coarsely grate the carrots.
Leek thinly shred rings. It will give the soup a unique flavor.
Finely rub the cheese. To make it easier to rub it, put it before this in the refrigerator, where it will become hard and will not creep.
Softly chopped mushrooms, finely chop, toss in a pot of boiling water and cook for about 20 minutes. After adding cubes of potatoes, carrots and salt. After about ten minutes, throw the leek rings.
At the very end of cooking, add cheese and mix very well.
Immediately after cheese, sprinkle the soup with chopped herbs, remove the pan from the heat and leave it to brew for some more time.
Serve to the table is recommended only hot.
Good appetite!