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The soup based on processed cheese turns out to be very tender, thick and tasty. After the monotony of borscht and various simple soups, this creation may seem like a real masterpiece. Its creamy and sophisticated taste will surprise anyone.

Professional chefs advise preparing this soup with the addition of high-quality cheese, such as Gouda cheese and the like. They explain this by the fact that processed cheese has a high percentage of fat content, and there are too many various unnecessary additives in it.

But for home cooking you can easily use this fatty product. It is used more often because it is not too expensive and does not spoil the taste at all.

Cheese soup, which is prepared with ordinary processed cheese, always turns out to be an opaque yellow color. Most often, with the correct amount of this product, the soup comes out quite thick. That is why this dish is often called cream soup.

Recipe for cheese soup with mushrooms and melted cheese

Bring the broth to a boil, add salt to taste and potatoes, after cutting them into small cubes. Cook over low heat. Mushrooms must be cooked separately in boiling water for 20 minutes. Once they are ready, take them out and chop them too. Leave the resulting mushroom broth.

Pour into a well-heated frying pan required quantity oil and add carrots, which must first be grated on a fine grater. Fry for three minutes.

Add mushrooms to the carrots in the pan, and then onions. Simmer until the onions are completely transparent and the carrots are limp.

Add fried vegetables to the broth with potatoes. Add melted cheese here. If you have cheese in the form of a block, you should melt it separately, first break it into pieces, and then pour it into the broth.

If the cheese is very soft, you can immediately add it and it will dissolve on its own. After dissolving the product, you can add about one hundred milliliters of mushroom broth to all products.

Once all the ingredients have been added, you can simmer the soup over low heat for about ten minutes.

This soup turns out flavorful and beautiful. It can be served at any time of the day.

Cream soup with mushrooms and melted cheese

Components:

3 processed cheese;
3 or 4 potatoes;
1 medium sized carrot;
1 medium sized onion;
1.5 liters of purified water;
2 tbsp. l. vegetable oil;
150 g of the freshest mushrooms;
Dill, parsley.

The cheese must be grated on the coarsest grater or cut into small cubes.

Peel the potatoes, rinse well, and cut into cubes.

Carrots should be grated on a coarse grater.

Place finely chopped onion and carrots in a preheated frying pan and fry until tender.

During this, you need to pour the amount of water into the pan and put it on the stove.

Place potatoes and mushrooms there, after adding salt and spices to the water.

After the liquid boils, processed cheese is added. All this should be cooked until the potatoes are completely ready.

After this, onions and carrots are added to the finished soup, which have been fried until tender. Remove from heat and grind all contents through a fine sieve. Return to the stove and boil.

Boil the soup for at least five minutes. It is very important to stir it constantly while boiling, as it may burn.

Before serving, you can complement the soup with croutons with grated garlic and herbs.

Dried mushroom soup with melted cheese

List of required products:

100 g mushrooms (dried);
1 medium sized onion;
1 small carrot;
4 potatoes;
100 g vermicelli;
1.5 tablespoons processed cheese;
Salt to taste.

The mushrooms need to be sorted and soaked. Preferably overnight.

Drain the water from the mushrooms and add new water. Boil until the product is ready, then remove and finely chop.

Add the required amount of salt and potatoes to the resulting mushroom broth, which must first be cut into small cubes.

Chop the onions and carrots as finely as possible and fry in a frying pan until half cooked, then add the mushrooms and fry for some more time. Don't forget to stir constantly.

Add fried and cooked onions, carrots and mushrooms to the broth with potatoes.

Add vermicelli to the soup and boil until it is ready. Cooking time depends on the type of vermicelli itself.

At the end of cooking, add melted cheese to the almost finished soup, which must be stirred until it is completely dissolved.

Turn off the stove, cover the pan with a lid and allow time for the soup to simmer.

Chicken soup with mushrooms and melted cheese in a slow cooker

Ingredients:

500 g fresh champignons;
2 medium sized onions;
1 carrot;
4 chicken drumsticks;
3 or 4 potatoes;
300 g processed cheese;
Water;
Pepper, salt, spices according to taste and personal preferences.

Turn on the “Baking” mode in the multicooker. Place diced onion and carrots in a bowl and fry for five minutes. Then add finely chopped mushrooms to the slow cooker and fry until all the liquid has evaporated. During frying, add pepper and salt to taste. Place the mushrooms in any container.

Prepare the drumsticks in advance by removing the skin. Place them in a bowl along with the diced potatoes. Fill everything with water.

Set the “Extinguishing” mode for an hour and a half and leave. After this time, remove the drumsticks and separate all the meat from the bone. Return clean meat back to the broth with potatoes. And add mushrooms there too.

Add the melted cheese in small portions and stir until it is completely dissolved.

Water, pepper and add spices according to your own taste.

This dish can be served with crackers and herbs.

For cheese soup, it is more practical to purchase processed cheese in jars, since it dissolves much better and faster in water than regular cheese, which is sold wrapped in foil;
For this soup, you should not use a product that has been in the refrigerator for a long time. It is worth using only fresh and high-quality cheese;
Before grating the cheese, place it in the freezer for ten minutes. This will make it much easier to handle, and half of the product will not remain on the grater;
Cheese of any quality and manufacturer can be added to dishes only after full readiness all vegetables and other products;
It is very tasty to combine cheese and milk or cream with a high percentage of fat in soups;
In order to speed up the cooking process, you can add any pasta instead of potatoes.

Cheese soup with mushrooms is an excellent replacement for boring ordinary first courses. With it you can diversify any boring menu. There are many in various ways cooking this dish. Various additional ingredients are often added to it, such as meat, seafood and vegetables.

Experiment and bon appetit!

It will take you no more than half an hour to prepare soup with champignons and cheese, and the ingredients for this can be found in any refrigerator.

Despite its simplicity, the soup turns out incredibly tasty.

Soup with champignons and cheese - basic principles of preparation

The main products for making soup are cheese and mushrooms. Depending on the recipe, potatoes, onions, carrots and herbs are also added to it. You can prepare the soup with meat, smoked meats or sausage.

The soup is prepared in two ways.

Method 1. All products are added to the soup without prior frying.

Vegetables are peeled. The carrots are coarsely grated, the onions are finely chopped, and the potatoes are chopped into arbitrary pieces. The champignons are cleaned, washed and cut into slices. All prepared products are placed in boiling water, seasoned with salt and pepper. As soon as the vegetables are almost ready, add sliced or grated cheese to the soup and cook until it is completely gone. At the end, add finely chopped greens.

Method 2. All ingredients except potatoes and herbs are fried.

The potatoes are finely chopped and placed in boiling water. Salt and pepper. Chopped onions, mushrooms and carrots are fried separately until golden brown. Then add to the soup and cook in the same way as in the first case.

You can add cream or milk to the soup. This way the taste of the dish will be more tender. For piquancy, garlic and spices are added to the soup.

Recipe 1. Soup with champignons and cheese

Ingredients

200 g champignons;

table salt;

two processed cheeses;

80 ml vegetable oil;

carrot;

60 g semolina;

onion head;

two potato tubers.

Cooking method

1. Pour one and a half liters of filtered water into the pan and put it on fire.

2. Peel the potatoes and carrots and wash them well. Cut the potatoes into arbitrary small pieces, and chop the carrots into thin strips.

3. Place the prepared vegetables in boiling water and cook for 20 minutes.

4. Wash the champignons and cut into thin slices. Peel the onion, rinse and finely chop.

5. Place the frying pan on the fire and heat the vegetable oil in it. Place onions and mushrooms in it. Fry over medium heat, stirring constantly, for about five minutes.

6. Place the processed cheese in the freezer for half an hour. Then big three. We put them in the soup. Mix. Now add the onion and mushroom fry and add semolina in a thin stream, stirring constantly. Cook the soup over low heat, stirring, for about five minutes.

7. Rinse and chop the greens. Place it in the soup and turn off the heat.

Recipe 2. Soup with champignons, cheese and smoked meats

Ingredients

100 g smoked brisket;

champignons – 100 g;

kitchen salt;

carrot;

clove of garlic;

two processed cheeses;

50 ml olive oil;

two potatoes;

bulb.

Cooking method

1. Rinse the peeled potatoes under the tap and chop into cubes. Place it in a saucepan, pour drinking water and put on fire.

2. Remove the top film from the champignon caps. Trim the legs. Rinse, place in a colander, and chop into thin slices. Cut the smoked brisket into bars.

3. Place the mushrooms and brisket in a hot frying pan and fry until the liquid from the champignons has evaporated.

4. Finely chop the peeled onion. Peel the carrots, wash and chop into large chips. Add the vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.

5. Grate the processed cheese. Transfer it to a deep plate and pour boiling water over it. Stir gently until it is completely dissolved.

6. Place the fried onions and brisket into the pan. Stirring constantly, add the cheese mixture. Pepper and salt. Add finely chopped greens. Press the garlic through a press directly into the pan. Serve with croutons.

Recipe 3. Soup with champignons, melted cheese and chicken

Ingredients

250 g chicken fillet;

two pinches of allspice;

200 g champignons;

freshly ground pepper;

two potato tubers;

two liters of filtered water;

bulb;

20 g of greens;

60 ml vegetable oil;

processed cheese - two packages.

Cooking method

1. Place a pot of water on the stove. Peel the potatoes, wash and cut into small random pieces.

2. Add bay leaf, salt, allspice and black pepper to boiling water. Then place the potatoes in the pan, stir, and cover with a lid. As soon as the contents begin to boil, turn off the heat.

3. Rinse the chicken fillet, pat dry with a napkin and trim off any membranes and excess fat. Cut the meat into small cubes.

4. Heat in a frying pan vegetable oil. Place the chicken fillet in it and fry over high heat, stirring occasionally so that it does not burn. The meat should be evenly covered with a golden crust. Transfer the fried chicken to the pan and stir.

5. Finely chop the peeled onion. Coarsely grate the carrots. Add oil to the pan where the chicken was fried, heat it and fry the onion until transparent. Now add the carrots and fry until lightly browned, stirring occasionally. Place the roasted vegetables into the soup.

6. Wash the champignons and chop into thin slices. Add to boiling soup and stir.

7. Cut the processed cheese into small cubes. Place it in the pan as soon as the potatoes are soft. Stir constantly until the cheese is completely melted. Bring to a boil and add chopped herbs. Cook for about half a minute and turn off the heat. Serve the soup with sandwiches.

Recipe 4. Soup with champignons, melted cheese and sausage

Ingredients

six potatoes;

sunflower oil;

150 g white onion;

carrot;

a can of canned champignons;

table salt;

clove of garlic;

150 g boiled sausage without lard;

bay leaf;

150 g smoked sausage;

black pepper;

150 g processed cheese.

Cooking method

1. Peel the potatoes, wash and cut into arbitrary small pieces. Place a pan of water on the fire. Place potatoes in boiling water.

2. Remove the peel from the onion, rinse and finely chop. Peel the carrots, wash the vegetable and grate on a medium grater.

3. Pour a little vegetable oil into a deep frying pan. Place the onion in the heated oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable becomes soft.

4. Open the jar of canned champignons and place the contents in a colander to drain the marinade. Now cut the mushrooms into small pieces. Add the mushrooms to the soup and stir. Cook for about five minutes.

5. Cut the boiled and smoked sausage into strips. Add to the soup and continue cooking for another five minutes. Then add the crushed bay leaf and peppercorns. Add some salt.

6. As soon as the soup boils, add the processed cheese cut into pieces and stir until it has completely dissolved. Pour hot soup with champignons and melted cheese into bowls and add greens to each.

Recipe 5. Cream soup with champignons and curd cheese

Ingredients

half a kilogram of champignons;

kitchen salt;

bulb;

200 ml chicken broth;

three cloves of garlic;

package of curd cheese.

Cooking method

1. Finely chop the peeled onion and garlic. Fry them in olive oil until lightly browned.

2. Peel the champignons, rinse and cut into slices. Add the mushrooms to the saucepan with the onions and fry, stirring constantly, over medium heat for about ten minutes. Then add flour, stirring vigorously, fry for a couple of minutes. Pour chicken broth over everything and stir.

3. Blend the resulting mixture with an immersion blender until smooth. Now add curd cheese and mix thoroughly. Bring the soup to the desired consistency by adding chicken broth.

4. Put the soup on the fire. Add salt and simmer over low heat for another 15 minutes. Serve the mushroom and cheese soup with garlic croutons.

Recipe 6. Soup with champignons, processed cheese and green peas

Ingredients

three liters of chicken broth;

carrot;

several potatoes;

bulb;

200 g processed cheese;

salt and pepper;

400 g champignons;

100 g fresh or canned green peas.

Cooking method

1. Pour the chicken broth into a saucepan and put it on the fire. Add peeled and sliced potatoes to the broth. Cook it until soft.

2. Clean the champignons, wash them and cut them into thin slices. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture has evaporated.

3. Peel the remaining vegetables. Finely chop the onion. Grind the carrots on a fine grater. Add everything to the pan with the mushrooms and fry, stirring, for about ten minutes.

4. Grind the processed cheese into large shavings and place in the boiling soup. Stir until it dissolves completely. Now add green peas and fried mushrooms with vegetables. Cook the soup for another ten minutes and remove from heat. Serve soup with champignons and melted cheese with garlic croutons.

Hard or processed cheese is suitable for soup.

To make the processed cheese easier to grate, place it in the freezer for at least half an hour.

To add some spice to the soup, add garlic or chili pepper.

It is better to fry mushrooms in a mixture of vegetable and butter.

Mushroom and cheese soups have always been considered one of the most delicious soups. However, the most attractive recipe is one that combines mushrooms and cheese in one dish. Mushroom soup with melted cheese is a dish that will suit any table and will appeal to any gourmet.

Champignon soup with melted cheese

Ingredients

Champignons – 400 gr.
Chicken fillet – 350 gr.
Potatoes – 450 gr.
Carrots – 200 gr.
Cheese – 300 gr.
Sunflower oil – 5 tbsp.
Onion – 100 gr.
Parsley – 20 gr.
Salt – 10 gr.
Pepper – 3 gr.
Water – 3 l.

Preparation

Peel the potatoes and cut them into small cubes or strips (as you wish). In the meantime, you can put a pan of water on the fire.
When the water boils, you need to salt it and add the necessary spices to taste. You need to add the potatoes, cover the pan with a lid and bring the water to a boil.
Chicken fillet must be washed and cut into small pieces.
After preheating a frying pan with vegetable oil, place the chopped chicken in it. The meat should be fried over high heat. Don't forget to stir periodically.
The fillet must be fried until golden brown, after which it should be thrown into the pan. You can place meat in water immediately after potatoes.
Peel and peel the onions and carrots. Finely chop the onion, grate the carrots on a medium-grain grater.
Fry the onion until half cooked, in the same pan in which the meat was fried. You need to add carrots and fry until golden brown.
Add the roasted vegetables to the pan.
Rinse the mushrooms and remove the top, contaminated layer.
Mushrooms must be cut into thin slices.
It is necessary to fry the champignons. For this, you can use butter or vegetable oil. Add mushrooms to the soup.
Processed cheese must be cut into cubes into small pieces. To make this process easier, you can place the cheese in the freezer for a while.
The chopped cheese should be added to the soup when the potatoes are soft.
Clean and dried greens are finely chopped and added to the soup after the cheese has dissolved.
Try the soup. Add more spices if necessary.
After this, you need to bring the soup to a boil and cook for two minutes.

Recipe for mushroom soup with cream cheese and cream

Ingredients

Mushrooms (champignons are best) – 400 gr.
Potatoes – 400 gr.
Carrots – 200 gr.
Processed cheese – 300 gr.
Onion – 100 gr.
Butter – 50 gr.
Cream – 60 ml.
Water – 2.5 l.
Salt – 5 gr.
Spices – 5 gr.

Preparation

Place a pot of water on the fire.
Peel the potatoes and cut into small pieces. After the water boils, throw the potatoes into the pan.
Rinse the mushrooms thoroughly and remove the top contaminated layer. Cut into slices up to 2 mm thick.
After preheating the frying pan, fry the mushrooms in butter over high heat for no more than 5 minutes.
At this time, you can peel and peel the onions and carrots and chop them using a blender. The mixture should resemble a cream.
Add the resulting cream to the mushrooms. Stir and pepper.
Processed cheese should be grated and mixed with the mushroom mixture. Add some boiling water (from the pan).
The cheese and mushroom mixture should be cooked over low heat, stirring constantly until the cheese has dissolved.
The finished cheese dressing can be placed in a saucepan. At the same moment you can add salt to the soup.
Add cream, then simmer the soup for two minutes and turn off the heat.
The soup should sit for ten minutes.

Ingredients

Champignons – 400 gr.
Potatoes – 400 gr.
Chicken fillet – 400 gr.
Processed cheese – 250 gr.
Carrots – 200 gr.
Water – 3 l.
Onion – 100 gr.
Sour cream – 50 gr.
Garlic – 20 gr.
Salt – 5 gr.
Pepper – 5 gr.
Parsley – 20 gr.

Preparation

Peel the potatoes and chop coarsely.
Cut the washed meat into large cubes.
Throw potatoes and meat into boiling water. Add salt.
The champignons must be washed and cleared of the top layer. Cut into thin slices.
Place the chopped mushrooms in a heated frying pan and simmer in water.
After the champignons become soft, place them in a blender or meat grinder and grind into small pieces.
Onions and carrots should be peeled and peeled. Cut the onion into cubes and grate the carrots on a medium-grain grater.
Chopped mushrooms, onions and carrots must be placed in a frying pan and simmered over high heat until tender.
When the potatoes are cooked, you need to remove them and the fillets. Potatoes should be crushed using a blender or a special sieve.
Add chopped potatoes, mushrooms and vegetables to the broth.
The next step is chopping the processed cheese. You can cut it into small cubes.
Add chopped cheese and sour cream to the soup.
Bring the dish to a boil, add salt, chopped garlic and spices.
Chicken meat must be cut into small pieces and, together with parsley, thrown into the soup.

If you are using a recipe that contains chicken to prepare soup with champignons and melted cheese, then the vegetables (onions, carrots) can be fried, or you can add them fresh to the soup.

Mushroom soups with cheese are a great dish for the cold season. They are nutritious and can completely restore the energy balance of a person returning from the cold.

You can serve these dishes with cheese or garlic croutons.
These soups must be eaten fresh. The aroma and taste will be the most intense, but over time they will be lost.
One of the secrets of the unusual aroma of cheese mushroom soup is nutmeg. A special recipe calls for adding it to fried vegetables and mushrooms.
Sour cream in this dish adds special tenderness.
Puree soup is distinguished by its simplicity and speed. An excellent option for a delicious quick soup.
Cheese soup is a classic of European cuisine. Fragrant, tasty, satisfying. The cream in this dish adds a unique flavor and makes the dish unforgettably delicious.
If you want the consistency of the broth to be thicker, add more cheese without changing the recipe. The soup will become opaque and will look like puree soup.
There is a recipe for cheese soup with mushrooms and turmeric, the addition of which will slightly change the color of the soup to a more golden color. The usefulness of such a dish will be higher.
If you don't want to use potatoes for cooking, you can use rice. It also goes well with mushrooms and cheese.
You can throw it in the soup large number fried bread.

The recipe for cheese soup with champignons and chicken is one of best options cheese soup. Thanks to the presence of mushrooms and meat, the food is not only tasty, but also extremely nutritious. Puree soup with sour cream or cream, which goes perfectly with mushrooms and cheese, is one of the most delicious dishes. The delicate aroma and pleasant taste will not leave anyone indifferent. Cheese soup, having gone through centuries of transformation and improvement, has become one of the most delicious, healthy and nutritious first courses. Since this dish has many modifications, you can always find a new recipe for mushroom cheese soup.

Mushroom soup with melted cheese is not familiar to many housewives; this is an excellent example of how a familiar mushroom soup can be improved to an almost restaurant-level dish. In addition, this soup will be a hearty and healthy dinner. Mushrooms contain many vitamins, minerals, and three times more protein than chicken eggs. This soup has very few calories, which will be appreciated by dieters and healthy image life.

Any mushroom soup can be decorated with croutons. You can buy ready-made crackers with different flavors, but it’s better with mushrooms. It's also easy to make your own croutons. To do this, just cut the wheat or rye bread into cubes, sprinkle with vegetable oil, salt, sprinkle with dry garlic and place in the oven for thirty minutes at a low temperature to dry.

The ideal ingredient for mushroom soup is champignons. They don’t get overcooked, don’t have a strong odor, they don’t become slippery after cooking, and they don’t need to be processed before cooking.

Champignons are loved even by those who do not eat ordinary forest mushrooms. If you cannot purchase fresh champignons, then it is better to give preference to regular mushrooms rather than frozen offal. Unfortunately, you can buy spoiled product in a closed deep-frozen package, which will ruin the taste of the finished dish.

For soups, it is better to choose processed cheeses not in briquettes, such as “Druzhba”, “Yantarny” and so on, but in plastic containers - “Hochland”, “Viola”, “President” and others. Such cheeses dissolve better in broths and have a rich, creamy taste and aroma. For mushroom soups ideal option- processed cheeses with pieces and mushroom flavor. Using this cheese you can achieve an amazing taste in the finished dish.

How to cook mushroom soup with melted cheese - 15 varieties

From dried mushrooms you can cook not only a delicious mycelium, but also an amazing cheese soup.

Ingredients:

Dried white mushrooms - 50 grams
Processed cheese - 400 grams
Potatoes - 700 grams
Carrots - 150 grams
Onions - 150 grams
salt, pepper

Preparation:

Pour dried mushrooms hot water and leave to boil for about thirty minutes, then cut them into small pieces.

Place mushrooms in boiling water and cook for thirty minutes.

Peel the potatoes, carrots, onions, cut the potatoes and onions into cubes, you can chop the carrots.

Throw in the vegetables. Wait 15 minutes and add melted cheese.

Stir the soup until the cheese is completely dissolved and continue cooking. Once the cheese has completely dissolved, remove the soup from the heat and the dish is ready.

For meat lovers, such a mushroom dish will be a real discovery, very satisfying and nutritious, just what you need for cold winter evenings.

Ingredients:

Fresh champignons – 150 grams
Processed cheese - 100 grams
Meat - 150 grams
Onion - 1 piece
Cream—100 grams
Parsley—1 bunch
Rice - ½ cup

Preparation:

Boil the meat until tender in salted water. Remove the meat with a slotted spoon and cut into small pieces.

We add rice to the meat broth - this will be the basis for our soup.

Cut the onion into half rings, cut the champignons into slices or cubes. Place the champignons and onions on the stove to fry.

As soon as the onions become golden, add cream to the frying and heat everything over low heat for a couple of minutes.

Add fried rice with cream, meat and finely chopped parsley to the cooked rice.

Immediately grate the cheese on a coarse grater and add to the soup. After the cheese has dissolved, you can remove the soup from the heat - it's ready!

A mushroom pot with sausage will be a real discovery for many, but once you cook this soup once, you will never be able to refuse it again!

Ingredients:

Fresh champignons - 100 grams
Processed cheese - 2 briquettes
Potatoes - 2 pieces
Onion - 1 piece
Carrots - 1 piece
Sausages - 100 grams
Garlic - 2 cloves
Greens (for decoration)

Preparation:

Put the water on the fire until it boils. Meanwhile, peel the potatoes and cut them into cubes.

We throw it into the water. Peel the onions and carrots, chop the carrots on a coarse grater and finely chop the onion. Chop the sausages and mushrooms.

Onions, carrots, sausages, mushrooms, fry in a frying pan. As soon as the onion becomes golden, add all the frying to the potatoes and cook until they are ready.

We pass the garlic through a press and release it into the soup. Add grated cheese and stir the soup until it is completely dissolved. The dish is ready!

“Hunting sausages” are ideal for this soup; they will add a rich taste and aroma to the finished dish.

Mushroom soup with melted cheese “Julienne”

There are probably no people who don’t like julienne, and for ardent fans of this dish there is also a soup with the same name.

Ingredients:

Champignons – 500 grams
Processed cheese - 3 pieces
Chicken legs - 2 pieces
Onion - 1 piece
Carrots - 1 piece
Potatoes - 300 grams
Chicken egg - 2 pieces
Cream - 100 milliliters
Butter - 4 tablespoons

Preparation:

Boil the chicken legs until tender with your favorite seasonings and salt for an hour and a half.

Peel the potatoes and onions and cut them into cubes. Peel the carrots and chop them on a coarse grater.

Simmer the vegetables in butter until tender, about twenty minutes.

Take the champignons, cut into slices and fry in butter for 5-10 minutes, add cream to them, and leave to simmer over low heat for another five minutes. Add two raw beaten eggs to the stewed vegetables and puree everything with a blender.

Remove the chicken legs from the broth, remove skin and bones, and cut the meat into small pieces.

Grate the cheese on a coarse grater. Season the finished broth with chicken meat, pureed vegetables, cheese and champignons with cream.

Let the soup simmer for another twenty minutes over low heat.

This dish is ideal for those who do not like to experiment and cannot imagine a soup without chicken and frying.

Ingredients:

Champignons - 200 grams
Processed cheese - 2 packs
Chicken fillet - 250 grams
Potatoes - 2 pieces
Carrots - 1 piece
Onions - 1 piece
Greens - 20 grams
Salt - 1 tablespoon
Ground black pepper - 2 pinches
Allspice ground - 2 pinches

Preparation:

Cut the chicken fillet into small cubes and fry in oil until cooked.

Peel potatoes, carrots and onions. Cut the potatoes into cubes and throw them into boiling water.

Chop the carrots on a coarse grater, cut the onion into cubes. We make roasted vegetables.

Cut the champignons into slices. To the potatoes we add fried carrots and onions, champignons, and sliced or grated processed cheese.

Bring the soup to a boil and cook for a couple of minutes until the cheese is completely dissolved.

Wash the greens, dry them, chop them and add them to the boiling soup. Boil the soup with herbs for 1 minute, then remove from heat.

Fans of mushrooms will definitely save the recipe, because from their favorite mushrooms you can make not only an appetizer, but also an amazing soup!

Ingredients:

Honey mushrooms - 200 grams
Processed cheese – 100 grams
Potatoes - 5 pieces
Carrots - 1 piece
Onion - 1 piece
Leek - 50 grams
Cream 33% - 100 milliliters
Salt (to taste)
Nutmeg (to taste)
Sugar (pinch)

Preparation:

Peel the onions, carrots and potatoes, cut into cubes, and boil in boiling water for 10 minutes.

Add 150 grams of honey mushrooms to the vegetables and continue cooking. After 10 minutes, the vegetables can be removed from the heat and pureed with a blender.

In a frying pan, fry finely chopped leeks with a pinch of sugar, add the remaining honey mushrooms to it, continue frying until the onions become golden.

Add leeks and honey mushrooms, nutmeg, cream and grated processed cheese to the hot pureed vegetables, mix everything well and put on fire.

There is no need to boil the soup; as soon as the cheese dissolves, the dish is ready.

This mushroom picker became “drunk” because its main ingredient - mushrooms for this dish - are soaked in beer. A very original recipe that will appeal especially to men.

Ingredients:

Mushrooms - 200 grams
Processed cheese – 100 grams
Potatoes - 5 pieces
Carrots - 1 piece
Garlic - 2 cloves
Dark beer - 1 bottle
Salt (to taste)
Greens (to taste)

Preparation:

Cook the chicken until tender, add salt and herbs de Provence.

Wash, peel and cut the potatoes. carrots and garlic. Add to soup. Wash the mushrooms, cut them and soak them in beer.

After 30 minutes, transfer the mushrooms into a heat-resistant bowl and send them to steam in the oven for thirty minutes at a temperature of 250 degrees.

We take the chicken out of the soup, separate the meat from the bones, cut the meat into pieces and return it back to the vegetables.

Add the steamed mushrooms with the remaining beer to the soup. Grate the processed cheese on a coarse grater and place it in the soup.

When 5 minutes have passed, you can taste it, add more salt if desired and add fresh herbs.

The interesting name of the dish is very intriguing and for good reason, the soup turns out beyond all praise!

Ingredients:

Mushrooms - 200 grams
Processed cheese - 400 grams
Cauliflower - 0.5 fork
Frozen green beans - 300 grams
Carrots - 1 piece
Onion - 1 piece
Potatoes - 4 pieces

Preparation:

Finely chop the mushrooms. Grate the cheese on a coarse grater. We wash the cauliflower and separate it into inflorescences.

Peel carrots, onions and potatoes and cut into cubes. In ready boiling broth or plain water omit potatoes, mushrooms and carrots.

Salt, pepper and cook for 20 minutes. Then add the beans and onions and cook for another 7 minutes. Next comes cauliflower, cook it for 5 minutes.

Add processed cheese to the soup and continue cooking until it is completely dissolved. Once the cheese has completely dissolved, the soup can be removed from the heat.

A very simple cheese soup, which is practically no different from a mushroom soup, but with the help of processed cheese it turns into an independent and very tasty dish.

Ingredients:

Champignons - 250 grams
Processed cheese - 2 briquettes
Potatoes - 3 pieces
Carrots - 1 piece
Onion - 1 piece
Parsley for decoration - 1 bunch

Preparation:

Peel the onions, carrots, potatoes and cut into small cubes.

We make roasted carrots and onions. When the fry is ready, add chopped mushrooms and potatoes to it.

Mix everything thoroughly and fry for a few more minutes. Place the roasted vegetables in a saucepan and fill with water.

Let the vegetables cook for about fifteen minutes.

In the meantime, grate the processed cheese on a coarse grater, and after the vegetables are cooked, add the processed cheese to them. Cook the soup until the cheese is completely dissolved.

If necessary, add salt, pour into portioned plates and decorate each serving with parsley.

This soup will be ready in 20 minutes, an excellent solution when you have absolutely no time to cook.

Ingredients:

Mushrooms - 150 grams
Processed cheese - 1 piece
Assorted vegetables (frozen) – 1 package

Preparation:

Chop the mushrooms. Thaw vegetables and fry in oil until soft. Grate the cheese.

Into the boiling salt water add vegetables, mushrooms and cheese. Cook the soup until the cheese is completely dissolved. The dish is ready!

For this soup, it is better to choose a vegetable mixture that includes carrots, broccoli and cauliflower, avoid “Mexican” mixtures with corn and bell peppers, otherwise the soup will have a rich sweet and sour taste.

All lovers of diets and low-calorie soups will definitely like this dish.

Ingredients:

Champignons - 7 pieces
Processed cheese - 2 pieces
Broccoli - 200 grams
Potatoes - 2 pieces
Carrots - 1 piece

Preparation:

Cut the mushrooms into slices and fry until golden brown, about 7 minutes.

Peel the potatoes and carrots. Wash the broccoli and separate it into florets.

Chop the carrots on a coarse grater and fry. Cut the potatoes into cubes.

Chop the champignons and fry in vegetable oil for 5-7 minutes.

Bring the broth or salted water to a boil. Add potatoes, mushrooms, carrots, broccoli. Cook for 10 minutes.

Grate the cheese on a coarse grater and add to the soup.

Grate the processed cheese on a coarse grater and add to the soup. Cook for another 5 minutes until the cheese has dissolved.

A very interesting soup with rich flavor for meatball lovers.

Ingredients:

Honey mushrooms - 200 grams
Processed cheese - 2 pieces
Potatoes - 3 pieces
Bell pepper - 1 piece
Carrots - 1 piece
Minced chicken - 300 grams

Preparation:

Salt and pepper the minced meat, add your favorite spices and form small meatballs from it.

Peel potatoes and carrots. Cut the potatoes into cubes and place them in boiling broth or salt water.

After 10 minutes, add meatballs to the potatoes. Grate the carrots on a coarse grater.

Cut the bell pepper into small pieces. Fry carrots, peppers and honey mushrooms in vegetable oil for five minutes.

As soon as the potatoes are cooked, add the fried vegetables and mushrooms into the soup.

You can immediately add melted cheese, grated on a coarse grater, into the soup. Cook for another 10 minutes until the cheese is completely dissolved.

Only chilled minced meat is suitable for making meatballs; frozen minced meat loses its stickiness and the finished meatballs fall apart in the boiling broth. To make the meat balls even tastier, before sculpting, just add finely chopped onion and garlic passed through a press to the minced meat.

For those who cannot imagine life without their favorite pasta, this soup will definitely be to their taste.

Ingredients:

Champignons – 150 grams
Processed cheese - 400 grams
Carrots - 1 piece
Onion - 1 piece
Potatoes - 3 pieces
Thin noodles - 1 cup

Preparation:

Peel carrots, onions and potatoes. Shred the carrots on a medium grater, cut the onions and potatoes into cubes.

We cut the champignons into slices. We make frying from onions, carrots and champignons.

Place the resulting roast and potatoes into boiling water. After 10 minutes, add noodles and melted cheese to the soup.

Cook for another 10 minutes, stirring thoroughly to completely dissolve the cheese in the soup.

Mushroom soup with melted cheese “Smetankovy”

A very delicate mushroom soup with vegetables combined with sour cream will outshine even the borscht on your table.

Ingredients:

Champignons – 200 grams
Carrots - 2 pieces
Onion - 1 piece
Broccoli - 200 grams
Cauliflower – 200 grams
Asparagus – 100 grams
Garlic - 2 cloves
Processed cheese - 2 pieces
Sour cream – 150 grams

Preparation:

Cut the champignons into slices. Peel the carrots and chop them.

Peel the onion and cut into small cubes. Wash the cauliflower and broccoli and separate them into florets.

If necessary, cut the asparagus into small pieces. Pass the garlic through a press. Three cheeses on a coarse grater.

Fry mushrooms, carrots and onions in butter until the onions are golden. Add sour cream and garlic, simmer for 15 minutes.

Add broccoli, asparagus and cauliflower to boiling salted water or broth. Cook for 15 minutes.

Then add the roast, which was stewed in sour cream, cheese and your favorite seasonings. Let the soup simmer for three minutes and you can try it!

All lovers of cream soup will appreciate this dish; it turns out light with an amazing cheese aroma.

Ingredients:

Champignons – 150 grams
Processed cheese - 2 briquettes
Carrots - 1 piece
Onion - 1 piece
Potatoes - 4 pieces
Cream 10% - 200 grams

Preparation:

Peel carrots, onions and potatoes. Grate the carrots on a coarse grater. Cut the onion into slices.

Potatoes must be cut into cubes. Boil the vegetables in the pan until fully cooked, about 20 minutes.

Cut the champignons into slices and fry until cooked.

Add cream and cheese to the vegetables, cook until the cheese is completely dissolved, about five minutes.

Remove the finished soup from the stove and puree in a blender.

Once the consistency of the dish resembles cream soup, add fried mushrooms to it. Mix thoroughly. The soup is ready.

Mushroom soup made from champignons with melted cheese is low-calorie and creamy. This soup would be ideal for a diet menu. The hot dish is even suitable as a light breakfast if served with a crispy piece of white bread fried in a dry frying pan as a side dish. The best addition Fresh or dry herbs are considered to go with mushroom soup. And it’s best to use large mushrooms as the main ingredient. Champignons in in this case fit perfectly.

A step-by-step recipe for making creamy mushroom soup with photos can be found below. From it you will learn in detail how to prepare mushroom soup from champignons with pieces of processed cheese at home. Usually the broth for this soup is made from milk or cream, but cheese will give it a more satisfying taste and a very pleasant aroma. Not to mention the flavor the roasted mushrooms will add to the soup!

Step-by-step video recipe

Let's start cooking.

Ingredients

Champignons
(400 g)
Onion
(1 piece)
Potato
(3-4 pcs.)
Refined vegetable oil
(2 tbsp.)
Processed cheese
(3 cheese curds + 1 in a glass)
Water
(2.5 l)
Fresh herbs
(to taste)
Ground black pepper
(to taste)
Table salt
(to taste)

Cooking steps

We clean and finely chop the onion. We wash the champignons under cold water and dry with a paper towel, then chop. You don’t have to wash the mushrooms at all, but just peel the caps. Mushrooms absorb water like a sponge, so you should wash them carefully.

Heat vegetable oil in a frying pan, first fry the onion until transparent. Add mushrooms, mix them with onions, salt and pepper to taste and cook until golden brown.

Pour all the water into a deep saucepan and bring it to a boil. Peel the potatoes and cut them into small cubes, then pour them into boiling water. We grate the packaged processed cheese on a coarse grater and, when the potatoes are cooked, we put them in the pan. Next add a mixture of fried mushrooms and onions to the soup.

When there are 5 minutes left until the soup is ready, put the melted cheese from the glass into the pan.