Creamy soup with mushrooms and melted cheese

Ingredients

Champignons – 500 g

Leek – 150 g

Olive oil – 2 tbsp.

Garlic – 1 clove

Cream 10% – 100 g

Processed cheese – 150 g

Potatoes (optional) – 3-4 pcs.

Dill (optional) – a few sprigs

Pepper, h.m. - taste

50 kcal
40 min.
40 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

To make creamy soup with mushrooms and melted cheese, prepare the ingredients according to the list.

Wash the onion, dry it, cut the snow-white part into rings; we don’t need the greenish part.

Peel the carrots, rinse, dry, grate on a large grater.

Heat vegetable oil in a frying pan, fry onions and carrots until soft.

Clean the mushrooms with a hard kitchen sponge to remove compost residue and cut into small cubes.

Add the mushrooms to the pan, cover with a lid (this will allow the mushrooms to release water faster and cook faster), cook for 5-7 minutes. Also add chopped garlic along with the mushrooms.

Place the mushrooms in a saucepan or saucepan, add 1 liter of water and cook for 10 minutes. If desired, you can first boil the potatoes until half cooked, and later add the mushrooms and vegetables.

After a while, add melted cheese. Stirring the soup with a spoon, dissolve the cheese completely, cook for 5 minutes, not longer.

Pour in the cream and let the soup boil.

As I already said, I constantly add dill to my soup. It needs to be crushed.

Mix the dill soup and let the soup come to a boil.

Cover the soup with a lid and let it sit for 10 minutes before serving.

Creamy soup with mushrooms and melted cheese is ready. Have fun! And if you puree this soup with a blender, you will get an incomparably tasty puree soup.

Cream cheese soup - recipe with cream and potatoes

Cream cheese soup is not only a hearty first course for an all-encompassing lunch. You can have soup for dinner and even breakfast, because this dish contains a complete set of necessary parts to maintain the energy and vitamin balance of the body.

p, blockquote 1,0,0,0,0 –>

There are a huge number of recipes for soups from various products - meat, fish, vegetables. But cream cheese soup has a special piquant taste. Let's find out what the rules are for preparing the dish and how to prepare a delicious creamy cheese soup at home.

p, blockquote 2,0,0,0,0 –>

Rules for making cheese soups
Recipe for delicious cream cheese soup with cream, potatoes and garlic

Rules for making cheese soups

Cream cheese soup, the recipes of which are very diverse, is always prepared quite thick - this is the most important condition for the correct preparation of cream soup.

p, blockquote 3,0,0,0,0 –>

The second condition for the correct preparation of a dish is a serious selection of ingredients. It is important to choose ingredients for the soup so that they do not interrupt the spicy and delicate taste of the cheese. For the same reason given to us, the recipe for cheese cream soups contains a minimum of spices and herbs.

p, blockquote 4,0,0,0,0 –>

Recipe for delicious cream cheese soup with cream, potatoes and garlic

To make a delicious homemade cream cheese soup, prepare the following set of goods:

p, blockquote 5,0,1,0,0 –>

hard (sharp) cheese – 300-400 g;
country cream with a good percentage of fat content - one glass;
potato tubers – 3 pieces;
olive oil - 2-3 tablespoons;
garlic – 2 small cloves;
chopped greens. You can use onions, parsley, rosemary, but it’s better not to put cilantro and basil in the cheese soup - these herbs will overwhelm the smell and taste of the cheese;
nutmeg, dark pepper to taste.

Cheese cream soup with potatoes, garlic and cream - step-by-step recipe with photos

Cheese soup with cream - 30 minutes and you're done!

Surely almost all of you have tried cream cheese soup. This is a real culinary classic. But you haven’t prepared this dish according to our recipe yet! This soup has absorbed the best traditions of French cuisine, so you won’t even be able to imagine its unique taste, just like this dish! So let's create this together!

Water 1 glass
Butter 30 g
Vegetable oil 2-3 tbsp.
Dill to taste
Potatoes 2 pcs
Onion 1 piece
Carrot 1 piece
Hard cheese to taste
Processed cheese 90 g
Cream 120 ml
Salt to taste

For 100 g
Calories: 329 kcal
Proteins: 6.3 g
Fat: 30 g
Carbohydrates: 8.4 g

Let's prepare the vegetables. Cut the onion into small cubes and the carrots into half rings.

We also try to cut the potatoes finely so that they cook quickly.

Next, add the onions and carrots to the pan with previously heated vegetable oil to fry for 4-5 minutes.

Now add potatoes and water to the pan. Bring to a boil and cook for 20 minutes.

Then add cream and butter. Mix thoroughly. Cook for another 2-3 minutes.

Now add the processed cheese, cut into cubes. Mix and grind with a blender until smooth, add salt.

The finished dish can be served with dill and grated hard cheese.

If you like the soup to be as thick as possible, we recommend adding a little flour fried in butter to the pan at the final stage of production. Croutons or crackers are also excellent.

We love you, so we select only the best and indescribably delicious recipes!
Cook with your soul.
Have a good mood and have a nice day! Don't forget to log into our social networks. Even more exciting and useful things await you!

Creamy champignon soup: 5 traditional step-by-step recipes

Hi all! Let's prepare with you now a cool champignon puree soup with the addition of cream. I offer several traditional recipes for this dish, thanks to which you can create a hearty lunch for your loved ones.

Creamy champignon soup in a blender

We'll start with a simple, but very common recipe. The soup comes out light, smooth mixture and very tasty. If you wish, you can even omit the onion if you don’t like it. Do everything else as described.

Ingredients:

Champignons – 500 gr
Onion - 1 pc.
Chicken broth or water - 600 ml
Cream 20% – 200 ml
Butter - 40 g
Flour - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt, pepper - to taste

Manufacturing:

1. Peel the champignons and cut into slices. Cut the peeled onion into cubes. Heat a frying pan and pour in vegetable oil. Then put the mushrooms and onions there, add salt and pepper and fry until done. This will take approximately 7-10 minutes.

Several slices can be fried separately until golden brown to decorate the dish later.

2. Now put them into a blender, add 200 ml of chicken broth or just boiled water. Bring to a puree. You can also use a submersible analogue, a mixer or an ordinary masher.

3. The next step is to melt the butter in the saucepan in which you will cook the soup, and add flour there. Stir and fry it for 2 minutes.

4. Next, transfer the mushroom mixture there, pour in 400 ml of broth and stir. Bring to a boil, then cook for 6-7 minutes over medium heat. After this, pour in the cream, add salt, pepper and stir.

5. Bring the soup to a boil and turn off. Cover with a lid and let it brew for a while. When pouring portions into plates, you can add croutons, fresh herbs and fried pieces of champignons. It's up to you.

Traditional recipe for creamy soup with potatoes and champignons

This recipe is also considered a “classic of the genre.” Puree soup with the addition of potatoes and other vegetables will be the most satisfying and nutritious. Therefore, I suggest you cook it for you and feed your family.

Ingredients:

Potatoes - 7 pcs.
Champignons – 300 gr
Butter - 1 tablespoon
Onion - 1 pc.
Cream 20% – 200 ml
Water - 1.5 liters

Manufacturing:

1. Peel the potatoes and cut into cubes or slices, at your discretion. Place them in a saucepan and cover with water. Cook for about 20 minutes after boiling.

2. Peel the champignons and cut into pieces. Cut the onion into small cubes. Then put butter in a frying pan and heat it. When it's hot, add the chopped ingredients. Add salt and pepper to taste and fry for 10 minutes, stirring constantly.

3. Place the fried mushrooms and onions into the pan with the prepared potatoes and cook for another 2-3 minutes. Next, pour the broth into another container and, using a blender or mixer, bring the contents of the pan to a puree state. After this, pour back the broth as needed, add cream and stir.

4. Taste for salt and add more as needed. Bring to a boil, cook for another 3-4 minutes and turn off. Let it brew for a little while and serve. The puree soup turns out tender, satisfying and very tasty.

Mushroom soup made from champignons with cream and melted cheese

Cheese cream soup with mushrooms and vegetables should appeal to all family members. It is immediately affectionate, light and, at the same time, very nutritious. The ingredients include hard cheese, but this is not necessary. I just like it better this way.

Ingredients:

Champignons – 500 gr
Onion - 1 pc.
Potatoes - 3 pcs.
Cream - 300 ml
Processed cheese – 100 gr
Hard cheese - 50-70 g
Salt, pepper, spices - to taste
Butter - 1 tablespoon
Burning boiled water

Manufacturing:

1. Peel the mushrooms and onions. Roughly chop them. Place the pan in which you will cook the soup on the stove, add butter and heat. When the butter melts, add the chopped champignons and onions. Reduce heat, add salt, pepper, spices and fry for 7-10 minutes.

2. Next add the peeled and cut into small pieces potatoes. Pour in hot boiling water so that it does not slightly cover the food (as for stewing) and cook until the potatoes are ready, 10 -15 minutes.

3. Then pour in the cream and mash everything with a blender or other means at hand into a puree-like mass. This can be created directly on fire. When you have kneaded it enough, you can add more water if it seems too thick for you.

4. Next add melted cheese and grated hard cheese on a small grater. Stir and cook for another 4 minutes. After cooking, cover with a lid, let stand for 10 minutes and pour into portioned plates.

Recipe for making champignon cream soup in a slow cooker

I offer a simple recipe for multicooker users. Here you just need to cut all the ingredients and wait until the end of cooking. No cotton at all. And in the end, you will get a decent lunch that will satisfy the whole family.

Ingredients:

Champignons – 400 gr
Potatoes – 400 gr
Onion - 1 pc.
Water – 600 ml
Cream 10% – 100 g
Salt, pepper, spices - to taste

Manufacturing:

1. Cut the champignons and peeled potatoes into medium pieces. Peel the onion and cut into cubes. Place in a multicooker bowl and pour in water. Close the lid of the unit and turn on the “Soup” or “Stew” mode for 1 hour.

2. After the program has finished, add salt, pepper and cream. Use a blender to puree everything. The soup is ready, you can pour it into bowls and serve.

Video on how to make champignon cream soup with cream and potatoes

Watch the video recipe, where the creator explains and indicates another variation of making creamy soup with champignons. The ingredients include not only mushrooms, but also vegetables, which will add extra richness to your dish. See details and aspects.

Ingredients:

Champignons – 300 gr
Potatoes - 500 gr
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 3 tablespoons
Water - 2-2.5 liters
Cream - 150-200 ml
Salt - 0.5 teaspoon
Bay leaf - 1 pc.
Ground pepper and spices - to taste

The recipes that we have just looked at are, of course, not the only ones. But these are more classic options, often used by most housewives. So, choose the method you like and enjoy treating your loved ones with a hearty creamy champignon soup with cream.