One of the main components of a hearty and tasty lunch is the first course, or as it is also popularly called, soup. We suggest making creamy cheese soup with mushrooms, and our step-by-step recipe with photos will tell you in detail how to prepare creamy soup with cheese and mushrooms at home. The recipe for this first dish is quite simple, just like the complete list of necessary products that we will need.
There are countless soups, depending on which country we are talking about; every housewife has prepared solyanka, borscht, rassolnik or cabbage soup at least once. But sometimes you want to diversify your horizons of tastes, and then foreign cuisine comes to the rescue. Next we will talk about cream cheese soup with mushrooms.
How to cook cream cheese soup with mushrooms
You don't have to be French to make hot, creamy, cheesy cream of mushroom soup. It’s not difficult to prove this, just cook puree soup with mushrooms and processed cheese a couple of times, and understand that from a completely budget set of products: processed cheese, vegetables, mushrooms, meat or smoked meats you can make a feast for the stomach.
Ingredients
- Water - 2.5-3 l.
- Potatoes - 2-3 pcs.
- Carrots - 1 pc.
- Onion – 1 pc.
- Processed cheese - 2-3 packs
- Champignon mushrooms - 300 gr.
- Cream - 200 gr.
- Butter - 25 gr.
Step 1.
We start by preparing the vegetables. Wash and peel the potatoes, cut into small cubes, place in a deep plate, and pour cold water for 5-7 minutes to remove excess starch from the surface of the potato cubes.
Step 2.
Then drain the water, rinse the potatoes under running water and put them in a saucepan. Now pour the water into the pan needed for the soup, you can pour either cold water or boiling water from a just boiled kettle, this will speed up the cooking process. Potatoes need to be cooked for about 10 minutes, the time depends on how large they are cut.
Step 3.
Place the pan on the fire, wait for the water to boil and cook over low heat.
While the potatoes are cooking, start frying them for the soup. Peel and chop carrots and onions, sparingly, into medium-sized cubes.
Step 4.
We cut the already pre-washed champignons into cubes, but somewhat larger than carrots.
Step 5.
We start frying in a hot frying pan with butter, add chopped onions and carrots together, fry until the onions are transparent, then add the mushrooms. Stirring occasionally, until the liquid from the mushrooms has completely evaporated and there is a stable mushroom aroma. The roast is ready.
Step 6.
We taste the potatoes; if they are already cooked and soft, remove the pan from the heat, pour almost 90% of the liquid into a separate bowl (do not pour into the sink, the broth will be needed for soup). Add the fried vegetables and mushrooms to the potatoes and begin pureeing with an immersion blender, adding liquid as needed, which was poured into a separate bowl. At this stage, the soup should not be too thick, as the melted cheese will add its own thickness.
Step 7
Return the pan with the soup back to the stove, turn on medium heat, at this time three cheeses on a coarse grater. We immerse the grated cheese mass into the soup and turn up the heat, remembering to stir constantly; after boiling, reduce the heat, but continue stirring until the cheese is completely dissolved.
Step 8
Remove the pan from the heat, add cream, taste the soup, salt and pepper to taste. There is no need to boil again; cream does not like high temperatures and may curdle.
Sprinkle cream cheese soup with mushrooms with herbs. You can also serve croutons or crackers.
Puree soup with mushrooms and melted cheese can be prepared without adding cream, and add sour cream to the plate in portions, it all depends on taste preferences.
Mushroom and blue cheese soup
Another hearty, cheesy and wintery soup.
Ingredients:
- Oil - 2 tablespoons
- Onion - 1 pc.
- Leek - 1 pc.
- Garlic - 2 cloves
- Mushrooms – 450 g
- Rice - 3 tablespoons
- Thyme - 3 tablespoons
- Broth - 4 cups
- Oil - 1/2 teaspoon
- Salt
- Cheese, blue - 60 g
- Sour cream - 2 tablespoons
Preparation:
Heat oil in a large saucepan (with lid) over medium heat. Cook the onions until they soften and turn slightly golden. Add garlic. Add mushrooms to pan; cook until they begin to soften.
Add rice and thyme; mix. Bring to a boil. Reduce heat and simmer for about 20 minutes or until vegetables and rice are tender.
Meanwhile, heat oil in a medium skillet. Add mushrooms; place them in the pan in a single layer and cook for a couple of minutes on each side.
Add the shredded blue soup to the soup. Blend until smooth using a hand blender.
Serve hot soup in heated bowls with sour cream.
Cream soup with champignons and melted cheese
Mushroom puree soups are loved by many. They are distinguished by a delicate taste and seductive aroma, which is unlikely to compare with anything. Preparing such dishes is not a difficult task, especially if champignons are used as a basis, which do not require lengthy preliminary preparation. Puree soup with champignons and melted cheese has a special taste; its aroma combines mushroom, cheese and creamy notes. This dish is unlikely to leave anyone indifferent, and its preparation does not require much time and effort.
Cooking tips
Before moving on to the most popular recipes, you should pay attention to the recommendations that you can follow to get a special dish.
- To make the creamy cheese soup with mushrooms tender, you need to simmer the champignons and onions in lard or margarine.
- It is not necessary to use dried herbs (parsley and dill); you can season the first dish with absolutely any spices: oregano, tarragon, marjoram, sage, etc.
- If you want a richer soup, you should initially cook meat broth from beef, chicken or pork.
- The creamy soup gets an interesting taste from chicken eggs (their whites), which should be whipped with a blender into a stiff foam until fluffy and slowly added to the broth.
- Although absolutely any variety of mushroom will do, we must not forget that the cooking and pre-preparation time is different for everyone!
Cooking features
The technology for preparing most cream soups looks about the same. The main ingredients are boiled, baked, fried or stewed until tender, crushed to puree, diluted with broth or cream, brought to a boil and served. However, the process of cooking puree soup with champignons and processed cheese has some features that are worth learning about before starting cooking.
- Rinse the champignons under running water to minimize their contact with liquid, otherwise they will become watery. The washed mushrooms should be dried with a napkin, and only then can you start cooking them.
- When choosing processed cheese in a store to make soup, refrain from purchasing products that contain animal fat substitutes. Such curds melt less well and may not completely dissolve in the soup, ruining its appearance and taste.
- If mushrooms, onions and some other products are fried in butter before boiling, the soup will have a more pronounced creamy taste.
- To give the soup a creamy consistency, the products are crushed with a blender. It is more convenient to use a submersible device. When using it, follow the operating instructions to avoid getting burned by hot splashes. They fly apart if you keep the unit turned on while removing it from the soup or immersing it in it.
- You can dilute the soup not only with broth, but also with cream, then it will have an even more delicate taste.
- If you want the dish to have a thicker consistency, you can whiten it with flour or add more potatoes to it.
- After grinding the ingredients with a blender and adding broth or cream, the soup must be heated by boiling for 2-3 minutes or at least bringing to a boil. This will sterilize it and make it safe.
- When adding mushrooms to the soup, you can set some of them aside to use later to decorate the finished dish.
- The cheese will dissolve faster in the soup if you chop it first. It will be easier to grate it if you place it in the freezer for 20-30 minutes beforehand.
It is customary to serve creamy soup of champignons and melted cheese with croutons. The most suitable croutons are made from wheat flour with a neutral smell or with the aroma of cheese and mushrooms.
Cream soup with champignons and melted cheese
- fresh champignons – 0.5 kg;
- onions – 100 g;
- potatoes – 0.5 kg;
- water – 1.5 l;
- butter – 50 g;
- processed cheese – 150 g;
- hard cheese – 50 g;
- salt, spices - to taste.
- Peel the potatoes, cut them into medium pieces of any shape, place them in a saucepan, cover with water and place on the stove. Cook for 20 minutes after the water boils in the pan.
- Wash the mushrooms. Blot with a napkin and cut into slices.
- Remove the peel and cut the onion into small cubes.
- Melt the butter in a deep frying pan. Place mushrooms and onions in it. Fry until the moisture released from the champignons has almost completely evaporated.
- Transfer the contents of the frying pan to the pan in which the potatoes are boiled. Cook everything together for 5 minutes.
- Grind the contents of the pan with a blender.
- Cut the processed cheese into small slices.
- Bring the soup, stirring, to a boil. Add cheese.
- Simmer over low heat until the cheese is completely melted into the soup.
- Add salt and spices, cook for another 2-3 minutes, remove from heat.
Grind the hard cheese on a grater with small holes. Pour the soup into bowls and sprinkle with grated cheese. Offer croutons separately.
Rich soup with mushrooms and melted cheese
A very thick and satisfying soup with nutritious mushrooms and melted aromatic cheese.
Ingredients:
- Cheese - 2 pcs. (180 g each)
- Champignons – 300 g
- Potatoes - 4 pcs.
- Onion, chopped - 1 pc.
- Carrots, grated - 1 pc.
- Butter - 1 tbsp.
- Olive oil - 3 tbsp.
- Salt - to taste
- Water - 1.8 liters
Preparation:
Cut the mushrooms into slices and fry in a frying pan. Add chopped onion.
Grate the carrots and add them back to the pan. Fry.
Melt the butter. Add all the contents of the pan.
Add spices. Pass for 10 minutes.
Add chopped potatoes.
Add water. Cover with a lid and cook for 2 hours over low heat.
Cream soup with champignons, chicken and melted cheese
- chicken fillet – 0.2 kg;
- potatoes – 0.5 kg;
- fresh champignons – 0.4 kg;
- onions – 0.2 kg;
- processed cheese – 0.2 kg;
- water – 1.5 l;
- salt, pepper - to taste.
- Boil the chicken fillet and remove from the broth.
- Peel the potatoes, cut into small cubes.
- Peel and finely chop the onion.
- Wash the mushrooms, pat dry with a towel, and chop into small pieces.
- Boil the broth, add potatoes, champignons and onions into it. Cook until the potatoes are soft.
- Cut the chicken into pieces, place in a blender bowl, pour in a ladle of broth, and grind until pureed.
- Place the chicken, place mushrooms and vegetables in its place, and puree them.
- Combine vegetables and chicken, add the remaining broth to them.
- Add salt and pepper to the soup and bring it to a boil over low heat.
- Add grated cheese and cook until it dissolves.
When serving the soup, place croutons on the plate. There is no need to put croutons into plates in advance, as they will quickly become soggy.
Delicious cheese soup recipe No. 1
Calorie content per 100 g – 175 kcal, proteins – 8 g, fats – 3 g, carbohydrates – 32 g.
The total cooking time for creamed mushroom soup with cream cheese is 40 minutes.
Required:
- Potatoes – 4 – 5 pcs.
- Champignons or any other mushrooms – 300 g.
- Onion – 1 pc.
- Processed cheese – 50 g.
How to prepare cream cheese soup correctly and quickly?
First, you should thoroughly peel the potatoes, cut them into small cubes or cubes, and place them in a deep saucepan. Fill with water, add salt. Place on medium heat.
At this time, fry finely chopped onion in vegetable oil in a frying pan until translucent golden brown.
We peel the mushrooms from the film, wash them in running water, and cut them into slices. Add the onions to the frying and cover the pan with a lid. Leave for 10 minutes. Now remove the lid and fry until golden brown.
Beat the boiled potatoes with a blender or by hand until it becomes a liquid puree, carefully add the cheese cut into pieces (be sure to stir all the time!), and lastly add the onions and mushrooms from the frying pan.
Leave the prepared dish on the stove for 5 - 7 minutes until fully cooked.
Creamy soup with cheese and mushrooms is ready!
Creamy mushroom and cream cheese soup
- fresh champignons – 0.25 kg;
- potatoes – 0.3 kg;
- carrots – 100 g;
- onions – 100 g;
- processed cheese – 100 g;
- butter – 30 g;
- vegetable oil – 20 ml;
- water or broth - 0.8 l;
- cream – 0.2 l;
- salt, pepper - to taste.
- Cut the mushrooms, washed and dried with a napkin, into slices. Fry about 50 g of mushrooms until golden brown in vegetable oil, set aside.
- Peel the vegetables.
- Grind the carrots and finely chop the onion.
- Cut the potatoes into medium-sized cubes.
- Melt the butter in a saucepan and fry the onions and carrots in it for 5 minutes.
- Add fresh mushrooms and potatoes. Cook them for 20-25 minutes.
- Grind the contents of the pan with a blender.
- Heat the soup, add grated cheese to it, wait until it dissolves.
- Add cream, pepper and salt, stir.
- Bring to a boil over low heat and immediately remove from heat to prevent the cream from curdling.
Pour the soup into bowls and place the fried mushrooms on them.
Due to its delicate consistency, pleasant aroma and creamy taste, champignon puree soup is considered a delicacy, but even an inexperienced cook can prepare it at home.
Creamy soup with fried champignons and melted cheese
Creamy soup with melted cheese and the addition of Brie cheese for more aroma and piquancy.
Ingredients:
- Oil - 1 tablespoon
- Mushrooms – 300 g
- Oil - 2 tablespoons
- Onion - 1 pc.
- Garlic - 2 cloves
- Thyme - 1 teaspoon
- Flour - 2 tablespoons
- White wine - 1/2 cup
- Vegetable broth - 4 cups
- Brie cheese – 300 g
- Milk - 1/2 cup
- Salt and pepper for taste
Preparation:
Toss the mushrooms in the oil and roast them in the oven until they begin to caramelize, about 20-30 minutes.
Meanwhile, melt butter in a saucepan over medium heat, add onion and cook until tender, about 5-7 minutes.
Add the garlic and thyme and cook for about a minute.
Add flour and cook for 2 minutes.
Add wine and heat pan.
Add broth and mushrooms, bring to a boil, reduce heat and simmer for 10 minutes.
Add milk and brie and let cheese melt.
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.
Recipe with cauliflower in chicken broth
Let's scoop up a handful of the healthiest goodies from the vitamin treasury of cauliflower. Then the familiar mushroom soup will be transformed, become richer in nutritional value, and will pleasantly surprise you with its special freshness. Cauliflower or broccoli - choose the queen of cabbage varieties that you like best.
For a healthy vegetable soup, take:
- champignons – 300 gr;
- potatoes – 3-4 pcs;
- carrots;
- one large onion;
- cauliflower - 1 medium head;
- heavy cream - 1 tbsp. l;
- vegetable oil;
- salt and mixture of Provençal herbs - to taste;
- dill for garnishing the dish - to taste.
Preparation:
Arranged into inflorescences and peeled from the top leaves, lush sprigs of cauliflower are already asking to contribute to the culinary kaleidoscope after we boil them with onions and carrots in salted water. You need about a glass of water.
We carefully wash the champignons, fry their neatly rounded quarters in vegetable oil. Slightly salted, with Provençal aromatic herbs, mushroom preparations evoke a light French mood. Even the luxurious menu of the kings of France always included the most delicate mushroom puree soups.
After about five minutes, pour the mushroom juice released during frying from under the closed lid into the pan where the cauliflower is cooked.
The champignons need to be brought to a rosy-golden color and set aside for now.
Potatoes give this royal product the missing nutritional value. Therefore, we undertake to boil it in salted water. Grind all assorted vegetables and most of the mushrooms in a blender until the puree becomes thick. Add cream.
Heat the broth and champignon-vegetable cream mass until boiling. For me, fresh puffed dill is a real cure for the autumn-winter blues and depression. Season the hot portion with herbs, and a joyful mood will not take long to arrive.
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