How to cook a delicious mushroom soup with melted cheese

We are all so used to the standard soups, cooked with beef or chicken broth, or even at all on broth cubes, that it seems, from something else to cook delicious soup is unreal. But this is not so. Your menu can be varied by making a mushroom soup with melted cheese. There are a lot of ways to prepare it, but it will always be very tasty and satisfying. Perhaps you will like this dish so much that you will cook it often and you can even improve it according to your taste.

Mushroom soup with cheese, the recipe of which is here proposed, requires ingredients that are not used in ordinary soups. To prepare this cheese-mushroom cream soup with curd cheese curds you will need:

- mushrooms of 2 kinds: champignons - 400 g and shiitake - 200 g;

- bacon - 200g;

- cream - 200ml (1 glass);

- cheese: fused - 300g (only for soup) and hard - 200g (100g is needed for soup and 100g for curls);

- white dry wine - 100-150 ml;

- Wheat flour - 1 table. a spoon;

- sunflower or olive oil - 3-4 table. Spoons (2-3 tablespoons for soup and 1 spoon for whorls);

- dough without yeast puff - 500 g (for curls);

- water - 1L;

- egg - 1 piece (for curls);

- spices for soup: salt, pepper, garlic salt, nutmeg add to taste.

Before you start cooking the mushroom soup with melted cheese, you need to make curls to it. To do this, it is necessary to defrost the puff pastry and cut it into 6 rectangles, which are smeared with a beaten egg. On a fine grater, rub the hard cheese and sprinkle them with three hands in a generous hand. The remaining three rectangles cover those that are sprinkled with cheese, then tightly press them. Next, each rectangle is cut into strips 1 cm wide, each of which is twisted in a spiral. Lay the cheese curls on the baking sheet, which is covered with parchment and oiled, and put on for 10-12 minutes in the oven, preheated to 180 degrees.

Now, while the curls are baked or cooled, we begin to prepare a mushroom soup with melted cheese. To do this, cut the bacon and fry in a pan. Hard and melted cheese rubbed on a large grater. Mushrooms washed and cleaned, cut into slices. Then in a saucepan, heat the vegetable oil, which is a little frying mushrooms until golden color, then sprinkle them with flour and a little reserve. Gently stirring, add to the mushrooms water, wine and cream. Continue to slowly stir the soup until it starts to boil. Once the soup has boiled, we add there the shabby cheeses and bacon, continuing to interfere. When the soup is boiling, cook it for another 3 minutes, lightly add salt and add the remaining spices. Mushroom soup with melted cheese is ready, it remains only to serve it to the table with curls. For beauty, you can put a little greens in each plate.

Another mushroom soup with cheese, the recipe of which is proposed further, is easier to prepare and has a delicate creamy taste. To prepare it, you will need the following ingredients:

- champignons - 500g;

- potatoes - 2 pieces;

- sour cream cheese or cream cheese - 200 g;

- cream cheese - 1 piece;

- Butter - 2-3 tablespoons;

- onion - 1 piece;

- add spices and salt to taste.

We prepare this mushroom soup with cheese as follows. From champignons choose 5-7 mushrooms and cut off their hats. Each hat is cut into 4 or 6 lobules and for the time being postponed. The remaining fungi, including the remaining legs from the "decapitated" mushrooms, cut as we want. Potatoes and onions cut into thin semicircles and half-roots. Fused cheese three on a large grater, hard - on the middle. We dissolve melted cheese in boiling water, cook potatoes with onion until half cooked, we put there hard cheese and mushrooms. While all this is brewed, fry the wedges of hats in butter. Then we remove the hats, and pour the oil into the soup. When the soup is cooked, pour it into the blender bowl, add salt and seasonings to taste and beat with a blender until a smooth, puree-like mass. Ready mushroom soup puree with cheese left only to pour on plates and decorate with slices of fried hats.

Bon Appetit!