Cheese soup recipe with melted cheese and mushrooms and chicken

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.

Soup with mushrooms and cheddar cheese

Every housewife should have this excellent recipe, because it is the easiest way to prepare an incredibly delicious soup with cheese and mushrooms.

Ingredients for Mushroom and Cheddar Cheese Soup

Number of servings: 4 pcs.

1 1/2 ounces dried porcini mushrooms
2 tablespoons unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, sliced
1 bunch chopped green onions
2 tablespoons all-purpose flour
2 cups canned chicken broth
2 glasses of milk
1 1/2 cups shredded sharp Tillamook cheddar cheese or other sharp cheddar cheese
Minced fresh parsley

Step-by-step plan for making Mushroom and Cheddar Cheese Soup:

Pour hot water over the porcini mushrooms and soak for 30 minutes. Drain.
Melt butter in a large saucepan over medium-high heat. Add the shiitake mushrooms and scallions and sauté until softened and beginning to brown, about 5 minutes. Add flour and stir for 2 minutes. Gradually add broth and milk. Add porcini mushrooms. Bring to a boil, stirring frequently. Reduce heat to low and simmer until thickened, stirring occasionally, about 20 minutes. Add cheese and stir until melted. Season with salt and pepper. Garnish with parsley and serve.

Cheese cream soup with salmon and cream

We will prepare the following products:

250 grams of hard cheese;
fillet of any salmon fish (pink salmon, trout, salmon are perfect) – 200 grams;
cream – 250 grams with 20% fat content;
200 grams of broccoli or cauliflower;
onion – 1 piece;
one red bell pepper;
3 bay leaves;
2 cloves of garlic;
a little ground black pepper;
grated nutmeg - a pinch;
a small bunch of green onions, dill, parsley.

It will take 50 minutes to prepare.

Calorie content – 120 kcal.

How to do it:

Bell peppers need to be washed, stems and seeds removed. We cut it into strips;
Broccoli or cauliflower needs to be taken apart;
Place the pepper, cabbage, whole onion and bay leaves in a small saucepan;
Fill everything with a glass of water and set to boil until the vegetables are ready;
After the peppers and cabbage are ready, the onion and bay leaf must be removed;
Using a slotted spoon, remove the peppers and cabbage. Vegetables need to be ground in a blender until pureed;
We wash the fish, cut it into small pieces and place it in the broth after the vegetables;
Rub a piece of cheese on a fine grater and place it in the broth with the fish, pour in the cream;
Season with salt and set to boil on the fire;
After the broth begins to boil, simmer for about 10 minutes;
Add vegetable puree, add spices and boil for another 10 minutes;
Pour the finished soup into bowls and sprinkle chopped herbs on top.

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.

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.

Cheese cream soup with mushrooms and champignons

List of required products:

300 grams of processed cheese;
6-8 pieces of fresh mushrooms (champignons);
one onion;
salt – 1 teaspoon;
spices, aromatic herbs to give a pleasant aroma;
vegetable oil.

Cooking will take 60 minutes.

Calorie content – 125 kcal.

Let's start cooking:

Plain water or broth is suitable for the base. Pour about two liters of water into the container, then place it on the fire to warm up;
Peel the onion and cut it into small squares;
Fry the onion in oil for a few minutes;
Add salt to the broth or water to your taste;
Cut the processed cheese into small pieces and also put it in a container, leave to boil;
The heat should be reduced slightly, stir the broth with cheese well and leave to simmer;
Mushrooms need to be washed well, the caps should be cleared of skin and dark lesions;
Cut the champignons into small slices and place them in a frying pan with onions;
Place on the fire and fry until the mushrooms are ready;
If desired, mushrooms and onions can be salted and seasoned with spices;
After this, transfer the roast into a container with cheese broth, mix and boil for another 5 minutes;
Then remove from heat. In order for the soup to become homogeneous, it must be ground in a blender;
Pour the finished cream soup into plates; if desired, you can decorate with herbs.

Mashed potatoes: the recipe with milk is in the publication on our website.
The recipe for chicken liver pate can be taken from here.
Find recipes for chicken in honey mustard sauce in this article.

Shiitake mushroom and cheddar cheese soup

This is a very rich soup filled with mushrooms, cheddar cheese and bacon.

Ingredients for making Shiitake Mushroom and Cheddar Cheese Soup

Cooking time: 35 min. Number of servings: 8 pcs.

4 slices chopped bacon
½ white onion, chopped
450 grams chopped shiitake mushrooms
2 cloves garlic, minced
black pepper to taste
2 fresh sage leaves, chopped
6 cups beef broth
1 cup shredded Cheddar cheese

Step-by-step plan for making Shiitake Mushroom and Cheddar Cheese Soup:

Step 1 Place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Add onion and cook until soft, about 5 minutes. Add mushrooms, garlic, pepper and sage; cook over medium heat for about 10 minutes until the mushrooms begin to brown.

Step 2 Pour in the broth; boil. Simmer the soup for 10 minutes. Reduce heat to low; sprinkle with Cheddar cheese; stir until melted.

Classic recipe step by step

In order to make a classic cream cheese soup, you will need to prepare the following list of products:

package of processed cheese, perfect in Viola “Creamy” triangles;
250 ml cream with 20% fat content;
water – 2 glasses;
150 gram slice of Parmesan cheese;
potatoes – 400-500 grams;
table salt;
a little ground white pepper.

Cooking period – 1 hour.

Calorie content – 95 kcal.

How to prepare cream cheese soup:

First you need to boil the potatoes. For cooking, you should use young potatoes, which crumble after boiling. Peel the potatoes and wash them well;
Place in a saucepan, add water and place to cook on gas;
Add a little salt to the water and cook until tender;
Once the potatoes begin to fall apart in the water, add a medium slice of butter and remove from heat;
Using a masher, mash the tubers directly in the water, you should get a homogeneous liquid mashed potato;
Put the potato cream soup back on the heat;
Cut the processed cheese into cubes and place in the liquid mass;
While the soup is cooking, prepare the Parmesan cheese. The piece should be rubbed on a grater with a fine grid;
Next, put the grated Parmesan into the pan and mix well;
Pour in the cream, add salt and pepper if necessary;
At the end, you can beat the soup well with a blender so that it turns out fluffy and homogeneous;
When serving, you can garnish with herbs and sesame seeds.

Homemade cream of mushroom soup

Homemade Cream of Mushroom Soup without cream or much butter, just a little cream cheese to make it really smooth and comforting.

Ingredients for making Homemade Cream of Mushroom Soup

Cooking time: 20 min. Number of servings: 4 pcs.

3 medium carrots, about 200 g
1 parsnip or one small slice of celery, about 120g – 150g
2 medium onions, about 150 g
3 cloves garlic
1 ½ liters good quality vegetable broth (or chicken broth)
500 g mushrooms
1 ½ tablespoons butter, divided
3 sprigs thyme or ½ teaspoon dried thyme
2 tablespoons all-purpose flour
350 ml milk
3 heaped tablespoons cream cheese
2-3 tablespoons chopped parsley
fine sea salt and pepper

Step-by-step plan for preparing Homemade Cream of Mushroom Soup:

Cut carrots, parsnips or celery into small cubes. Finely chop the onion and garlic.
Pour vegetable or chicken broth into the soup pot. Add prepared vegetables, bring to a boil and cook until softened, about 15 minutes.
In the meantime, wipe the mushrooms with kitchen paper and cut them into slices.
Heat half the butter in a large frying pan, add the chopped mushrooms and thyme and cook until the mushrooms are golden, stirring a few times at intervals of about 5 minutes. Remove 1/3 of the mushrooms and set aside. Discard the thyme sprigs.
Push the remaining mushrooms to the side of the pan. Melt the remaining butter in this empty space, dust the butter with flour and let it turn lightly golden.
Slowly begin adding about 1 cup of soup, whisking all the time to avoid lumps. Once the mixture is smooth, stir to coat the mushrooms. If it is too thick, you can add a little more soup. Continue cooking for another 2 or 3 minutes.
Add mushroom mixture to soup.
Add the milk and cream cheese and blend the soup thoroughly with an immersion blender. Heat again, but don't let it boil anymore.
Add the reserved mushrooms and adjust the flavor with salt and pepper.
Sprinkle the parsley over the soup and serve immediately as directed above.

Cheese cream soup in a slow cooker

Products needed for soup:

chicken – 400 grams;
box of processed cheese;
potatoes - 4 pieces;
carrots – 250 grams;
onion – 1 piece;
6 glasses of water;
garlic – 2 cloves;
vegetable oil;
salt to your taste;
spices, aromatic herbs to add flavor.

The cooking process will take 90 minutes.

Calorie content – 126 kcal.

Let's start doing:

Wash the chicken meat thoroughly and place it in the multicooker bowl;
Pour about 2.5 glasses of water and leave to boil in the “Steam” mode for 30 minutes;
The onion should be peeled and cut into small slices;
Rinse the carrot root and cut off the skin on top. The root vegetable can be cut into thin strips or grated with large shavings;
In a frying pan with heated oil, lightly fry the onions and carrots until half cooked;
Peel the potatoes, rinse and cut into thin slices;
Remove the chicken from the broth and cut into small pieces;
Add more water to the multicooker bowl, add potatoes and fry;
The cheese can be cut into cubes. Add pieces of cheese and chicken;
Add spices for flavor, add a little salt;
Select the “Steam” mode and leave to boil for a quarter of an hour;
Peel the garlic cloves and pass through a press;
Add garlic to the container, you can also add pieces of herbs;
Select the “Stew” mode and cook for another 45 minutes;
After this, grind all the ingredients with a blender to get a creamy soup;
Pour the finished soup into bowls and serve with croutons.

Broccoli and cheese soup

Comfort food for the whole family. Warm and delicious creamy broccoli and cheese soup made with chicken, vegetables and rice to give it even more heart.

This soup is also great for flavorfully adding your daily dose of veggies to your meals, and if you have picky eaters at home, now is the time to add fresh veggies like carrots, mushrooms, and broccoli! If you're short on time or can't get to the store, frozen vegetables you have at home will also work.

Ingredients for making broccoli cheese soup:

Cooking time: 20 min. Number of servings: 4 pcs.

1 package Broccoli, Cheese and Rice Mix
2 tablespoons butter 1/4 cup chopped onion
1 cup chopped mushrooms
¼ cup chopped celery
½ cup chopped carrots
2 cans (14 ½ ounces) chicken broth
2 cups chicken, cooked and diced
¾ cup whipped cream
salt and ground black pepper to taste
½ tsp. dried dill

Step-by-step plan for making broccoli cheese soup:

Step 1 Prepare the broccoli and cheese seasoned rice mixture according to package directions.

Step 2 In a medium saucepan, melt butter; fry onions, mushrooms, celery and carrots for about 2 minutes. Add chicken broth, chicken and cooked rice. Boil.

Step 3 Reduce heat to a simmer and add cream. Salt and pepper to taste.

Step 4 Simmer for 5 minutes.

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.

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.

French cream cheese soup with melted cheese and potatoes

Required Products:

chicken fillet – 500 grams;
potatoes - half a kilogram;
one zucchini;
onion – 1 piece;
a piece of processed cheese 200 grams;
150 grams of hard edam or gouda cheese;
mozzarella – 100 grams;
a glass of real village milk;
40 grams piece of butter;
one and a half liters of water;
a few bay leaves;
spicy herbs and seasonings for flavor;
sunflower oil;
200 grams of crackers;
small bunch of parsley and dill.

Cooking time – 1.5 hours.

Calorie content – 178 kcal.

Preparation should be carried out according to the following scheme:

The chicken is thoroughly rinsed, the skin and bones are removed;
Place the fillet in a saucepan, add water, add bay leaf, salt and set to boil;
The meat should cook for about 40 minutes. Then it is removed from the broth, cooled and cut into small pieces;
Cut the skin off the potatoes, wash them thoroughly and cut into small slices;
Place the potatoes in the broth and cook until tender;
Put a piece of butter in a frying pan and pour in vegetable oil, put on fire;
Add onion to hot oil and fry until transparent;
The zucchini needs to be peeled, cut and seeds removed;
Cut the zucchini into small cubes;
Place the vegetable in a frying pan with onions and fry it until tender;
Transfer the fried vegetables into a container with broth and potatoes and leave to cook for 5 minutes;
Hard cheeses - Eden and mozzarella - should be grated with a fine-tooth grater; processed cheese can be cut into small cubes;
Add grated cheeses into the vegetable broth one by one, adding processed cheese at the end;
Boil until the cheeses are completely dissolved and remove from heat;
Using a blender, make a cream from it, all components must be thoroughly ground;
Then pour in the milk and stir well;
Place on gas and cook for about 5-7 minutes;
If necessary, you can add salt and season with spices;
When serving, you can pour chopped herbs into plates and add croutons.

Broccoli soup with sautéed mushrooms

This healthy Broccoli Soup with Sautéed Mushrooms is packed with flavor and nutrients, and gets creamy with a little Greek yogurt.

This broccoli soup is not only damn healthy, but it comes together in 10 minutes.

Ingredients for Broccoli Soup with Sautéed Mushrooms:

Cuisine – American Cooking time: 15 min. Number of servings: 4 pcs.

1 pound broccoli florets (about 2 large heads)
1/2 cup vegetable or chicken broth
4 oz. 2% Greek yogurt
3 tsp minced garlic
4 teaspoons freshly squeezed lemon juice, divided
1 tsp red hot pepper flakes, divided
Salt
Pepper
1 tablespoon olive oil
4 oz. sliced mushrooms
1 tablespoon finely chopped parsley
Finely grated Parmesan

Step-by-step plan for preparing Broccoli Soup with Fried Mushrooms:

Bring a large pot of salted water to a boil and cook the broccoli florets until they begin to soften but remain bright green (about 4-5 minutes). Drain the broccoli, but be sure to reserve about 3/4 cup of water.
Place broccoli in a blender along with 3/4 cup reserved water, vegetable or chicken broth, Greek yogurt, 2 teaspoons minced garlic, 2 teaspoons lemon juice, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt and 1 / 4 tsp. pepper and puree until smooth.
Heat olive oil in a medium saucepan over medium heat and add mushrooms, reserving 1 teaspoon minced garlic, remaining 2 teaspoons lemon juice, and remaining 1/2 teaspoon red pepper flakes. Cook for about 4 minutes. Season with about 1/4 teaspoon salt and 1/4 teaspoon pepper. Add parsley and stir.
Serve broccoli soup in bowls and top with fried mushrooms. If desired, sprinkle some Parmesan cheese on top.

Video recipe: Cheese soup with mushrooms and chicken

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