Mushroom soup with melted cheese

The mushroom season, which begins at the end of summer and lasts almost all autumn, is a good time and an opportunity to pamper your family and guests with a delicious mushroom soup.

Mushroom soups with melted cheese have long become a classic of taste; mushrooms and cheese mix perfectly with each other, and a soup made from such ingredients has an indescribably appetizing smell and can bring the whole family to the table with just the smell.

Mushrooms make a rich, thick broth, because they contain a huge amount of protein, just like meat. Modern housewives mainly use one single type of mushroom to make soups. These are champignons.

But you will get the most delicious mushroom soup with melted cheese from mushrooms grown and collected specifically in the forest. These can be white mushrooms, boletus mushrooms, saffron milk caps, chanterelles or russula. The main thing is to be sure of the quality and name of the mushrooms.

Processed cheese can also be consumed completely, whatever you can find in the refrigerator, the main thing is that it has the ability to dissolve in hot water. Cheeses of the middle and highest price groups have this property.

Mushroom soup with processed cheese

This is the most common way to make mushroom soup, but it will be a good lunch or dinner for the whole family.

You will find it useful:

Mushrooms - 0.5 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Water - 2 l.;
Processed cheese - 200 g;
Greens - 100 g;
Sunflower oil - 2-3 tbsp;
Salt and spices - according to taste preferences.

Mushroom soup with processed cheese: recipe with photo

Manufacturing:

Peel the vegetables. Cut the onion into half rings and grate the carrots using a large grater.
Heat a frying pan, pour oil into it and heat it up. Fry the vegetables over low heat until half cooked.
Peel the mushrooms and renew the stem cut. Cut the mushrooms into random small pieces.
Add to the pan with vegetables and simmer for 15 minutes. The mushrooms will release liquid in which they will stew. When all the liquid has evaporated, fry the mushrooms on all sides, stirring the contents of the pan with a spatula. Turn off the burner and transfer the roast to the blender bowl. Grind the puree until smooth.
Pour water into the pan in which you plan to cook the soup and boil.
Grate the cheese using a large grater.
When the water boils, pour in the roast, crushed in a blender, and carefully add the cheese, stirring the contents of the pan.
Cook the soup for about half an hour. After this time, add your favorite spices and chopped herbs to the soup. Cover with a lid and let the soup simmer for 5-10 minutes.
Serve the soup hot. A serving of soup goes perfectly with croutons or croutons.

Mushroom soup with chicken and processed cheese

Due to the meat broth, meat and mushrooms, this soup will become a very satisfying and complete lunch with the rich taste of mushrooms and homemade chicken meat.
It’s easy to prepare, and the end result is a rather unusual choice for everyday soups. The recipe will use champignon mushrooms.

To make this soup you will need:

Mushrooms - 250 g;
Chicken carcass - 1 pc.;
Chicken breast - 1 pc.;
Onion - 1 pc.;
Sunflower oil - 2 tbsp;
Processed cheese - 150 g;
Greens - 100 g;
Salt and spices - according to taste preferences.

Mushroom soup with chicken and processed cheese

Step-by-step production:

First, prepare the chicken broth. To do this, fill the body and breast with cool drinking water. Before boiling, it is important to remove all the snow-white flakes that form from the surface of the water. This can be done comfortably using a slotted spoon or spoon. The more carefully you take this process, the clearer your soup will be. After boiling, cook the broth for another 30-40 minutes. Then take out the skeleton (we won’t need it anymore), cut the meat into portions and put it back into the broth. Add salt and spices to the broth.
Peel the onion and cut into small cubes for frying.
Peel the champignons. Then cut it in half, place the cut side of the mushroom half on a cutting board and chop it lengthwise into thin slices. Do this with the entire volume of mushrooms.
Pour oil into a hot frying pan and heat it up. Fry the onion until golden, and then add chopped champignons to it. The mushrooms will release liquid in which they will stew. The process will take approximately 10 minutes.
Add the roast to the broth.
Grate the cheese using a large grater and also add it to the pan with the soup being prepared. Stir.
Wash the greens and chop finely. You can eat frozen greens in chopped form. Cook over low heat for 10 minutes, then turn off the burner and let the soup simmer for 15 minutes.

Serve hot. Garlic-rubbed croutons go perfectly with the soup.

Mushroom soup with melted cheese and creamy dressing

The soup prepared according to this recipe will turn out tender and nutritious and is perfect as a hearty lunch for the whole family. The main thing is to choose the freshest and highest quality ingredients and faithfully follow the step-by-step recipe instructions. The perfect choice for making such a soup would be snow-white fresh mushrooms.

It will be useful for you:

Mushrooms - 400 g;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Cream 20% - 1 glass;
Processed cheese - 1 pc.;
Greens - 100 g;
Flour - 2 tbsp;
Sunflower oil - for frying;
Salt and spices - according to taste preferences.

Mushroom soup with melted cheese and creamy dressing

Manufacturing:

Wash and peel the mushrooms, remove spoiled and incomprehensible ones. Cut into small pieces and place in a bowl.
Peel the onion and cut into small cubes.
Peel, wash and grate the carrots using a small grater.
Heat sunflower oil in a thick frying pan. Place the onion in it and fry until transparent. Then add the mushrooms and cook for 10 minutes.
Add carrots, a little water and flour, stir and simmer over low heat for 10 minutes. Flour is added to thicken the soup mixture.
Boil purified water in a saucepan in which you plan to cook the soup.
Cut the peeled potatoes into similar cubes. Add boiling water to the pan.
Add the frying from the frying pan and cook over medium heat for 20 minutes. Then add salt and spices.
Grate the cheese using a large grater and add little by little to the soup, stirring while adding. The cheese will melt in the hot water.
Pour the cream into the pan. Turn down the heat. Open the lid so as not to let the water boil after adding the cream.
Wash and finely chop the greens. Add to soup. Turn off the heat and cover with a lid. Let the soup brew for 10 minutes and serve.

Fish soup with mushrooms and melted cheese

It will be useful for you:

Hake fillet - 500 g;
Lemon - 0.5 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Champignons - 250 g;
Processed cheese - 1 pack;
Bay leaf - 1 pc.;
Dill - 70 g;
Purified water - 3 l.;
Salt and spices - according to taste preferences.

Fish soup with mushrooms and melted cheese

Manufacturing:

Place the deboned hake fillet into a pan and fill it with cool water so that the liquid completely covers the fish. Add bay leaf, salt and spices. The approximate size of water is 3 liters.
Before the water boils, try to remove all the foam that will form on the surface of the water. This way your soup will turn out spotless and transparent.
While the fish stock is cooking, prepare the vegetables. Peel and rinse the carrots, and then cut into thin rings or half rings approximately 1-1.5 cm in size. Peel the onion and finely chop, as if for frying.
When the fish broth boils, add carrots and cook for 20 minutes.
Peel the mushrooms and cut into small cubes.
Pour oil into a hot frying pan and heat. Fry the onion until translucent, and then add the champignons to the pan. Stir. Simmer the onions and mushrooms for 10 minutes.
Cut the boiled fish from the broth into portions and put back into the pan.
Add the contents of the skillet to the saucepan. Stir.
Grate the cheese using a large grater and, stirring, add to the soup in small portions. In hot water, the cheese will quickly melt.
At the end of cooking, add finely chopped dill to the soup.
Squeeze the juice from half a lemon and add it little by little to the soup, tasting it. Do not overdo it with the addition of lemon, which is intended to highlight the bland taste of the fish.

Serve the soup hot with a dollop of sour cream and croutons.

Mushroom soup with melted cheese: 5 regular recipes

Mushroom soup with cheese is quite a popular dish around the world, and this is not for nothing. Thanks to a perfectly selected combination of products, this dish has a delicate taste and attractive aroma. This soup is quite simple to prepare. And it will take no more than an hour to make it.

It is better to take processed cheese for such soups of good quality, for example Hochland or President. This cheese will give the dish a real creamy taste. If you use a cheese product (with a milk fat substitute), the taste of the soup will be completely different.

1. Mushroom soup with smoked meats and cheese

Processed cheese Hochland with any flavor 150 gr. (can be replaced with any similar one) or 2 processed cheeses, but it must be marked “for soup”, because ordinary cheeses dissolve very poorly.
Smoked ribs or Okhotnichye sausages 200 gr., if desired, you can use any other smoked meat.
Fresh or frozen champignons 250 gr., can be replaced with Gallina Blanca mushroom cubes 2 pcs.
Potatoes 1-1.5 kg.
Carrot 1 pc.
Onion 1 pc.
Salt, pepper to taste, bay leaf 2-3 pcs.
Vegetable oil.
Beloved greens.

1. Pour water into a saucepan and place on the stove. While the water is boiling, cut the potatoes and onions into cubes, and the carrots into strips.

2. After the water boils, you need to put the potatoes in the pan. After the water boils again, reduce the heat and cook the potatoes until tender, about 20 minutes.

3. While the potatoes are boiling, place the chopped mushrooms in a frying pan with vegetable oil and fry until the water has completely evaporated.

4. Meanwhile, you need to cut the onions into cubes and the carrots into strips. Fry the mushrooms separately in vegetable oil until golden brown.

5. While the vegetables are frying, you need to cut the sausages (or other meat) and add them to the pan when the onions and carrots are ready. Fry for another 10 minutes.

6. Add the contents of the frying pan to the pan with the potatoes, then add the fried mushrooms. Salt and pepper to taste, add bay leaf.

8. Let it simmer over low heat for 5 minutes. Remove from heat and sprinkle with herbs.

If instead of ordinary champignons you will use mushroom cubes, then you just need to skip the moment of cutting and frying the mushrooms. Crumble the cubes into the soup at the end of cooking, along with the cheese. But it is necessary to take into account that mushroom cubes are very salty. Therefore, you should not salt the soup in advance. It is better to test it after production and, if necessary, add salt.

2. Mushroom soup with chicken and melted cheese

Processed cheese Hochland with any flavor 150 gr. (can be exchanged for any similar one) or 2 processed cheeses, but it must be marked: “for soup”, because ordinary cheeses dissolve very poorly;
Chicken breast 300 g (you can use any other part of the chicken);
Fresh or frozen champignons 250 g, can be replaced with Gallina Blanca mushroom cubes 2 pcs;
Potatoes 1-1.5 kg.
Carrot 1 pc.
Onion 1 pc.
Salt, pepper to taste, bay leaf 2-3 pcs.
Vegetable oil.
Beloved greens.

1. Pour water over the chicken meat and put it on the stove; cook for about 45 minutes, descaling it from time to time.

2. While the meat is cooking, you need to peel the vegetables. Potatoes and onions are cut into cubes, and carrots into strips.

3. When the chicken meat is ready, you need to take it out, let it cool and cut it into pieces. At this time, add potatoes to the pan and cook for about 25 minutes.

4. While the potatoes are boiling, fry the onions and carrots in a small amount of vegetable oil until golden brown.

5. Once the potatoes are ready, you need to add chopped chicken meat, melted cheese and fried onions and carrots to the pan. Add salt and pepper to taste and cook until the cheese is melted.

When serving, sprinkle with herbs.

If the dish is prepared with mushroom cubes, then the step of frying the mushrooms must be skipped. The cubes should be added at the end, along with the cheese. But it is worth considering that they are very salty, so you should add salt to the soup only after the cubes have completely dissolved.

3. Mushroom soup with melted cheese and meatballs.

Minced meat (any kind) – 350 g;
Fresh champignons – 200 g;
Processed cheese – 200 gr;
Potatoes – 0.5 kg;
Onions – 2 pcs;
Carrots – 1 medium;
Salt and pepper to taste;
Beloved greens.

1. Pour water into a saucepan and place on the stove.

2. Peel and cut the potatoes into cubes or strips, and when the water boils, immediately throw the potatoes into the pan.

3. While the potatoes are cooking, you need to peel the onions and carrots. Place one onion for minced meat, chop the second, grate the carrots on a large grater. Fry vegetables in vegetable oil until golden brown.

4. While the vegetables are fried, you need to create meatballs. To do this, add onion, salt and pepper to taste to the minced meat and form balls about 1.5 cm in diameter.

5. As soon as the potatoes boil, you need to immediately add the meatballs to the pan and cook until tender for about 20 minutes. During this period of time, the onions and carrots will have time to fry.

6. Once the vegetables are ready, add mushrooms and fry for about 15 minutes.

7. Now you need to add onions, carrots and mushrooms, as well as cheese, to the soup. Add salt, pepper and cook over low heat until the cheese is completely dissolved.

When serving, sprinkle with at least some herbs.

4. Mushroom soup with chicken, broccoli and cheese

Chicken meat – 600 g;
Potatoes – 0.5 kg;
Champignons – 250 gr;
Processed cheese 200 gr;
Broccoli – 250 gr;
Carrots – 1 piece;
Onion – 1 piece;
Salt and pepper to taste;
Beloved greens.

1. Pour water over the chicken, put it on the stove and cook for about 45 minutes until done. Then take it out and cool.

2. Peel the potatoes and carrots, cut the potatoes into cubes and the carrots into strips. Place vegetables in chicken broth and cook for 20 minutes.

3. While the vegetables are boiling, fry the onion in vegetable oil until golden brown and add mushrooms to it. Fry until the water has completely evaporated.

4. Add broccoli with onions and washed, cut into pieces and chopped, boiled chicken meat to the pan. Cook over low heat for another 10-15 minutes.

5. Add cheese, salt and pepper to taste. Remove from heat after the cheese has completely dissolved.

When serving, you can sprinkle with herbs.

5. Mushroom soup with cheese and cream

Champignons – 400 gr;
Processed cheese – 200 gr;
Cream 25% – 100 g;
Butter – 80 g;
Potatoes – 0.5 kg;
Onions – 1 pc.
Greenery;
Salt and pepper to taste.

1. Pour water into a saucepan and place on the stove.

2. While the water is boiling, you need to peel and cut the potatoes into cubes. As soon as the water boils, immediately place the potatoes in the pan and cook until tender, this is about 25 minutes.

3. While the potatoes are boiling, fry the sliced mushrooms and onions one by one in butter until tender. Grind half of the onion-mushroom mass in a blender.

4. Once the potatoes are ready, you need to add fried mushrooms with onions, onion-mushroom puree, cheese and cream to the pan. Add salt and pepper to taste.

5. Bring to a boil and immediately remove from heat.

Home cooking

Recipes by Inna Zhugastrova

Mushroom soup with melted cheese

The combination of mushrooms and cheese is popular in cooking, as these two products perfectly complement and complement each other’s taste. I suggest making champignon soup with the addition of processed cheese (or cheese soup with champignons, whichever you prefer). The recipe is very simple, the soup has a delicious taste - tender and creamy, and the calorie content is low, because this soup is prepared in water. The recipe is suitable for vegetable eaters who do not give up dairy products. You can also add smoked cheese to the soup, then the soup will turn out very fragrant. Here is a link to a Slovak winter soup with frozen vegetables and sausage cheese.

Compound:

Water - 3-3.5 liters
Potatoes - 4-5 medium sized pieces
Onions - 1-2 medium sized pieces
Carrots - 1 small size
Processed cheese – 200 gr
Champignons – 400-500 gr
Sweet pepper (Bulgarian) - small piece (optional)
Butter - 1 tablespoon
Vegetable oil for frying vegetables - 2 tablespoons
Rice - 3-4 tablespoons
Salt - about 2 teaspoons
Ground dark pepper - to taste
Fresh or dried herbs - to taste

How to cook tender vegetarian mushroom soup with melted cheese

When making mushroom soup with cheese, the requirement for products is ordinary - they must be fresh and of good quality. When choosing processed cheese, you must make sure that the label says “cheese” and not “cheese product.” Processed cheese can be soft, in plastic containers, or the densest one - in a foil briquette. If the cheese is in a briquette, then it must be cooled and then cut into small pieces. And very soft cheese from the container - immediately put it in the soup. Cut the potatoes for mushroom soup into cubes, pour 3-3.5 liters of cool water and put on fire.

Cooked potatoes

Grate the carrots on a medium grater.

Cooked carrots

Finely chop the onion.

Cooked onions

Heat vegetable oil in a frying pan with a thick bottom and sauté the onion and carrots until soft.

Sauté carrots and onions

Thinly slice a piece of sweet pepper. The photo shows frozen peppers from winter preparations. I love the smell of pepper, and besides, its colorful inclusions decorate the finished mushroom soup. But this step is optional; you don’t have to add pepper.

Cooked peppers

Add pepper and a piece of butter, which will act as a natural flavor enhancer. Cover with a lid and simmer for 3-4 minutes over low heat.

Add oil, pepper

I don’t clean the champignons, I just rinse them very carefully in running water. Cut the champignons into thin slices.

Cooked mushrooms

Add to the frying, simmer over medium heat under the lid.

Add champignons to vegetables

When the mushrooms release their juice, add salt, pepper, herbs, I also have a completely magical spice - truffle salt, a pinch of this salt and the soup will smell fragrant as if it were made from snow-white mushrooms. Let everything boil together for 5 minutes and you can turn it off. If you use any other mushrooms instead of champignons, you will need even longer heat treatment. Roasting for mushroom soup with melted cheese is ready.

Roasting is ready

During this period of time, the potatoes will be almost cooked; add melted cheese to the water with the potatoes.

Processed cheese

Spoon soft cheese in containers into potato broth and stir until dissolved. Then add rice and cook until the rice is done. When the rice is cooked, add the fried mushrooms and vegetables.

Mushroom soup with cheese

Bring the mushroom soup with melted cheese to a boil. Test, it may be necessary to add salt, it depends on the degree of saltiness of the cheese. Delicious vegetarian mushroom soup with creamy taste and melted cheese is ready. Serve hot, deliciously topped with lightly toasted rye bread.

Creamy champignon soup with melted cheese

Mushroom soup with melted cheese

Option 1: Mushroom soup with melted cheese - traditional recipe

Savory, satisfying with a light creamy taste, the appetizing soup will pleasantly complement any lunch. In addition, it is easy to prepare, and the result will certainly amuse you. You can use any mushrooms. We will prepare a regular soup with mushrooms. Let's create delicious croutons that perfectly complement this soup.

Ingredients:

500 grams of new champignons;
5 potato tubers;
150 g carrots;
150 grams of onion;
two packs of processed cheese;
20 ml of growing oil for frying;
20 g drained oil for frying;
5 grams of dried garlic;
one spoon of salt;
half a dessert bed of dark pepper;
two slices of white sandwich bread.

Step-by-step recipe for mushroom soup with cream cheese

Take a huge saucepan, fill it three-quarters full with water and put it on high heat.

We peel and wash the potatoes, cut them into medium cubes, and immediately pour them into the pan.

We clean the carrots, cut off the bitter back part, rinse under water and grate.

Finely chop two onions with a knife, rinsing them first under ice water.

Heat a saucepan, pour in a little vegetable oil, add butter and melt. Let's start frying the onion, after softening it, add the carrots. We make a beautiful golden fry. Stir the vegetables constantly so that they do not burn.

Wash the champignons, remove dirt and cut into thin slices.

Place the fried vegetables in a saucepan and start frying the mushrooms. Add a little oil. At first, all the liquid evaporates, and later the mushrooms begin to brown. Mix with a spatula too.

Processed cheese “Druzhba” or “Karat” is suitable; cut it into small random pieces. Separate them so they don't stick together. Otherwise, they will take longer to dissolve in the broth.

Place the fried mushrooms in a saucepan, add some salt to the broth, and sprinkle with black pepper to taste. Immediately add pieces of processed cheese and stir until dissolved.

Add dried garlic and stir.

Boil the potatoes until the potatoes are done and turn off the heat.

Cut the bread into squares and place in a bowl. Drizzle with olive oil, sprinkle with any spices and stir.

Place the crackers on a baking sheet, spread over the entire surface and bake in the oven at 200 for about 5 minutes.

Serve the finished soup with hot bread croutons.

Option 2: Frisky recipe for mushroom soup with melted cheese

We will take canned chopped champignons, take ready-made croutons or croutons. This way we will save time. Let's complement the soup with the freshest dill.

Ingredients:

350 g canned champignons;
two processed cheeses “Druzhba”;
50 g oil drain;
three potato tubers;
one large onion;
30 grams of sunflower oil;
half a bunch of dill;
salt to taste.

How to quickly prepare mushroom soup with cream cheese

Let's start with potatoes; of all the ingredients, they take the longest to cook. Clean, wash and cut into small cubes. Let it cook on fire with 2 liters of water.

Open the can of champignons and drain the water.

Heat the butter and vegetable oil, first add the mushrooms, once the liquid has evaporated, add the chopped onion. Fry until the onion softens, about three minutes.

Place in a saucepan.

Chop the processed cheese with a knife and fifteen minutes later, when the soup begins to cook, place it in the pan. Dissolve by stirring with a spatula.

Wash and chop the dill, add to the soup, stir. Season with salt and pepper as desired.

Add a teaspoon of butter, stir until dissolved and remove from heat.

Let the soup brew for a while and serve. For dressing, you can take ready-made croutons or crackers.

Option 3: Mushroom soup with melted cheese and oyster mushrooms

Instead of champignons, you can put any forest or store-bought mushrooms. Both fresh and frozen. We will take oyster mushrooms, which are sold in stores at any time of the year.

Ingredients:

two hundred grams of new oyster mushrooms;
two potato tubers;
80 g carrots;
80 grams of snow-white onions;
one processed cheese;
a bunch of fresh parsley and dill;
a pinch of paprika;
one bay leaf;
salt and dark pepper to taste;
two tablespoons of sunflower oil.

How to cook

It is better to put the processed cheese in the freezer right away. We'll grate it later.

First, wash the oyster mushrooms well with water. It is more convenient to put them in a colander and wash them under running cool water.

Drain off excess water and cut into pieces.

Pour two liters of water into a saucepan, add mushrooms and bring to a boil. Later, reduce the heat and cook for seven minutes.

Cut the peeled and washed potatoes into cubes and place them in a saucepan along with a bay leaf. Cook for another 10 minutes.

Peel the carrots and grate them. We also peel the onion and finely chop it with a knife. Fry in vegetable oil until beautiful golden color. Put it in the soup.

Wash and chop the parsley and dill.

Take the cheese out of the freezer and grate it on a small grater.

Add the cheese to the soup, salt, pepper and stir until dissolved.

Add the greens and cook for about 5 minutes.

Remove the prepared mushroom soup with melted cheese from the heat, leave for 5 minutes, and then serve.

Decorate serving plates with small sprigs of herbs. This soup can be served with crispy toast.

Option 4: Creamy mushroom soup with cream cheese

Cream will perfectly complement this soup; it will make it even more tender. We will fry the mushrooms in butter. First chop the onions and carrots in a blender, and then simmer them in butter together with the mushrooms.

Ingredients:

500 grams of new champignons;
three large potato tubers;
80 grams of onion;
80 g carrots;
two processed cheeses “Druzhba”;
50 g cream 10%;
40 g oil drain;
two pinches of nutmeg;
10 g salt;
half a teaspoon of dark pepper.

Step by step recipe

Let's take a huge saucepan, pour in one and a half liters of water and put it on fire.

Cut the peeled potatoes into cubes and place them in water after it boils.

Cut the champignons, washed under running water, into thin slices.

Heat a frying pan, add butter and start frying the mushrooms. This will take about 5 minutes.

During this period of time, chop the peeled onions and carrots in a blender. Add to mushrooms, stir. Sprinkle with nutmeg and simmer, stirring constantly for almost two minutes.

Chop the cheese with a knife.

Add the cheese to the mushrooms, stir until dissolved. You can add a little water directly from the pan.

We send the mushroom dressing to the potatoes. Add salt and pepper to taste, stir.

Pour in the cream, stir with a spatula or spoon, turn off the heat.

Let the soup steep for a quarter of an hour and then serve.

Option 5: Mushroom soup with cream cheese and chicken

If you are picking mushrooms, and it’s just the season, prepare soup and new forest ones. You can also buy frozen ones, which will also turn out very tasty. Chicken adds variety to the soup and makes it richer. Chicken and mushrooms are a time-tested combination, and cheese is always appropriate.

Ingredients:

350 grams of new or frozen mushrooms;
350 g chicken;
one onion;
one carrot;
three potato tubers;
two processed cheeses;
one table of lodges grows oils;
salt and pepper to taste.

How to cook

Place the cheese in the freezer.

Wash the chicken and place in a saucepan. We will need half a carcass or the same amount of fillet. Use what you have at home.

Pour in 2 liters of water and bring to a boil.

Skim off the foam, add salt after boiling and cook until tender.

Fresh mushrooms must be peeled and washed. Then cut into portions.

Tip: When cooking and frying, mushrooms noticeably lose volume. Therefore, you can use more mushrooms for your soup.

Frozen mushrooms should melt; place them immediately in a colander. Wash it there too. They also need to be cut.

Finely chop the peeled onion and start frying in a heated frying pan. Put one spoon of oil, that will be enough.

Once the onions become translucent, add the mushrooms to the pan. Simmer over low heat for about 20 minutes, stirring constantly. The onions will not burn, the mushrooms will produce liquid. As the mushrooms become half their size and change color, turn off the heat.

At the very end, add salt and stir.

Grate washed and peeled carrots, cut into narrow strips or grate.

Add carrots to the mushrooms and onions, stir and fry over high heat for three minutes.

Cut the potatoes into cubes; by this time the chicken should already be boiled.

Remove the meat from the pan and let it cool slightly. We remove the skin, cut it off the bones, separate it into fibers and put it in the soup.

We send the potatoes there too, add a little salt. Cook for a quarter of an hour.

After the designated time, add the mushroom mixture and stir. Cook for another 5 minutes. You can test for salt and pepper and add if desired.

Grate the cheese on a small grater and add to the pan. Stir until completely dissolved.

By the way, if you don’t like processed cheese, add soft cream cheese from your favorite manufacturer. For example, Hochland has a very tasty cream cheese, you can replace it with processed cheese.

Once the cheese has dissolved, turn off the heat.

Let the soup rest for 10 minutes. Serve with toasted bread.

Tip : Before serving, you can sprinkle half a pinch of dried thyme on each plate.