How to cook a delicious soup with cheese and mushrooms

How to cook a delicious soup with cheese and mushrooms? The article has several interesting recipes that will be useful to every hostess.

A classic recipe: what is needed

Ingredients that are needed in order to prepare a standard soup with cheese and mushrooms:

• Purified water - three liters;
• Onion - one large head;
• Large carrots - one piece;
• Potatoes of medium size - five to six pieces;
• Mushrooms - five hundred grams;
• Curd cakes - two pieces.

You will also need green (dill and parsley) - one small bunch, sunless oil without a smell (refined), salt to taste.

From these products will be approximately seven or eight servings of soup.

Preparation of cheese mushroom soup: the easiest recipe

It's very simple to make soup with mushrooms and cheese, this is even possible for a beginner, it takes only forty minutes.

First put a pot of water on the fire. In parallel, peel the potatoes, thoroughly wash and cut into small pieces. Sprinkle the water, throw the potatoes into it, leave to cook over low heat.

Peeled and washed mushrooms cut into medium pieces, but not finely, put in a frying pan with vegetable oil. The mushrooms are allowed to juice, which must be completely boiled, after a little frying mushrooms, put them to boiling potatoes.

Make a golden roast on sunflower oil from finely chopped onions and large grated carrots. Place the fry in a saucepan.

Grate the melted cheese on a fine grater, send them to broth. They must completely dissolve. Add finely chopped greens. Release the brew, if necessary, add salt. Ready soup with cheese and mushrooms has a golden-milky shade and a delicate creamy taste. This first dish will surely appeal to both adults and children.

Varieties of the classic recipe

Above we told how to make soup with mushrooms and melted cheese (recipe). But the traditional way can be diversified:

• Instead of water, take the beef or chicken broth. Pork broth for cheese soup is best not to use, because the dish will turn out too fat.
• In a saucepan, you can put chopped chicken fillet or beef meat cut into small pieces. Then the mushrooms can be taken not five hundred grams, but less, for example, three hundred grams.
• Very delicious and useful soup will be obtained if you add vegetables to it: finely chopped lettuce, cauliflower cabbage, slices of a young zucchini. Just need to take something one, for example, only salad pepper. Otherwise, you get a vegetable mash.
• In the pan, you can add rice or millet at a rate of one tablespoon per three liters of water. Get delicious and satisfying.
• In a bowl of cheese soup it is good to put a few wheat crumbs.

Here's how to vary the traditional soup recipe with mushrooms and cheese!

Cheese soup with mushrooms

This is also a very tasty dish, a kind of normal cheese soup. For its preparation you need to take the same products and in the same proportion as for a classic recipe. Only the order of the food products differs: firstly, finely chopped potatoes and onions and carrots are placed in boiling and salted water, leave to simmer for 30 minutes to simmer the potatoes. Then add the melted cheese on the fine grater, which must completely dissolve in the soup. After the soup, blur. In parallel fry in sunflower oil cut into medium pieces of mushrooms. Pour cheese soup-puree into each plate, add fried mushrooms and a pinch of finely chopped greens.

The standard recipe for cheese soup puree can also be varied by boiling it on a meat broth, adding cereals or vegetables, putting not only mushrooms in the plate, but also pieces of meat or wheat crumbs. The main thing is to observe the basic rule: first boil the vegetables and melt the cheese, then mash, add the fried mushrooms to the plate of the prepared dish.

A few tips from experienced culinary experts

To make the soup with cheese and mushrooms especially tasty, experienced cooks advise to follow such simple rules:

• Frozen raw cream to take only creamy, without aromatic additives. Fat content must be at least fifty percent. The volume of water is three liters, as standard, two melted cheese cakes, but you can put three, and even four.
• To make the cheese easier to grate, it must first be put for ten minutes in the freezer.
• Cheese soup is best cooked with porcini mushrooms, chanterelles or champignons. But in principle, you can use any edible mushrooms.
• Onions and carrots can be pre-fried, and put in soup moist, but with roast, after all, it turns out more delicious.
• Cheese soup with mushrooms does not like any seasonings. It is best to use only salt, if desired, you can add ground black pepper to taste. From the greenery in the soup should be put only parsley and dill.

It's so easy to cook a delicious and satisfying first course!