Cheese soup made from processed cheese and champignons. Soup with champignons and melted cheese. Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare. You will need

Calories: Not specified
Cooking time: 30 min

It is not known exactly who and when guessed to combine cheese and mushrooms in soup. But the fact that the desire for culinary experiments often leads to excellent results is absolutely certain. Soup with melted cheese and champignons turns out great. Soft processed cheese radically changes the taste of a generally banal soup for the better. So much so that once you try a new version of the soup, you are unlikely to return to the simpler version.
You can prepare soup with cheese using any broth - chicken, vegetable, mushroom, or water. Look, for example, how to cook.
Cream cheese will add flavor and thickness, so you don't have to add a lot of vegetables to the soup. A couple of potatoes, a small carrot and an onion, and a handful of mushrooms are enough. Take the cheese so that it is completely dissolved in the broth. It is advisable to take soft processed cheese, which is sold in boxes or plates (cheese for toast). As for vegetables, choose them according to the season and to your taste. In mushroom soup, zucchini, pumpkin, and bell pepper, various greens, leeks. Another big plus of this soup is how quickly it cooks. Everything takes no more than half an hour.

Cheese soup with champignons - photo recipe.
Ingredients:
- water or broth – 1.5 liters;
- processed cheese – 150 g;
- fresh champignons – 5-6 pcs. (large);
- carrots – 1 pc.;
- potatoes – 2-3 tubers;
- onion – 1 pc.;
- vegetable oil or butter – 2 tbsp. l;
- salt - to taste;
- ground black pepper – 2-3 pinches;
- fresh parsley - a small bunch.

Recipe with photos step by step:

Sequence of preparation steps quick soup Mushrooms with melted cheese are like this: put a pan of water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the cutting is done, heat the oil in a frying pan. Place potatoes in a saucepan, and vegetables and mushrooms in a frying pan. Let's start chopping vegetables with onions. We cut onions small cubes.

Cut the potatoes into cubes or strips, slices - as you prefer. The cutting should not be very large so that the potatoes have time to cook while the vegetables are stewing.

Cut the carrots into thin strips or three on a coarse grater.

Cut the mushrooms into slices or plates. If the champignons are small, cut them in half or into 4 pieces.

Add potatoes to boiling water. Let it boil again, add salt to taste and cook under the lid until fully cooked.

As soon as you throw the potatoes into the water (broth), heat the oil in a frying pan and put the onion in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes until the carrots are soaked in oil.

Add sliced champignons to the vegetables in the pan. Salt to taste, season with ground pepper. Simmer the vegetables and mushrooms for 3-5 minutes until all the mushroom juice has evaporated.

When the potatoes become soft, put the fried mushrooms and vegetables into the pan. Stir and taste the soup for salt. It should be slightly under-salted so that when adding processed cheese you don’t end up with too much salt.

Let the soup boil and add soft processed cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until the cheese pieces are completely dissolved. If you don't stir the soup, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will become thicker and the color will change to white or cream. Cook the soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese has dissolved and the soup begins to simmer quietly.

Pour finely chopped herbs into the finished soup, turn off the heat and leave the soup to steep under the lid. After 10 minutes pour cheese soup with mushrooms on plates and serve hot, with fresh bread and herbs. Bon appetit!

Making mushroom soup for lunch is quite easy and quick. It turns out aromatic, satisfying, and in some cases can act as dietary dish. We offer several of the most common and delicious options preparing mushroom soup from champignons.

The unique aroma of champignons and delicate taste This soup will not leave anyone indifferent.

For half a kilo of champignons you will need:

2 tbsp. l. vegetable oil;
2 liters of water;
each large carrot and onion;
laurel;
a piece of butter;
a little pepper;
20 g sour cream;
a few sprigs of fresh parsley.

Let's prepare it like this:

We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiling water and boil for a quarter of an hour.
Meanwhile, pour prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and add the boiled mushrooms.
While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion and carrots, finely chop them, fry in sunflower oil until soft. You don’t have to fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
Add the mushrooms and fried meat to the broth, mix, add spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, cover with a lid and turn off the heat. Leave for 10-20 minutes and serve at home with sour cream.

Note! You don’t have to drain the first mushroom broth from the champignons. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to water for soup or fried with aromatic oil and then added to the broth.

With chicken

Champignon soup with chicken always turns out to be satisfying, filling and invigorating during the winter season.

You can prepare it as follows:

3 potatoes;
1 chicken breast without bone;
400 g champignons;
small onion head;
salt, pepper;
5-7 sprigs of parsley;
1 small carrot;
1 bay leaf;
butter 50 g.

Let's prepare it like this:

Rinse the breast and place it in a saucepan with water. Let it cook and immediately add salt to the broth. Skim off the foam periodically to maintain the transparency of the broth. When the foam stops forming, add spices and bay leaves.
We prepare the vegetables as usual: peel the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, finely chop the onion and fry with the carrots in oil.
While the sauté is languishing, wash the champignons, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
Meanwhile, rinse the greens and chop.
Place potato cubes into the broth. We take out the breast, cool it a little, separate it into pieces, and then return the pulp to the broth.
At the same time, add the roasted mushrooms. Mix well, cook for another 7-10 minutes, add the herbs and turn off after a couple of minutes.

Let the soup brew a little under the lid, and then put it on plates.

Creamy champignon soup

This soup is loved for its delicate taste and nutritional value.

The most delicate champignon puree soup with cream consists of the following list of ingredients:

1.5 liters of meat broth;
500 g fresh champignons;
30 g butter;
200 g fresh cream 15-20%;
3 garlic cloves;
1 onion;
2 tbsp. l. flour;
salt, pepper

We will prepare it like this:

Place the broth on low heat to warm up. Wash the mushrooms and cut into slices 5-7 mm thick. Peel the onion and garlic, chop finely and fry in oil until the first signs of a change in the color of the vegetables.
After this, add the champignons to them and continue cooking until the liquid has completely evaporated from them.
Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth and stir. wait until it boils and remove from heat.
Place everything in a blender bowl and process until it reaches a puree consistency. Then pour in the rest of the broth, add salt and pepper, and continue the whisking process for a couple of minutes.
Place the pureed soup back into the saucepan that previously contained the broth. Pour in the cream, stir, bring to a slow boil and simmer for 10 minutes.
All that remains is to add butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

We will prepare champignon and potato soup from the following set of products:

400 g champignons;
200 g porcini mushrooms;
4 potatoes;
1 medium onion and 1 carrot each;
salt, pepper, set of spices “10 vegetables”;
oil for frying.

The principle of preparing this soup is no different from the previous ones:

Prepare frying of onions and carrots.
Wash the mushrooms, chop and stew separately. It is recommended to first boil the white ones in boiling water for 5-6 minutes, then drain the water and stew them together with the champignons in oil. Add a little salt.
Peel the potatoes, cut into cubes or cubes, put in boiling water and cook for 10 minutes, skimming off the foam.
Place mushrooms and fry in water with potatoes. Add spices, stir, cook for another 10-12 minutes.

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

Delicious and very simple soup.

Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare. You will need:

4 green onions;
1 medium carrot;
1 large onion;
laurel;
salt;
a piece of butter and a spoon of vegetable oil;
200 g champignons;
2 medium potatoes;
½ tbsp. pearl barley.

Everything is prepared very simply:

Rinse the cereal through a sieve and place it in pre-boiled water.
While the cereal is steaming, wash the mushrooms and cut them into cubes.
Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
Place only the potatoes in the pan with the cereal. And saute the carrots and onions with a mixture of prepared oils.
After a few minutes, add the mushrooms and fry for 5-7 minutes.
Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Wash the onion feathers and chop finely. Place the first mixture in tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of preparing such a soup are almost banal. But the result is finger-licking good!

350 g chicken fillet;
2 medium potatoes;
2 high-quality processed cheese;
1 onion;
1 medium carrot;
400 g champignons;
salt to taste;
pepper, turmeric;
1 tsp. “Universal” spice mixture.

Let's prepare it like this:

Rinse the fillet and cut into neat cubes. Place in a saucepan, add water and put on fire.
While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, cut the mushrooms into slices, potatoes into cubes or strips.
After the foam has been completely removed from the broth, add potatoes and champignons to it. Cook for 10 minutes, add frying and cook for another 5-7 minutes.
After this, grate the frozen cheeses into a pan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

To get a more satisfying soup, you can include half a glass of rice in the list of products.

Note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.

Mushroom soup from frozen champignons

There is simply no faster and easier mushroom soup made from frozen champignons!

350 g frozen mushrooms (champignons can be mixed with chanterelles);
1 medium onion;
2 medium carrots;
spoon of vegetable oil;
2 bay leaves;
5-7 sprigs of dill and parsley;
2 liters of water;
4 medium sized potatoes;
tsp salt;
a few pinches of black pepper.

Cooking again!

Place the mushrooms in a saucepan, defrost and boil for 10 minutes. Then add water and set to cook.
While the mushrooms are bubbling, prepare the vegetables, not forgetting to skim the foam from the broth. Peel the potatoes, onions and carrots and rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into small strips and transfer them to the broth.
Immediately add spices and salt and stir. Add the roast and cook for another 15 minutes.
Meanwhile, wash and finely chop the greens. Pour it into the pan 5 minutes before the end of cooking, set the heat to low.

At the end of the “five minutes” the dish can already be served.

In a slow cooker

Cooking any dish in a multicooker makes the task a little easier, since you don’t have to stand over the “smart pan” so that nothing boils out of it or burns.

If you want to surprise your family with an unusual dinner, prepare cheese soup with champignons. Moreover, there are many recipes for its preparation. The taste of this dish is soft and creamy; almost all family members will like it.

To prepare classic mushroom soup you will need the following ingredients:

500 g Fresh mushrooms
0.5 part large onion
3 garlic cloves
1 tsp. flour
Processed cheese – 380 g.
2 medium sized potatoes
Spices

The cooking sequence is as follows:

Boil potato cubes in salted water;
At this time, chopped onions with champignon mushrooms are fried in a frying pan;
Place cheese in broth with potatoes. Stir the mixture with a whisk until the cheese dissolves;
After this, add the fried onions with mushrooms and suitable spices;
Bring the soup to a boil, then turn off the gas;
Let it sit for 8-9 minutes, after which the soup is poured into bowls.

How to cook with chicken?

With mushrooms and chicken, the soup will be much more satisfying.

To prepare you need to take:

Chicken fillet 300-320 g.
1 onion
220 g processed cheese
250 g champignons
Approximately 40 grams of butter
Greens or aromatic herbs
3 potatoes

How to prepare cheese soup with champignons and chicken:

Boil the potatoes, previously cut into cubes;
Melt the butter and simmer the chicken fillet in it;
Onions and mushrooms are sautéed in the remaining fat;
When the potatoes are cooked, add cheese to the same broth and stir until it dissolves;
After this, put the fried chicken, onions and mushrooms into the pan;
Then spices, salt and herbs are added to the broth; after 8-9 minutes it can be removed from the stove.

Soup with processed cheese and champignons

This type of soup is richer and includes the following ingredients:

Fresh champignons – 300-400 g.
2 pcs. onions
2-3 medium potatoes
1 carrot
A little pearl barley (2-2.5 tablespoons)
1-2 processed cheese
Dill
Ground pepper
Vegetable oil

Step-by-step preparation:

Rinse the pearl barley well, pour boiling water over it and cook until tender;
Pour a little oil into the pan where the soup will be cooked and fry the chopped onion in it;
Carrots, previously grated on a coarse grater, are also fried;
Slice the champignons;
Mushrooms are added to the pan with onions and they are stewed for a certain time (10-15 minutes);
Potatoes are cut into cubes;
After this, the potatoes are combined with boiled pearl barley, poured with boiling water and cooked until tender;
Processed cheese is poured with boiling water (a small amount) and kneaded until smooth;
The resulting composition is poured into a saucepan;
Let the soup cook for another 5 minutes, then remove from heat and sprinkle herbs on top;
At the end, spices and salt are added.

With added broccoli

Ingredients:

200 Gribov
Two processed cheeses
200 g broccoli
200 g Potatoes
One carrot
Greens to taste, as well as salt and pepper
A little olive oil

Cooking sequence:

Pre-washed and dried champignons are fried in a frying pan until the liquid evaporates;
Added to the pan olive oil and grated carrots. The mass is cooked over medium heat for 10 minutes;
Now the broccoli is cut into florets, and the potatoes are cut into cubes;
Fill the pan with water, bring to a boil and add all the cooked ingredients;
Cooking time will be 10 minutes;
After this, add the melted cheese to the pan and cook the soup until the cheese is completely dissolved;
All that remains is to season the dish with spices, salt and herbs.

Unusual cheese and mushroom soup with shrimp

Dietary dishes intended for gourmets.

Prepare the following foods:

Pre-boiled shrimp – 280 g.
2.5 l. Water
Processed cheese 280 g.
25 g Parmesan cheese
230 g Potatoes
130 g. Carrots
If you have it, it’s better to take shallots (75 g)
Champignons, raw 320 g.
Spices in the form of dill, green onions, salt and pepper

Preparation:

Vegetables are prepared, potatoes are cut into cubes and carrots into slightly smaller cubes, mushrooms are chopped;
Water is poured into the pan and after boiling, melted cheese is added, stirred until the cheese dissolves, then salt and pepper are added to the liquid;
Then potatoes are added to the water;
While it is cooking, simmer mushrooms, onions and finely chopped carrots in a frying pan;
After the frying is placed in the pan, cook the soup for another 10 minutes, then add the shrimp and again simmer the soup for 10 minutes over low heat;
After cooking, serve the soup in cups, to which a piece of Parmesan and herbs are added.

With vermicelli

This soup will be filling, but with few calories.

For the dish you will need:

Vermicelli or egg noodles – 70 g.
250 g potatoes
1 onion
1 carrot
150 g champignons
1-2 tbsp. l. vegetable oil
100 g. Processed cheese

The soup is prepared as follows:

Boil potatoes cut into small cubes or strips in a saucepan with water;
Onions, carrots and mushrooms are grated in a frying pan;
Noodles, salt and spices are added to the boiling broth;
After 5-7 minutes, you can add fried ingredients to the soup, and after two minutes, melted cheese;
After the cheese is completely dissolved in the broth, the soup is removed from the stove.

Cheese cream soup with champignons

The soup will be especially tasty if you use soft cheese with white mold (for example, brie, camembert) and combine it with cottage cheese and herbs.

Ingredients:

fresh champignon mushrooms – 10 pcs. (average);
potatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 head;
processed cheese– 1 piece;
butter– 1 tbsp. l. (not soft);
salt or other seasonings - to taste;

What can you cook from champignons? Yes, anything. This is a product that is good in almost any dish: cutlets, porridges, all kinds of fillings, and even salads (for example, “Cockerel Salad”). Wait, don't you think we've forgotten something?

Soup! What delicious and aromatic soups with champignons! They, of course, cannot compare with boletus mushrooms, but they are a good alternative to wild mushrooms. Not everyone has the opportunity to stock up on porcini mushrooms for the winter. So, if at the store you put 100 grams of champignons in a bag, and they are still lying in the refrigerator unused, quickly take them out and prepare soup with champignons and melted cheese.

Soup with champignons and processed cheese recipe with photos step by step

Let's prepare the ingredients for the soup.
Pour water into a saucepan and bring to a boil. Meanwhile, peel the carrots and onions, wash them, chop them: chop the onion, pass the carrots through the middle link of the grater.
Transfer to a frying pan, put butter in it and simmer the vegetables a little over medium heat. There is no need to fry them until dark; it is important to dry them a little and let them absorb the creamy taste and aroma.
At the same time, wash the champignons and cut them into thin slices.
Cut the peeled potatoes into cubes. By this time your water should boil, put the champignons into the pan.
Next add the sauté.
Let the contents boil again and boil over high heat for about 7 minutes. Then add the potatoes.
Cook the soup over low heat, covered, for 20 minutes. After this time, finely chop the processed cheese and put it in a pan.
Keep the soup with champignons and melted cheese on the stove for another 10-12 minutes. Some pieces will come apart, some won't. If you like them to taste good in soups, you can put them in the soup literally 5 minutes before turning off. Add salt to taste only when the cheese is gone, it will also add saltiness to the soup. Serve it with croutons and greens. Bon appetit!

Note:

There are a lot of options for preparing soups with champignons. Since these mushrooms themselves are easy to process and prepare, first courses with them are also simple. If you need to cook borscht or cabbage soup, or the same pickle soup at least 2 hours before lunch, then you will make this soup with champignons and melted cheese in about 40 minutes, taking into account that you need to peel, chop and sauté the vegetables, and also let it boil .

Cheese soup with champignons simple easy in preparation recipe. And the end result is a fairly nutritious soup that will give you strength and energy for further work.

Required grocery set: