The soup with mushrooms in itself turns out very tasty and fragrant.
It can be prepared with the addition of various ingredients, but the first courses with melted cheese are especially tasty.
This ingredient gives a creamy taste, makes the broth more thick and rich. And importantly, the cheese is inexpensive and can be purchased at any grocery store.
Mushroom soup with melted cheese - general principles of cooking
For mushroom soup with melted cheese, you can use any mushrooms. Of course, the most delicious and fragrant dishes are obtained from forest mushrooms. But greenhouse champignons remain the most affordable and safe. You can also cook first courses with dried or pickled mushrooms. The choice is large and in many ways the final taste of the dish depends on it.
Cheese can be put in any soup, with or without additives, expensive and cheap. But, as practice shows, it is better to take ordinary cheese curds "Friendship", "Orbit", "City" and the like. Dishes with them are tasty, the product goes well in the broth and the price is quite affordable. On average, one cheese is taken per liter.
Mushroom soup with melted cheese: general principles of cooking
1. Potatoes, cereals are put into water or broth, everything is salted and boiled almost until ready.
2. Mushrooms can also be thrown into the pan, but most often they are fried separately with onions and carrots.
3. Roasting is placed in the pan.
4. Cheeses are added. It is better to pre-powder them, rub.
5. The dish is boiled for 1-3 minutes, seasoned with spices, greens.
In addition to potatoes, you can add any vegetables to soups: all kinds of cabbage, zucchini, pumpkin, beans, peas. Guided by prescription.
Recipe 1: Mushroom soup with “Economical” melted cheese
Who would have thought that of the minimum amount of products you can make a very tasty and satisfying first course. For mushroom soup with melted cheese, we will use the usual curd cheese at the rate of 1 thing (100 grams) per liter of dish, but if you want, you can take more, this will only taste better. Ingredients
• 70 grams of dried mushrooms;
• 3 cheese;
• 0.4 kg of potatoes;
• onion;
• carrot;
• oil, spices, dried dill.
Cooking
1. Mushrooms are washed and soaked in water for at least 3 hours. Then we drain the water, if the mushrooms are large, then we cut them into small pieces. Fill with clean water and boil for half an hour, salt.
2. We clean all the vegetables, cut the potatoes as convenient for us and drop into the pan.
3. Shred onions and carrots, fry everything together in a griddle, adding a little oil. If you like a strong roast, you can first fry the onions for 2 minutes, then add the carrots.
4. Rub cheese on a grater or just finely cut, lay in a saucepan with almost ready potatoes. Mix well.
5. Spread the onion roast with carrots, fill with dill, boil well and turn it off. Withstand the soup for 15 minutes and can be served.
Recipe 2: Mushroom soup with creamy melted cheese with chanterelles
For the preparation of the most delicate mushroom soup with melted cheese you will need good cream, without any additives, it is better to take fatty, above 20%. Ideally, it is advisable to use chanterelles, but you can also take other forest mushrooms.
Ingredients
• 300 grams of chanterelles;
• butter;
• 200 ml of cream;
• 150 grams of processed cheese;
• 2 potatoes;
• onion.
Cooking
1. Put a saucepan with 2 liters of water. If you like thick first courses or you want to make cream soup, you can pour less (1.5-1.7 liters).
2. We clear potatoes, we cut and we throw in already boiled and salted water.
3. Chanterelles are pre-boiled in salted water for 15 minutes, poured into a colander, cooled and cut into pieces. If the mushrooms are small, then you can just half. Fry in a pan with butter for 5-10 minutes.
4. Shred the onion and send it to the chanterelles. Fry together.
5. Send the fried mushrooms to the pan with the almost cooked potatoes, cook for 5 minutes.
6. We rub rubbing cheese, send it to the pan, pour in the cream and let it boil. Now you can simply fill the soup with greens and serve on the table, or puree with a blender.
Recipe 3: Mushroom soup with melted cheese and noodles
The nutmeg gives a special taste and flavor to this mushroom soup with melted cheese. We will cook the first dish with the usual mushrooms, you can take fresh, boiled or frozen, does not play a special role.
Ingredients
• 300 grams of champignons;
• 2 cheese;
• 100 grams of vermicelli;
• butter;
• onion;
• salt, nutmeg, greens.
Cooking
1. Shred champignons with slices, lightly fry in oil. Add the onion and bring to readiness. It is better to use butter, it gives a beautiful color and the soup will turn out more fragrant and appetizing.
2. Put the mushrooms in the saucepan. Fill with 1.5 liters of boiling water, salt.
3. As soon as the water begins to boil, add chopped curds, cook for 2 minutes.
4. Add vermicelli, pinch of nutmeg, mix everything, boil for a few seconds, put greens and turn off. Insist our dish for 15 minutes to walk the noodles to readiness.
Recipe 4: Mushroom soup with melted cheese, chicken and sour cream
The peculiarity of this mushroom soup with melted cheese is that marinated mushrooms are used. They give the first dish a pleasant taste. And the chicken makes it satisfying. You can use any part of the carcass, including fillets.
Ingredients
• 400 grams of chicken;
• 0.2 kg of pickled mushrooms (weight in pure form, without marinade);
• 4-5 potatoes;
• onion;
• 2 cheese;
• 50 grams of sour cream;
• spices, oil.
Cooking
• We wash the chicken, you can cut it into smaller pieces so that the meat cooks faster. Fill with cold water (2 liters) and set broth for 40 minutes.
• We clean the potatoes, cut them into strips and send them to the pan, we add salt soup.
• Drain all liquid from the pickled mushrooms. Shred slices. If the mushrooms are large, then you can cut it smaller.
• Cut the onion, fry in oil, add mushrooms, sour cream and stew for 2-3 minutes at the end.
• Put the contents of the pan in the pan, boil and pour out the curds cut into small cubes. Cook to dissolve. To taste, add more salt, any spices and chopped greens.
Recipe 5: Mushroom soup with melted cheese, egg and bacon
Many people call this soup “five minutes”. Of course, he does not prepare 5 minutes, but also very quickly, it turns out tasty and satisfying. Mushrooms use any: fresh, frozen, boiled, pickled. Their origin is also irrelevant, it is tasty with both forest and regular champignons. But forest mushrooms need to be boiled separately.
Ingredients
• 2 cheese;
• 4 potatoes;
• 150 grams of bacon;
• 300 grams of fresh mushrooms, pickled and boiled can be taken less;
• onion;
• 3 eggs;
• greens, salt.
Cooking
• Pour into the pan about two liters of water, salt and put on the stove. But you can immediately take boiling water.
• Peel the potatoes, grate one thing, cut the rest into cubes and put everything in the pan.
• Boil eggs separately.
• Cut bacon, put in a frying pan and fry for 3 minutes to highlight it. Add chopped mushrooms, chopped onion and fry together for 5-7 minutes. If marinated mushrooms, then lay them after frying the onions.
• Put the contents of the pan in a saucepan with half-ready potatoes, boil for 5 minutes, lay the grated cheese. As soon as it disperses in the broth, add the greens and turn off.
• Pour the dish into plates, put the halved egg in each. It is ideal for mushroom soup with melted cheese and makes an additional portion of the protein necessary for the body.
Recipe 6: Mushroom soup with melted cheese and buckwheat
Buckwheat, mushrooms and cheese - a wonderful flavor combination, which can be combined in the first dish. For mushroom soup with melted cheese according to this recipe, we will use regular champignons. This first course is prepared in half an hour.
Ingredients
• 200 grams of champignons;
• one onion and carrots;
• butter;
• 100 grams of cheese (you can take more);
• half a cup of buckwheat;
• 2 potatoes;
• salt, greens.
Cooking
1. Pour 2 liters of water into the pan, put it on the stove.
2. Clean and cut the potatoes, wash the buckwheat and lay in a saucepan together, salt the soup.
3. Shred mushrooms and also send in a saucepan. Cook all together until cooked, about 15 minutes. 4. Cut the onions, three carrots and fry in a pan in oil until golden brown.
5. Fill the soup with roasted vegetables, add grated cheese, to taste more salt, chopped greens and turn them off.
Recipe 7: Mushroom soup with melted cheese and barley
Many mushroom soup with pearl barley is familiar from childhood, the dish is nourishing and aromatic. But if you add a couple of processed cheese into it, it will become even tastier. Pearl barley is pre-soaked in cold water, preferably for 5-6 hours, so it will cook faster. Cooking in meat broth.
Ingredients
• 400 grams of mushrooms;
• half a cup of barley;
• 2-3 potatoes;
• onion;
• 2 liters of broth;
• spices;
• 2 cheese curds.
Cooking
1. Boil barley almost to readiness, water is drained.
2. Fill the cereal with broth and again set to cook, already together with other ingredients.
3. Shred mushrooms, fry in oil, at the end add finely chopped onion and fry until rosy color.
4. Potatoes cut into arbitrary slices, send in soup to pearl barley.
5. As soon as it becomes easy to pierce with a fork, we lay out the mushrooms.
6. Add chopped or grated cheese, boil soup for 2 minutes, season with spices, add chopped greens, bay leaf.
Recipe 8: Czech Mushroom Soup with Melted Cheese in Bread
A stunningly interesting recipe for mushroom soup with melted cheese, which is particularly notable for the original serving. It will take a little round bread, it is better to take with wholemeal flour, for example, bran, rustic. With white bread and butter sticks it turns out not so tasty.
Ingredients
• 300 grams of any mushrooms;
• 3 potatoes;
• 2 cheese;
• Onion;
• 100 ml of cream;
• spices;
• oil, greens.
Cooking
1. Cooking tureens. To do this, cut off the tops of the bread, remove the inner crumb and send the resulting containers into the oven so that they are roasted for 10-15 minutes. The walls should not be thin, the optimum thickness - 1 centimeter.
2. We boil 1,5 liters of water, we salt. Peel the potatoes and put them in the saucepan.
3. Shred mushrooms, fry in a pan. Oil can take any. 4. Finely chop the onion, send to the mushrooms, fry together.
5. Spread the fried meat in the saucepan to the finished potato, but not all, leaving 3 spoons for the first dish. Add chopped pieces of cheese, cream and cook for 2-3 minutes until completely dissolved. If necessary, add more salt, pepper.
6. Remove the soup from the heat, cool a little and grind with a dipping blender.
7. Fill our soup in prepared bread, put roasted and previously deferred mushrooms, sprinkle with herbs, cover with bread lids and serve.
Mushroom soup with melted cheese - tips and tricks
• Forest mushrooms must be boiled, but it is better not to do it in the soup itself. And separately otherwise the broth will be dark and tasteless. And if you want to give the first dish a richer flavor, then you can just add a little decoction.
• In any soup, you can simply put the chopped mushrooms and boil, but pre-frying makes the dish more fragrant and rich. It is better to fry on a mixture of butter and vegetable.
• Mushrooms are wonderfully combined with many spices, like spices and greens. But it is important to add it all in a small amount, otherwise the spicy flavors will kill the smell of mushrooms peculiar to the dish.
• The main problem with laying cheese curds is sticking pieces together. They are difficult to chop, grate, and in the soup clots diverge longer. To facilitate the process. You can hold the curd in the freezer for half an hour, just as the soup is being cooked.
• Has the soup turned out to be watery and not very saturated? You can add another processed cheese. And if not, add some cream to the pan and warm it. But the easiest way to fix the situation is to put a spoonful of sour cream on a plate.
