Mushroom cheese soup: recipes for a delicious and nutritious lunch

Mushroom soup (cheesy) is distinguished not only by the delicacy of taste, but also by the simplicity of cooking, especially if the hostess in the kitchen has a multivarker. The dish with the addition of mushrooms and melted cheese is ideal for any table, even the most fastidious little gourmets will love it, thanks to its gentle consistency and delicate taste.

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Mushroom cheese soup is popular all 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 on a meat broth, the dish will turn out to be quite satisfying, and for lovers of a healthy lifestyle, soup can be made with herbs and 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 mushroom - 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

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

The cheese is rubbed on the grater (best if the product is 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 on 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 only 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 chicken broth: 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-frying 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 purees have 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 puree 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.

The mushrooms are cleaned and thoroughly washed, and then cut into plates. Also we crush the potatoes, and turn the onion into small crumbs. All other ingredients (except cream and spices), along with the prepared mushrooms, are placed in the bowl of the multivark, 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 prepared mixture, 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 the multivark requires a minimum of ingredients, and as a result, 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 curds - 2 pcs.
• Fresh herbs: dill or parsley.
• 300 g of your favorite mushrooms.
• Salt and various condiments.
• Vegetables: potatoes (3 pieces), one carrot and onions.

Carrots should be cut into strips, and chop the onion strongly. 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 should be diluted to a liquid state in boiling water, and the potatoes cut into small cubes. In the tank, you should lay out both cheese and potatoes with fried vegetables, adding your favorite spices and salt. After that, 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!