Mushroom cheese soup: recipes for a tasty and nutritious lunch

Mushroom soup (cheesy) is not only differentrefinement of taste, but also simplicity of preparation, especially if the mistress in the kitchen has a multivarker. The dish with the addition of mushrooms and melted cheese is ideal for any table, it will be liked even by the most fastidious little gourmets due to its delicate consistency and delicate taste.

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Mushroom cheese soup is popular inall over the world. There are many different recipes. The aroma and taste of this first dish will not leave anyone indifferent, and cooking will take a minimum of time and effort. If you cook it in the broth from the meat, the dish will turn out quite hearty, and for fans of a healthy lifestyle, you can make soup with greens and adding vegetables. This dish is ideal for vegetarians or fasting.

Ingredients for a delicious soup

A tender consistency, pleasant taste and aroma, and all this creamy cheese-mushroom soup. The recipe for this dish, using cream (60 ml), includes the following ingredients:

Salt and favorite spices.
Any mushrooms - about 300-400 g.
2.5 liters of water.
300 g of potatoes.
Butter - 40 g.
Processed cheese - 200 g.
2 carrots.
1 -2 onions.

Cook this dish in a saucepan on the stove.

Step-by-step cooking

Potatoes are cleaned and cut into small cubes,after which it is thrown into boiling water. Peeled onions and carrots are ground in a blender until creamy. Mushrooms must be thoroughly smoothed and cut into thin slices, then they need to be fried in warmed butter for several minutes. After that, add a mixture of carrots and onions, spices and salt to the frying pan.

Cheese is rubbed on a grater (best ifthe product will be slightly frozen) and mixed with the fried mixture. From the pot, where the potatoes are brewed, you should pour a little water into the pan. Preparation on moderate fire should go until the cheese completely dissolves. The dressing is ready. It should be added to the potatoes and a little salt. 2 minutes before the end of cooking, cream is added to the cheese mushroom soup. The infusion time under the lid is 10-15 minutes.

Delicious soup puree

Cheese and mushroom soup of champignons in the form of puree -this is a real find for the hostess, who does not have the opportunity to devote much time to cooking. It is enough to cut vegetables, grind them well and throw them into boiling water. The original dish, which will please everyone in the family, can be prepared from the following ingredients:

Onions - 2 pcs.
Chicken fillet - 500-600 g.
Black pepper, salt.
Processed cheese with mushrooms - 400 g.
Carrots - 2 pcs.
Potatoes - 300-400 g.
Half a glass of rice.

This mushroom soup (cheese) is brewed on chickenbroth: about 3 liters of water with pepper and spices, chicken. After 20 minutes of cooking, rice is poured into the water and cooked for about 10 minutes. Add shredded carrots and finely chopped onions, fried pre-fried in a pan. Meat and potatoes are cut into small cubes and added to the pan. The soup is brewed until the potatoes are ready. At the end, cheese is added. Everything is stirred and removed from the fire. It remains to decorate the dish with herbs.

Idea for multivarks: cream soup

Recently, a variety of crepe-soups and mashed potatoeshave become very popular. With the addition of mushrooms, these dishes acquire a wonderful aroma and delicate taste. Mushrooms can be different: frozen, fresh, dry and even pickled (with a thorough thorough washing). The greatest flavor of the dish is achieved through the use of dried mushrooms. The very idea of mashed potatoes came from France. Lightness and tenderness are the basis of this dish. The maximum cooking speed can be achieved using a multivark. Cheese-mushroom soup-mash in a multivark can be prepared, having at hand the following components:

Spices, sweet pepper, salt.
Champignons in fresh form - about 400 g.
Cream - not less than 150 ml.
5 tubers of potatoes.
A pair of small heads of onions.

Mushrooms are cleaned and thoroughly washed, and thenare cut into plates. We also chop the potatoes, and turn the onions into small crumbs. All other ingredients (except creams and spices), together with prepared mushrooms, are placed in a bowl of multivarks, pouring all the water (about 3 glasses). The dish is prepared in the "Soup" mode with the minimum programmed temporary settings.

Add the cream, salt and pepper to the cookedmixture, after which it is necessary to bring all this to a thick mass with a blender. When obtaining a homogeneous substance, it remains only to decorate the finished cream with fresh herbs. It is worth remembering that for cooking you need to take only processed cheese, parmesan is best added already in the ready dish for piquancy.

Soup based on mushrooms in "Quenching" mode (multivark)

Cheese-mushroom soup in a multivark requires a minimumingredients, and as a result we get a dish that is distinguished by its exquisite and incredible taste qualities. Another proven recipe, loved by many housewives, implies the presence of the following list of products:

Processed cheese curds - 2 pcs.
Fresh greens: dill or parsley.
300 g of your favorite mushrooms.
Salt and various seasonings.
Vegetables: potatoes (3 pieces), one carrot and onions.

Carrots should be cut into strips, and the onions stronglyto grind. In the "Baking" mode of the multivarker, it is required to fry these vegetables with the addition of vegetable oil for 5 minutes, after which add the same mushrooms. All this is fried from the moment the unit is turned on for 40 minutes.

Cheese-mushroom cream soup in a multivark

Cheese should be diluted to a liquid state inboiling water, and cut the potatoes into small cubes. In the container, you should lay out both cheese and potatoes with fried vegetables, adding your favorite spices and salt. After this, water is poured in (about 1.5 liters), and in the "Quenching" mode the dish is cooked for about 1 hour and 20 minutes. Ideally, add small wheat crumbs to this dish and serve it on the table together with a liver-based salad. All loved ones will be delighted!