Mushroom champignon soup with melted cheese

Soup with the addition of processed cheeses is always a tender and very tasty first course, but it is especially tasty from fresh champignons. The mushrooms are necessarily fried with onions, thanks to which the dish acquires a rich aroma. The melted product is taken without additional flavors and aromas.

Mushroom champignon soup with melted cheese and potatoes

Cheese soup with champignons and potatoes has a special taste and aroma, because the combination of mushroom flavor with milk is considered a classic. You can always buy fresh champignons. Processed cheese for soup is used with a fat content of at least 45%, otherwise it will not melt.

1. 
   Mushroom soup from champignons with melted cheese is very easy to cook. Peel the potatoes, wash and cut into small cubes.Transfer it to a saucepan for cooking soup, add 3 liters of cold water and cook until fully cooked.
2. 
   During this time, wash the champignons, cut them into pieces or slices and fry them in a dry frying pan. Chop the peeled onion into small cubes. Grind the carrots on a coarse or medium grater. After evaporating the mushroom juice from the frying pan, add chopped carrots and onions to the fried champignons, pour 3 tablespoons of vegetable oil into them, mix everything and simmer over low heat for another 3-4 minutes.
3. 
   Grind the processed cheese, pre-chilled or frozen, on a coarse grater.
4. 
   Place the fried champignons with carrots and onions, grated processed cheese into the pan with the boiled potatoes and pour in 50 ml of cream. Then salt the soup to your taste, add chopped herbs and stir.
5. 
   Cover the pan with a lid and turn the heat to low. Simmer the soup for another 5 minutes and turn off the heat. Take a sample and adjust to your taste.
6. 
   Pour the prepared champignon soup with melted cheese and potatoes into plates and serve. Bon appetit!

Champignon soup with chicken and melted cheese

Soups with processed cheese, otherwise known as cheese soups, are distinguished by a soft, rich taste with a creamy aroma and a velvety consistency. We are preparing cheese soup with chicken, because chicken, mushrooms and cheese are a classic combination and will appeal to many. We fry the champignons and vegetables, since it is the fried mushrooms that give the soup a wonderful golden hue.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Fresh champignons – 300 gr.
• Chicken breast – 1 pc.
• Potatoes – 4 pcs.
• Processed cheese – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Spices - to taste.
• Greens – 1 bunch.
• Butter or olive oil - for frying.

Cooking process:

Step 1. Prepare the ingredients for cooking the soup according to the recipe. Rinse the chicken breast and boil until cooked. After boiling, you can drain the first water with foam to make the broth clear.

Step 2. While the chicken is cooking, clean and rinse the champignons and then chop them into thin slices.

Step 3. Chop the peeled onion into small cubes and chop the peeled carrots using a grater or knife.

Step 4. Peel, rinse and cut the potatoes into cubes up to 1.5 cm in size.

Step 5. Heat butter or olive oil in a frying pan and fry the mushroom slices in it until half cooked.

Step 6. In another frying pan and also in heated oil, fry the chopped onion and carrots. Fry them until the onion is transparent.

Step 7. Remove the chicken breast, boiled by this time, from the broth and cut the meat into small cubes.

Step 8. Then add chopped potatoes, chicken pieces, fried champignons and vegetables to the chicken broth, add salt and any spices to your taste and mix everything. Cook the soup over low heat and cover with a lid for 30 minutes.

Step 9. Remove the processed cheese from the packaging and cut into small cubes.

Step 10. Towards the end of cooking the soup, add the chopped cheese to the pan and stir well so that the cheese pieces are completely dissolved. Taste the soup and adjust to your taste. Pour the prepared champignon soup with chicken and melted cheese into serving bowls, add finely chopped herbs and serve. Bon appetit!

Champignon puree soup with melted cheese and cream

Cream soup with champignons and melted cheese is becoming quite popular. It is prepared easily, quickly and from available products. This soup is loved for its richness, aroma and silky delicate consistency. Cream is always added to the soup, and the creamy texture is created by any kitchen gadget.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Fresh champignons – 500 gr.
• Potatoes – 4 pcs.
• Processed cheese – 2 pcs. 200 gr.
• Cream 10% – 50 ml.
• Onion – 1 pc.
• Carrots – 1 pc.
• Butter – 40 gr.
• Water – 1.5 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Potatoes, preferably well boiled, peel, rinse, cut into small cubes and place in a saucepan for cooking soup. Pour 1.5 liters of cold water into it, add a little salt and cook until tender.

Step 2. Peel the champignons, wash them, cut into slices. Then simmer them in a frying pan in heated butter and over high heat for 5 minutes. In another frying pan, fry chopped onions and carrots until soft. Then pour warmed cream onto them so that they do not curdle and mix.

Step 3. Place the onion-carrot mixture with cream and fried champignons into the pan with the boiled potatoes.

Step 4. Cut the processed cheese into pieces and also transfer to the pan. Then, without removing the pan from the heat, puree the soup with an immersion blender until smooth. Stir the puree soup well until the cheese is completely melted, add salt and pepper to your taste. Cook it for another 5 minutes over low heat.

Step 5. Then give the soup 10-15 minutes to steep under the lid closed.Pour the finished creamy creamy soup with champignons and melted cheese into portioned plates and serve with any croutons or croutons. Bon appetit!

Soup with champignons, melted cheese and meatballs

In this recipe, you are invited to supplement the champignon cheese soup with meatballs, which make the soup more satisfying. It is prepared quickly and simply. We take either frozen meatballs or make them from any minced meat. Fry champignons with carrots and onions. We use processed cheese only with a high percentage of fat content so that it dissolves well in the soup.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Fresh champignons – 300 gr.
• Frozen meatballs – 300 gr.
• Potatoes – 3 pcs.
• Processed cheese – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Olive oil – 2 tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Peeled and washed potatoes are chopped into small pieces and set to boil. The peeled onion is chopped into small cubes and fried until golden brown in a frying pan with a small amount of olive oil.

Step 2. Peeled and washed champignons are chopped into thin slices and transferred to the fried onion.

Step 3. The carrots are chopped using a grater with medium holes and also transferred to the frying pan. These ingredients are fried until cooked.

Step 4. Druzhba cheese is crushed using a coarse grater.

Step 5. Add champignons fried with vegetables to the boiled potatoes. The soup is salted.

Step 6. Then add frozen meatballs to the boiling soup. Cook the meatball soup for 10 minutes over low heat and then dissolve the grated Druzhba cheese in it.Spices are added to the soup according to personal taste, then the soup is tasted and the fire is turned off.

Step 7. The prepared soup is served for lunch in portioned bowls. Bon appetit!

Cheese cream soup with champignons, potatoes and melted cheese

Cheese cream soups with champignons are distinguished from ordinary soups by their delicate texture with a rich creamy mushroom taste and aroma. Quick preparation and affordable ingredients make such soups quite popular. For the soup, high-quality processed cheeses without fat substitutes are selected. Mushrooms and vegetables must be fried. The thickness of the soup can be adjusted to personal taste.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Fresh or frozen champignons – 400 gr.
• Potatoes – 6 pcs.
• Processed cheese – 3 tbsp.
• Onion – 1/2 pcs.
• Olive oil – 2 tbsp.
• Salt - to taste.
• Water – 1.5 l.
• Greens - to taste.

Cooking process:

Step 1. First of all, prepare the ingredients for the soup in quantities according to the recipe.

Step 2. Peeled and washed potatoes and onions are chopped as for any soup.

Step 3. The potato slices are placed in a soup pan, filled with 1.5 liters of clean water and boiled until soft.

Step 4. In a frying pan with olive oil, fry the chopped onion until translucent.

Step 5. Then the champignons are transferred to it and stewed under a covered lid until they are half the volume, and then the lid is removed and the champignons are fried until tender.

Step 6. Add the fried onion-mushroom mixture to the boiled potatoes and puree them using any kitchen gadget. If the cream soup turns out thick, add a little hot water.

Step 7Then the required amount of processed cheese is added to the cream soup, and the soup is salted to your liking. Then the cream soup is quickly mixed and simmered for 2-3 minutes over low heat.

Step 8. The prepared cream soup is poured into plates, decorated with herbs and served. Bon appetit!

Mushroom champignon soup with melted cheese and noodles

Champignons, as the most accessible mushrooms throughout the year, quickly turn into a delicious dish and are a lifesaver for the modern and busy housewife. These mushrooms make wonderful cheese soup. In this recipe we will add vermicelli to the soup, which will appeal to children too. The soup is prepared either with water or with broth, as appropriate.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Fresh or frozen champignons – 250 gr.
• Potatoes – 4 pcs.
• Vermicelli “Gossamer” – 50 gr.
• Processed cheese – 200 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 2 tbsp.
• Broth – 2 l.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. The potatoes are peeled, washed, chopped into small pieces and transferred to a saucepan for cooking soup.

Step 2. Then the potato slices are poured with two liters of either broth or clean water and cooked over low heat until soft.

Step 3. Peeled and washed carrots and onions are finely chopped and placed in a frying pan in heated oil.

Step 4. This vegetable slice is fried until it becomes soft and is not browned.

Step 5. Then slices of champignons are placed on it (frozen in this recipe), salt is added, and the mushrooms are fried until all the mushroom juice has boiled away.

Step 6.Frying vegetables and mushrooms, diced processed cheese are added to the almost cooked potatoes in a saucepan and “Gossamer” is poured in. The soup is mixed well to completely dissolve the cheese, simmer for 1-2 minutes and turn off the heat.

Step 7. Then finely chopped greens are added to the soup. The soup is given 15 minutes to steep under the lid.

Step 8. The prepared cheese soup with champignons and noodles is poured into portioned plates and served for lunch. Bon appetit!

How to cook champignon soup with melted cheese in a slow cooker?

Your champignon cheese soup cooked in a slow cooker will turn out beautiful, satisfying and aromatic. For the soup, we take fresh champignons, high-quality processed cheese and supplement the soup with vegetables. For a rich taste, fry vegetables and mushrooms on the “Frying” program. Prepare the soup using the “Stew” program.

Cooking time: 2 hours.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Champignons – 300 gr.
• Potatoes – 4 pcs.
• Processed cheese – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 30 ml.
• Salt ½ – tsp.
• Saffron – ½ tsp.
• Greens – 1 bunch.
• Boiling water – 2 l.
• Mushroom seasoning - to taste.

Cooking process:

Step 1. First, prepare all the ingredients for the soup in the quantities specified in the recipe. Vegetables with mushrooms are peeled and washed with cold water.

Step 2. Chop the carrots using a coarse grater. The onion is finely chopped.

Step 3. Potatoes and champignons are chopped into small cubes.

Step 4. 30 ml of vegetable oil is poured into the multi-bowl and the “Frying” program is turned on. The chopped onion is fried first until lightly browned.

Step 5. Then grated carrots are added to it and fried until soft.

Step 6.Then pieces of champignons are placed in a multi-bowl and fried for several minutes.

Step 7. Next, add sliced ​​potatoes to the fried champignons with vegetables in a bowl, add half a teaspoon of salt and saffron. And the “Extinguishing” program is turned on for the default time.

Step 8. At the end of this program, two liters of boiling water is poured into the multi-bowl and the “Stewing” program is turned on again for another 50 minutes.

Step 9. Good processed cheese, kept in the freezer for 20 minutes in advance, is crushed on a coarse grater.

Step 10. Finely chop a bunch of washed greens.

Step 11. Five minutes before the end of the program, add chopped cheese and herbs to the soup bowl and stir the soup until the cheese is completely dissolved.

Step 12. After the signal about the end of the program, the soup is given 10-15 minutes to infuse under a closed lid, and then the champignon cheese soup is served. Bon appetit!