One of the main components of a nourishing and have a delicious lunch, this is the first course or as it is also called in common people - soup. We suggest cooking cream cheese soup with mushrooms, and our step by step recipe with a photo will tell you in detail how to prepare creamy soup with cheese and mushrooms at home. The recipe for this first dish is quite simple, just like the complete list necessary products, which we will need.
There are countless soups, depending on which country we are talking about; every housewife at least once must have prepared solyanka, borscht, rassolnik or cabbage soup. But sometimes you want to diversify your horizons of tastes, and then foreign cuisine comes to the rescue. Next we will talk about cream cheese soup with mushrooms.
How to cook cream cheese soup with mushrooms
You don't have to be French to make hot, creamy, cheesy cream of mushroom soup. It’s not difficult to prove this, just cook puree soup with mushrooms and processed cheese a couple of times, and understand that from a completely budget set of products: processed cheese, vegetables, mushrooms, meat or smoked meats you can make a feast for the stomach.
Ingredients
- Water - 2.5-3 l.
- Potatoes - 2-3 pcs.
- Carrots - 1 pc.
- Onion – 1 pc.
- Processed cheese - 2-3 packs
- Champignon mushrooms - 300 gr.
- Cream - 200 gr.
- Butter - 25 gr.
Step 1.
We start by preparing the vegetables. Wash and peel the potatoes, cut into small cubes, place in a deep plate, and pour cold water for 5-7 minutes to remove excess starch from the surface of the potato cubes.
Step 2.
Then drain the water, rinse the potatoes under running water and put them in a saucepan. Now pour the water needed for the soup into the pan, you can pour it as cold water, and boiling water from a just boiled kettle, this will speed up the cooking process. Potatoes need to be cooked for about 10 minutes, the time depends on how large they are cut.
Step 3.
Place the pan on the fire, wait for the water to boil and cook over low heat.
While the potatoes are cooking, start frying them for the soup. Peel and chop carrots and onions, sparingly, into medium-sized cubes.
Step 4.
We cut the already pre-washed champignons into cubes, but somewhat larger than carrots.
Step 5.
We start frying in a hot frying pan with butter, add chopped onions and carrots together, fry until the onions are transparent, then add the mushrooms. Stirring occasionally, until the liquid from the mushrooms has completely evaporated and there is a stable mushroom aroma. The roast is ready.
Step 6.
We taste the potatoes; if they are already cooked and soft, remove the pan from the heat, pour almost 90% of the liquid into a separate bowl (do not pour into the sink, the broth will be needed for soup). Add the fried vegetables and mushrooms to the potatoes and begin pureeing with an immersion blender, adding liquid as needed, which was poured into a separate bowl. At this stage the soup should not be too thick as processed cheese will add its thickness.
Step 7
Return the pan with the soup back to the stove, turn on medium heat, at this time three cheeses on coarse grater. We immerse the grated cheese mass into the soup and turn up the heat, remembering to stir constantly; after boiling, reduce the heat, but continue stirring until the cheese is completely dissolved.
Step 8
Remove the pan from the heat, add cream, taste the soup, salt and pepper to taste. There is no need to boil again; cream does not like high temperatures and may curdle.
Cheese soup-sprinkle puree with mushrooms with herbs. You can also serve croutons or crackers.
Puree soup with mushrooms and melted cheese can be prepared without adding cream, and add sour cream to the plate in portions, it all depends on taste preferences.
At the beginning of the 20th century, new types of cheese were invented using the melting method (the so-called processed cheeses), which made a real revolution in the culinary world. Light salads and appetizers, hearty desserts and, of course, cheese soups began to delight unusual taste gourmets and simple lovers of delicious food.
The peculiarity of processed cheese is that it can completely dissolve in boiling water, imparting a creamy aroma and taste to the soup.
Cheese soup - puree - preparation of food and utensils
Cheese soup is naturally based on cheese. It’s up to you to decide what it should be – processed cheese like “Druzhba” or a pasty cheese “spread” like the popular “Viola”. The main rule when purchasing such cheese is that the product must be fresh. It is not necessary to use “pure” cheese, without additives. You can add cheese with herbs, bacon or seafood flavors to the puree soup.
Pay attention to the amount of carbohydrates contained in processed cheese. The packaging indicates the amount of nutrients per 100 grams of product. The amount of carbohydrates should not exceed 3 grams; a larger number indicates that the product contains sugar or other unhealthy additives.
To make creamy cheese soup, you will need an immersion blender to puree the soup ingredients.
Cream cheese soup recipes:
Recipe 1: Cheese cream soup
This recipe is quite simple, although the resulting dish will make you salivate profusely with its aroma alone. You can also add a little low-fat cream to the soup, then the dish will have an even brighter creamy taste. Be sure to serve the finished soup sprinkled with chopped fresh herbs.
Required ingredients:
- Potatoes 2 pieces
- Carrot 1 piece
- Water for soup 1 liter
- Cream cheese 200 grams
- Seasonings
Cooking method:
- Fill a saucepan with water and place it on the stove.
- Peel the potatoes and carrots. As soon as the water boils, place the vegetables in a saucepan whole and add salt.
- After 10 minutes, remove the carrots from the pan, after 15 the potatoes.
- Place the vegetables in a blender and puree until smooth.
- Return the puree back to the pan. When the water boils, add to the soup processed cheese. Wait for the cheese to dissolve and turn off the soup.
Recipe 2: Creamy cheese soup with mushrooms
Mushrooms go perfectly with cheese, and therefore the finished cream cheese soup will simply drive you crazy with its magnificent aroma and taste. For this dish, it is recommended to use champignons.
Required ingredients:
- Mushrooms 400 grams
- Potatoes 1 piece
- Onion 1 piece
- Water for soup 1.5 liters
- Cream cheese 200 grams
- Butter
Cooking method:
- Peel the onion and chop as finely as possible. Wash the mushrooms from the soil and cut into cubes.
- Heat the frying pan and grease it with butter. Add the onions to fry, followed by the mushrooms. Simmer the vegetables until the mushrooms are reduced in quantity to half their original volume. Turn off the heat and cool the vegetables.
- Fill a saucepan with water and put it on fire.
- Peel the potatoes and place them whole in the pan as soon as the water boils. Add some salt. After 15 minutes, remove the potatoes.
- Place potatoes and mushrooms in a blender bowl and puree until smooth.
- Return the chopped vegetables to the pan. As soon as the water boils, add melted cheese to the soup. As soon as it dissolves, the creamy cheese soup with mushrooms is ready.
Recipe 3: Cheese cream soup with spinach and broccoli
This soup is not only delicious, but also incredibly healthy thanks to the use of green vegetables.
Required ingredients:
- Spinach 300 grams
- Broccoli 400 grams
- Garlic 2 cloves
- Processed cheese 200 grams
- Butter 50 grams
- Water for soup 1.5 liters
- Seasonings
Cooking method:
- Separate the spinach leaves from the cuttings, wash them in running water and chop them finely.
- Heat a saucepan and melt a piece of it in it. butter, lay out the chopped spinach leaves. Simmer the spinach for about ten minutes, then remove from the heat and cool.
- Fill a saucepan with water for the soup and place the broccoli, divided into small florets. 10 minutes after the water boils, remove the cabbage and cool slightly.
- Place cabbage and spinach in a blender bowl and puree until smooth.
- Place the chopped vegetables in a saucepan. As soon as the water boils, add cream cheese and stir.
- Remove the peel from the garlic. Squeeze it through a press into the pot of soup.
- As soon as the cheese has dissolved, remove the creamy cheese soup from the stove and serve.
Recipe 4: Creamy cheese soup with chicken
Chicken broth soup will be quite satisfying, but not very high in calories and not at all fatty.
Required ingredients:
- Cauliflower 300 grams
- Chicken fillet 300 grams
- Cream cheese 200 grams
- Water for soup 1.5 liters
- Seasonings
Cooking method:
- Wash the chicken fillet, remove films and pieces of fat. Cut the meat into cubes.
- Wash the cabbage and divide into florets.
- Place water in a saucepan and add salt. Once the water has boiled, add the chicken and cabbage to the soup. After 15 minutes, remove vegetables and meat from the pan.
- Once the ingredients have cooled, place them in a blender and puree until smooth.
- Return the puree back to the pan. When the soup boils, add melted cheese to the soup and stir.
- When the cheese is melted, the soup is ready! Remove the pan from the heat and serve.
- Add chopped fresh herbs to the finished cream cheese soup. This addition will decorate appearance dish and will make it even more flavorful.
- The finished soup can be served either hot or chilled. Add croutons to cooled soup white bread.
- Water for soup should be purified using a filter or specially purchased from a mineral spring. Hard tap water can significantly degrade the taste of delicate food.
Puree soups are delicate in consistency, nutritious and very delicious dishes. Their recipe is rich different options: vegetable, meat, fruit and berry, sweet, sour, spicy, etc. Cheese soups are in particular demand among gourmets - in pure form, as well as with vegetable additives.
Note to housewives
For those who like to cook puree soups - cheese, with vegetables or other additives, you need to know some nuances. Firstly, a variety of cheeses are suitable for this dish - Swiss, Parmesan, processed, even sausage, salty, spicy, etc. The main varieties are semi-hard and hard, which can be grated or cut into pieces with a knife . When cooking, these components are placed in the pan first - before adding the remaining ingredients. In other puree soups, minced cheese is added at the end, when the vegetables or mushrooms are almost cooked. This is usually done with melted varieties. If the housewife has “brie” or “roquefort”, then they can be mixed with cream or milk. As for the basis for the dish, most often pureed soups - cheese or other types - are prepared in meat broth or in the water in which vegetables were boiled. With the second option, it is desirable that the vegetables (for example, potatoes) are even slightly boiled: the broth will be thicker, stronger, and the food itself will be tastier.
Cheese soup with potatoes
We will now prepare one of these first courses. To do this, you should buy 500 grams of any processed cheese that you like. You will also need potatoes for this recipe - 6-7 pieces, several onions, a couple of carrots, salt, pepper to taste, spices. Roots such as parsley and parsnips will also come in handy. Like other puree soups, cheese soup is prepared by frying with butter. Place potatoes cut into slices into a pan of hot water and add salt. You can throw in a couple of laurel leaves. And let it cook until fully cooked. The onion is finely chopped, the carrots and roots are grated. A few tablespoons of butter are heated in a frying pan, vegetables are placed there and stewed. In very small quantities hot water dissolve finely chopped cheese until smooth. When the potatoes are cooked, remove the bay leaves, mash the potatoes thoroughly (you can use a blender or mixer), then pour in the broth. Add the cheese mixture and vegetable stew, stir well. Salt, pepper, season with seasonings. Serve with crackers or croutons: homemade or store-bought.
Soup with peas
You can also make puree soup from green peas with cheese. It is better to take canned peas. It is thrown into a colander and rubbed through a sieve. Then the soup is seasoned with cheese or milk sauce. A can of peas requires 300-400 g of cheese and 4 glasses of milk, 4 tablespoons of flour, 3 tablespoons of butter. Cheese is diluted in hot milk. The flour is fried a little in oil, the cheese and milk mixture is added and boiled for about 10-15 minutes. Then it is also filtered through a sieve, diluted with a small amount of boiled hot water (to the desired consistency), mixed with pea puree. A spoon or two of whole peas is also placed on the plates. The soup is served with croutons.
Creamy mushroom soup
Like the previous dish, this creamy champignon soup with cheese is very easy to prepare. For it you will need: processed cheese - 450-500 g, champignons - 200 g, carrots - 1 piece. Pour about 3 liters of water into the pan. Mushrooms are washed and cut into thin slices or circles. Carrots are grated. Cheese too. Place cheese into boiling water. Reduce heat to moderate. Stir until the curd mass dissolves. Then add the mushrooms and cook until almost done. Toss in the carrots at the end. Salt, pepper, season with garlic. Turn off the gas - let it sit under the lid for 10 minutes. Sprinkle with chopped herbs when serving. It is recommended to eat this soup with crispy white bread croutons.
Eat for your health!
Cheese cream soup with mushrooms and chicken - very delicate dish with a creamy texture and pleasant aroma.
It's the perfect combination of chicken, mushrooms and cheese with just a few extras.
Such soups are often prepared in France: housewives there use world-famous French cheeses for their dishes.
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Description of the dish
However, even with our simplest Druzhba cheeses you can prepare delicious and aromatic soup. Any housewife can handle it, and it will take about 40-45 minutes to prepare – ideal for a weekday lunch.
Attention! Cheese cream soup with mushrooms and chicken is considered quite light dish for the figure and at the same time very filling due to the large amount of protein.
Energy value and calorie content
Nutritional value is calculated per 100 grams. ready dish:
- calorie content – 40 kcal;
- proteins – 4.3 g;
- fats – 0.8 g;
- carbohydrates – 3.9 g.
However, these data are approximate. Great value for determining nutritional value have the characteristics of the products - the type of mushrooms, cheese and other ingredients.
Step by step recipe
This dish is easy to prepare, so if you are a novice housewife, do not be alarmed, below we will give step by step instructions with a photo that will help you clearly understand each stage of preparation.
Ingredients
To prepare the soup you will need:
- chicken – about 400 gr.;
- processed cheese – 300 gr. (2-3 pieces);
- fresh or frozen mushrooms – 350 gr.;
- large onion;
- 3 medium potatoes;
- large carrot;
- creamy and olive oil;
- salt, pepper to taste;
- paprika, cumin, rosemary and oregano.
Inventory
To prepare, you will need a stove, a deep saucepan with a capacity of about 3 liters with a lid, a frying pan, a wooden or silicone spatula, a cutting board, a sharp knife, a grater and a blender. So, let's start cooking.
How to cook?
- First of all, you need to place the cheesecakes in the freezer. Later they will need to be grated, but frozen it is much easier to do this.
- Place chicken into the pan. Any part of the bird will do - thighs, legs or breasts. Pour cool water over the meat and place on the stove. Cook for about 20 minutes, skimming off the foam regularly. If you are using a leg, you need to cook it for about 45 minutes.
- While the chicken is cooking, finely dice the onion. Grind the carrots on a coarse grater; you can also finely chop them or make thin slices using a vegetable peeler.
- Heat a frying pan and pour olive oil onto it. Add carrots and fry for about 4-5 minutes until they give off their color. Add onion to carrots, stir, add a little water. Leave to simmer until the onion is transparent.
- While the frying is being prepared, peel the potatoes and cut them as desired.
- When the fried onions become transparent, add butter and spices. Fry for another 3 minutes and turn off the heat.
- It's time to check chicken bouillon. If it's ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Champignons also go well with chicken in the soup; if they are not there, add any mushrooms. They need to be washed, peeled and cut well.
- Add mushrooms to boiling chicken broth. Bring to a boil again; if foam appears, remove. Cook for about 10 minutes.
- Add chopped potatoes to the mushrooms and chicken and add frying. Add salt to taste, cook for about 15 minutes.
- While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and return to the pan.
- Remove the processed cheese from the freezer and grate it on a coarse grater. By this time it should have frozen and will rub easily.
- When the potatoes in the soup are ready, add grated cheese and pepper. Stir until the cheese melts well. Soup will accept beautiful shade and incredible aroma.
- Remove the pan from the stove and pour the contents into a blender and puree the soup. You can use an immersion blender. After this, pour the soup back into the pan and return to the heat.
- Bring the contents to a boil again, turn off the stove. Let the soup sit for 15 minutes.
- Now you can serve aromatic cheese soup with mushrooms and chicken. You can decorate with fresh dill and/or parsley.
Watch the video on how to prepare creamed mushroom soup with processed cheese:
We bring it to perfection
Serving will be perfect if you add garlic croutons to the plate. Making homemade croutons is very simple, for this you need:
- Prepare garlic oil in advance: chop or put 4-5 cloves of garlic through a garlic press, add oil, add salt, pepper and leave for about an hour.
- Cut white bread into cubes and place in a deep plate. Sprinkle thoroughly with oil and garlic and mix. It is better to knead with your hands so that each cracker is well soaked.
- Place the crackers on a baking sheet and place it in a well-heated oven. At a temperature of 180 degrees, it is necessary to cook for about 5-7 minutes, stirring regularly. Remove the browned crackers from the oven and let cool.
- You can hardly feel the garlic in the ready-made croutons, but they add an incredible aroma to the soup. The taste is piquant, very delicate and soft.
Some ingredients in the soup can be changed to make the dish interesting and unusual. For example:
Take note delicious puree soups from ,
Soup with melted cheese is a very tasty, tender and original dish. The original idea of its preparation is attributed to the French, however, today not a single European restaurant menu can do without it. Prepare similar delicacy At home it won’t be too difficult either.
You can diversify many first courses with processed cheese. The basis for the soup can be different kinds meat, fish and seafood. Separately, we can highlight vegetable soups. For example, onion and potato are very popular. Mushrooms are also considered an ideal ingredient for cheese soup. If desired, you can put any cereal, rice or noodles.
Cheese soup can be prepared in a standard liquid form, or you can make a puree soup. To do this, just grind all the ingredients with a blender directly in a saucepan, or simply puree them. This must be done before adding cheese.
Usually cheese soup is prepared on the stove using an ordinary saucepan, but you can bake it in the oven. Clay pots are useful for this. This cooking method will provide an appetizing cheese crust that forms on top of the soup.
Cheese soup is served hot. You can add rye crackers directly to the plate, or separately - a few pieces of white bread. Sour cream will serve as a tasty addition to this dish, and fresh or dried herbs will be a garnish.
A very tender and delicious first course. The subtle mushroom aroma and creamy taste make it a favorite treat even for small children. You can choose mushrooms at your discretion, and, if desired, replace the veal with chicken fillet.
Ingredients:
- 300g mushrooms;
- 200g veal;
- 4 potatoes;
- 2 processed cheeses;
- 1 onion;
- 30g butter;
- Salt pepper.
Cooking method:
- Pour one and a half liters of water into the pan and add the meat;
- After the water boils, cook the veal for 20-30 minutes;
- Peel and chop the onion;
- Cut the mushrooms into small pieces or slices;
- Cut potatoes and boiled meat into cubes;
- Place a piece of butter in a frying pan and melt;
- Fry the onion for about 5 minutes;
- Add mushrooms to the pan and fry until all the liquid is gone;
- Salt the mushrooms with onions, pepper and mix;
- IN meat broth add potatoes, bring to a boil and cook for 15 minutes;
- Pour the contents of the pan into the pan and continue cooking for another 5 minutes;
- Add meat to soup;
- Grate the cheeses and place in a saucepan in 2-3 stages, constantly stirring the soup;
- Add salt and pepper to the soup to taste.
Interesting from the network
The traditional recipe for cheese soup is quite simple, and any housewife will always have the ingredients for it. At the same time, the original cooking method turns a fairly ordinary set of products into a real French delicacy. Vegetables can be boiled immediately, or fried a little in butter.
Ingredients:
- 2 processed cheeses;
- 2 liters of water;
- 4 potatoes;
- 1 carrot;
- 2 onions;
- 3 cloves of garlic;
- Cilantro;
- Salt pepper.
Cooking method:
- Cut potatoes small cubes, put in a saucepan and add water;
- Grate the carrots, chop the onion;
- When the water boils, add vegetables to the pan and cook until tender;
- Cut the cheese into cubes and add to the soup, stir;
- Finely chop the garlic and pour into the pan;
- Add salt, pepper and cilantro, stir and remove soup from heat.
Fish soup with melted cheese and shrimp
The delicate cheesy taste goes perfectly with a variety of seafood. The soup turns out airy and literally melts in your mouth. A real culinary masterpiece is obtained by using king prawns.
Ingredients:
- 400g processed cheese;
- 4 potatoes;
- 2 carrots;
- 400g shrimp (peeled);
- 2 tsp. dried dill;
- 2 tsp. dried parsley;
- Salt.
Cooking method:
- Pour 1.5-2 liters of water into a saucepan, bring to a boil, add salt;
- Dissolve melted cheese in boiling water;
- Cut the potatoes into small pieces and pour into the pan, cook for 15 minutes;
- Grate the carrots on a fine grater and fry for 3-5 minutes. vegetable oil;
- Add carrots and shrimp to the soup;
- Salt the soup to taste, stir and bring to a boil;
- Pour dried herbs into the pan and stir;
- Remove the soup from the heat and leave under closed lid for 20-30 minutes.
An excellent soup for lunch with the family. The dish itself is quite simple, but melted cheese gives it new flavors, and a variety of spices gives it a delicious aroma. Vermicelli should be taken very small, specially intended for first courses.
Ingredients:
- 300g chicken fillet;
- 4 liters of water;
- 400g processed cheese;
- 3 potatoes;
- 4 tbsp. vermicelli;
- 50g butter;
- 3 bay leaves;
- 1 carrot;
- 1 onion;
- 1 tsp dry basil;
- 1 parsley root;
- Salt pepper.
Cooking method:
- Pour water into a pan of suitable size;
- Peel the onion and parsley root, throw them whole into water;
- Cut the carrots into several large pieces and add to the pan;
- Boil vegetable broth 30 minutes on low heat;
- Cut the potatoes into large pieces into arbitrary pieces, add to the rest of the vegetables;
- Continue cooking for another 15 minutes;
- Wash the fillet and chop finely;
- Remove all vegetables from the pan. Remove the onion, parsley and carrots, and set aside the potatoes for a while;
- Place the fillet in the broth and cook until tender;
- Add basil, salt, pepper and bay leaves;
- Lightly mash the potatoes and return them to the pan;
- Place vermicelli in a dry frying pan and fry until golden brown;
- Grate the cheeses on a coarse grater and add to the soup, stir well;
- Pour vermicelli into the pan and boil for 2-3 minutes;
- IN ready soup throw in a piece of butter;
- Let the soup brew for 15-20 minutes.
Now you know how to prepare cream cheese soup according to a recipe with a photo. Bon appetit!
Soup with melted cheese is an original and unusual dish that will add a pleasant variety to the usual list of first courses. It can be made meat, fish and even vegetarian. For best result, you need to pay attention to several important points:
- Processed cheese can be quite salty in itself, so you need to add salt to the soup only after it has dissolved;
- It is better to add cheese in small portions so that lumps do not form;
- Whatever ingredients you use, you need to chop them quite finely - this will make the soup much more tender;
- Onions and carrots should not be overcooked. They should just become a little softer;
- Processed cheese can be either hard (like “Druzhba”) or more liquid (“Yantar”, etc.);
- For more pronounced creamy taste, V hot soup you can throw in a little butter.
