Hearty and thick puree soups are relevant with the onset of cold weather. Cheese and mushroom soups are considered the most delicious.
I suggest combining cheese and mushrooms and making a puree soup from them. This soup is easy and very quick to prepare, especially if you have a blender.
You can use any mushrooms for making cream soup: fresh or frozen. I will cook from frozen wild mushrooms. Well, let's start preparing mushroom soup-puree with melted cheese?
Fry the chopped onion in butter until soft.
Then add grated carrots to the onion and continue frying for another 2-3 minutes.
Then add chopped mushrooms (I used frozen white ones), mix and fry, stirring, until the released liquid has evaporated.
Meanwhile, add peeled and diced potatoes to the hot broth. Bring to a boil, reduce heat and cook for 10-15 minutes.
Now put the fried vegetables and mushrooms into the pan and cook for 5 minutes.
Pour in the processed cheese cut into small cubes and cook over low heat, stirring, until the cheese dissolves. Pepper the future mushroom crepe soup with melted cheese, add salt if necessary.
Remove the pan from the stove and beat the contents with a blender until smooth.
The aromatic creamed mushroom soup with melted cheese is ready.
Cheese puree soup is perhaps the most tender first course. It is filling and very tasty. Melted cheese adds a special lightness to the soup. In our article we will look at the original recipe for pureed cheese soup with processed cheese.
Ingredients for cooking
- Water – 4 tbsp.
- Potatoes – 3-4 pcs.
- Carrots – 1 pc.
- Onion – 1 pc.
- Hard cheese – 150 g
- Processed cheese – 2 pcs.
- Butter for frying
- Salt, pepper - to taste
Cooking sequence
- Pour 4 cups of water into a saucepan and put on gas
- Peel the potatoes, wash them and place them whole in boiling water, cook until tender.
- Peel the onions and carrots and wash under running water. Finely chop the onion, grate the carrots on a coarse grater. In a hot frying pan, greased with butter, fry the onions and carrots until golden brown.
- Grind the prepared potatoes, onions and carrots in a blender until pureed.
- Place the puree back into the boiling water where the potatoes were previously boiled.
- Grate processed and hard cheese on a fine grater. To make it easier to grate the processed cheese, you need to put it in the freezer for 5-10 minutes.
- After boiling, add salt, pepper and grated cheeses
- Stir constantly until the cheese dissolves. After dissolving, boil for another 10 minutes, turn off the gas and cover with a lid for 15 minutes.
The recipe for pureed cheese soup came to us from France and began to be used quite often in our homeland. Both children and adults loved it for its simplicity and unusually delicate taste. When serving, add fresh herbs and croutons to the soup. You can also add a clove of garlic for added spice.
One of the main components of a hearty and tasty lunch is the first course, or as it is also popularly called - soup. We suggest making creamy cheese soup with mushrooms, and our step-by-step recipe with photos 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 of necessary products that we will need.
There are countless soups, depending on which country we are talking about; every housewife has prepared solyanka, borscht, rassolnik or cabbage soup at least once. 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 into the pan needed for the soup, you can pour either cold water or 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 the melted cheese will add its own thickness.
Step 7
Return the pan with the soup back to the stove, turn on medium heat, at this time three cheeses on a 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.
Sprinkle cream cheese soup 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.
I first tried this soup outdoors, cooked over a fire. I found it unusually tasty. But it turned out that it just contained various vegetables (basically, whatever you could find) and a couple of processed cheeses. It was not puree soup, it was just soup, and I really liked it.
- Peel, wash and cut the potatoes into pieces. Let it cook in a saucepan.
- Peel, chop and add carrots to the soup. It can be added immediately after adding potatoes. If you just want to make soup with processed cheese, without pureeing it, then cut the carrots into strips. And if you puree it, then it doesn’t matter how you cut it.
- Peel, finely chop and fry the onion in vegetable oil.
- Add onion to soup.
- When the vegetables are cooked, finely chop the cheese and add them to the soup.
- Turn off the soup after about five minutes, when the cheese curds are completely gone.
- Puree with an immersion blender.
- You can decorate with greenery. I really like to add croutons (bread dried and browned in the oven) or croutons (bread lightly fried in a frying pan) to it.
OTHER OPTIONS FOR PREPARING SOUP WITH PROCESSED CHEESE
- If you cook it in broth (meat, chicken... it will, of course, be even tastier.) You don’t have to puree the meat, but take it out and then add it in pieces.
- Carrots can be fried along with onions.
- You can fry mushrooms with onions and also add them to the soup. The taste will be amazing, because mushrooms go perfectly with the creamy taste of processed cheese.
- You can also add vegetables such as zucchini and eggplant (peel) to the soup; you can also fry them or cook them raw. You can add cauliflower or green beans.
You can also simply add processed cheese to your doshirak. Well, who would have thought)) the taste will be cool.
All recipe photos
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