Mushroom champignon soup with melted cheese - original and unique taste: recipe with photos and videos

Home Mushroom soups

Mushroom champignon soup with melted cheese is a long-time favorite first course for many. This soup has a subtle but rich and rich taste, a pleasant aroma of mushrooms and melted cheese. Vegetables and slices of mushrooms, which are buried in the most delicate creamy broth, stimulate the appetite and simply beckon to the table.

Today there are dozens of variations of this dish and a true gourmet will not forgive himself for missing the opportunity to enjoy its unforgettable taste.

It is best to serve this soup with crispy toast or spicy croutons, which will complement and enhance the flavor palette.

How to cook mushroom soup from champignons with melted cheese - 16 varieties

Mushroom champignon soup with melted cheese - classic recipe
Mushroom champignon soup with melted cheese and dried porcini mushrooms
Mushroom champignon soup with melted cheese and ginger
Mushroom champignon soup with melted cheese and cream
Mushroom champignon soup with melted cheese and milk
Mushroom champignon soup with melted cheese and rabbit
Mushroom soup with champignons, melted cheese and chicken
Mushroom champignon soup with melted cheese and croutons
Mushroom champignon soup with melted cheese and green peas
Mushroom champignon soup with melted cheese in a pot
Mushroom champignon soup with melted cheese and meatballs
Mushroom champignon soup with melted cheese and sour cream
Mushroom champignon soup with melted cheese and canned beans
Mushroom soup with champignons, melted cheese and broccoli
Mushroom champignon soup with melted cheese and rabbit
Mushroom champignon soup with melted cheese and rice

Mushroom champignon soup with melted cheese - classic recipe

Mushroom soup made from champignons with melted cheese is a very tasty and fairly quick dish to prepare. This recipe is very popular among beginners, as it is not difficult to prepare. The list of products is quite simple and does not require much searching.

Ingredients:

Frozen champignons (you can use fresh ones) – 200 g,
Potatoes – 3 pcs.
Carrots – 1 piece,
Processed cheese (with mushroom flavor) – 2 pcs.
Vegetable oil – 3 tbsp. l,
Butter – 1 tbsp. l,
Onion – 1 piece,
Salt - to taste
Water – 1.8 l. (per 100 grams of cheese 1 liter of water).

Preparation:

Place a saucepan with water on the fire.

The potatoes are peeled and cut into small cubes or strips (your choice).

Bring water to a boil, add potatoes.

The processed cheese is cut into small cubes and added to the potatoes; you need to mix well so that the cheese dissolves.

Rinse the mushrooms under running water and place in a frying pan to dry (if the mushrooms are fresh, wash under running water and remove the top layer, cut into slices).

Onions and carrots are peeled. Grate the carrots on a fine grater, cut the onion into small cubes. Everything is fried in melted butter until golden brown.

Stir the contents of the pan periodically.

Using a slotted spoon (to avoid excess liquid getting into the frying), select the mushrooms and add them to the pan with the vegetables and continue frying.

The mushroom broth can be poured into a saucepan. This will give the soup more mushroom aroma and flavor.

Place the fried vegetables in the pan as well.

Add salt to taste.

Cover with a lid and cook for about 5 minutes more.

Then remove from heat and let the soup steep for 10 - 20 minutes.

When serving, finely chop the pre-washed greens and sprinkle the soup in portions.

When choosing fresh mushrooms, pay attention to their color, especially under the cap. If the mushroom under the cap is dark, then during frying the mushrooms and the resulting mushroom broth will darken and the soup will take on an unpleasant cloudy hue.

Mushroom champignon soup with melted cheese and dried porcini mushrooms

Mushroom soup made from champignons with melted cheese and dried porcini mushrooms is suitable even for a holiday table. This soup is more aromatic and has a rich mushroom flavor thanks to dried mushrooms. A good idea to diversify the menu.

Ingredients:

Fresh champignon mushrooms – 100 g,
Dried porcini mushrooms – 100 g,
Carrots – 1 piece,
Onion – 1 piece,
Potatoes – 3-4 pcs.
Flour – 30 g,
Processed cheese – 100 g,
Sour cream – 50 g,
Fresh greens – 80 g,
Grows. oil – 40 ml,
Spices – salt, pepper, bay leaf,
Drinking water – 2 l.

Preparation:

Dried mushrooms are washed under running water, filled with warm water and soaked at room temperature for 1.5 - 2 hours.

Boil water, add salt and boil the vegetables: Potatoes, cut into large cubes, carrots into rings. In a saucepan you need to boil potatoes cut into strips and carrots cut into rings 1-3 mm thick.

Bay leaf is added to the broth.

Cut the onion into medium cubes and the champignons into medium pieces.

Place the onion in a frying pan heated with oil until golden brown, then add flour.

Squeeze the soaked mushrooms well and chop finely. Place into the frying pan.

Sauté the contents of the pan over low heat for 10 - 12 minutes.

Champignons, stewed vegetables, grated processed cheese and sour cream go with boiled vegetables. Everything mixes well.

Bring to a boil and cook over low heat for another 10 - 15 minutes.

Add pepper and add salt if necessary.

1-2 minutes before turning off, add coarsely chopped fresh herbs.

Remove from heat, cover with a lid and let steep for 10 – 20 minutes.

To give the soup the most intense mushroom aroma, dried mushrooms need to be washed well, soaked for 15-20 minutes and sent to cook from the beginning of cooking.

Mushroom champignon soup with melted cheese and ginger

Mushroom champignon soup with melted cheese will add some zest to your daily menu. It has a pleasant tang and will appeal to spice lovers.

Ingredients:

Fresh champignon mushrooms – 200 g,
Carrots – 1 piece,
Onion – 1 piece,
Potatoes – 3 – 4 pcs.,
Cream, 15% fat - 100 ml.
Green onions, dill and parsley,
Boiled chicken egg – 2 pcs,
Butter – 30 ml.
Ginger – 30 g,
Mixture of ground peppers, bay leaf, salt,
Water – 2 – 2.5 l.

Preparation:

Potatoes, carrots, onions, mushrooms and ginger are peeled.

Place the water on the fire and bring it to a boil, add salt and bay leaf.

Potatoes, carrots and mushrooms are cut into strips, onions into small cubes.

Send boiled potatoes and carrots.

The onion is fried until golden brown in hot butter, mushrooms are added and simmered over high heat for 3-5 minutes.

Ginger is grated on a fine grater and placed in a frying pan. Everything cooks together for another 1 minute.

Check the readiness of potatoes and carrots. If they are soft, stewed vegetables are added.

Mash the processed cheese, mix with cream, add to the pan and stir well until the consistency is homogeneous and the cheese is completely dissolved.

Add salt and pepper to taste, cook over low heat for another 10 minutes.

After turning off the soup, remove the bay leaf.

Boiled chicken eggs are cut in half and cut into slices.

Finely chop the greens.

Place a chopped egg on top of each serving and sprinkle with herbs.

Instead of a chicken egg, you can use a quail egg. Simply cut it in half and place it on a plate. This will give the dish a more refined look.

Ingredients

Mushrooms (champignons) – 700 g
Onions – 1 pc.
Potatoes – 1 kg
Cream cheese – 100 g
Butter – 30 g
Bay leaf, salt, pepper - to taste

Calorie content of the dish: 120 kcal/100 g Proteins – 1.2 g Fats – 6 g Carbohydrates – 12.5 g

How to make champignon cream soup with melted cheese

Rinse the mushrooms thoroughly under cold water. The cap and stem of the mushroom should be separated. Place mushrooms in a saucepan. Fill with water, cook over low heat for 25 minutes.

Peel the potatoes. Cut into small cubes. Place in the pan with the mushrooms. Add bay leaf, spices, salt. Cook for 20 minutes.

Peel the onions. Cut into small pieces. Pour sunflower oil (refined) into the frying pan. Fry over high heat until golden brown.

Drain the water from the pan. Leave some broth at the bottom.

Place the contents of the pan into a blender. Mix. Add fried onions to the machine. Repeat the action. Add cream cheese. Mix in a blender for 3 minutes. blender Pour the resulting mass into a saucepan. Place on low heat. Add a piece of butter. Let it melt. Turn off the fire. Stir the cream soup with a spoon. Add salt to taste.

Tips for preparing champignon cream soup with melted cheese: 1. Instead of potatoes, you can put cauliflower, zucchini, and you can also put celery and carrots in the soup. These vegetables will harmonize well with champignons. 2. In order to get a lighter and richer taste, add 200 ml of heavy cream before the last step. 3. The finished soup can be served with grated Parmesan, this will give the soup a more cheesy taste. 4. To add yellow notes to the color of the soup, add half a teaspoon of turmeric.

Mushroom champignon soup with melted cheese and cream

Mushroom soup made from champignons with melted cheese and cream will leave few people indifferent. Cream will add tenderness, enhance the already extraordinary aroma and a very special taste.

Ingredients:

Water – 2 l,
Champignons - 200 g,
Carrots - 1 piece,
Onion - 1 head,
Potatoes - 1-2 pcs.
Processed cheese - 70-100 g,
Cream or milk - 100 g,
Vegetable oil - 1 tbsp,
Dill - 1 bunch,
Salt - to taste,
Pepper - to taste.

Preparation:

Pour water into a saucepan and boil.

Peel the potatoes and cut them into small cubes, put them in boiling water and cook for 10 minutes.

Peel and chop the onion, grate the carrots on a coarse grater, peel and cut the mushrooms into thin slices.

Heat a frying pan with vegetable oil and add vegetables: onions, carrots and mushrooms. Simmer over medium heat, stirring for 3 - 4 minutes.

Add the prepared roast to the soup and cook for another 7 – 10 minutes.

Then add milk or cream, cheese cut into small cubes.

Salt and pepper to taste, let the soup boil.

Remove the pan from the heat, add finely chopped herbs and cover with a lid. Let it brew for 10 – 15 minutes.

If you want the soup to have a thicker consistency, use cream with 10 - 15% fat content. Milk will not spoil the taste, it will just make the soup a little lighter, but with the same rich taste.

Soup with champignons and cheese - basic principles of preparation

The main products for making soup are cheese and mushrooms. Depending on the recipe, potatoes, onions, carrots and herbs are also added to it. You can prepare the soup with meat, smoked meats or sausage.

The soup is prepared in two ways.

Method 1. All products are added to the soup without prior frying.

Vegetables are peeled. The carrots are coarsely grated, the onions are finely chopped, and the potatoes are chopped into arbitrary pieces. The champignons are cleaned, washed and cut into slices. All prepared products are placed in boiling water, seasoned with salt and pepper. As soon as the vegetables are almost ready, add sliced or grated cheese to the soup and cook until it is completely gone. At the end, add finely chopped greens.

Method 2. All ingredients except potatoes and herbs are fried.

The potatoes are finely chopped and placed in boiling water. Salt and pepper. Chopped onions, mushrooms and carrots are fried separately until golden brown. Then add to the soup and cook in the same way as in the first case.

You can add cream or milk to the soup. This way the taste of the dish will be more tender. For piquancy, garlic and spices are added to the soup.

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.

Classic champignon soup with potatoes and meat

There are various recipes for making soups, but this one does not require broth. This light and quick soup is very tasty.

To do this you will need:

Potatoes 3-4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Champignons – 150 g
Pork (small piece)
Greenery
Spices

Preparation.

Cut the meat into small pieces.

Boil water in a saucepan (not in which the soup will be cooked). Add chopped pork. Boil. Drain the water. Drain off all the foam that forms and cook the clean meat in clean water.

Transfer the meat to the main pan when the water boils. Cover with a lid and place on low heat.

Cut the carrots into thin strips, mushrooms into slices, finely chop the onion.

You can add onions and carrots to the pan (20 minutes after the meat). Cook for 7 minutes. Add boiling water if necessary.

Cut the potatoes into cubes and add them to the pan along with the mushrooms. Cook until the potatoes are completely cooked. Salt the soup. Add finely chopped herbs and spices. Stir well.

The soup is ready. Can be served with herbs and sour cream.

Classic champignon soup with potatoes and meat. Author

Mushroom champignon soup with melted cheese and rabbit

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,
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.

Next add salt, pepper, dried herbs and thyme.

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.

How to make champignon puree soup

You can very quickly prepare a delicious creamy soup with champignons. The ideal combination of creamy texture, milky taste and mushrooms will be appreciated by even the most demanding connoisseur of gourmet dishes. This recipe is very similar to the previous one, but there are several nuances in the cooking steps, spices and serving.

Required Products:

Champignons – 0.5 kg
Onion – 1 pc.
Cream – 200 ml (10-20%)
Butter – 50 g
Olive and vegetable oil
Flour – 2 tbsp. l.
Broth – 600 ml
Thyme – ½ tsp.
White pepper
Toast
Nutmeg

Preparation.

Heat vegetable and olive oil in a frying pan.

Chop the onion and pour into a frying pan, fry until golden brown over medium heat (3-4 minutes).

At this time, cut the champignons into slices. Put one chopped champignon aside; it will serve as decoration. All other champignons should be fried with the onions. Set the fire to maximum.

Grind the thyme and sprinkle it over the mushrooms and onions. Stir occasionally. Fry for 7-8 minutes.

Place the cauldron on the stove, add vegetable oil to melt, add flour.

Fry for a couple of minutes, stirring well.

Add chicken broth and stir. It turns out to be a slightly thick mass.

Now you can add the mushrooms and onions.

Grind everything well with a blender until smooth.

Add white pepper, salt, pour in cream.

You can taste it. Grate a little nutmeg and stir.

Set the heat to slightly less than medium. Boil.

At this time, heat a little vegetable oil in a frying pan and fry the mushrooms that were set aside for decoration.

Now you need to make the croutons. Take already hardened bread. Cut off the crust. Cut into cubes. Place on a baking sheet and place in the oven for 8 minutes.

Chop a clove of garlic and fry for a couple of minutes on both sides in olive oil.

Remove it, add croutons into this oil and fry a little in it.

Transfer the finished croutons to a plate. The dish is ready. Can be served.

Author

Mushroom soup with champignons, melted cheese and chicken

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.

Recipe 3. Soup with champignons, melted cheese and chicken

Ingredients

250 g chicken fillet;
two pinches of allspice;
200 g champignons;
freshly ground pepper;
two potato tubers;
salt;
carrot;
two liters of filtered water;
bulb;
20 g of greens;
60 ml vegetable oil;
processed cheese - two packages.

Cooking method

1. Place a pot of water on the stove. Peel the potatoes, wash and cut into small random pieces.

2. Add bay leaf, salt, allspice and black pepper to boiling water. Then place the potatoes in the pan, stir, and cover with a lid. As soon as the contents begin to boil, turn off the heat.

3. Rinse the chicken fillet, pat dry with a napkin and trim off any membranes and excess fat. Cut the meat into small cubes.

4. Heat vegetable oil in a frying pan. Place the chicken fillet in it and fry over high heat, stirring occasionally so that it does not burn. The meat should be evenly covered with a golden crust. Transfer the fried chicken to the pan and stir.

5. Finely chop the peeled onion. Coarsely grate the carrots. Add oil to the pan where the chicken was fried, heat it and fry the onion until transparent. Now add the carrots and fry until lightly browned, stirring occasionally. Place the roasted vegetables into the soup.

6. Wash the champignons and chop into thin slices. Add to boiling soup and stir.

7. Cut the processed cheese into small cubes. Place it in the pan as soon as the potatoes are soft. Stir constantly until the cheese is completely melted. Bring to a boil and add chopped herbs. Cook for about half a minute and turn off the heat. Serve the soup with sandwiches.

Mushroom champignon soup with melted cheese and croutons

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,
Onion – 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.

Recipe 1. Soup with champignons and cheese

Ingredients

200 g champignons;
salt;
two processed cheeses;
80 ml vegetable oil;
carrot;
60 g semolina;
onion head;
two potato tubers.

Cooking method

1. Pour one and a half liters of filtered water into the pan and put it on fire.

2. Peel the potatoes and carrots and wash them well. Cut the potatoes into arbitrary small pieces, and chop the carrots into thin strips.

3. Place the prepared vegetables in boiling water and cook for 20 minutes.

4. Wash the champignons and cut into thin slices. Peel the onion, rinse and finely chop.

5. Place the frying pan on the fire and heat the vegetable oil in it. Place onions and mushrooms in it. Fry over medium heat, stirring constantly, for about five minutes.

6. Place the processed cheese in the freezer for half an hour. Then big three. We put them in the soup. Mix. Now add the onion and mushroom fry and add semolina in a thin stream, stirring constantly. Cook the soup over low heat, stirring, for about five minutes.

7. Rinse and chop the greens. Place it in the soup and turn off the heat.

Mushroom champignon soup with melted cheese and green peas

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.

Video on how to make potato soup with frozen champignons

To be honest, I don’t see much of a difference which champignons the soup is made from – fresh or frozen. But there is another reason why I still keep a supply of frozen food in the freezer.

Fresh mushrooms sold in stores are not always satisfactory in appearance. They do not look fresh, with dark spots. You won't buy these.

If you want to replace them with frozen ones, not all stores sell them. So it turns out that when I see the freshest, snow-white, clean champignons, I buy them. At home I cut it into slices, pack it in a convenient container and send it to freeze. It is very comfortable!

Let's take for the recipe:

Frozen champignons – 300 gr
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 2-3 pcs.
Salt, pepper - to taste
Greens - for decoration and aroma
Water - 2.5-3 liters

Watch this video and see for yourself that food made from frozen champignons is no less tasty than fresh ones.

Mushroom champignon soup with melted cheese in a pot

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 to 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 champignon soup with melted cheese and meatballs

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.

Recipe 4. Soup with champignons, melted cheese and sausage

Ingredients

six potatoes;
sunflower oil;
150 g white onion;
carrot;
a can of canned champignons;
salt;
clove of garlic;
150 g boiled sausage without lard;
Bay leaf;
150 g smoked sausage;
black pepper;
150 g processed cheese.

Cooking method

1. Peel the potatoes, wash and cut into arbitrary small pieces. Place a pan of water on the fire. Place potatoes in boiling water.

2. Remove the peel from the onion, rinse and finely chop. Peel the carrots, wash the vegetable and grate on a medium grater.

3. Pour a little vegetable oil into a deep frying pan. Place the onion in the heated oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable becomes soft.

4. Open the jar of canned champignons and place the contents in a colander to drain the marinade. Now cut the mushrooms into small pieces. Add the mushrooms to the soup and stir. Cook for about five minutes.

5. Cut the boiled and smoked sausage into strips. Add to the soup and continue cooking for another five minutes. Then add the crushed bay leaf and peppercorns. Add some salt.

6. As soon as the soup boils, add the processed cheese cut into pieces and stir until it is completely dissolved. Pour hot soup with champignons and melted cheese into bowls and add greens to each.

Mushroom champignon soup with melted cheese and sour cream

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).

Cream soup with melted cheese and mushrooms

If desired, the finished mass can be pureed, in which case you will get a full-fledged puree soup. The only thing is that I would add whole mushrooms so that they fall into the teeth. For your interest, I will attach the recipe in video format. This will make it easier to understand all the processes.

In general, everything is prepared so simply and deliciously. I highly recommend making this soup at your leisure. Your family will definitely be delighted!

The main attention is always paid to the broth and mushrooms, because the richness of the dish depends on these two components. If you do not remove the foam in time and cook the base over high heat, you will end up with a cloudy liquid in which all the vitamins will die. The same goes for mushrooms - if they are not sautéed, they will ruin the appearance of the dish.

Follow simple rules and then everything will turn out delicious! And with this I say goodbye to you, but after some advice.

Adviсe:

For a whiter color in the soup, omit the carrots.
If you don’t want the broth to be very greasy, remove the skin from the chicken in advance and also remove the tail (sebaceous gland).
For a bright aroma and taste of the broth, add stalks of parsley, dill or celery. However, do not remove the onion! It perfectly complements the dish with its taste.
Try combining different types of mushrooms to get new flavors.

See you again!

Author of the publication

offline 1 week

Mushroom champignon soup with melted cheese and canned beans

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 gr,
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 with champignons, melted cheese and broccoli

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.

Recipe for cream of mushroom soup made from champignons with cream in chicken broth

Classic creamy soup with mushrooms and cream turns out incredibly tasty. The recipe is very simple, it is even simpler than the first option, you don’t need to peel the potatoes!

Ingredients:

Champignons – 0.5 kg
Onions – 1 pc.
Flour – 2 tbsp. l.
Chicken broth - 600 ml (or water, brought to a boil and seasoned with a cube of maggi/knor, etc.)
Butter – 50 g
Cream (10%) – 200 ml
Salt and pepper to taste

Step-by-step preparation.

Cut the champignons into slices and the onion into cubes.

Pour vegetable oil into the frying pan and wait until it warms up. Add onion, fry until golden brown, add mushrooms. Fry for 7 minutes until they become soft.

Place in a saucepan containing soup. Add butter and turn on low heat. The butter should melt.

Add flour to the butter and fry for 2-3 minutes, stirring constantly so as not to burn.

Gradually pour in the chicken broth, stirring so that no lumps appear.

When the broth boils, you can pour in the mushrooms and bring to a boil again (take out several plates to then decorate the finished dish with them).

The stove can be turned off. Now take a blender and grind to get a homogeneous consistency.

Add salt, pepper and leave on low heat for 5-6 minutes (it is better to cover with a lid, as the mass will shoot).

Add cream, stir, bring to a boil.

When it boils, you can turn off the stove, the soup is ready.

Pour the soup into bowls and you can decorate the dish.

Add 1 tsp. cream. Place several plates of champignons. Sprinkle with pine nuts and add some herbs.

Author

Mushroom champignon soup with melted cheese and rabbit

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.

Next add salt, pepper, dried herbs and thyme.

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.