How to cook a delicious soup with cheese and mushrooms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook a delicious soup with cheese and mushrooms? The article has several interesting recipes that will be useful to every hostess.

Classic recipe: what you need

Ingredients needed to make a standard cheese and mushroom soup:

• purified water - three liters;
• onion - one large head;
• large carrots - one piece;
• medium-sized potatoes - five to six pieces;
• mushrooms - five hundred grams;
• processed cheese - two pieces.

You will also need greens (dill and parsley) - one small bunch, odorless sunflower oil (refined), s alt to taste.

These ingredients will make about seven to eight servings of soup.

Cooking cheese mushroom soup: the easiest recipe

Cooking soup with mushrooms and cheese is very simple, even a novice housewife can do it, it takes only forty minutes.

First put a pot of water on the fire. In parallel, peel the potatoes, wash thoroughly and cut into small pieces. S alt the water, throw potatoes into it, leave to simmer.

Cleanedand cut the washed mushrooms into medium pieces, but not finely, put in a pan with vegetable oil. The mushrooms will release juice, which should boil away completely, after frying the mushrooms a little, put them on the boiling potatoes.

Make a golden roast in sunflower oil from finely chopped onions and coarsely grated carrots. Put the frying into a saucepan.

Grate processed cheeses on a fine grater, send them to the broth. They must completely dissolve. Add finely chopped greens. Taste the brew, add s alt if necessary. Ready-made soup with cheese and mushrooms has a golden milky hue and a delicate creamy taste. This first course is sure to please both adults and children.

Varieties of the classic recipe

Above we told you how to cook soup with mushrooms and melted cheese (recipe). But the traditional way can be diversified:

• Instead of water, take beef or chicken broth. It is better not to use pork broth for cheese soup, as the dish will turn out to be too fatty.
• You can put boiled chicken or beef cut into small pieces in a saucepan. Then you can take mushrooms not five hundred grams, but less, for example, three hundred grams.
• A very tasty and he althy soup will turn out if you add vegetables to it: finely chopped lettuce peppers, cauliflower buds, pieces of a young zucchini. You just need to take one thing, for example, only lettuce pepper. Otherwise, you'll end up with a vegetable mess.
• In the pan you canadd rice or millet at the rate of one tablespoon per three liters of water. It will turn out tasty and satisfying.
• It's good to put a few wheat croutons in a bowl of cheese soup.

Here's how you can diversify the traditional mushroom and cheese soup recipe!

Cheese cream soup with mushrooms

This is also a very tasty dish, a kind of ordinary cheese soup. To prepare it, you need to take the same products and in the same proportion as for the classic recipe. Only the order of laying the products differs: first, finely chopped potatoes and fried onions with carrots are placed in boiling and s alted water, left to boil over low heat for thirty minutes so that the potatoes are well cooked. After that, processed cheese grated on a fine grater is added, which should completely dissolve in the soup. After the soup is pureed with a blender. At the same time, mushrooms cut into medium pieces are fried in sunflower oil. Cheese puree soup is poured into each plate, fried mushrooms and a pinch of finely chopped greens are added.

The standard recipe for mashed cheese soup can also be varied by boiling it in meat broth, adding cereals or vegetables, putting not only mushrooms, but also pieces of meat or wheat croutons on a plate. The main thing is to follow the basic rule: first boil the vegetables and melt the cheese, then puree, add the fried mushrooms to the plate of the finished dish.

A few tips from experienced chefs

To make the soup with cheese and mushrooms especially tasty, experienced chefs advisefollow these simple rules:

• Processed cheese should be taken only creamy, without aromatic additives. The fat content of cheese must be at least fifty percent. For a volume of water of three liters, two processed cheeses are usually put, but you can put three, or even four.
• To make the cheese easier to grate, it must first be put in the freezer for ten minutes.
• Cheese soup is best cooked with porcini mushrooms, chanterelles or champignons. But in principle, you can use any edible mushrooms.
• Onions and carrots can not be fried beforehand, but put into the soup raw, but with frying it still tastes better.
• Cheese soup with mushrooms does not like any seasonings. It is best to use only s alt, if desired, you can add ground black pepper to taste. From greens, only parsley and dill should be put in the soup.

It's so easy to prepare a delicious and satisfying first course!