Soup with melted cream cheese and champignons

Recipe for champignon cheese and mushroom soup

Experienced housewives often resort to folk recipes known since ancient times.

And this is very practical, since they have been collected for more than one generation, different combinations of products and cooking methods have been tried. Our ancestors were excellent at preparing delicious and satisfying dishes.

An example of this is an amazing cheese soup with champignons, which is easy to make and its ingredients are available in any season.

Soup with melted cheese has a delicate taste and appetizing aroma. It satisfies hunger well and has a unique creamy taste. There are many recipes for cream soups with cheese: vegetable, chicken, with champignons or smoked sausage.

Mushroom cheese soup is suitable for both the daily diet and the holiday table.

When the cheese mass melts in boiling water, the dish becomes more nutritious and acquires a delicate consistency, due to which mushroom cheese soup is called cream soup. Different recipes allow the use of different types of cheese: Dutch, Kostroma, Russian, cheddar and, of course, processed cheese.

Mushrooms are a low-calorie product (27–35 kcal per 100g), which is excellent for weight loss. In addition, champignons help remove excess cholesterol and cleanse the body.

These mushrooms contain beneficial microelements (potassium, phosphorus, sodium), vitamins B, D, C, H and folic acid. Therefore, soup with them turns out not only to have a special taste, but also to be beneficial for your health and figure.

Processed cheese radically changes the taste of hot food and adds piquancy to it.

Cheese soup with champignons is prepared in various broths: mushroom, vegetable, chicken or meat.

The cream soup recipe also has some nuances:

• if you want a thick soup, it is better to cook it with processed cheese, and if it is thin, choose any other variety, such as Russian;
• take no more than a couple of potatoes, because the soup will turn out already rich thanks to the cheese and champignons;
• To ensure that the cheese dissolves completely in water, it is better to prefer a soft variety;
• The vegetables in the mushroom soup are seasonal; bell peppers, zucchini, pumpkin, tomatoes, herbs, onions and others would be appropriate.
• If the hot dish is cooked for several days, it is better not to use processed cheese.

The undeniable advantage of cream cheese soup is its speed of preparation. Cooking time is no more than an hour, and you can feed a large family.

Cream soup made from cheese and champignons is very beneficial for the body. Vegetables are loaded with vitamins and minerals, mushrooms activate metabolism and eliminate toxins, greens are “responsible” for the supply of nutrients and fight fat. The regular presence of soup with melted cheese and champignons on the menu gives strength and energy.

There are no contraindications for cheese soup with champignons, so feel free to offer it to your guests.

Ingredients for cream cheese soup with champignons (for 4 servings):

Cooking time: 55 min

Step-by-step description of preparation:

• Prepare the poultry fillet.
  You can cook soup from champignons and cheese in water, but it turns out more rich in broth. The ideal option is chicken. In principle, any part of the bird will do, but fillet cooks quickly and is the most dietary meat. Rinse the chicken with running water, dry with paper towels, and remove cartilage and film with a knife.
• Then the fillet should be placed in a deep pan, filled with water and placed on the stove.
  When the broth boils, remove the grayish-white foam with a slotted spoon. Next, reduce the heat level and cook the broth for 25 minutes under a lid with a small crack. The accumulated foam must be removed periodically.
• While cooking the broth, you need to peel the vegetables, rinse them and herbs with water, dry with paper towels and chop. Cut the onion into cubes, champignons into slices, chop the carrots on a medium grater, chop the greens.
• The potatoes are cut into slices or small cubes and placed in a container with cold water to prevent them from darkening.
• In a separate frying pan, melt the butter and fry the onion in it until golden, stirring occasionally. Afterwards, carrots are sent to it and everything is stewed for 2-3 minutes.
• When the carrots and onions are browned, add mushrooms to the pan, mix vigorously and cook until the liquid has completely evaporated for about a quarter of an hour.
• When the chicken is ready, remove it from the broth, place the potatoes in the pan and cook for 15 minutes.
• The chicken is cut into portions and after a quarter of an hour is placed in the broth along with mushrooms, onions and carrots.
• Then salt, seasonings, bay leaves and chopped cheese are added to the dish. Mix everything and cook for another 6 minutes until the vegetables are ready.
• The last thing to add to the mushroom soup is greens.
  After this, the fire is turned off and the cream soup is infused for 8–9 minutes.

Cheese soup with champignons is served hot. To improve the taste, it is recommended to sprinkle it with fresh dill. Fried slices of chopped champignons look very appetizing on a plate. Mushroom soup is served in deep plates, and bowls with sour cream, croutons or fresh bread are placed next to it.

The next day the mushroom soup tastes even better.

Mushroom champignon soup with melted cheese and milk

Mushroom soup made from champignons with melted cheese and milk is quite an unusual dish. Anyone who tries this amazing soup will not remain indifferent. Milk soup is an ideal option for a hearty breakfast.

Ingredients:

• Champignons (fresh) – 300 g,
• Potatoes - 4 pcs.
• Onions - 1 piece,
• Carrots - 1 piece,
• Processed cheese - 200 g,
• Milk - 1 l,
• Salt pepper.

Preparation:

The champignons must be peeled, washed, and cut into small cubes. Then place in a saucepan and add water so that the water protrudes 2 - 4 cm above the mushrooms. Add a little salt and bring to a boil.

After 5 - 7 minutes, pour in the milk.

Peel medium-sized potatoes and place in a saucepan without cutting. Cook for 15 - 20 minutes.

After the potatoes are ready, you need to take them out and mash them into a puree.

It is necessary to prepare the frying. To do this, fry finely chopped onion and grated carrots in butter until golden.

Add mashed potatoes and fried potatoes to the soup.

At the end of cooking, add processed cheese, stirring the soup until it is completely dissolved.

This soup is best served with hot toast or croutons.

You can make a very hearty and rich soup from mushrooms and rabbit fillet. The ingredients in this dish are perfect in taste and aroma. Rabbit fillet is rich in proteins and, in turn, very dietary.

Ingredients:

• Champignons - 400 gr,
• Rabbit fillet - about 350 g,
• Onion - 1 piece,
• Fresh garlic - 3 cloves,
• Drain. butter - 70 g,
• Processed cheese - 100 g,
• Fresh thyme - 15 g,

Preparation:

Champignons are finely chopped.

Mushroom soup made from champignons with melted cheese goes very harmoniously with soft and tender chicken meat. Chicken broth is rich in beneficial properties and will give you a boost of vigor and energy.

Ingredients:

• Water - 2.5 - 3 l,
• Chicken leg (without skin) - 1 piece,
• Champignons - 300 gr,
• Potatoes - 3 larger pieces,
• Onions - 2 medium size pieces,
• Carrots - 1 piece,
• Processed cheese - 2 pcs.
• Butter - 50 g,
• Dill greens,
• Seasonings: Salt, black pepper, bay leaf - to taste.

Preparation:

Place peeled chicken leg, bay leaf, 3 allspice peas, 0.5 tbsp into the water. l salt. Place on the fire, bring to a boil, skim off the foam and simmer over low heat for another 30 minutes. Then remove the ham and leave until completely cool.

The potatoes are peeled, cut into small cubes and added to the broth.

Peel the mushrooms, rinse and cut into small arbitrary pieces.

Place the prepared mushrooms in a frying pan, add salt and stir, put on high heat and fry for 5 minutes until the water evaporates.

After the water from the mushrooms has evaporated, add oil to the pan and cook over medium heat for 1-2 minutes.

Peel and finely chop the onion, grate the carrots on a coarse grater and add to the mushrooms. Fry until done.

Check the potatoes are done; they should be soft.

The cooled ham is disassembled (to get rid of the bone), the meat is cut into small pieces.

Add meat and cooked vegetables to the pan.

Bring the soup to a boil and cook for 1 - 3 minutes.

Processed cheese is grated on a coarse grater and added to the soup. Stir until completely dissolved.

Then turn off the heat and let it sit for 25 minutes.

The greens are chopped finely and added to the soup in portions.

For cooking, you can use chicken fillet, then the broth will be less rich. It is better to remove the skin from the meat, this will rid the broth of excess fat.

Mushroom champignon soup with melted cheese and croutons is an excellent option for a quick and satisfying snack.

Ingredients:

• Champignons - 300 gr,
• Potatoes - 2 - 3 pieces,
• Carrots - 1 piece,
• Onions - 1 piece,
• Butter - 30 g,
• Processed cheese - 100-150 g,
• Wheat crackers - 300 g,
• Chicken broth - 2l,
• Salt and spices - to taste,
• Fresh greens.

Preparation:

The broth is poured into the pan, brought to a boil and the peeled and cut into pieces potatoes are sent there. Add a little salt and cook for 20 minutes.

Onions and carrots are peeled and washed under running water.

The onion is cut into medium-sized cubes, half of the carrots are cut into thin strips, the second is grated on a fine grater.

Wash the mushrooms and cut into small cubes.

Place and fry carrots, cut into strips, into a preheated frying pan, then add onions, then add grated carrots and mushrooms. Simmer over medium heat for 3-5 minutes, then add to the soup.

Place the cheese in the freezer for 15 minutes, then remove it, grate it on a coarse grater and add it to the soup.

Chop fresh herbs, add to soup and cook for another 1 - 2 minutes and remove from heat.

Add crackers in portions immediately before serving.

Instead of wheat crackers, you can use rye crackers.

Mushroom soup made from champignons with melted cheese and green peas is not only healthy and tasty, but will also add bright colors to a boring daily menu.

Ingredients:

• Chicken broth - 3 l,
• Chicken breast – 200 g,
• Potatoes - several pieces,
• Processed cheese - 200 g,
• Champignons – 300 – 400 g,
• Green peas (canned or frozen) - 100 gr. ,
• Salt - to taste
• Pepper - to taste
• Leek - 1 piece,
• Carrots - 1 piece,
• Greens - to decorate the soup.

Preparation:

Prepare chicken breast broth, then remove the meat, cool and cut into large pieces.

Peel and cut the potatoes in half, add to the broth and cook until tender.

At the same time, you need to heat the frying pan, fry the sliced ​​mushrooms, add the leeks cut into thin rings and coarsely grated carrots.

After the potatoes are ready, grated processed cheese is added. Stir well so that the cheese dissolves faster.

Add peas, simmer for a few minutes.

Then place the champignons with onions and carrots, coarsely chopped herbs, salt and pepper into the pan.

Let the soup simmer for 5 - 7 minutes, then turn off and set aside.

After 10 - 15 minutes, mushroom soup made from champignons with melted cheese and green peas can be served.

If you use fresh green peas, keep in mind that it will take longer to cook. After you add these peas to the soup, be sure to check their readiness before the next manipulations.

The method of preparing mushroom soup from champignons and melted cheese in a pot takes little time, and the dish itself turns out to be very healthy, nutritious and tasty. Soup cooked in a ceramic pot is very similar in taste to dishes cooked in the oven.

Ingredients:

• Champignons (fresh) – 300 g,
• Potatoes - 4 pcs.
• Onions - 1 piece,
• Carrots - 1 piece,
• Vegetable oil - 4 tablespoons,
• Butter - 30 g,
• Celery root - 150 g,
• Processed cheese - 200 g,
• Vegetable or meat broth - at your discretion,
• Salt, pepper, Provençal herbs, bay leaf,
• Fresh greens.

Preparation:

First you need to prepare all the processes.

The potatoes are peeled and cut into cubes, lightly fry in vegetable oil until lightly golden, set aside.

Celery root cut into thin strips and champignons in thin slices are fried in butter, finely chopped onions and carrots are added, grated on a fine grater. Simmer everything together for 1 - 2 minutes.

Preheat the oven to 200º.

Broth is poured into the pot, spices are added, placed in the oven for 5 - 10 minutes, then all the vegetables are added.

After 10 minutes, add processed cheese, grated on a coarse grater, into the soup and mix well.

Cook for another 5-10 minutes, then check the potatoes for readiness.

If the potatoes are soft, turn off the oven and let cool for 5 - 10 minutes.

Before serving, sprinkle the soup with chopped herbs in portions.

To make the soup thicker, you can add thin noodles 5 - 7 minutes before cooking.

Mushroom soup made from champignons with melted cheese and meatballs will add variety to any family dinner. At the same time, children usually really like soups with meatballs. This recipe will please both children and adults.

Ingredients:

• Water - 3l,
• Processed cheese – 200g,
• Minced meat (chicken fillet + pork) - 450g,
• Champignons - 250 g,
• Carrots - 1 piece,
• Potatoes - 4-5 pieces,
• Lluk -1 piece,
• Garlic - 2 teeth,
• Bay leaf - 1 piece,
• Allspice - 4 pcs,
• Salt.

Preparation:

Boil water, add a little salt.

Small meatballs are formed from minced meat. Place in boiling water and cook for 10 minutes.

Peel the vegetables. Cut the carrots into strips, the onion into small cubes, and the potatoes into medium-sized cubes.

Place onions, carrots and potatoes in a saucepan. Add peppercorns and a little salt. Cook for 15 - 20 minutes until the vegetables are ready.

Cut the champignons into small pieces and add to the soup. Cook for another 5 minutes.

Add bay leaf and melted cheese to the soup, stir well until the cheese dissolves.

Peel the garlic and chop it very finely, add to the soup. Cook over low heat for another 3 - 5 minutes.

Afterwards, remove the pan from the heat and let the dish sit for 10 - 15 minutes.

Serve in portions, garnished with fresh herbs.

To ensure that the meatballs are approximately the same size, scoop out the minced meat with a teaspoon. It is easier to give them a beautiful rounded shape if you wet your hands in water or rub a little vegetable oil on your palms.

Mushroom soup made from champignons with melted cheese and sour cream is an excellent dish for the cold season. Sour cream makes it even more nutritious, which contributes to the rapid restoration of strength and energy.

Ingredients:

• Champignons - 400 gr,
• Potatoes - 400 gr,
• Chicken fillet - 400 g,
• Processed cheese - 250 g,
• Carrots - 200 gr,
• Water - 3 l,
• Onion - 100 g,
• Sour cream - 50 g,
• Vegetable oil - 3 - 4 tbsp,
• Garlic - 20 g,
• Salt - 5 g,
• Pepper - 5 g,
• Parsley - 20 gr.

Preparation:

Cut the peeled potatoes into large cubes.

Rinse the meat under running water and cut into medium pieces.

Throw the meat into salted boiling water, remove the foam and add the potatoes.

Wash and clean the champignons. Cut into thin slices.

Heat a frying pan and simmer the mushrooms until the moisture evaporates.

Grind the finished mushrooms in a blender or meat grinder.

Peeled onions and carrots cut into small cubes

Place onions and carrots in a heated frying pan with vegetable oil, fry a little and add mushrooms. Simmer everything together over high heat for another 5-10 minutes.

Add vegetables to the broth.

Grind the processed cheese if necessary.

Add cheese and sour cream to the soup, stir well until completely dissolved.

Bring the soup to a boil, add salt and pepper, as well as chopped garlic and parsley.

Boil for another 2 - 3 minutes, then remove from heat and let it brew.

To easily grind processed cheese using a grater, you need to place it in the freezer for some time (up to 20 minutes).

Mushroom soup made from champignons with melted cheese and canned beans is rightfully considered one of the best lean soups. Beans are rich in proteins and are an equivalent substitute for meat. This soup will also appeal to vegetarians.

Ingredients:

• Water - 2.5 - 3 l,
• Canned beans (red) - 250 g,
• Champignons - 500 gr,
• Processed cheese - 200 g,
• Dried dill - 15 g,
• Spices - to taste
• Refined vegetable oil - 30 ml,
• Medium onion - 1 piece,
• Large carrots - 1 piece,
• Cream (fat content 10%) - 250 ml,
• Medium potatoes - 3 - 4 pcs.

Preparation:

Place a pan of salted water on the fire and boil.

Potatoes, onions and carrots are peeled.

The carrots are cut into rings, the onion into medium cubes.

Whole potatoes and carrots go into the pan and cook for 20 - 25 minutes.

Pour sunflower oil into a frying pan and add chopped onion, fry until transparent.

The mushrooms are cleaned, cut into thin slices and added to the onion. Simmer, stirring, over low heat for 10 minutes.

Boiled potatoes are taken from the pan and mashed into puree using a masher, fork or blender.

Beans, stewed vegetables and mashed potatoes are sent to the broth.

If necessary, processed cheese is crushed using a blender or grater and sent to the broth. Mix well until completely dissolved and add cream.

Spices and dried dill are also added.

Let it boil for 1-2 minutes, then remove from heat.

As a spice, you can add ground nutmeg, which will harmoniously complement the palette of aromas. The soup should be quite thick, serve in small portions.

Mushroom soup made with champignons, melted cheese and broccoli is an ideal first course for vegetarians or healthy food fans. In addition to containing many beneficial minerals, broccoli is also very low in calories. This recipe will allow you to enjoy the magical taste and take care of your health.

Ingredients:

• Water - 2l,
• Champignons - 200 gr,
• Processed cheese - 2 pcs.
• Broccoli – 150 – 200 g,
• One large carrot or two small ones,
• Onion - 1 piece,
• Potatoes - 2-3 pcs. medium size,
• Vegetable oil - 3 tbsp,
• Greenery,
• Bay leaf,
• Salt to taste.

Preparation:

Bring salted water to a boil.

Peel the potatoes, cut into small cubes and place in a saucepan.

Peel onions, carrots and mushrooms and rinse under running water.

The onion is cut into small cubes, the carrots are grated, and the champignons are cut into thin slices.

Vegetable oil is heated in a frying pan. Add onion and fry until transparent.

Add mushrooms and carrots to the onions and simmer for 20 - 30 minutes over medium heat.

Wash the broccoli and divide into florets.

When ready, send stewed vegetables and broccoli.

Processed cheese is cut into cubes, poured into a deep bowl and a little boiled water is added. Mash with a masher (or immersion blender) and add to the soup.

Cook the soup over low heat for another 20 minutes.

Wash the greens and chop finely.

Place the greens and bay leaf into the pan and boil for 2 - 3 minutes.

Remove from heat and let sit for 10 - 20 minutes.

When choosing broccoli, pay attention to its color. The buds should have a rich dark green color, possibly with a dark purple tint at the top.

You can make a very hearty and rich soup from mushrooms and rabbit fillet. The ingredients in this dish are perfect in taste and aroma. Rabbit fillet, in turn, is rich in proteins and very dietary.

Ingredients:

• Champignons - 400 gr,
• Rabbit fillet - about 350 g,
• Onion - 1 piece,
• Fresh garlic - 3 cloves,
• Drain. butter - 70 g,
• Processed cheese - 100 g,
• Cream, 20% fat - 200 ml,
• Fresh thyme - 15 g,
• Pepper and salt, dried herbs (dill, parsley).

Preparation:

Champignons are finely chopped.

Peel and chop the garlic cloves and onion.

Then melt the butter and fry the onion and garlic until golden brown.

Place the rabbit fillet in boiling water, remove all foam. Then remove the meat, cool and cut into strips.

Add mushrooms to the prepared meat broth and boil. Then reduce the heat and leave to cook for 20 minutes.

Then add rabbit meat, fried onions and garlic to the pan.

Before the end of the cooking process, pour the cream into the pan and add the melted cheese. Mix well until smooth. Leave to simmer for 2 - 4 minutes and remove from heat.

You can serve with hot crackers, adding half a boiled egg and chopped herbs to the soup.

Mushroom soup made from champignons with melted cheese is more filling due to the addition of rice. Turmeric gives the delicate color a slightly sunny tint and complements the aromatic soup with oriental motifs.

Ingredients:

• Water – 3l
• Chicken fillet -300 gr,
• Champignons -250 gr,
• Processed cheese - 2 pcs (or 200 g),
• Rice - 200 g,
• Onion - 1 piece,
• Carrots - 1 piece,
• Salt, ground pepper, turmeric, bay leaf, dill.

Preparation:

The fillet is washed and placed in boiling water. After removing the foam, boil the meat for another 20 - 30 minutes. Afterwards, the finished fillet is taken out and cooled, cut into medium pieces.

Add salt to the boiling broth, add bay leaf and add well-washed rice, cook for 10 minutes.

Finely chop the onions, carrots and mushrooms, cut the potatoes into small cubes and add everything to the broth. Cook for another 7 minutes.

After the potatoes are ready, add meat and processed cheese, cut into small cubes, to the broth.

Mix well for 1 - 2 minutes.

Add pepper, turmeric and finely chopped dill.

Boil the soup over low heat for 2 minutes, remove the bay leaf and remove the pan from the stove.

Rice groats can be safely replaced with any other: barley, wheat or even buckwheat. You can make the soup more nutritious by first frying all the vegetables in butter or vegetable oil.

Calories: Not specified

Cooking time:
30 minutes
Who and when guessed to combine cheese and mushrooms in soup is unknown. But the fact that the desire for culinary experiments often leads to excellent results is absolutely certain. Soup with melted cheese and champignons turns out great. Soft processed cheese radically changes the taste of a generally banal soup for the better. So much so that once you try a new version of the soup, you are unlikely to return to the simpler version. You can prepare soup with cheese using any broth - chicken, vegetable, mushroom, or water. Look, for example, how to cook. Cream cheese will add flavor and thickness, so you don't have to add a lot of vegetables to the soup. A couple of potatoes, a small carrot and an onion, and a handful of mushrooms are enough. Take the cheese so that it is completely dissolved in the broth. It is advisable to take soft processed cheese, which is sold in boxes or plates (cheese for toast). As for vegetables, choose them according to the season and to your taste. Zucchini, pumpkin, bell peppers, various greens, and leeks would be appropriate in mushroom soup. Another big plus of this soup is how quickly it cooks. Everything takes no more than half an hour.

Cheese soup with champignons - photo recipe. Ingredients:
- water or broth - 1.5 liters;
— processed cheese – 150 g; — fresh champignons – 5-6 pcs. (large); — carrots – 1 pc.; - potatoes - 2-3 tubers; — onion – 1 pc.; - vegetable oil or butter - 2 tbsp. l; - salt - to taste; - ground black pepper - 2-3 pinches; - fresh parsley - a small bunch. Recipe with photos step by step:

The sequence of actions in preparing quick mushroom soup with processed cheese is as follows: put a pan of water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the cutting is done, heat the oil in a frying pan. Place potatoes in a saucepan, and vegetables and mushrooms in a frying pan. Let's start chopping vegetables with onions. Cut the onions into small cubes.

Cut the potatoes into cubes or strips, slices - as you prefer. The cutting should not be very large so that the potatoes have time to cook while the vegetables are stewing.

Cut the carrots into thin strips or three on a coarse grater.

Cut the mushrooms into slices or plates. If the champignons are small, cut them in half or into 4 pieces.

Add potatoes to boiling water. Let it boil again, add salt to taste and cook under the lid until fully cooked.

As soon as you throw the potatoes into the water (broth), heat the oil in a frying pan and put the onion in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes until the carrots are soaked in oil.

Add sliced ​​champignons to the vegetables in the pan. Salt to taste, season with ground pepper. Simmer the vegetables and mushrooms for 3-5 minutes until all the mushroom juice has evaporated.

When the potatoes become soft, put the fried mushrooms and vegetables into the pan. Stir and taste the soup for salt. It should be slightly under-salted so that when adding processed cheese you don’t end up with too much salt.

Let the soup boil and add soft processed cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until the cheese pieces are completely dissolved. If you don't stir the soup, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will become thicker and the color will change to white or cream. Cook the soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese has dissolved and the soup begins to simmer quietly.

Pour finely chopped herbs into the finished soup, turn off the heat and leave the soup to steep under the lid. After 10 minutes, pour the cheese soup with mushrooms into bowls and serve hot, with fresh bread and herbs. Bon appetit!

Ingredients:

• fresh champignon mushrooms – 10 pcs. (average);
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 head;
• processed cheese – 1 pc.;
• butter – 1 tbsp. l. (not soft);
• salt or other seasonings - to taste;

What can you cook from champignons? Yes, anything. This is a product that is good in almost any dish: cutlets, porridges, all kinds of fillings, and even salads (for example, “Cockerel Salad”). Wait, don't you think we've forgotten something?

Soup! What delicious and aromatic soups with champignons! They, of course, cannot compare with boletus mushrooms, but they are a good alternative to wild mushrooms. Not everyone has the opportunity to stock up on porcini mushrooms for the winter. So, if at the store you put 100 grams of champignons in a bag, and they are still lying in the refrigerator unused, quickly take them out and prepare soup with champignons and melted cheese.

How to make cheese soup with chicken and champignons?

Today we invite you to try making mushroom soup with cream cheese . The proposed recipe for soup with processed cheese will include photos of step-by-step preparation.

Adding cheese to the soup will give it a delicate creamy taste.

Ingredients you will need to make cheese soup with champignons and chicken:

Making cream cheese soup is very easy and simple. Any housewife should know his recipe. The cream soup turns out very aromatic and tasty.

Preparation and recipe for cheese soup with champignons:

• First of all, let the chicken fillet boil in 1.5 liters of water. After boiling, add a little salt and cook for about 20 minutes.

• Then we take the fillet out of the broth and cut it into small cubes.

• While the broth is cooking, peel and finely chop the onion.

• Fry it in butter or vegetable oil in a frying pan for 5-7 minutes. Add grated carrots there. And fry it for another 5 minutes. Then add well-washed and chopped champignons to the frying pan. And cook them until the liquid evaporates.

• At this time, cut the potatoes into cubes and put them in the broth to cook for about 20 minutes.

• Add a whole tomato there.

• As soon as our potatoes are cooked, we remove the tomato from the broth, remove the skin from it and mash it with a fork to make a paste.

• Add it to the broth with potatoes. Those who don’t want to don’t have to “bother” and add tomatoes to the soup. This is just my addition. It's just that having it in the soup will give it a beautiful reddish-yellow color.
• Now add a mixture of onions, carrots and mushrooms. And cook for 5 minutes.

• Then add chopped chicken fillet.

• Now grate the processed cheese and add it to the soup with chicken and champignons. Mix everything well and wait for the cheese to completely dissolve.

• Now all that remains is to add salt and pepper to taste, and herbs for decoration. If you're a garlic lover, you can squeeze one clove directly into the soup pot.

Cream cheese soup with champignons and chicken is served hot. You can also add bread croutons, bought or prepared at home.

This is the chicken soup with melted cheese and champignons that I got! I made croutons from white bread in the oven.

We hope you really like the creamy cheese soup with chicken Bon appetit!

Recipe for aromatic mushroom soup with champignons and cheese

Gastronomic information about mushroom soup with cheese

Therefore, modern cooking does not stand still and works for the benefit of housewives. Today, preparing mushroom soup is not difficult, because using simple, understandable recipes and strictly following them, you will get not only tasty, but also healthy, nutritious mushroom soup.

Now I propose to analyze the preparation of such a dish as mushroom soup with champignons and cheese. This dish appeared in France at the end of the 18th century. Many housewives use different mushrooms to prepare this soup, but champignons are best suited for it. The recipe for mushroom soup from champignons with melted cheese is extremely simple. Well, let's begin.

Ingredients for mushroom soup with cheese

• frozen or fresh champignons – 500 grams;
• one medium carrot;
• small onion;
• processed or hard cheese – 200 g;
• salt;
• vegetable oil;
• parsley or any other greens;
• French buns or croutons.

As you can see, the ingredients are familiar to everyone, there is nothing out of the ordinary in the recipe. Let's start preparing the soup with champignons and melted cheese.

Step-by-step recipe for soup with champignons and melted cheese

At this time, set a pot of water to boil. By the time it boils, we must prepare the cheese. It all depends on what cheese you choose.

If you took hard cheese, cut it into small pieces or three on a fine grater, the same should be done if you decide to use processed cheese in foil.

Well, if you took processed cheese in a plastic tub, you don’t have to worry, then just add it to the cheese soup with processed cheese and champignons.

When the water has boiled, add our fried onions, carrots and mushrooms. Let it cook for about five minutes. Now it’s the cheese’s turn: you can grate it directly over the pan if you’re not afraid of getting burned. Drain the sliced ​​cheese carefully so as not to burn your hands with boiling water.

Let the soup simmer for about 20-30 minutes over low heat, so that the cheese is completely dissolved in the water. While the soup is cooking, prepare the greens. It needs to be chopped coarsely. Parsley is best suited for this purpose, but you can add any other greens.

Also, for serving, you need to cut the French buns in half (you can use any croutons).

When the cheese has completely dissolved, be sure to taste the soup and add salt to it, taking into account the salt contained in the cheese. Mushroom champignon soup with melted cheese is almost ready! You just need to present it correctly.

Table setting

To better understand how this soup is prepared, I recommend looking at the recipe for mushroom soup made from champignons with melted cheese with a photo.

I hope you liked this recipe and you can easily prepare soup with champignons and cream cheese and proudly feed it to your family. Bon appetit!

Cheese soup from processed cheese with champignons: recipe with photo

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Cheese soup with champignons is quite easy to prepare and does not require much time to prepare. At the same time, this is one of my husband’s favorite soups, which he regularly asks to cook. This soup is perfect as the first dish for a hearty and tasty lunch. I hope you will enjoy!

We prepare all the ingredients necessary for the cheese soup.

Fill the saucepan in which we will prepare the soup with water and pour in the broth. I used chicken (about 200 ml), you can use meat, or cook completely in water.

We wash the champignons well, peel them if necessary, and place them in a saucepan. Throw a bay leaf to the mushrooms and add salt to taste.

Place the pan on the stove, bring to a boil and leave on medium heat for 20 minutes.

While the champignons are boiling, we wash and peel the onions. Cut it into half rings.

We also wash and peel the carrots and grate them on a medium grater. If you like pieces of carrots in soup, you can cut them instead of grating them.

Next, peel the potatoes and cut them into arbitrary pieces.

Finely chop the greens. Unfortunately, I only had a little green onion, so I only used that, but fresh parsley, dill, and cilantro would be very helpful. The more fresh herbs, the tastier the soup will be.

Grate the processed cheese on a medium grater. To make them easier to grate, you need to put them in the freezer for a few minutes - they will become harder and will be much easier to grate. We use only high-quality and proven cheeses.

Poor quality simply will not dissolve in the soup, but will float in it as flakes. If you like, you can take processed cheese with a certain taste, for example, mushroom will be very useful, although I still prefer without additives.

In 20 minutes. Remove the champignons from the pan, place in a colander and let them cool slightly.

Cut the mushrooms into slices; if desired, you can cut them smaller.

Add onions, carrots, potatoes, mushrooms to the pan. Add seasonings: dried herbs (onion, parsley, dill), pepper. Dried ground garlic will also come in very handy. Taste for salt and add more salt if necessary. Bring everything to a boil and leave on low heat for 25-30 minutes.

After this, add grated processed cheese to the soup. Mix thoroughly until they are completely dissolved in the soup. If the cheese curds do not dissolve, it means, unfortunately, they are not of high quality, next time choose others. Remove the pan with the soup from the stove, sprinkle it with chopped herbs and cover with a lid, let it brew for a while.

Now you can serve it to the table. This soup with white bread croutons is very tasty. Bon appetit!

Cheese soup with melted cheese and champignons recipe with photo

Today, as a first course, we recommend preparing you cheese soup with melted cheese and champignons. We will cook it using a slow cooker.

Cheese soup with champignons, a recipe with a photo that we invite you to test, turns out to be quite satisfying, surprisingly tender and incredibly tasty, and the use of an electronic kitchen assistant greatly simplifies the culinary process.

There is an opinion that cheese soup has its origins in ancient times. Actually, the recipe for this first dish appeared at the same time as the cheese itself was invented.

Each European country has long been famous for its specific branded variety of this delicious dairy product: traditional feta cheese among the Slavs, dorblu or brie - a French blue cheese delicacy, Italy is famous for parmesan.

In Russia, cheese appeared during the reign of Peter the Great. Already in the nineteenth century, more than a hundred different varieties were produced, and any of them was suitable for making soup.

Many culinary gourmets, experimenting, mixed two or more types to achieve a unique, incomparable taste. Nowadays, in a cozy home kitchen, melted cheese soup has gained particular popularity.

Quite a budget option, it has a wonderfully delicate creamy taste.

You can prepare this first dish with a variety of ingredients. This can be cheese soup with champignons or with any other (for example, forest) mushrooms. A common option is with various types of meat: beef, chicken, pork. Or you can cook cheese soup with chicken and champignons - mushrooms and meat go well together.

Ingredients for cheese soup

• fresh champignons (at least frozen) – 300 g;
• potatoes – 3 pcs.;
• processed cheese – 200 g (2 briquettes of 100 g each);
• celery stalks – 50 g (we have 3 pieces)
• garlic – 1 tooth;
• onion – 1 pc.;
• green onion – 3-4 feathers;
• vegetable oil – 6 tbsp.

Well, HozOboz recommends that you stock up on a great mood and champignon cheese soup, the photo and preparation instructions for which we have outlined below, will definitely become your favorite first course.

Making cheese soup

Benefits of cheese soup

By consuming cheese soups, we nourish our body with a huge amount of all kinds of useful microelements.

Cheeses have a fairly high protein content (approximately 25%), they are saturated with milk fats (55-60%), and they contain a significant amount (3.5%) of minerals.

The human body absorbs proteins contained in cheese much better than those found in milk. The soup turns out to be unusually satisfying and is perfectly processed by the digestive system thanks to the extractive substances that the cheese is so rich in.

Modern nutritionists rightly note the high degree of benefit of this dish for the human body. Therefore, KhozOboz, joining their competent opinion, once again emphasizes: our recipe has beneficial properties to the same high degree as it has decent taste.

We are sure that the cheese soup with champignons, the recipe with processed cheese that was proposed above, came to the table and found its niche in your home cookbook. By the way, using an immersion blender, you can easily turn our recipe into creamy cheese soup with champignons. KhozOboz wishes you bon appetit and leaves you to enjoy a delicious meal.

Similar Recipes

Cheese soup with melted cheese and champignons recipe with photo

Everyone has long loved such a culinary novelty as cheese soups. From the name it is clear that one of the ingredients in this dish is cheese. But such soup did not exist back in the 19th century.

Cheese soup - history, what does it come with?

It appeared relatively recently - at the beginning of the 20th century. And the reason for this phenomenon is that ordinary cheese simply cannot completely melt in boiling water, no matter how much you cook it. That is why it took so long for cooks to prepare real cheese soup, which is a homogeneous mass. Processed cheese was invented only in 1911.

Of course, something similar to modern cheese soups existed centuries ago. For example, our ancestors dissolved cheese in water. After all, it is very similar in consistency to processed cheese. Nowadays soups are still made from it. This is the national dish of Slovakia. And in Italy they use hard cheeses to make soup. True, it bears little resemblance to classic cheese soup.

A good cheese soup is not cooked for too long, and after cooking it is eaten immediately. Longer storage in the refrigerator does not leave the same taste and aroma. which has a freshly prepared dish. The ideal proportions for adding cheese to water are 100 g per 1 liter of water. Then the soup will turn out rich, with a soft, milky taste.

Most often, potatoes, meat, sausages or sausage are added to cheese soup. You can also add any vegetables you like to it. Crautons go perfectly with cheese soup and can be served with the dish. They go perfectly with the taste of cheese. Another very tasty soup is made from onions fried in butter.

You can add pepper and herbs. This will add a nice flavor and make your cheese soup especially appetizing. So, let's look at some options for soups with added cheese.

Recipe: Cheese soup “Soup with cheese”

To prepare “Cheese Soup” you will need

• 2 tbsp. l. butter
• 2 tbsp. l. wheat flour
• 1 liter of broth from any meat
• 120 g unsweetened white wine
• 800 g Dutch cheese
• 2 pcs. chicken eggs
• 3 tbsp. l. full fat sour cream
• 100 g parsley
• 2 cloves garlic
• salt
• ground pepper and nutmeg to taste

Recipe for “Soup with Cheese”

To prepare “Noodles with processed cheese” you will need

• 100 g dry homemade noodles
• 1 medium sized carrot
• 200 g processed cheese
• 100 g dill
• salt to taste
• 2 liters of water

Recipe for “Noodles with Processed Cheese”

Recipe: “Cheese soup with mushrooms”

To prepare “Soup with cheese and mushrooms” you will need

• 200 g champignons
• 3 liters of water
• 200 g processed cheese
• 1 large onion
• salt to taste

Recipe for “Soup with Cheese and Mushrooms”

Recipe: “Cheese soup with celery”

To prepare “Cheese soup with celery” you will need

• 650 g celery root
• 1 large onion
• 3 tbsp. vegetable broth
• 2 tbsp. l. butter
• 150 g Roquefort cheese
• 1 tbsp. l. honey
• 150 g fat sour cream
• salt, ground pepper and tarragon to taste

Recipe for Cheese Soup with Celery

Recipe: “Cheese soup with sea motifs”

To prepare “Cheese soup with marine motifs” you will need

• 1 liter of sea fish broth
• 200 g processed cheese
• 100 g low-fat cream
• 200 g trout fillet
• 200 g peeled shrimp
• salt to taste

Recipe for “Cheese soup with marine motifs”

Recipe: “Bavarian-style cheese soup”

To prepare Bavarian Cheese Soup you will need

• 4 tbsp. l. butter
• 1.5 liters of broth from vegetables or any meat
• 100 g wheat flour
• 200 g soft cheese
• 100 g white bread without crust
• 100 g parsley
• nutmeg and salt to taste

Recipe for Bavarian cheese soup

Three best soups with champignons and melted cheese

Even an inexperienced housewife can prepare cheese soup with champignons and surprise guests with the exquisite taste of a restaurant dish, despite the fact that it is prepared with ordinary processed cheese.

This soup is quick and easy to prepare.

You don’t need any special products for it; there are no strict limits here: you can cook it with broth or water, and any broth is suitable - meat, chicken or vegetable.

Classic recipe for cheese mushroom soup

We have prepared several soups, among which there is sure to be one that will take its place on your family menu. Here you will find both classic mushroom and champignon puree soup, which will not be embarrassing to serve at the holiday table.

The classic combination of chicken and mushrooms always gives excellent results, so you will need chicken broth for the soup. You can cook it from chicken breasts, poultry bones or giblets. All products are based on 6 servings. You will need the following ingredients:

• Chicken breast for broth – 1 pc.;
• Champignon mushrooms – 0.5 kg;
• Onions – 2 pcs.;
• Potatoes – 0.3 kg (4 pcs.);
• Carrots – 1 pc.;
• Processed soft cheese – 0.2 kg (1 package).

To prepare the broth, do the following:

1. The chicken needs to be poured with cold water, put on low heat and do not forget to remove the foam at the moment of boiling.
2. At this time, peel the potatoes, carrots and onions.
3. Pour water over the champignons, rinse well, cut into slices.
4. After the chicken is ready, remove the meat, cool slightly and cut into cubes.
5. Place the potatoes in the broth, and in the meantime prepare the mushroom dressing for the soup. Don't forget to salt the soup after it boils.
6. Place finely chopped onions in a frying pan with vegetable or butter, grate or cut the carrots into strips, and add them to the frying pan.
7. Fry the vegetables for 5 - 7 minutes, add champignons to them, continue frying until the mushrooms form a golden crust. At this point the potatoes will be almost cooked.
8. Place the mushrooms and vegetables into a saucepan with broth and potatoes, and add the melted cheese there.
9. Stir the soup until the cheese is completely dissolved. Bring it to readiness over low heat, taste it, add salt if necessary.

You can serve the soup with croutons. Before serving, sprinkle the dish with fresh herbs.

Cream soup with champignons and melted cheese

Champignons are most suitable for preparing mushroom puree soup. They cook very quickly, easily grind and give the dish a bright aroma and pleasant taste. To prepare champignon puree soup, it will take no more than 40 minutes.

To achieve a puree-like consistency, you will need a stationary (with a glass bowl) or immersion blender.

The recipe for making champignon cream soup with melted cheese is simple, but requires the constant presence of the hostess in the kitchen.

The dish will require the following products:

• Champignons – 0.5 kg;
• Water or broth – 0.6 l;
• Onions – 2 pcs.;
• Flour (for thickening) – 2 tbsp. l.;
• Butter – 2 tbsp. l.,
• Processed cheese – 100 g.

How to cook:

1. Fry finely chopped onion in butter in a saucepan, add mushrooms to it.
2. When a golden crust forms on the mushrooms, they need to be sprinkled with flour, stir quickly, fry a little (for a couple of minutes), and then add broth or water. When adding liquid, the mass must be constantly stirred, otherwise the flour will form lumps.
3. Season the soup with salt to taste and bring to a boil.
4. Now you need to pour it into a blender and grind all the ingredients. Or do the same with an immersion blender.
5. The result should be a homogeneous, moderately thick mass. It will need to be heated again to a boil.
6. After boiling, boil the soup for 5 minutes, add melted cheese, stir gently and bring to a boil again.

Now the food is completely ready. It's time to set the table.

Mushroom soup with cheese and bulgur

To make the champignon soup with vegetables and melted cheese not only tasty, but also satisfying, cereal is added to it. We will prepare the first course with bulgur, which goes well with champignons. To prepare the soup we will need the following products:

• Chicken broth – 2.5 l;
• Potatoes – 4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Champignons – 400 g;
• Curd cheese – 2 pcs.;
• Bulgur – 0.5 cups;
• Salt, pepper, oil for frying.

Cooking steps:

1. Place the potatoes in the chicken broth, and after boiling, add the bulgur.
2. Meanwhile, fry the onions, carrots and mushrooms in a frying pan, adding them in the order written.
3. Place the fried vegetables and mushrooms in a saucepan with soup after cooking the bulgur for 10 - 15 minutes.
4. Add salt to taste.
5. Grate the pre-frozen processed cheese and add a small amount of boiling broth from the pan to it.
6. Mix the mixture thoroughly until the cheese is completely dissolved. Now it can be added to the soup.
7. Bring to a boil, wait a couple more minutes, remove the cheese soup with champignons from the heat and let it stand for at least 5 minutes so that the bulgur “ripens”.

Tips for cooking and serving

Do not prepare champignon cream soup with cheese in large portions. Calculate the quantity so that you can eat it at one time and not reheat it. If you still had to reheat the puree soup, it would be better to do it in pots.

Sprinkle grated hard cheese on top and place in the oven. Sprinkle with herbs before serving. Adyghe cheese can be used to prepare vegetarian or lenten soup. In all the recipes given, butter is replaced with vegetable oil without compromising the taste.

You can serve soups with melted cheese and champignons not only with crackers and croutons, but also with sesame seeds, pumpkin seeds and nuts. But we must remember that such additives increase the calorie content of the dish.

To prepare soups, it is better to use soft processed cheeses or those marked “for soup.”

Video recipe for soup with fried chicken, champignons and processed cheese

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Secrets of making cheese soup with mushrooms

Hearty cheese soup with mushrooms reminds of the forest, sun and summer even for those who are not into “mushroom hunting” and prefer to buy food in the store. This soup can be prepared only with mushroom broth or you can make cheese soup with chicken and mushrooms (you can also use other types of meat, poultry or fish for the broth), it will still turn out very tasty.

Universal recipe

Soup with mushrooms and grated cheese is prepared quickly and easily, and the recipe proposed below can be modified with additional ingredients: meat, herbs or cereals.

The proposed universal recipe is popular not only because by adding one or more ingredients you can get a first dish with a new taste, but also because it is very simple and does not require much time.

You can prepare soup with any variety of mushrooms, and from the cheese assortment you need to take processed cheese, which dissolves well in boiling water.

It is worth considering how to prepare mushroom first courses, using the example of a recipe with champignons (they are available at any time of the year and have an exquisite taste). For the classic recipe you will need:

• 1 small carrot;
• 2 – 3 medium potatoes;
• 200 – 250 g processed cheese;
• 1 onion;
• 250 – 300 g of mushrooms;
• salt, pepper and fresh finely chopped herbs to taste;
• oil for frying foods.

Cheese soup with champignons is prepared as follows:

• Boil water, add finely chopped peeled potatoes to it and cook for 7 - 10 minutes (the potatoes should be almost ready).
• Cut the mushrooms into thin slices, chop the onion and carrots and fry the vegetable and mushroom mixture in oil over low heat for 4 - 5 minutes until a pleasant golden color.
• Place the roast in the water with the potatoes boiled in it.
• Finely chop the processed cheese with a knife or grate it on a coarse grater (for convenience and to prevent the grated mass from sticking together, the cheese can be frozen beforehand).
• Finely chop or chop the greens.
• Add cheese and herbs to the boiling broth and cook, stirring, until completely dissolved.

Cheese soup with champignons (or other mushrooms) is ready. Shortly before the end of cooking, it is recommended to add a little milk or cream to the mushroom soup with cheese. Professional chefs advise serving mushroom soup with processed cheese at the table, adding sour cream and sprinkling with finely chopped herbs.

Options for preparing first courses

How can you change the classic recipe suggested above? Just add additional ingredients to it.

• Cheese soup with chicken and mushrooms. The cooking method is almost the same as indicated in the classic recipe, but there is a slight difference. When a cheese soup with chicken and mushrooms is cooked, first the chicken meat is boiled until tender and removed from the pan, and then the potatoes are cooked in the resulting broth and the fried cheese-vegetable-mushroom mixture is added. When preparing cheese soup with chicken and champignons, before adding potatoes, it is recommended to remove the meat from the broth and, finely chop it, place it in the finished dish.
• Processed cheese soup with mushrooms and vegetables. You can add zucchini, tomatoes, cauliflower and other vegetables to the soup. This recipe is universal, and the mushroom product goes well with all vegetables.
• It’s good to put cereals in cheese soup with chicken and champignons, you just need to take into account their cooking time and when preparing soup with mushrooms, add them before or after the potatoes. Cheese soup with chicken fillet and champignons with the addition of cereals is recommended to be seasoned with sour cream or thick cream when serving.
• Fish soup from champignons with processed cheese is prepared in the same way, only instead of minced meat, deboned fish is added to it. When preparing fish soup, you can also use any vegetables.
• Cream cheese soup with champignons or other mushrooms is prepared as follows: the soup mass is crushed in a blender, and then finely chopped meat or fish is added to it and re-grinded. Puree soup of champignons with cheese is considered a delicacy, and it is recommended to serve it with cream and herbs.

Other mushroom-vegetable-meat combinations are also possible. The mushroom component is universal and can be combined with almost all ingredients.

Culinary tricks

How to prepare cheese soup with mushrooms and get a delicious dish? There are several culinary tricks that will help even novice cooks prepare mushroom soup with various additives:

• Boiling. For soup with mushrooms, if you want to get a tasty clear broth, you must first boil the mushrooms until half cooked and drain the liquid from them. If you are making champignon soup with the addition of processed cheese, then pre-boiling is not necessary. For forest mushrooms, this procedure is mandatory.
• Use of meat. When you plan to cook cheese soup with chicken fillet and champignons, it is better to boil the meat in advance and, finely cutting it across the grain, put it in the soup before finishing cooking.
• Roasting. In soup with processed cheese, it is recommended to pre-fry the products in a mixture of sunflower and butter.
• Use of spices. You can add any spices and herbs to the soup with champignons and melted cheese, but you should be careful. Seasonings added to processed cheese soup in large quantities can overwhelm the mushroom flavor.
• Density correction. If the soup with mushrooms, to which greens and processed cheese are added, turns out not richly thick, but watery, then you can add another cheese (to avoid sticking, it is recommended to first keep the cheeses in the freezer for a couple of hours and then grate them). Everyone chooses the thickness of the broth according to their own taste.
• Boiling cereals. In soups using cereal products, it is advisable to add pre-boiled cereal until half cooked. You don’t have to do this, but then you need to take into account the cooking time for cereal products, which take much longer to cook than other ingredients.
• Pre-soaking. It is necessary when dried or salted mushrooms are used. It is recommended to pre-soak the product for several hours in cold water. If this is not done, the mushrooms will become worse fried and will taste harsh.

Cheese cream soup with mushrooms is a simple and tasty first course, the recipe of which is distinguished by its versatility. All you have to do is add an additional ingredient to the classic recipe, and you get a new culinary masterpiece.

And one more plus: culinary experiments are always successful, and many housewives have their own signature recipe, which appeared when the classic recipe was supplemented with vegetables, cereals or other food ingredients.