Cheese soup with champignons

Cheese soup with champignons

In European cuisine, cream-based versions of first courses are very popular. They are prepared on the basis of meat broth with the addition of milk, cream, and cheeses. The composition often includes wine and nutmeg, which harmonizes breathtakingly subtly with the taste of meat broth with milk. According to reviews from well-known culinary experts, the best creamy soup is prepared in England, using high-quality cheddar. Italy and France have their own versions of cheese soup. The least known recipes in Europe are found in Austria and Germany.

Cheese soup with champignons is a version of almost all famous first courses, often prepared from chicken, which is perfectly mixed with mushrooms. We offer you 15 state recipes for soups with cheese and champignons. Please note that the most unique taste comes from generous cheeses.

How to cook cheese soup with champignons - 15 varieties

1. Traditional cheese soup with fried champignons (version from Ilya Lazerson)
2. Light creamy soup with mushrooms in Russian
3. French onion creamy soup with champignons
4. Italian creamy soup with mushrooms and cheese
5. Russian soup with champignons and processed cheese
6. Children's soup with chicken, champignons and melted cheese
7. Cheese soup with champignons and broccoli
8. Cream soup with cheese and champignons
9. Lenten miso soup with mushrooms and tofu
10. Cheese soup a la German: made from cheese and minced meat and mushrooms
11. Creamy soup with champignons and asparagus “Schwerinsky”
12. Fantasy soup with cheese, cauliflower and lemon
13. Cheese soup with beef and mushrooms
14. Cheese soup with beans and mushrooms
15. Cheese soup with champignons with fried bacon or sausages based on Eintopf

Traditional cheese soup with fried champignons (version from Ilya Lazerson)

Traditional cheese soup is a puree soup with croutons, prepared in France. You can create the most nutritious and julienne-like dish by adding champignons fried with onions and lightly stewed in a frying pan with cream. The result is a very generous taste, combining the nutritional value of julienne and regular creamy soup.

Ingredients:

• 300 g potatoes;
• 300 g turnips (root vegetables);
• ½ medium carrot;
• 1 onion;
• cheddar cheese – 200 g;
• salt to taste;
• dressing: ½ reddish pepper (sweet) and a little celery stalk;
• dressing: 150 g champignons, ½ onion, 1-2 tbsp. sour cream or cream;
• crispy parsley: parsley and 3 tbsp. vegetable oil.

Manufacturing:

Cut root vegetables into large pieces, carrots into slices, and simmer the onion in a frying pan. Place the root vegetables in a medium saucepan, add salt immediately and then lightly fry the onion until transparent.

Finely chop the pepper and celery into cubes, fry in a frying pan, sprinkling the vegetables with wine or apple vinegar. After this, fry the mushrooms and onions in a separate frying pan, seasoning them with cream sauce and adding nutmeg.

Heat the oil in an unstained frying pan and add the parsley into it, or fry it using a kitchen sieve. Place the vegetables on a napkin and sprinkle with salt. Prepare the croutons.

Grate the cheddar cheese. Place ½ or 2/3 of the cheese into the boiled broth so that it melts. Stir the vegetable mixture into the puree. Pour the soup base into serving bowls, place the mushrooms in the center, sprinkle the vegetables with croutons and cheese. Place portions in the microwave, and after cooking, sprinkle with parsley.

Chef's tip! Serving options can be different, both with and without vegetables. The puree can be prepared ahead of time and diluted with chicken broth. In any case, cheese soup with champignons turns out to be very nutritious and healthy, and also very tasty. Serve them with croutons sprinkled with salt and spices.

Video from Ilya Lazerson:

Three best soups with champignons and melted cheese

Even an inexperienced housewife can prepare cheese soup with champignons and amaze guests with the unique taste of a restaurant dish, despite the fact that it is prepared with ordinary processed cheese. This soup is quick and easy to prepare. It doesn’t require any special products; there are no hard and fast rules here: you can cook it with broth or water, but any broth will do – meat, chicken or vegetable.

Traditional recipe for cheese mushroom soup

We have prepared several soups, among which there will certainly be one that will take its place in your family menu. Here you will find both traditional mushroom and champignon puree soup, which would not be embarrassing to serve at a festive table.

The traditional combination of chicken and mushrooms always produces amazing results, so chicken broth comes in handy for the soup. You can cook it from chicken breasts, poultry bones or giblets. All products are based on 6 servings. The following ingredients will be useful:

• Chicken breast for broth – 1 pc.;
• Champignon mushrooms – 0.5 kg;
• Onions – 2 pcs.;
• Potatoes – 0.3 kg (4 pcs.);
• Carrots – 1 pc.;
• Soft processed cheese – 0.2 kg (1 package).

To make the broth, do the following:

1. The chicken must be filled with cool water, put on low heat and remember to remove the foam at the moment of boiling.
2. At this time, peel the potatoes, carrots and onions.
3. Pour water over the champignons, wash well, cut into slices.
4. After the chicken is ready, remove the meat, cool slightly and cut into cubes.
5. Place the potatoes in the broth, and in the meantime prepare the mushroom dressing for the soup. Don't forget to salt the soup after it boils.
6. Place finely chopped onion in a frying pan with vegetable or butter, grate or cut the carrots into strips, and add them to the frying pan.
7. Fry the vegetables for 5 - 7 minutes, add champignons to them, continue frying until the mushrooms form a golden crust. At this point the potatoes will actually be cooked.
8. Place the mushrooms and vegetables into a saucepan with broth and potatoes, and add the melted cheese there.
9. Stir the soup until the cheese is completely dissolved. Bring it to readiness over low heat, taste it, add salt if necessary.

You can serve the soup with croutons. Before serving, sprinkle the dish with fresh herbs.

Cream soup with champignons and melted cheese

Champignons are more suitable for making mushroom puree soup. They cook very quickly, simply grind and impart a distinctive smell and pleasant taste to the dish. To prepare champignon puree soup, you will need no more than 40 minutes.

The recipe for making champignon cream soup with melted cheese is simple, but requires the constant presence of the hostess in the kitchen.

The dish will require the following products:

• Champignons – 0.5 kg;
• Water or broth – 0.6 l;
• Onions – 2 pcs.;
• Flour (for thickening) – 2 tbsp. l.;
• Butter – 2 tbsp. l.,
• Processed cheese – 100 g.

1. Fry finely chopped onion in butter in a saucepan, add mushrooms to it.
2. When a golden crust appears on the mushrooms, they need to be sprinkled with flour, stir quickly, fry briefly (for a couple of minutes), then pour in broth or water. When adding water, the mixture must be constantly stirred, otherwise the flour will form lumps.
3. Season the soup with salt to taste and bring to a boil.
4. Now you need to pour it into a blender and grind all the ingredients. Or create the same thing using an immersion blender.
5. The result should be a homogeneous, moderately thick mass. It will need to be reheated to a boil.
6. After boiling, boil the soup for 5 minutes, add melted cheese, stir gently and bring to a boil again.

Now the food is completely ready. It's time to set the table.

Mushroom soup with cheese and bulgur

To make the champignon soup with vegetables and melted cheese not only tasty, but also satisfying, cereal is added to it. We will prepare the first dish with bulgur, which mixes perfectly with champignons. To make soup we will need the following products:

• Chicken broth – 2.5 l;
• Potatoes – 4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Champignons – 400 g;
• Curd cheese – 2 pcs.;
• Bulgur – 0.5 cups;
• Salt, pepper, oil for frying.

1. Place the potatoes in the chicken broth, and after boiling, add the bulgur.
2. Meanwhile, fry the onions, carrots and mushrooms in a frying pan, adding them in the order written.
3. Place the fried vegetables and mushrooms in a saucepan with soup after cooking the bulgur for 10 - 15 minutes.
4. Add salt to taste.
5. Grate the previously frozen processed cheese and add to it a small amount of bubbling broth from the pan.
6. Mix the mixture thoroughly until the cheese is completely dissolved. Now it can be added to the soup.
7. Bring to a boil, wait a few more minutes, remove the cheese soup with champignons from the heat and let it stand for at least 5 minutes so that the bulgur “ripens”.

Tips for making and serving

Video recipe for soup with fried chicken, champignons and processed cheese

Mushroom champignon soup with melted cheese, recipe with photo

Delicious mushroom soup with melted cheese step by step with photos

Mushroom soup with melted cheese is an appetizing and satisfying dish. A simple and unique recipe, easy to make. Prepared with meat broth. And the main ingredient is champignons. You can easily buy mushrooms at your local store at any time of the season. When you choose, be sure to pay attention to the absence of grayish or brown spots; the mushroom cap must be matte. The freshest champignons should be elastic to the touch and have a pronounced mushroom smell.

There are many recipes for making mushroom soup. You can prepare it from dried, pickled or fresh mushrooms. Chefs recommend using dried mushrooms to prepare the first course. This soup will turn out especially good. And the new mushrooms will make the soup taste no worse. No one will be able to resist the smell of such a dish. Just the name creates an appetite.

Any housewife chooses those products that are most accessible to her. It doesn’t matter what mushrooms you cook from, whether frozen or freshly collected from the forest. This soup is a good option to vary the daily menu in any family. In addition to the main component, you can add vegetables, cereals, meat, milk, processed cheese or cream. In this way you will decorate and highlight the taste of your dish. Now I would like to share a recipe for a delicious mushroom soup made from champignons with melted cheese. And if you are a mushroom lover, check out more mushroom recipes.

Ingredients (for a 3 liter saucepan):

• 3 medium potatoes;
• 300 g mushrooms (champignons);
• 2 medium onions;
• 1 medium carrot;
• 2 processed cheese (200 g);
• 2 tbsp. vegetable oil for frying;
• salt, ground black pepper to taste.

Mushroom soup recipe with champignons

1. Take a medium-sized chicken breast for the broth. It will make low-fat chicken broth. Place the chicken breast in a saucepan and fill with cool water. Place the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Cook chicken fillet for 30-40 minutes. To prevent the broth from boiling away, be sure to cover the pan with a lid.

When the broth is ready, the chicken breast will simply be pierced with a fork and clear juice will be released, remove the meat.

2. Let the meat cool. We won't need it anymore. You can make something else from boiled chicken breast, for example, a puff pastry snack.

3. Peel the potatoes and cut them into small cubes.

4. Send it into the broth.

5. Let's prepare a roast for our champignon soup. Peel the carrots and grate them on a large grater. In this form, carrots will not be particularly noticeable in the soup, but will only complement the dish with their smell and give it an appetizing golden color.

6. Peel the onion and grate it in the same way.

7. Place the frying pan on the stove, pour it with refined sunflower oil. Fry the vegetables until golden brown. Stir and make sure the onions and carrots don’t burn.

8. Now it’s the turn of the main ingredient, wash the champignons under cool water. Cut in half and then into half rings. This way the soup will focus specifically on mushrooms.

9. Pour sunflower oil into a heated frying pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this step, otherwise they will release all the juice and lose their shape.

10. Add the frying mixture to the bubbling broth, stir, and bring to a boil.

11. Now add the fried mushrooms and also bring to a boil.

12. Grate the processed cheese on a large grater.

13. And also add to the bubbling soup and stir. The cheese should completely dissolve in the soup, giving it a pleasant creamy color and a wonderful smell.

14. Wash the greens under cool water and chop finely.

15. Sprinkle the soup with herbs and turn off the heat. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this period of time, you can prepare everything for a tasty and satisfying lunch.

17. Now you can pour the sous into plates and serve.

18. The most delicious mushroom soup made from champignons with melted cheese is ready! Here is a simple and delicious recipe with photos. Bon appetit!

Cheese soup with champignons

Ingredients

Processed cheese – 2 pcs.

Champignons – 200 g

Potatoes – 4 pcs.

Chicken leg – 1 pc.

Sunflower oil - for frying

Salt, pepper - to taste

• 90 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

• B: 5.33
• AND: 5.58
• U: 6.79

Photo of the finished dish

Step-by-step recipe with photos

Cheese soup with champignons is a tasty, playful and necessary soup.

To prepare soup with champignons, processed cheese and chicken, we need processed cheese, champignons, onions, carrots, potatoes, pepper, salt and sunflower oil.

Cut the potatoes into cubes.

Make broth from the chicken leg. Then add potatoes there. Cook for 20-30 minutes.

Clean the champignons and cut them into small pieces.

Then lightly fry the champignons in sunflower oil.

When the potatoes are almost ready, add the champignons. Cook for 10-15 minutes.

Then chop the onion and grate the carrots.

Next, fry the onions and carrots in sunflower oil until tender.

Add onions and carrots to the pan.

Then cut the processed cheese into small cubes. To make them easier to cut, put the cheeses in the freezer for 10-15 minutes.

Add the cheeses to the pan and cook for 20 minutes.

Cheese soup with champignons is ready.

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