It will take you no more than half an hour to prepare soup with champignons and cheese, and the ingredients for this can be found in any refrigerator.
Despite its simplicity, the soup turns out incredibly tasty.
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.
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.
Cream soup with champignons and melted cheese
Mushroom soup from champignons with melted cheese can be prepared in various ways - one of the most popular is puree soup. Its delicate, delicate taste and “airy” consistency are liked by both adults and children.
The most delicious and light puree soup is made from champignons, since these mushrooms have a delicate structure and a pleasant taste.
Ingredients:
- fresh mushrooms – 800-900 g;
- processed cheese – 200 g;
- onions – 3-4 pcs;
- butter – 4 tbsp. l;
- wheat flour - 4 tbsp. l;
- water or chicken broth – 1.5-2 l;
- salt, mixture of ground pepper.
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Onions must be peeled and cut into small cubes, champignons into thin slices. Pour the onion into a saucepan with butter and fry for a few minutes until golden brown.
Next, add the mushrooms to the onions, fry them for 5-7 minutes until golden brown and sprinkle with wheat flour, mix thoroughly and fry for another 1-3 minutes. After this, you need to pour water or broth into the saucepan - in a thin stream and stirring constantly, otherwise the flour will turn into lumps.
The broth must be salted, peppered and chopped using a blender. After this, it needs to be brought to a boil again, simmered over low heat for 4-6 minutes, then add the cheese, cut into slices, and simmer for another 2-3 minutes until the cheese is completely dissolved.
Recipe 2. Soup with champignons, cheese and smoked meats
Ingredients
- 100 g smoked brisket;
- champignons – 100 g;
- kitchen salt;
- carrot;
- clove of garlic;
- two processed cheeses;
- 50 ml olive oil;
- two potatoes;
- bulb.
Cooking method
1. Rinse the peeled potatoes under the tap and chop into cubes. Place it in a saucepan, fill it with drinking water and put it on fire.
2. Remove the top film from the champignon caps. Trim the legs. Rinse, place in a colander, and chop into thin slices. Cut the smoked brisket into bars.
3. Place the mushrooms and brisket in a hot frying pan and fry until the liquid from the champignons has evaporated.
4. Finely chop the peeled onion. Peel the carrots, wash and chop into large chips. Add the vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.
5. Grate the processed cheese. Transfer it to a deep plate and pour boiling water over it. Stir gently until it is completely dissolved.
6. Place the fried onions and brisket into the pan. Stirring constantly, add the cheese mixture. Pepper and salt. Add finely chopped greens. Press the garlic through a press directly into the pan. Serve with croutons.
Classic recipe for cheese mushroom soup
Mushroom soup from champignons with melted cheese is prepared in various ways. There are many recipes for preparing this delicious first course - with the addition of bulgur, rice and other cereals, with beans and spicy ginger, dietary chicken or rabbit, broccoli or green peas.
No less popular is the delicate, “airy” cream soup with milk, sour cream or cream. But still, the classic recipe does not lose its relevance, because it combines aromatic mushrooms with tender chicken breast.
Ingredients:
- chicken breast – 1 piece;
- raw mushrooms – 600-700 g;
- processed cheese – 2 pcs;
- potato tubers – 5-6 pcs;
- onions – 2-3 pcs;
- carrots – 1 piece;
- salt, mixture of ground pepper.
Mushroom soup is very simple to prepare - add water to the chicken breast and place on low heat. While the chicken is cooking, you should prepare the vegetables - cut the peeled potatoes into small cubes, dice the onions, grate the carrots. Cut the champignons into thin slices.
When the meat is ready, it should be removed from the broth and cut into portions. Add chopped potatoes to the soup and bring to a boil, add salt. Onions and carrots should be fried in a frying pan with vegetable or butter, after 2-3 minutes add to the vegetables and fry for 6-7 minutes until a golden brown crust appears.
The prepared frying should be poured into the pan along with the cheese, cut into small slices. Then simmer for another 2-3 minutes, stirring constantly, until the cheese is completely dissolved. The finished dish can be sprinkled with chopped dill or parsley.
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.
With champignons and broccoli
Ingredients:
- mushrooms – 0.2 kg;
- processed cheese – 2 pcs.;
- frozen broccoli – 0.2 kg;
- potatoes – 0.2 kg;
- carrots – 1 pc.;
- greenery;
- olive oil;
- salt and pepper to taste.
Cooking process:
- It is necessary to wash the champignons, dry them thoroughly with a paper towel, and then fry in a frying pan until the liquid has completely evaporated.
- Grind the peeled carrots using a coarse grater, and then add them along with olive oil to the fried champignons in a frying pan. It is better to cook the mixture of vegetables and mushrooms over medium heat for 10 minutes.
- Broccoli should be divided into separate inflorescences, and it is better to peel the potatoes and chop them into small cubes.
Place a pan of water on the fire, bring it to a boil, add salt and add the prepared ingredients. Cheese soup with champignons and broccoli will be ready in about 10 minutes. All that remains is to add the crushed processed cheese and cook until it is completely dissolved. Soup with champignons and broccoli is ready!
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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.
Delicious and light meat-free dishes
The classic mushroom soup recipe, described in many cookbooks, does not involve the use of chicken, turkey, beef or other types of meat. The first dish turns out to be very light and dietary, but at the same time nutritious. There are a little more than 200 kcal per 100 grams of product. For mushroom soup with champignons and vegetables you need to prepare:
- fresh boletus - 0.5 kg;
- processed cheese – 2 pcs.;
- small carrot – 1 pc.;
- large onion – 1 pc.;
- potatoes – 4-5 pcs.;
- water – 2000 ml;
- medium fat cream – 200 ml;
- premium wheat flour – 1.5 tbsp. l;
- butter – 3 tbsp. l;
- salt, black pepper, fresh herbs - to taste.
How to make soup with champignons and cheese? Peel the potatoes, chop them into cubes and cook until done. Cut the onion into cubes, grate the carrots and fry the vegetables with butter until golden brown. Wash the champignons, chop into slices and add to the pan, simmer for 5-6 minutes. Add the vegetable mixture to the soft potatoes and bring to a boil, then add grated processed cheese, salt and spices. Stir until the mixture becomes homogeneous, then pour in the cream and keep on low heat for a few more minutes. Drain the liquid into a separate container, beat the grounds with a blender, and gradually add broth. Serve the dish with cheese and cream, garnished with herbs and white bread croutons.
You will get a fragrant cream soup if you add a little nutmeg, thyme and ground pepper while cooking the broth. In addition, garlic can add piquancy - finely chop it with a knife and fry along with onions over high heat. Croutons, chopped herbs and a little cream will help you serve the dish effectively. One option is to pour in the cream in strips (literally one tablespoon) and use a toothpick to make streaks, place green onions or parsley on one side, as well as croutons.
It is better to prepare champignon puree soup with different types of cheese without cream and meat to reduce calorie content. You can use any varieties with different flavors, but you definitely need melted and hard ones. A product with mushrooms, ham or bacon is suitable. List of ingredients:
- champignons – 500 g;
- onion – 1 pc.;
- butter or vegetable oil – 2.5 tbsp. l;
- potatoes – 6 pcs.;
- water or vegetable broth – 1500 ml;
- hard cheese – 50 g;
- processed cheese – 150 g;
- salt, favorite spices and bay leaf.
Peel, wash and chop the potatoes into large cubes. Place in boiling salted water and cook for up to 20 minutes. Don’t forget about spices and a few bay leaves, which are immediately added to the broth. Finely chop the onion and grate the carrots on a coarse grater. Place the vegetables in a hot frying pan with oil and sauté until golden brown, then add the chopped boletus. Fry until excess liquid leaves the mushrooms. Transfer the vegetable mixture to the broth, cook for 5 minutes, drain off excess liquid (but do not pour out completely). Grind the products into puree, adding broth. Place over low heat, add two types of grated cheese and mix thoroughly until completely dissolved. Boil, turn off the gas and serve the dish with champignons and melted cheese after 10-15 minutes.
Recipe 5. Cream soup with champignons and curd cheese
Ingredients
- half a kilogram of champignons;
- kitchen salt;
- bulb;
- 50 g flour;
- 200 ml chicken broth;
- three cloves of garlic;
- package of curd cheese.
Cooking method
1. Finely chop the peeled onion and garlic. Fry them in olive oil until lightly browned.
2. Peel the champignons, rinse and cut into slices. Add the mushrooms to the saucepan with the onions and fry, stirring constantly, over medium heat for about ten minutes. Then add flour, stirring vigorously, fry for a couple of minutes. Pour chicken broth over everything and stir.
3. Blend the resulting mixture with an immersion blender until smooth. Now add curd cheese and mix thoroughly. Bring the soup to the desired consistency by adding chicken broth.
4. Put the soup on the fire. Add salt and simmer over low heat for another 15 minutes. Serve the mushroom and cheese soup with garlic croutons.
Mushroom soup with cheese and bulgur
Bulgur makes a mushroom dish more satisfying and nutritious. This first dish perfectly fills you up, restores your strength and warms you up on cold days. It can be prepared either with chicken broth or with cream – it all depends on your taste preferences.
Ingredients:
- fresh mushrooms – 800 g;
- bulgur – 200-250 g;
- processed cheese – 4 pcs;
- potatoes – 7-8 pcs;
- carrots – 2 pcs;
- vegetable oil, salt;
- chicken broth - 4-5 l.
Chicken broth needs to be brought to a boil. Peel the potato tubers and cut them into small cubes; after boiling, add them to the broth along with the bulgur.
Separately, you should prepare vegetables - cut onions into small cubes, carrots into strips, champignons into thin slices. Vegetables must be fried in a frying pan with vegetable oil until golden brown.
After the broth has been boiled for 10-13 minutes, add fried vegetables and mushrooms and add salt. Processed cheese (it is best to pre-froze them) should be grated and also added to the pan, stirring regularly until completely dissolved.
The broth should boil again, after which it should be simmered over low heat for 2-3 minutes and the finished dish should be allowed to brew under the lid for 10-15 minutes.
Recipe 6. Soup with champignons, processed cheese and green peas
Ingredients
- three liters of chicken broth;
- carrot;
- several potatoes;
- bulb;
- 200 g processed cheese;
- salt and pepper;
- 400 g champignons;
- 100 g fresh or canned green peas.
Cooking method
1. Pour the chicken broth into a saucepan and put it on the fire. Add peeled and sliced potatoes to the broth. Cook it until soft.
2. Clean the champignons, wash them and cut them into thin slices. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture has evaporated.
3. Peel the remaining vegetables. Finely chop the onion. Grind the carrots on a fine grater. Add everything to the pan with the mushrooms and fry, stirring, for about ten minutes.
4. Grind the processed cheese into large shavings and place in the boiling soup. Stir until it dissolves completely. Now add green peas and fried mushrooms with vegetables. Cook the soup for another ten minutes and remove from heat. Serve soup with champignons and melted cheese with garlic croutons.
Chicken recipe
What ingredients are needed for preparation:
- 3000 ml of drinking water;
- Chicken fillet – 300 grams;
- 350 grams of champignons;
- Soft cheese – 350 grams;
- She's an average carrot;
- 800 grams of potatoes;
- One small onion;
- A small slice of butter 50 grams;
- A bunch of fresh herbs;
- Salt to your taste;
- Spices as desired;
- Some crackers.
Cooking period: 1 hour 20 minutes.
The calorie level in 100 grams is 122 kcal.
How to cook cheese soup with chicken and champignons:
- The soup can be made with plain water, but the taste will not be as nutritious and rich as with chicken meat. First, wash a piece of chicken and wipe it with paper napkins;
- Next, place the meat on a cutting board, remove the skin, film and various cartilages, if any;
- Add water to a deep metal container, set it to gas, put a piece of chicken meat in the water and leave to cook;
- When foam appears on the surface, it will need to be carefully removed with a spoon;
- Reduce heat and boil chicken until cooked for about half an hour;
- While the chicken is boiling, prepare the vegetables. Cut the skin off the potatoes and rinse;
- Cut the potato tubers into small slices or strips;
- Then we wash the carrots, clean off all the dirt and grind them with a coarse grater;
- Peel the skins from the onion and cut it into small squares;
- We wash the mushrooms, peel off all the skin and cut them into small slices;
- Rinse the greens and chop into small pieces;
- Place all chopped ingredients in separate cups;
- After this, place a frying pan on the stove, put a piece of butter on it and leave to heat until it melts;
- Place onion pieces in heated oil, stir and fry for 5 minutes;
- Then add the carrots and fry along with the onions for another 7 minutes;
- After this, add the mushrooms, reduce the heat and leave to cook under the lid until the liquid has completely evaporated;
- When the frying is ready, remove it from the stove and set it aside;
- Remove the finished chicken meat from the pan and set it aside to cool;
- Pour the potatoes into the water and boil them until tender, about 15 minutes;
- Cut the chicken meat into cubes and place it together with the roast into the broth with potatoes;
- Add salt and seasoning to the soup;
- Cut the cheese into cubes and place in a saucepan, stir everything until the soup dissolves;
- Wash the greens and chop them into small pieces;
- Turn off the mushroom soup with cheese and chicken, season with herbs and leave to stand covered for 15 minutes.
