Author: Marina Vykhodtseva
The mushroom soup itself is very tasty and aromatic.
It can be prepared with the addition of various ingredients, but first courses with melted cheese are especially tasty.
This ingredient adds a creamy taste and makes the broth thicker and richer. And what’s important is that the cheese is inexpensive and can be purchased at any grocery store.
Mushroom soup with melted cheese - general cooking principles
For mushroom soup with cream cheese, you can use any mushrooms. Of course, the most delicious and aromatic dishes are made from wild mushrooms. But greenhouse champignons remain the most accessible and safest. You can also prepare first courses with dried or pickled mushrooms. The choice is large and the final taste of the dish largely depends on it.
You can put any cheese in the soup, with or without additives, expensive or cheap. But, as practice shows, it is better to take ordinary cheesecakes “Druzhba”, “Orbita”, “Gorodskoy” and the like. The dishes with them turn out delicious, the product goes well in the broth and the price is quite affordable. On average, 1 cheese is taken per liter.
Creamy mushroom soup with cheddar cheese
Delicious and comforting mushroom soup!
If you're a mushroom fan and love creamy, cheesy, comforting soups in the fall and winter, you'll love this soup.
Ingredients for Creamy Mushroom Cheddar Soup
Cuisine – American Cooking time: 35 min. Number of servings: 2 pcs.
- 2 1/2 tablespoons unsalted butter
- 1 package (16 ounces) small bella mushrooms, sliced
- 1/3 cup chopped green onions (white and light green parts only)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 1 bay leaf
- 1 1/2 cups shredded cheddar cheese
- Chopped croutons, fresh parsley and garlic for garnish (optional)
Step-by-step plan for making Creamy Mushroom Cheddar Soup:
- Melt the butter in a large saucepan over medium-high heat. Add mushrooms and green onions and saute until tender, about 4-5 minutes.
- Add flour and mix well. Slowly add milk and chicken broth, stirring well.
- Add bay leaf and bring to a boil, stirring constantly.
- Reduce heat to low and simmer until thickened, stirring occasionally, about 20-25 minutes.
- Gradually add the cheese and stir until it melts. Remove and discard bay leaf.
- Sprinkle with parsley and croutons if desired.
Mushroom soup with processed cheese: general principles of preparation
1. Potatoes and cereals are added to water or broth, everything is salted and boiled until almost done.
2. Mushrooms can also be thrown into the pan, but most often they are fried separately with the addition of onions and carrots.
3. The roast is placed in a pan.
4. Curd cheeses are added. It is better to pre-powder and grate them.
5. The dish is boiled for 1-3 minutes, seasoned with spices and herbs.
In addition to potatoes, you can add any vegetables to soups: all types of cabbage, zucchini, pumpkin, beans, peas. Let's follow the recipe.
Recipe 1: Mushroom soup with melted cheese “Economy”
Who would have thought that from a minimum amount of ingredients you could prepare a very tasty and satisfying first course. For mushroom soup with processed cheese, we will use regular cheese curds at the rate of 1 piece (100 grams) per liter of dish, but if you wish, you can take more, this will only make the taste of the dish better.
• 70 grams of dried mushrooms;
• 0.4 kg of potatoes;
• oil, spices, dried dill.
1. Wash the mushrooms and soak them in water for at least 3 hours. Then drain the water; if the mushrooms are large, then cut them into small pieces. Fill with clean water and boil for half an hour, add salt.
2. Peel all the vegetables, cut the potatoes as convenient for us and put them in the pan.
3. Chop the onion and carrots, fry everything together in a frying pan, adding a little oil. If you like it deeply fried, you can first fry the onion for 2 minutes, then add the carrots.
4. Grate the cheeses or simply chop them finely and put them in a saucepan with almost finished potatoes. Mix well.
5. Add fried onions and carrots, season with dill, let it boil well and turn off. Let the soup stand for 15 minutes and it is ready to be served.
Recipe 2: Mushroom soup with creamy cheese and chanterelles
To prepare the most delicate mushroom soup with melted cheese, you will need good cream, without any additives, it is better to take fat cream, above 20%. Ideally, it is advisable to use chanterelles, but you can also use other forest mushrooms.
• 300 grams of chanterelles;
• butter;
• 200 ml cream;
• 150 grams of processed cheese;
• 2 potatoes;
1. Place a saucepan with 2 liters of water. If you like thick first courses or want to make puree soup, you can pour less (1.5-1.7 liters).
2. Peel the potatoes, cut them and throw them into already boiled and salted water.
3. First boil the chanterelles in salted water for about 15 minutes, drain in a colander, cool and cut into pieces. If the mushrooms are small, then you can simply cut them in half. Fry in a frying pan with oil for 5-10 minutes.
4. Chop the onion and send it to the chanterelles. Let's fry together.
5. Place the fried mushrooms in a pan with almost cooked potatoes and cook for 5 minutes.
6. Grate the cheeses, place them in a saucepan, pour in the cream and let it boil. Now you can simply season the soup with herbs and serve or puree using a blender.
Cheese soup with mushrooms and cheddar cheese
Sometimes all you need is a bowl of thick, rich, hot soup with strong flavor. Our recipe features exotic mushrooms and chopped shallots simmered in a creamy chicken broth, along with fresh thyme and shredded sharp cheddar cheese for an incredibly cheesy flavor in every spoonful.
Ingredients for Mushroom and Cheddar Cheese Soup
Cooking time: 25 min. Number of servings: 4 pcs.
- 2 tablespoons butter or margarine
- 1/3 cup chopped shallots or onions
- 2 packs (4 ounces each) chopped exotic mushrooms (crimini, oyster, and shiitake)
- 3 tablespoons all-purpose flour
- 1 can (14 ounces) reduced sodium chicken broth
- 2 cups 2% milk
- 1-3/4 cups (7 ounces) shredded sharp cheddar cheese - traditional cut, shredded, divided
- 1/4 teaspoon each: salt and freshly ground black pepper (or more to taste)
- 2 tablespoons chopped fresh thyme leaves (optional)
- 1/2 cup garlic croutons (optional)
Step-by-step plan for making Mushroom and Cheddar Cheese Soup:
- Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Dust mushroom mixture with flour; cook and stir 1 minute. Add broth, milk, salt and pepper; bring to a boil over high heat. Reduce heat; simmer for 10 minutes, stirring occasionally.
- Turn off the heat. Add 1-1/2 cups cheese until melted. Pour into bowls. Top with remaining 1/4 cup cheese and garnish with thyme and croutons if desired.
Recipe 3: Mushroom soup with cream cheese and noodles
Nutmeg gives this mushroom soup with melted cheese a special taste and aroma. We will prepare the first course with ordinary champignons; you can take fresh, boiled or frozen, it doesn’t matter much.
• 300 grams of champignons;
• 100 grams of vermicelli;
• salt, nutmeg, herbs.
1. Chop the champignons into slices and lightly fry in oil. Add the onion and cook until done. It is better to use butter, it gives a beautiful color and the soup will be more aromatic and appetizing.
2. Place the mushrooms in a saucepan. Pour 1.5 liters of boiling water and add salt.
3. As soon as the water boils, add the chopped cheese and cook for 2 minutes.
4. Add vermicelli, a pinch of nutmeg, mix everything, boil for a few seconds, add greens and turn off. Let our dish sit for 15 minutes until the noodles are ready.
Spinach Mushroom Soup with Cheddar
This winter, make this wonderfully smooth soup with this simple recipe. It's deliciously creamy and green.
Ingredients for Spinach Mushroom Cheddar Soup:
- 1 tbsp. extra virgin olive oil
- 500 g Swiss brown mushrooms, sliced
- 2 cloves garlic, minced
- 300 g potatoes cut into thin slices
- 500 ml vegetable/chicken broth
- 500 ml regular milk
- 150 g young spinach
- 80 ml light cooking cream, thick
- 5 g black pepper powder
- 50 g grated cheddar cheese
- Table salt to taste
Step-by-step plan for making Spinach Mushroom Cheddar Soup:
- Heat the oil in a large saucepan over medium-high heat. Add mushrooms and garlic. Cook, stirring frequently, 8 to 10 minutes or until mushrooms are tender. Remove and reserve 1/2 cup mushrooms (add on top of soup at the end if desired).
- Add potatoes, broth and milk to the pan. Cover with a lid and bring to a boil over medium heat. Cook, partially covered, for 20 minutes or until potatoes are tender. Add spinach leaves. Set the soup aside for 10 minutes to cool slightly.
- Transfer the soup to a food processor. Cover and whisk until the mushrooms and spinach are finely chopped and the soup is smooth. Return to the pan and add the cream and cheese. Stir over low heat until heated through (you may want to reserve the cream for garnish).
- Divide soup among serving bowls. Place some of the remaining mushrooms on each bowl and sprinkle with the green onions, leaving a layer of cream. Serve with bread.
Recipe 4: Mushroom soup with melted cheese, chicken and sour cream
The peculiarity of this mushroom soup with processed cheese is that pickled mushrooms are used. They give the first dish a pleasant taste. And chicken makes it more filling. You can use any part of the carcass, including fillet.
• 400 grams of chicken;
• 0.2 kg of pickled mushrooms (pure weight, without marinade);
• 4-5 potatoes;
• 50 grams of sour cream;
• spices, oil.
• Wash the chicken, you can cut it into smaller pieces so that the meat cooks faster. Fill with cold water (2 liters) and set the broth to simmer for 40 minutes.
• Peel the potatoes, cut them into strips and place them in a saucepan, adding salt to the soup.
• Drain all the liquid from the pickled mushrooms. Shred into slices. If the mushrooms are large, you can cut them smaller.
• Cut the onion, fry in oil, at the end add mushrooms, sour cream and simmer for 2-3 minutes.
• Place the contents of the frying pan into a saucepan, let it boil and pour in the curds cut into small cubes. Cook until completely dissolved. Add more salt, any spices and chopped herbs to taste.
Recipe 5: Mushroom soup with cream cheese, egg and bacon
Many people call this soup “five-minute soup.” Of course, it doesn’t take 5 minutes to cook, but it’s also very fast and it turns out tasty and satisfying. We use any mushrooms: fresh, frozen, boiled, pickled. Also, their origin does not matter; it turns out delicious with both forest and ordinary champignons. But wild mushrooms will need to be boiled separately first.
• 4 potatoes;
• 150 grams of bacon;
• 300 grams of fresh mushrooms, marinated and boiled, you can take less;
• herbs, salt.
• Pour about two liters of water into a saucepan, add salt and place on the stove. But you can immediately take boiling water.
• Peel the potatoes, grate one, cut the rest into cubes and put everything in a saucepan.
• Boil the eggs separately.
• Cut the bacon, place it in a frying pan and fry for 3 minutes to release the fat. Add chopped mushrooms, chopped onion and fry together for 5-7 minutes. If the mushrooms are pickled, then add them after frying the onion.
• Place the contents of the frying pan into a saucepan with half-cooked potatoes, boil for 5 minutes, add grated cheese. As soon as it disperses in the broth, add the herbs and turn off.
• Pour the dish into plates and place a cut half of an egg in each. It is ideal for mushroom soup with melted cheese and provides an additional portion of protein necessary for the body.
How to cook “Processed cheese soup with mushrooms”
1. Peel the mushrooms, then cut them into thin slices or pieces.
2. Heat a frying pan with sunflower oil and add the mushrooms, fry them until tender and place on a plate.
3. Peel the carrots and grate them on a fine grater.
4. Return the pan to the heat and pour 1-2 tablespoons of vegetable oil, add carrots and fry.
5. Peel and cut the potatoes into small cubes.
6. First put the cheese in the freezer, and then grate it on a coarse grater.
7. Fill a saucepan with water and bring it to a boil, add carrots, champignons and potatoes to the water.
8. Cook everything for 10-15 minutes, then add salt and pepper. Add processed cheese and cook until dissolved (5-7 minutes). Before serving, add chopped herbs.
Recipe 7: Mushroom soup with melted cheese and barley
Many people have known mushroom soup with pearl barley since childhood; the dish is hearty and aromatic. But if you add a couple of processed cheeses to it, it will become even tastier. Soak the pearl barley in cold water in advance, preferably for 5-6 hours, so it will cook faster. Cooking with meat broth.
• 400 grams of mushrooms;
• half a glass of pearl barley;
• 2-3 potatoes;
• 2 liters of broth;
1. Boil the pearl barley until almost done, drain the water.
2. Pour broth over the cereal and let it cook again, this time along with other ingredients.
3. Chop the mushrooms, fry in oil, at the end add a finely chopped onion and fry until golden brown.
4. Cut the potatoes into arbitrary slices and add them to the soup with pearl barley.
5. As soon as it becomes easy to pierce with a fork, lay out the mushrooms.
6. Add chopped or grated cheese, boil the soup for 2 minutes, season with spices, you can add chopped herbs and bay leaves.
Cream of mushroom soup with cheddar cheese
Cheddar cheese adds richness and tang to this homemade cream of mushroom soup. It's quite filling on its own, but if you want to make a meal out of it, add diced chicken or steamed turkey.
Ingredients for Cream of Mushroom Soup with Cheddar Cheese
Cooking time: 20 min. Number of servings: 4 pcs.
- 4 tablespoons butter
- 1 pound mixed portobella, oyster, shiitake, cremini, enoki, etc. (thickly sliced)
- 1/2 medium sweet onion (sliced 1/2 inch thick)
- 5 cloves garlic (minced)
- 1 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken or vegetable broth
- 1 cup cream, half and half, or milk
- 1/8 teaspoon nutmeg
- 1 cup finely grated cheddar cheese
- Freshly ground pepper (to taste)
Step-by-step plan for making Cream of Mushroom Soup with Cheddar Cheese:
- Gather your ingredients.
- In a heavy skillet, carefully saute the mushrooms, sweet onion, garlic and salt in the oil until the mushrooms are liquid and the onions are soft.
- Sprinkle with flour and stir for 1 minute.
- While stirring, add chicken broth.
- Bring to a low boil and simmer for 10 minutes.
- Stir in the cream and nutmeg and mix again.
- Add the cheddar cheese and stir until melted.
- Season with freshly ground pepper to taste.
- Remove from heat and serve.
Recipe 8: Czech mushroom soup with melted cheese in bread
A stunningly interesting recipe for mushroom soup with melted cheese, which especially stands out for its original presentation. You will need a small round bread, it is better to take one with coarse flour, for example, bran, rustic. It doesn't taste as good with white bread and rich loaves.
• 300 grams of any mushrooms;
• 3 potatoes;
• Onion;
• 100 ml cream;
• oil, herbs.
1. Prepare tureens. To do this, cut off the tops of the bread, remove the inner crumb and place the resulting containers in the oven to toast for 10-15 minutes. The walls should not be thin, the optimal thickness is 1 centimeter.
2. Boil 1.5 liters of water and add salt. Peel the potatoes and place them in a saucepan.
3. Chop the mushrooms and fry in a frying pan. You can use any oil.
4. Finely chop the onion, send it to the mushrooms, and fry together.
5. Place the fry in a saucepan with the finished potatoes, but not all of them, leaving 3 spoons for decorating the first course. Add chopped pieces of cheese, cream and cook for 2-3 minutes until completely dissolved. If necessary, add more salt and pepper.
6. Remove the soup from the heat, cool slightly and grind with an immersion blender.
7. Pour our soup into the prepared bread, put the fried and previously set aside mushrooms on top, sprinkle with herbs, cover with bread lids and serve.
Mushroom soup with melted cheese - useful tips and tricks
• Wild mushrooms must be boiled, but it is better to do this not in the soup itself. Otherwise, the broth will be dark and tasteless. And if you want to give the first dish a richer flavor, you can simply add a little broth.
• You can simply add chopped mushrooms to any soup and boil it, but pre-frying makes the dish more aromatic and rich. It is better to fry in a mixture of butter and vegetable oil.
• Mushrooms go well with many spices; they love herbs and herbs. But it is important to add all this in small quantities, otherwise the spicy aromas will overwhelm the characteristic smell of mushrooms in the dish.
• The main problem when laying cheese curds is the sticking of pieces. They are difficult to cut and grate, and in soup the curds take longer to disperse. To make the process easier. You can keep the cheese curds in the freezer for half an hour, just while the soup is being prepared.
• Was the soup watery and not very rich? You can add another processed cheese. And if it’s not there, then add a little cream to the pan and heat it up. But the easiest way to correct the situation is to put a spoonful of sour cream on a plate.
Gnocchi with Parmesan, mushrooms and spinach
This Creamy Spinach Gnocchi Soup with Parmesan Cheese and Mushrooms is easy to make in about 30 minutes!
This soup can easily be made vegetarian by using vegetable broth instead of chicken broth. It will still be filling without the meat (I used a lot of mushrooms). It's delicious served with crusty bread. Potato gnocchi is simply magical.
Ingredients for Creamy Spinach Gnocchi Soup with Parmesan Cheese:
Cuisine – American Cooking time: 20 min. Number of servings: 6 pcs.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium chopped onion
- 2 celery sticks, finely chopped
- 1 tablespoon flour
- 3 cloves minced garlic
- 16 ounces chopped or sliced cremini mushrooms
- 4 cups chicken or vegetable broth
- 2 servings Italian seasoning
- 1 pound potato gnocchi
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (packaged)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Step-by-step plan for making creamy spinach gnocchi soup with Parmesan cheese:
- Prepare the onion and celery and melt the butter and oil in a soup pot over medium-high heat.
- Add the onion and celery to the pan and simmer for 5 minutes (it's okay if the onion browns a little). I like to chop the mushrooms while cooking to save time.
- Add flour and cook for about 30 seconds.
- Add garlic and mushrooms and cook for about 5 minutes. Once the mushrooms begin to release water, stir them well to scrape up any brown bits from the bottom of the pan.
- Add chicken broth, Italian seasoning and gnocchi to pan. Increase heat to high and bring soup to a boil. Once it boils, reduce the heat to let it simmer gently for 5 minutes.
- Add cream, spinach and Parmesan cheese. Increase the heat to medium and simmer for another 5 minutes or until the spinach is tender and wilted, the cheese has dissolved into the broth, and the broth has thickened slightly.
- Season with salt and pepper if necessary. Serve immediately. If desired, grate some Parmesan cheese onto the bowls.
