Soup with mushrooms and melted cheese is an interesting option for lunch, dinner or a snack on the run. It is easy to prepare, and its recipe can be easily changed to suit your mood by replacing or completely eliminating some components. The taste of cream is complemented by the aroma of mushrooms, which makes this soup a good option for a holiday menu. If you simply sprinkle it with onions fried in a batter of breadcrumbs and butter, and garnish with a couple of parsley leaves, this will only emphasize the taste of the soup.
Mushroom does not require cooking talent or long hours at the stove. You just need to prepare all the ingredients in advance, and then sequentially add them to the boiling soup and simmer until everything is ready.
It is impossible to list all the recipes for this soup in one article, there are so many of them - vegetarian and based on poultry or meat broths, soup made from marinated or wild mushrooms, pureed soups, dietary (without potatoes) and others. Don't you like champignons or honey mushrooms? Cook with chanterelles. Is there any chicken in the refrigerator? Broth made from existing meat will do, and if there is nothing at all, then even bouillon cubes can be used.
How to cook soup with mushrooms and melted cheese - 15 varieties
This is the most popular recipe among similar ones. It is this that is changed, getting more and more new versions of the same dish.
Ingredients:
- Champignons - 0.5 kg;
- Broth or, if there is none, water - 1.5 l;
- Carrots - small, 1 piece;
- Onion - 1 piece;
- Potatoes - 3-4 medium tubers;
- Processed cheese for soup (with onions or mushrooms) - 1 piece;
- Salt, black pepper - to taste.
Preparation:
Boil water or let the broth heat up. We prepare the remaining products.
Wash the mushrooms and cut into medium pieces.
Grind the processed cheese on a grater in advance.
We also three onions and carrots and sauté until soft.
Potatoes also need to be peeled and cut.
Throw mushrooms and overcooked into boiling water. After fifteen minutes, add the potatoes, then, when they are almost cooked, add the cheese. Cook until the potatoes are cooked and stir thoroughly during the process to dissolve the cheese.
It’s even easier to prepare than the original version, but the taste is no less interesting.
Ingredients:
- Champignons - 300-400 gr;
- Onion - 1 onion;
- Potatoes - 1 piece;
- Processed cheese - 1-2 cheese for soup (or 200 ml of cream - to choose from);
- Salt and ground pepper - add if desired.
Preparation:
We prepare the soup in the same way as the classic version, although frozen mushrooms do not need to be further processed. The finished soup is ground in a blender until smooth.
If you scrupulously count the calories in each leaf of lettuce, this does not mean that creamy soup is not suitable for you. You just need to remove “extra”, high-calorie foods.
Ingredients:
- Champignons - 400 gr;
- Water (or low-fat chicken ridge broth) - 1 l;
- Light processed cheese - 15 g;
- Onion - 1 piece;
- Salt and black pepper - if diet allows.
Preparation:
The champignons are washed, cut and thrown into boiling water.
We don’t fry the onion, just finely chop it and add it to the mushrooms.
Cook for about half an hour, then add processed cheese to the soup. As soon as it dissolves, the dish is ready.
To be sure that a serving of soup will be beneficial, add a spoonful of bran to it
The mushroom flavor is complemented by spicy notes of garlic.
Ingredients:
- Champignons - 500 gr;
- Chicken broth - 1 l;
- Processed cheese - 100 gr;
- Onion - 1 piece;
- Carrots - optional, 1 piece;
- Garlic - 1-2 cloves;
- Salt and pepper - to taste.
Preparation:
Sauté onions, carrots and garlic.
Cook everything together until the mushrooms are ready, and then add the cheese for the soup to the pan.
Mushrooms collected in the forest will go just as well for soup as champignons from the store.
Ingredients:
- Chanterelles - 300 gr;
- Potatoes - 4 pcs;
- Processed cheese - 2 pcs;
- Water - 2 l;
- Onions, carrots - 1 piece;
- Salt and pepper - add to your taste.
Preparation:
Separately overcook, and then simmer finely chopped chanterelles along with sautéed carrots and onions. We begin to cook the chopped potato tubers. Add fried potatoes, mushrooms and melted cheese to potato soup. When serving them on the table, you can sprinkle with herbs: dill, parsley.
If among your household supplies of mushrooms there is only a pack of frozen honey mushrooms left, then you can cook a delicious soup from them.
Ingredients:
- Potatoes - 0.5 kg;
- Honey mushrooms - 300-400 g;
- Onions, carrots - 1 piece each;
- Cheese for soup - 2 pcs (it is better to take onion flavored, not mushroom flavored);
- Add seasonings as desired.
Preparation:
Thaw the mushrooms in advance and add 4 liters of water. While the broth is not yet cooked, prepare the overcooking and add it to the soup. Potatoes are cut into small cubes and added to the soup; You need to cook it for about 10 minutes, then add melted cheese.
A very tasty light soup made from fresh mushrooms.
Ingredients:
- Oyster mushrooms - 200 gr;
- Potatoes - 2-3 pcs;
- Carrots - 1 small piece;
- Onion - 1 piece;
- Processed cheese for soup - at the rate of 1 piece per liter of broth;
- Salt, black and red pepper, bay leaf - add as desired.
Preparation:
Wash the mushrooms, cut them and cook for at least 10-15 minutes. Then add overcooked vegetables, chopped potatoes and spices to the mushroom broth. It is necessary to cook until the potatoes are ready, then add processed cheese to the soup. Once it dissolves, the soup is ready. It will become even tastier if you add a small bunch of chopped fresh herbs during cooking.
If you only have pickled mushrooms on hand, then you can make an excellent soup from them.
Ingredients:
- Marinated mushrooms - 300 gr. (one or two jars);
- Water - 1.5 l;
- Onion - 150 gr;
- Potatoes - 300 gr;
- Chicken fillet - 200 gr;
- Processed cheese - 2 pcs;
- Butter - for frying;
- Salt and pepper to taste.
Preparation:
We make broth from chicken fillet (when it’s ready, take it out and cut it into neat pieces). Throw the potatoes into the boiling broth. Cook for about a quarter of an hour, then add the fried onions with the champignons. After about five minutes, add the chicken cut into pieces and grated melted cheese; cook until the cheese dissolves.
This dish is as easy to prepare as other wild mushroom soups.
Ingredients:
- Mushrooms - 300-400 gr;
- Chicken - 1\2 carcasses;
- Onions, carrots - 1 piece;
- Potatoes - 3 pcs;
- Processed cheese - 2 pcs;
- Salt and pepper are at your discretion.
Preparation:
Chicken - for broth. Carefully sort the wild mushrooms, rinse them with water, and cut them into medium pieces. Simmer mushrooms with onions and carrots over low heat. Send the potatoes to boil in the broth, along with the overcooked vegetables and cheese. If the cheese has already dissolved, you're done.
The soup will delight you with its aroma and satiety.
Ingredients:
- Dried mushrooms - about 1 cup;
- Onions, carrots - 1 piece;
- Potatoes - 2 pcs;
- A mixture of white and wild rice - 1/4 tbsp.;
- Processed cheese for soup - 1 piece or 1 tbsp. milk;
- Salt, herbs, pepper - at your discretion.
Preparation:
The mushrooms are soaked in water in advance (in cold water longer, if in hot water, ten minutes is enough). The potatoes are cut, filled with cold water and boiled; When the mushrooms are soaked, chop them and add to the potatoes. Pour rice into the soup along with overcooked cheese or milk and cook until everything is ready.
Adding cream to the soup will make the taste of the dish much more tender and pleasant.
Ingredients:
- Mushrooms - 400 gr;
- Potatoes - 3-4 pcs;
- Carrots, onions - 1 piece;
- Low-fat cream - 150 ml;
- Processed cheese - 1 piece;
- Salt, pepper and herbs are at your discretion.
Preparation:
Throw potatoes into the broth, and after boiling, add sautéed vegetables. After ten minutes, add the mushrooms (which have already been chopped) to the soup and cook for about half an hour. Add cream and cheese, stir. The soup is ready immediately after the soup cheese has dissolved.
A true French dish, extremely easy to prepare.
Ingredients:
- Chicken - half a carcass;
- Mushrooms - champignons are best, 300-400 g;
- Potatoes - 4 tubers;
- Onion - 1 piece;
- Processed cheese - 2 pcs;
- Hard cheese - 150-200 g;
- Salt, pepper and bay leaf - add to your taste.
Preparation:
After the broth is cooked, remove the chicken from it. Then successively add shredded potatoes, onions fried until translucent and champignons (the caps are separated from the legs and chopped) into the pan. Until the potatoes are cooked, everything is cooked, and then grated hard and processed cheese is poured in. Have the cheeses dissolved? So it's ready.
It is best to serve this soup with a garlic baguette or wheat croutons.
This soup is perfect for a hearty lunch when there is absolutely no time to eat. One bowl of hearty meat soup is enough to suppress the feeling of hunger for a long time.
Ingredients:
- Chicken leg - 1 piece;
- Champignons - 400 gr;
- Potatoes - 500 gr;
- Onions, carrots - 1 piece;
- Processed cheese - 2 pcs;
Preparation:
Cook the broth and simmer the onions and carrots at the same time. When the frying is almost ready, add chopped mushrooms to it. Potatoes, if they are young and the tubers are small, simply peel and place in boiling broth. Then add fried vegetables and melted cheese to the soup. To make the soup taste much more pleasant, you can add chopped boiled chicken fillet to it before serving.
The soup turns out very satisfying and rich. If you don't want to consume so many calories at once, you can, at your discretion, omit potatoes or noodles from the soup.
Ingredients:
- Champignons - 500-600 gr;
- Potatoes - 300 gr;
- Vermicelli - 1\2 tbsp;
- Onion - 1-2 pcs;
- Processed cheese - 2 pcs;
- Chicken - 1\2 carcasses;
- Salt, pepper - to taste.
Preparation:
Add potatoes, onions and mushrooms to the boiling broth. Cook for about 20 minutes, then add vermicelli. After 2-3 minutes, add the cheese and cook until it dissolves.
Spinach is extremely healthy and will not be superfluous in our soup.
Ingredients:
- Mushrooms - 100 gr;
- Spinach (frozen) - 50 g;
- Onion - 1 piece;
- Potatoes - 2 pcs;
- Processed cheese - 1 piece;
- Salt, pepper - add at your discretion.
Preparation:
Sliced potato tubers are added to the broth and fried onions are added to them. Blend with a blender when the potatoes are cooked. Then add spinach, and then fried champignons with grated processed cheese. Whisk the soup again until smooth.
Cream cheese soup is a nutritious and very tasty first course. The basis of this soup is cheese. Cheese is used in a variety of varieties: processed, hard, soft. Seafood, poultry, meat, fish, mushrooms, and vegetables are added to cheese soups.
In order for the soup to have a pronounced cheese taste, it is recommended to take cheese at the rate of 100 g of product per 1 liter. soup.
Cheese soups are opaque. And in order to give the soup a beautiful appearance, it is not necessary to chop all the ingredients. Some of the ingredients are set aside to decorate the soup with them at the end of cooking. Also, as a decoration, all kinds of greenery look impressive.
Cheese is usually added at the very end. This is explained by the fact that during prolonged cooking the cheese loses its pronounced taste and delicate texture. Therefore, first we bring all the other ingredients to readiness, and then add the cheese.
Cream cheese soup is usually served with croutons or croutons. You can make them yourself, or you can buy ready-made ones. In any case, no matter what method of preparing and serving the soup you choose, it will definitely turn out tasty and nutritious.
Cheese cream soup “bon appetite”
The delicate taste of the soup will please everyone. It is based on Parmesan cheese, which has an excellent taste and delicate aroma.
Ingredients:
- parmesan-150 g.
- processed cheese-300g.
- cream 10% -250 ml.
- potatoes -2 pcs.
- water -400 ml.
Preparation:
Cut the potatoes and send them to boil. Cut the cheese into small cubes.
Add some of the cheese to the boiled potatoes, do not drain the water. Grind with a blender.
Separately heat the cream. Then add them to the soup. Add the rest of the cheese to the soup and grind it in a blender.
Pepper to taste. Decorate with greens. Serve immediately with croutons.
Cheese cream soup “Greetings from France”
This soup has a rich taste because... cooked in chicken broth. It warms you up and gives you a feeling of fullness.
Ingredients:
- chicken broth - 250 ml.
- cream 20% - 125 ml.
- potatoes - 2 pcs.
- onion - 1 pc.
- Gouda or Edam cheese - 100 g.
- pepper
- crackers
Preparation:
Chop the onion and potatoes. Cook in broth over low heat until done. Salt and pepper.
Then we take the vegetables out of the broth and grind them with a blender. Place the resulting puree back into the broth and bring to a boil.
Add the cream to the pan with the soup and cook further.
To ensure that the cream does not curdle, heat it before pouring it into boiling water.
Grate the cheese. Add to boiling soup. Stirring constantly, bring to readiness. The soup is ready when all the cheese has melted. Serve the soup with pampushka, sprinkle croutons on top and decorate with herbs.
Cheese cream soup with champignons
Mushrooms are a frequent guest in cheese soups. These products complement each other perfectly. And the aroma of the soup will quickly gather everyone at the table.
Ingredients:
- cheese-200 g.
- potatoes -3 pcs.
- champignons -100 g.
- oyster mushrooms-100 g.
- onion - 1 pc.
- garlic -6 cloves
- pine nuts -30 g.
- cream 22% - 200 ml.
- vegetable oil
- water - 100 ml.
Preparation:
First, randomly chop all the products except garlic. Cut the garlic into thin slices.
We take two saucepans. Pour oil into them. Place potatoes and onions in one of them and lightly fry.
Then fill everything with cream and water. Stir and let it boil. In a second saucepan, fry the garlic until golden brown.
Then place it on a napkin to drain off excess oil. Add mushrooms to the soup. Cook until done.
Add cheese. Grind well. Add spices to taste. Decorate the soup with nuts, herbs and garlic.
Cream cheese soup with broccoli
This soup is quick, easy to prepare and has many cooking options. It all depends on your taste.
Ingredients:
- oil l. - 4 tbsp.
- broccoli - 400 g.
- onion - 1 pc.
- carrots - 1 pc.
- flour - 3 tbsp.
- broth - 4 tbsp.
- milk - 1 tbsp.
- cheese - 1 tbsp.
- spices to taste
Preparation:
First, grate the carrots and chop the onion. Melt butter in a saucepan.
Add onions, carrots, peppers and fry for about 5 minutes until the onions become transparent.
Then add flour here and cook, stirring constantly for a minute.
At the next stage, add the broth and bring to a boil. After this, reduce the heat and add the broccoli florets.
So we cook for about 5 minutes.
The final stage is to pour in the milk and pour in the cheese. Stir and wait until the cheese melts.
The soup is ready! Decorate as you wish.
Cheese cream soup “Easy as Easy”
The name speaks for itself. Minimum ingredients. Minimum costs. But a lot of free time!
Ingredients:
- potatoes - 600 g.
- processed cheese - 200 g.
- cream
Preparation:
Peel and cut the potatoes. We send it to boil and add salt. Then the potato broth should be poured into a separate bowl.
Grind the potatoes. Cut the cheese and combine with puree. Add the broth and blend with a blender until it reaches a creamy consistency.
Then put it on the stove and bring to a boil, but do not boil! Serve with croutons.
Cheese cream soup “Delicacy”
Easy to prepare and quickly eaten. The thick, rich taste of the soup can warm you up even in the most inclement weather. And the taste of red caviar will add a special note.
Ingredients:
- water - 100 g.
- processed cheese - 100 g.
- cream 30% - 100 g.
- butter - 2 tbsp.
- flour - 2 tbsp.
- red caviar - 2 tbsp.
- greens for decoration.
- croutons to taste
Preparation:
Melt the butter and mix with flour until smooth.
Pour water into the pan, as soon as it warms up add cheese. Bring to a boil, stirring constantly.
At the next stage, add cream and bring to a boil. Beat very thoroughly. You should get a thick mass.
Gradually introduce the butter-flour mixture. Whisk so that there are no lumps. The cream soup is ready.
Before serving, place red caviar in the center and decorate with herbs.
Cheese cream soup “From the Chef”
This soup uses expensive types of cheese. And also wine. Very tasty creamy soup.
Ingredients:
- broth - 150 g.
- processed cheese - 100 g.
- Camembert cheese - 35 g.
- Dorblu cheese - 30 g.
- cream - 75 ml.
- potatoes - 1 pc.
- wine-30 ml.
- oil
- salt.
Preparations:
Place the broth on the stove. Meanwhile, cut the boiled potatoes into cubes.
And add to the pan with the broth. Cut the cheeses into cubes. Leave a small piece of Dorblu cheese for decoration.
And put all the cheeses into the pan. Once the cheese has melted, remove the pan from the stove. Add cream and wine.
Use a blender to thoroughly blend the contents of the pan. Pour the finished soup into a plate.
Crumble the remaining piece of cheese and decorate the finished dish. Bon appetit!
Cheese cream soup with seafood
The rich taste of seafood combined with cheese will make a lasting impression. There will definitely not be anyone left indifferent.
Ingredients:
- seafood cocktail - 500 g.
- processed cheese 45% - 250 g.
- green peas - 150 g.
- potatoes - 3 pcs.
- carrots - 1 pc.
- celery stalks - 2 pcs.
- onion - 1 pc.
- vegetable oil - 2 tbsp.
- greenery
- salt.
Preparation:
We prepare the products. Grate the carrots on a coarse grater, cut the onion into cubes, and finely chop the celery.
Fry in a frying pan until soft. Pour 2 liters into the pan. water, add grated cheese and cook until completely dissolved.
Add potatoes, cook for 5 minutes, then add vegetables and cook for some more time.
Pour in seafood and peas. Cook for another 5 minutes. Add greens. The dish can be served!
Cheese cream soup with zucchini
This recipe is perfect for the holidays. Wine and Dorblu cheese set the right tone. And the appearance whets the appetite.
Ingredients:
- zucchini - 100 g.
- dry white wine-20 g.
- onion - 1 pc.
- oregano-1g.
- boiled water - 200 ml.
- coconut milk - 10 g
- oil l. - 100 g.
- Dorblu cheese-40 g.
- pepper
Preparation:
Cut the zucchini and onion into half rings and fry. Pour wine here, add oregano, salt and pepper.
Fill with boiled water. Then add cheese and butter. Once the cheese has melted, remove from heat.
And blend with a blender until creamy. Serve and sprinkle with cheese and sprinkle with coconut oil.
Cheese cream soup with tomatoes
The colorful salad immediately attracts attention. Its taste and aroma fills the entire space around. Having prepared it, the hostess will definitely receive many compliments from guests and household members.
Ingredients:
- broth or water -1 l.
- oil l.-25 gr.
- cheese - 150 g.
- tomato - 4 pcs.
- yolk - 2 pcs.
- grated nutmeg
- basil
- pepper.
Preparation:
You need to peel the tomatoes.
We make a cross-shaped cut on the tomato and lower it into boiling water.
This way the peel will come off the tomato easily.
Then we cut them and take out the seeds. Then you need to bring the broth to a boil, add salt and nutmeg.
Then you need to add the tomato slices. After boiling, cook for another 5 minutes.
At this time, grate the cheese and place it in a bowl. Add softened butter, yolks and mix everything.
Remove the pan from the heat. Add the cheese mixture in small portions and mix thoroughly.
Pour into plates and decorate to taste.
Cheese cream soup with smoked sausages
All cheese soups are quite dense and high in calories. This soup is no exception. But those who are not afraid of calories should definitely try it.
Ingredients:
- garlic - 3 cloves
- onions - 2 pcs.
- carrots - 1 pc.
- potatoes - 3 pcs.
- water-1.2 l.
- processed cheese - 2 pcs.
- smoked sausages - 150 g.
- greenery
Preparation:
First you need to cut all the products. Fry garlic, onions, carrots. Then add sausages, then potatoes.
Fry for 10 minutes. Fill with salted water and cook until the potatoes are ready. Grate the cheeses and add to the soup.
Cook until completely dissolved. Then add greens, croutons and serve.
Cheese cream soup with beans
An easy to prepare and nutritious dish. This soup is rich in vitamins. And at the same time very tasty.
Ingredients:
- beans - 400 g.
- cheese - 150 g.
- celery - 2 pcs.
- carrots - 2 pcs.
- onion - 1 pc.
- garlic - 2 cloves
- wine - 300 ml.
Preparation:
Finely chop all the vegetables and fry. Add wine and simmer for 10 minutes. Add cheese to boiling water.
After the cheese has melted, add the vegetables. Cook for 30 minutes. Wash the beans and add to the soup.
Cook until done. Let it brew and serve.
Cheese cream soup with sweet pepper
Sweet peppers are a frequent guest in various dishes. We suggest you try adding it to cheese soup. And new horizons in cooking will open up before you.
Ingredients:
- cheese - 200 g.
- milk - 200 ml.
- sweet pepper -2 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- butter - 1 tbsp.
- seasonings
Preparation:
Sprinkle the peppers with vegetable oil and place in the oven at 185 C for 15 minutes.
To prevent the peppers from bursting from the heat, you should pierce them with a fork in several places.
Then remove the skins and puree the peppers. Fry onions and carrots on the bed. oil
Add water and wait for it to boil. Melt the cheese in milk. And we connect all the products together. We serve and serve.
Cheese cream soup
Standard cooking recipe. The simplest products. To change up your usual meal, make this cheese soup. You will be satisfied!
Ingredients:
- processed cheese - 90 g.
- onion - 1 pc.
- carrots - 1 pc.
- potatoes - 2 pcs.
- cream 12% - 120 ml.
- oil l. - 30 g.
- vegetable oil - 30 g.
- greenery
Preparation:
Cut onion and carrots into small cubes. Fry in vegetable oil.
At this time, cut the potatoes and add them to the sauteed vegetables. Fill everything with water and cook for 20 minutes.
At the next stage, pour in the cream and add butter. Mix everything and cook for 10 minutes.
Now it's time for cheese and spices. Then we blend everything with a blender. Decorate the soup and serve.
Cheese cream soup with chicken
Hot first courses should be present in the daily diet. They can be absolutely diverse.
Cream of cheese soup with chicken as one of the options for everyday food.
Ingredients:
- chicken fillet-350 g.
- carrots - 150 g.
- potatoes-450 g.
- processed cheese - 400 g.
- onion - 1 pc.
- seasonings
Preparation:
Cut the boiled chicken fillet into cubes. Cut the potatoes into cubes and cook for 6 minutes.
Add spices to taste. Blend the soup with a blender to make a creamy mixture. Before serving, add greens.
This cream cheese soup has a combination of several rather interesting tastes. It combines shades of cream and cheese, vegetables and bacon. Preparing cheese soup does not take much time, it is tasty, satisfying and healthy. Therefore, it is useful for every gourmet to know how such soup is prepared. This means they can please their loved ones.
Ingredients:
- butter – 60 g;
- onions – 1-2 pcs.;
- carrots – 2-3 pcs.;
- celery – 2 petioles;
- sweet red pepper – 1/2 pcs.;
- salt - to taste;
- wheat flour - 3 tbsp. l.;
- vegetable or chicken broth – 900 ml;
- bay leaf – 1 pc.;
- garlic – 3 cloves;
- cream or fresh milk - 1 cup;
- hard or processed cheese – 300 g;
- fortified dessert wine - 1.5 tbsp. l.;
- Worcestershire sauce - 1 tsp;
- ground white pepper – 0.25 tsp;
- bacon - 3-4 slices;
- chopped fresh parsley - to taste.
Preparing the soup:
- Vegetables: cut onions, bell peppers, carrots and celery into small cubes. Sauté them over medium heat, adding butter and adding salt first. It is better to sauté in a thick-walled container, such as a roasting pan.
- Add flour to the vegetables and fry for a few minutes.
- Slowly pour the hot broth into the vegetables. Boil the broth over high heat, and then add the garlic and bay leaf to it.
- After the broth boils, turn the heat to low and keep it covered for 30 minutes.
- Add cream or milk to the soup, stir well and turn off the heat.
- Use a blender to puree the soup.
- Then add grated cheese little by little and mix with a whisk.
- Pour in the wine, add the sauce and white pepper. If necessary, add salt.
- A saucepan with cheese soup with cream put it back on the fire and heat it up without boiling.
- Fry the bacon, cut into pieces, in a dry frying pan over moderate heat until they become crispy.
- Place the bacon pieces on a paper napkin.
- Serve cream cheese soup, sprinkling it with bacon and chopped parsley.
Savor it! Bon appetit!
This soup is very popular in my family, and I make it quite often. I often add potatoes to it; it not only makes the soup richer, but also gives it a velvety thickness if you puree it after cooking. And I’m also absolutely sure that this soup goes perfectly with dill, but if you want a more delicate taste, you don’t have to add it.
To prepare creamy soup with mushrooms and melted cheese, prepare the ingredients according to the list.
Wash the onion, dry it, cut the white part into rings; we won’t need the green part.
Peel the carrots, wash, dry, grate on a coarse grater.
Heat vegetable oil in a frying pan, fry onions and carrots until soft.
Clean the mushrooms with a hard kitchen sponge from any remaining compost and cut into small cubes.
Add the mushrooms to the pan, cover with a lid (this will allow the mushrooms to release water faster and cook faster), cook for 5-7 minutes. Also add chopped garlic along with the mushrooms.
Place the mushrooms in a saucepan or saucepan, add 1 liter of water and cook for 10 minutes. If desired, you can first boil the potatoes until half cooked, and then add the mushrooms and vegetables.
After a while, add melted cheese. Stir the soup with a spoon, dissolve the cheese completely, cook for 5 minutes, no longer.
Pour in the cream and let the soup boil.
As I already said, I always add dill to my soup. It needs to be crushed.
Stir the dill soup and let the soup boil for the last time.
Cover the soup with a lid and let it sit for 10 minutes before serving.
Creamy soup with mushrooms and melted cheese is ready. Enjoy! And if you puree this soup with a blender, you will get an incredibly tasty puree soup.
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