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 used in its entirety, 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 version of making 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 use frozen chopped greens. 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 in a pan and fill it with cool water so that the liquid covers the fish one hundred percent. 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.

Subtleties of making cheese soup with mushrooms

After a working day, you want to enjoy a tasty, hearty dinner, but you really don’t have any energy left? Then pay attention to cheese soup with mushrooms based on processed cheese. You can buy the last one on the way home and whip up a delicious soup in a matter of minutes.

Cheese soup with mushrooms

The traditional recipe for cheese soup with mushrooms calls for the use of smoked sausage. Instead, we’ll take champignons and voila, in half an hour a hot dinner is on the table!

All you need from the goods is: 0.15 kg of champignons, two potatoes, one carrot and onion, 0.1 kg of processed cheese, one mushroom bouillon cube, a little olive oil and dry basil.

In order for the cheese curds to grate perfectly, they must be placed in the freezer for some time.

Pour water into the pan and put it on the fire to boil, having previously closed the lid.
During this period of time, prepare all other products. Peel the potatoes, wash and cut into small pieces. Once boiled, it will give the soup thickness.
Peel the onion and also finely chop.
Fry the onion in oil until soft.
Grate the carrots and place them in the pan until the onions begin to turn golden.
Wash the champignons and cut into pieces.
When the water boils, add the mushrooms to the pan. After boiling again - potatoes.
Boil the contents of the pan after boiling for about 2-3 minutes, reduce the heat and add the onion-carrot mixture.
Place grated melted cheese into the soup and let it dissolve without forgetting to stir.
Crush and add bouillon cube and spices.
Boil the soup for half a minute, remove from heat and leave to steep under the lid.

In a quarter of an hour you can call your family to the table.

Cheese soup with mushrooms and broccoli

Broccoli itself is tasty and healthy. By adding them to the soup, you give the dish a special note. In addition, it looks interesting: greenish islands against the background of a thick snow-white broth.

Would you like to create an even more varied soup? Add croutons to it when serving, and a little garlic at the time of cooking.

According to the recipe for making cheese soup with processed cheese and mushrooms, you will need: 0.2 kg of broccoli, two potato tubers, the same amount of champignons, 0.15 kg of processed cheese, a bunch of dill, 3 g of butter and spices.

Wash the potato tubers, peel and cut into cubes.
If the champignons are unstained, dry them well with a towel. Wash dirty specimens and scrape them with a knife. Cut into slices.
Boil water in a saucepan, add salt and boil the potatoes for 5 minutes, then add the broccoli.
Fry the mushrooms in hot oil until golden brown.
Send the contents next to the potatoes.
Then put grated processed cheese into the soup and let it dissolve one hundred percent. At the very end of cooking, add chopped dill, boil for a minute, cover with a lid and turn off.

That's it, you can start eating.

Mushroom soup with chicken and cheese

Inexperienced housewives often wonder how to prepare cheese soup with mushrooms, melted cheese and chicken. This option is very good for a lunch meal. Surprisingly, it turns out quite filling. This is not counting the impressive smell and thick mixture.

To obtain a perfect soup, it is important to follow the basic rule - the cheese must dissolve one hundred percent.

To make cheese soup with mushrooms, you need to have on hand: 0.2 kg of chicken fillet, 0.3 kg of potato tubers and champignons, 0.15 kg of onion, 2 processed cheese. Additionally, 1 tbsp will come in handy. butter and spices.

Wash the chicken fillet and boil in salted water.
Meanwhile, prepare other ingredients. Peel the onions and cut into small cubes.
Wash the champignons, scrape them with a knife, cut off the lower part of the stem and cut into slices.
Wash the potato tubers, peel them and cut into small cubes.
Cut the boiled and cooled chicken fillet into pieces.
Heat oil in a frying pan and fry the onion until soft.
Add mushrooms, spices and fry until the water evaporates, stirring frequently.
Boil water in a saucepan, add chopped potatoes and boil for 10 minutes.
After the time has passed, place the mushrooms fried with onions into the pan.
After 5 minutes of cooking, add the chopped meat.
Add melted cheese to the soup and stir. Check the dish for salt and pepper.
Cover the finished cheese soup with mushrooms with a lid, remove from the stove and leave alone for 10 minutes, so that it infuses and the flavors mix well.

Pour into plates, garnish with chopped herbs and serve.

Video recipe for cheese soup with mushrooms and chicken

Step-by-step recipe for cheese soup with mushrooms

Almost everyone loves cheese. It gives us a unique taste and fits harmoniously into the base of almost all dishes. For example, it’s hard to resist real French cheese soup, which is distinguished by its creamy mixture, caressing smell and delicate taste.

A distinctive feature of such first courses is the richness of the cheese flavor over the other ingredients. You can make soup from virtually any type of cheese – hard, soft, processed and even blue cheese. The type and density of the cheese will determine at what step it is added to the soup and for how long to cook. The winner among the huge number of recipes is cheese soup with mushrooms. Now I would like to tell you how to prepare a delicious soup, the smell of which will gather the whole family at the dinner table.

Creamy mushroom soup

Ingredients

Butter	2 tbsp. l.
Mushrooms	150-170 g
Onion	1 PC.
Vegetable or meat broth	300 ml
Garlic	1 prong
Cream 33%	100 ml
Flour	2 tbsp. l.
Salt pepper	taste

Step-by-step production

Put 20-30 grams (2 tbsp) of butter in a frying pan, melt it and put 150 grams of previously chopped champignons and half of the chopped onion. Salt and pepper.
Finely chop a clove of garlic and add to the mixture. Stir constantly to avoid burning of the vegetable mixture.
Pour 20 grams of flour into the mixture. We don't stop stirring. After a few minutes, transfer the thickened mass into the pan.
Dilute the mixture with 300 ml of vegetable broth prepared in advance. To make the broth, I took celery, carrots and onions. You can also make soup based on any meat broth.
Supplement the taste with cream (half a glass). You can use spices to suit your taste.
This is such a delicious, fragrant cheese and mushroom soup made from champignons that we got quickly.

Video recipe for creamy cheese and mushroom soup

If you have any difficulties in the process of making soup, watch the video.

Cheese soup with mushrooms in a slow cooker

Ingredients

Carrot	2 pcs.
Potato	5 pieces.
Champignon	500 g
Spices for mushrooms	taste
Water	1.7 l
Processed cheese	400 g
salt	pinch

Step-by-step production

Cut 2 peeled carrots into half rings.
Chop the washed and peeled potatoes (400 g, I got 5 medium-sized tubers) into small cubes.
Moderately chop half a kilogram of champignons. Place the cooked vegetables in the multicooker bowl. Salt and pepper the ingredients.
Cover the vegetables with 1.7 liters of water. Close the lid and set the “Soup” mode for 1 hour.
10 minutes before the end of cooking, season it with grated processed cheese (400 g).
Cheese soup with fragrant mushrooms in a slow cooker turns out rich and satisfying. But its main advantage is considered to be time saving and low cost of food. This soup will perfectly complement the menu of vegetarian cuisine.

Video recipe for cheese soup with mushrooms in a slow cooker

To understand in more detail the preparation of the first course of cheese and mushrooms, watch the production instructions in the video.

Creamy soup with white mushrooms

Ingredients

Onion	2 pcs.
Flour	2.5 tbsp. l.
Vegetable oil	2 tbsp. l.
Bay leaf	2 pcs.
Water	1.7 l
Butter	220 g
Ground pepper	taste
Carrot	1 PC.
White mushrooms (dry)	130 g
Sour cream	210 ml

Step-by-step production

First, pour 130 grams of snow-white dried mushrooms with water and boil them for about an hour. Then we filter the broth from the mushrooms and start making the soup.
Set the mushrooms aside.
Grate one previously peeled carrot onto a small grater and add it to the broth.
Salt the yushka and add 2 bay leaves. Pepper to taste.
Peel 2 onions and chop them into cubes.
Place 120 grams of butter in a heated frying pan and add onions. Add 20 ml (2 tbsp) vegetable oil to the butter to avoid burning.
The onion should be browned. Place it on a separate plate.
Place another 100 grams of butter in the frying pan and add 40 grams (2-3 tbsp) of flour to it.
Stir the mixture until it becomes a homogeneous thickened mixture.
Pour a glass (200-210 g) of sour cream.
Mix the mixture for almost a minute.
We begin to evenly add 1 scoop of mushroom broth into the creamy mixture.
When the mixture becomes watery, pour it into the pan with the main broth.
Add sautéed onions to the yushka.
After a minute, add the mushrooms.
Boil for 5-7 minutes and remove the finished soup from the heat.

Video recipe for creamy soup with white mushrooms

To make Transcarpathian-style creamy soup truly rich and accurately convey the spectrum of Carpathian cuisine, watch this useful video.

Manufacturing options

You won't have to worry about mushrooms as an ingredient for making cheese soup. Cheeses combine perfectly with almost all vegetables, meats and even seafood. Try to reproduce your own special cheese soup with chicken and cream cheese, the recipe for which is presented with a photo, which greatly simplifies the understanding and the manufacturing process itself.

Real gourmets should prepare cheese soup with shrimp, which will probably be appreciated by seafood lovers. It is prepared quickly and simply. Cheese soup in a slow cooker can be prepared using meat and vegetable broths. The only thing, remember that the cheese must be added 5 minutes before the end of the manufacturing process.

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.

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.