Mushroom cheese soup puree. Soup with mushrooms and melted cheese. Cheese cream soup with mushrooms

Cheese cream soup with mushrooms and chicken is a very delicate dish with a creamy texture and a pleasant aroma.

It perfectly combines chicken, mushrooms and cheese with a few additions.

Often such soups are prepared in France: there, housewives use world-famous French cheeses for their dishes.

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Description of the dish

However, even with our simplest Druzhba curds, you can cook a delicious and fragrant soup. Any housewife can handle it, and it will take about 40-45 minutes to cook - ideal for an everyday lunch.

Attention! Cheese cream soup with mushrooms and chicken is considered a fairly light dish for a figure and at the same time very satisfying due to the large amount of protein.

Energy value and calories

Nutritional value is calculated per 100 gr. ready meal:

1. calorie content - 40 kcal;
2. proteins - 4.3 gr.;
3. fats - 0.8 gr.;
4. carbohydrates - 3.9 gr.

However, these data are approximate. Great value to define nutritional value have product features - the type of mushrooms, cheese and other ingredients.

Step by step recipe

This dish is easy to prepare, so if you are a novice hostess, then do not be alarmed, below we will give step by step instructions with a photo that will help you visually 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;
• butter and olive oil;
• salt, pepper to taste;
• paprika, zira, rosemary and oregano.

Inventory

For cooking, you will need a stove, a deep saucepan with a volume 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?

1. First of all, you need to put the cheese in the freezer. Later, they will need to be grated, and it is much easier to do this when frozen.
2. Place chicken meat in a saucepan. Any part of the bird will do - thighs, leg or breast. Pour the meat with cool water and put on the stove. Boil for about 20 minutes, regularly skimming off the foam. If you are using a ham, it will take about 45 minutes to cook.

   

3. While the chicken is cooking, cut the onion into small cubes. Grind the carrots on a coarse grater, you can also finely chop it or make thin slices with a vegetable peeler.
   
   
4. Heat up a frying pan, pour olive oil on it. Put the carrots, fry for about 4-5 minutes so that it gives up its color. Put the onion to the carrots, mix, pour in a little water. Leave to simmer until the onion is transparent.
5. While the fry is cooking, peel the potatoes and cut them randomly.
   
   
6. When the onion in the frying becomes transparent, add the butter and spices. Fry for 3 more minutes and put out the fire.
7. It's time to check out the chicken broth. When ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Mushrooms also go well with chicken in the soup, if they are not there, add any mushrooms. They must be well washed, peeled and cut.
8. Add mushrooms to simmering chicken broth. Bring to a boil again, if foam appears, remove. Cook for about 10 minutes.
9. Pour chopped potatoes to mushrooms and chicken, add frying. Salt to taste, cook for about 15 minutes.
   
   
10. While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and send back to the pan.
11. Remove the melted cheese from the freezer and grate on a coarse grater. During this time, it should already freeze and will be rubbed easily.
    
    
12. When the potatoes in the soup are ready, add the grated cheese and pepper. Stir to melt the cheese well. The soup will take on a beautiful shade and incredible aroma.
    
    
13. Remove the saucepan from the stove and pour the contents into a blender, puree the soup. You can use an immersion blender. After that, pour the soup back into the pan and return to the fire.
14. Once again bring the contents to a boil, turn off the stove. Let the soup stand for 15 minutes.
15. Now you can serve fragrant cheese soup chick with mushrooms and chicken. Garnish with fresh dill and/or parsley.
    
    

Watch the video on how to cook creamy mushroom soup with cream cheese:

Bringing 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:

1. Prepare garlic oil in advance: chop or pass 4-5 cloves of garlic through a garlic press, pour in oil, add salt, pepper and leave for about an hour.
2. Cut white bread into cubes, transfer to a deep plate. Drizzle well with garlic oil and stir. It is better to knead with your hands so that each cracker is well soaked.
3. Put the crackers on a baking sheet and put 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 croutons from the oven and let cool.
4. In ready-made croutons, garlic is almost not felt, but they give the soup an incredible flavor. The taste is spicy, very tender and soft.

Some ingredients in the soup can be changed to make the dish interesting and unusual. For example:

Take note of the delicious puree soups from,

One of the main components of a hearty and tasty lunch is the first course or, as it is also called in the common people, soup. We offer to cook cheese soup-puree with mushrooms, and our step by step recipe with a photo will tell in detail how to cook soup-puree with cheese and mushrooms at home. The recipe for this first course is quite simple, just like the complete list of necessary products that we need.

There are countless soups, depending on which country we are talking about, every housewife at least once and always cooked a hodgepodge, borscht, pickle 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 cheese soup-puree with mushrooms.

How to make Cheesy Mushroom Soup

You don't have to be French to make hot, creamy, cheesy mushroom soup. It’s not difficult to prove this, it’s enough to cook mashed soup with mushrooms and melted cheese a couple of times, and understand that you can make a feast of the stomach from a completely budgetary set of products: melted cheese, vegetables, mushrooms, meat or smoked meats.

Ingredients

• Water - 2.5-3 liters.
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Processed cheese - 2-3 packs
• Champignon mushrooms - 300 gr.
• Cream - 200 gr.
• Butter - 25 gr.

Step 1.

We start by preparing vegetables. Wash and peel the potatoes, cut into small cubes, put 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, wash the potatoes under running water and put them in a saucepan. Now pour water into the pot needed for the soup, 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 boiled for 10 minutes, the time depends on how large they are cut.

Step 3

We put the pan on the fire, wait for the water to boil and cook over low heat.

While the potatoes are cooking, we begin to fry the soup. Peel and chop the carrots and onions, moderately, into medium-sized cubes.

Step 4

We cut already pre-washed champignons and also into cubes, but somewhat larger than carrots.

Step 5

We start frying in a hot frying pan with butter, pour the chopped onions and carrots together, fry until the onion is transparent, then add the mushrooms. Stirring occasionally, bring to complete evaporation of the liquid from the mushrooms and a stable mushroom aroma. The roast is ready.

Step 6

We try the potatoes, if they are already cooked and become soft, remove the pan from the heat, drain almost 90% of the liquid into a separate bowl (do not drain into the sink, you will need the broth for the soup). Add the fried vegetables and mushrooms to the potatoes, and begin to puree with an immersion blender, adding, if necessary, the liquid that was poured into a separate bowl. The soup should not be too thick at this stage, as the melted cheese will add its own thickness.

Step 7

We return the pot with the soup back to the stove, turn on the medium heat, at this time three cheeses on a coarse grater. Immerse the grated cheese mass into the soup and make the fire bigger, not forgetting 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 the cream, taste the soup, salt and pepper to taste. Re-boiling is not worth it, the cream does not like high temperatures and can curdle.

Sprinkle cheese cream soup with mushrooms with herbs. You can also serve croutons or crackers.

Cream soup with mushrooms and melted cheese can be prepared without adding cream, and add sour cream in portions, it all depends on taste preferences.

The recipe for cream soup with mushrooms and cheese came to our table from France, like most cheese dishes. Delicious, light, fragrant and satisfying dish is very healthy and perfectly absorbed by the body. The combination of ingredients considered ideal in cooking different countries makes this recipe a gourmet favorite. And the ease of preparation and common ingredients are available even to a novice hostess.

Mushroom cream soup with cheese is an excellent choice for a vegetarian table, not strict diet. Refined taste and lightness make it an excellent component of both summer and winter dinners.

This recipe, like many others, is prepared with a blender. In order for the dish to turn out to be truly tasty, with a rich and delicate aroma, and at the same time the right consistency, you need to follow a few simple rules, common to all puree soups:

• All seasonings are laid in the dish by the end of cooking.
• The entire "filler" of the dish - vegetables, mushrooms, etc. - is poured into a blender and crushed together with the broth in which they were cooked. This is the only way to achieve the correct, delicate creamy texture.
• Hot soup needs to cool slightly before grinding.
• If the cream soup needs to be warmed up, do it without bringing it to a boil - this way you will retain the taste and delicate, full aroma more fully.

Traditionally the most the best choice for the first course with mushrooms and cheese, porcini mushrooms are considered. Chanterelles give a very refined taste. Mushrooms are also among the traditional ingredients of the dish.

Soup is ready for 1 hour. To prepare a meal for 4 people you will need:

• 100 grams of fresh mushrooms,
• 2 medium sized potatoes
• 1 carrot
• 1 large or two medium onions
• 250-300 grams of soft (even processed) cheese, especially good if it is with herbs,
• salt, ground black pepper to taste.

Cooking:

1. Boil a liter of water, salt to taste.
2. Pour diced carrots and potatoes into boiled water.
3. Cut cheese into small pieces.
4. Finely chop the mushrooms, fry them in oil for 10-12 minutes, mixing with finely chopped onions. After that, put it aside for a while.
5. In the broth, where carrots and potatoes are boiled, add chopped cheese.
6. Introduce fried mushrooms with onions into the soup.
7. Blend the soup in a bowl with a blender until smooth.
8. Add spices to taste. Let the dish boil. Immediately after boiling, remove from heat.
9. Let it brew for 20-25 minutes.

This soup is traditionally served with toasted slices of bread - croutons. They perfectly emphasize and complement the taste of the dish. To prepare croutons, slices of baguette are rubbed with garlic and fried in oil for 3-5 minutes.

• If the cheese cream soup with mushrooms needs to be warmed up, then for a fuller taste in the process, you should add a little milk or a piece of butter to it.
• Traditional garlic in croutons can be replaced with any spices you like. And you can add small croutons to the cream soup immediately before serving.
• Parsley and dill are perfect for this dish, as an addition and decoration.
• If in still hot soup add warm cream, it will have a particularly delicate taste.
• When cooking, do not be afraid to overdo it with the addition of onion to the recipe - it is one of the main components of the soup's unique flavor bouquet.
• Can be added to recipe dried mushrooms instead of fresh, but before cooking, be sure to soak them in milk for an hour and a half.

Our ancestors began to cook almost immediately after they got the first fire. Then the grains of cereal plants were roasted on a fire, crushed and added to boiling water. It turned out to be a kind of modern soup-puree. The first documented soup recipe dates back to the 4th century AD, interesting is the fact that it was a creamy soup based on cereals and meat broth. Later, mushroom cream soup made from champignons appeared in our beloved and native European cuisine and gained incredible popularity. Champignons are grown in artificial conditions and therefore they are easily available at any time of the year and in any place. Many people like the delicate taste of these mushrooms, and if it is supplemented with good natural cream, it becomes even tastier.

Mushrooms go well with dairy products, but some neutral vegetables can also be added to them. For example, potatoes added to mushroom cream soup will not greatly affect its taste, but at the same time add satiety and density. This soup is a real nutritious lunch. From my own experience, I can say that this kind of soup is very, very popular with the home, because there are many lovers of potatoes and their combination with mushrooms.

In addition to potatoes, you can add cauliflower or leeks. If you cook the soup not on water, but on a broth, for example, chicken, then additional meat notes will appear. Chicken with a delicate slightly sweet taste and low fat content for puree soup is just perfect.

Various spices, fresh herbs, if desired, even garlic. Fry ruddy crispy croutons from white bread and sprinkle directly on the plate

You can find a lot of options for making mushroom puree soup, but I will only talk about a few of them.

Creamy champignon soup with chicken broth

This is the classic version of mushroom cream soup. By adding passivated flour, it turns out to be thicker and more satisfying, and chicken broth makes the taste rich.

You will need:

• Champignons - 500 gr.;
• Onion - 2 pcs. medium size;
• Chicken broth - 0.5 liters;
• Cream 20% - 200 ml.;
• Butter - 50 gr.;
• Wheat flour - 2 tbsp. spoons;
• Salt, pepper, spices - to taste.

Cooking:

1. Mushrooms cut into slices of medium size, onion into medium cubes or half rings. Despite the fact that later they will be crushed in a blender, the size must be observed - this affects the uniformity of frying and taste.

2. In a large frying pan, fry the onion in a small amount of vegetable oil, then add the mushrooms. Keep the fire moderate, stir occasionally.

3. Mushrooms should soften and decrease in size, it takes about 20 minutes in time. It is not necessary to allow the formation of a golden crust - the vegetables should be as if stewed. During the frying process, a large amount of mushroom broth will form, it must be periodically drained into a mug so that the mushrooms do not boil. This broth is good to add to a common pot, the soup will only benefit from this. Salt the mushrooms while stewing.

3. When the mushrooms have cooled down a bit, grind them in a blender until a homogeneous creamy mass. You can take an immersion blender for this, or you can use a bowl. If you do not have a blender, then pureeing will be quite difficult, as an option, you can use a meat grinder with the smallest nozzle. The soup will turn out a little grainy.

4. Pass the flour in butter. To do this, melt the butter in a frying pan, and gradually pour in the flour, stirring constantly so that not a single lump remains. Fry it over medium heat for about a minute, until a pleasant nutty smell forms.

5. Pour chicken and mushroom broth into flour, bring to a boil and remove from heat.

6. Put the grated mushrooms with onions on the fire in a saucepan, salt and pepper to taste. The best thing, of course, is to try them. Champignons, like all mushrooms, absorb a lot of salt, so it's better to judge by taste.

7. Pour the freshly prepared chicken broth with flour into a saucepan with chopped mushrooms and, stirring, bring to a boil.

8. Add cream and bring back to a boil over medium heat.

9. Try the almost ready soup. You may need to add salt or pepper. Add whatever is not enough. By consistency, the soup should turn out to be a liquid, flowing puree, but at the same time homogeneous and velvety.

Serve the finished soup hot. It goes very well with white bread croutons or crackers. Also, when serving, it can be flavored with a piece of butter. This mushroom cream soup is good both as a full-fledged lunch for the whole family, and for a romantic dinner for two.

Mushroom cream soup with potatoes and cream

In this variant, potatoes are used as a thickener instead of browned flour. This recipe is suitable for those who can not eat fried. You can also make it completely vegetarian by replacing the broth with water, and the butter with vegetable oil.

You will need:

• Potatoes - 450 gr.;
• Onion - 1 head;
• Champignons - 600 gr.;
• Water or broth - 1.5 liters;
• Cream 33% - 300 gr.;
• Salt, spices - to taste.

Cooking:

1. Cut the potatoes into medium cubes and throw in boiling broth or water, salt. Cook for about 15 minutes over medium heat until half cooked.

2. Cut the onion and mushrooms into medium slices. In a hot frying pan, first fry the onion in vegetable oil, and as soon as the water from the onion evaporates a little and it is browned, throw the mushrooms there. Saute over moderate heat until all the moisture has evaporated, but without the mushrooms blushing. Approximately 25-30 minutes.

3. Put mushrooms and onions in a pot with boiling potatoes, add salt if necessary, and cook for another 10 minutes, until everything becomes soft and crumbly. The main thing is the readiness of the potatoes, since we have already stewed the mushrooms.

4. Then add the cream, bring to a boil and simmer for another 5-7 minutes.

5. Remove from heat and blend all contents with an immersion blender until smooth.

Serve hot, if desired, you can add greens, croutons or a little butter. Gather the whole family for a delicious hot mushroom cream soup. Bon appetit!

Mushroom cream soup with melted cheese

More high-calorie and satisfying variety. At the same time, the soup is very tender due to the addition of cheese and cream. The melted cheese will not float in pieces, but will completely dissolve in the soup. In this case, it is best to take natural cheese with a classic creamy taste, without additives and smoked smell. Soft cheese in a jar is ideal, since processed cheese bars will dissolve and mix worse in mashed potatoes.

You will need:

• Champignons - 400 gr.;
• Potatoes - 400 gr.;
• Onion - 1 pc.;
• Processed cheese - 200 gr.;
• Cream 20% - 100 ml;
• Chicken broth - 2 liters;
• Salt and spices - to taste.

Cooking:

1. Boil chicken or vegetable broth, or use pre-prepared. Place the pot of broth on the stove and bring to a boil. Put the potatoes cut into small pieces into the boiling broth, salt and cook for 15 minutes over medium heat.

2. Cut the onion and champignons into equal medium slices and lightly fry in vegetable oil. Approximately 20-25 minutes over medium heat, until all moisture has evaporated. The main thing is not to overcook the mushrooms, as soon as they begin to blush, it's time to remove.

3. Then add the mushrooms to the pan to the boiling potatoes and cook until tender for another 5-10 minutes. Bring to taste with salt and spices.

4. Start chopping potatoes and mushrooms with an immersion blender. In the process, add a little soft melted cheese, the whole will not mix completely, and the soup will not turn into a puree. Cheese for soup is best taken soft, natural and without additional flavorings. So sp will turn out tender and creamy in taste.

5. At the very end of whipping, pour in the cream and mix a little more.

The soup is very tender and creamy. For a contrast of tastes, it can be served with spicy wheat croutons. Toast slices of bread in butter or dry in the oven until golden brown. You can lightly sprinkle them with spices. It will turn out very tasty.

Mushroom Creamy Cauliflower Soup

Light and airy, and due to the addition of cabbage inflorescences, the mushroom taste has a more pronounced shade. Cauliflower is a vegetable that goes very well with mushrooms. Such a cream soup with champignons will turn out not only tasty, but also healthy.

You will need:

• Champignons - 300 gr.;
• Onion - 1 pc.;
• Potatoes - 4 pcs.;
• Cauliflower - 5 medium inflorescences;
• Cream 20% - 0.5l.;
• Salt, pepper, butter - to taste.

Cooking:

1. In salted water, boil the cauliflower and potatoes cut into small pieces until tender. Cabbage is cooked for about 3-5 minutes, potatoes for 15-20 minutes. Therefore, put the potatoes to boil first, and then, when it is almost ready, add the cauliflower. But you can cook cabbage and potatoes separately.

2. Mushrooms and onions cut arbitrarily, into slices of the same size.

3. In a heated pan, fry the onions in butter first, and after a few minutes add the mushrooms. Fry over medium heat until all moisture has evaporated.

4. Put boiled cabbage and potatoes, mushrooms and onions in a blender, salt and season to taste.

5. Pour the entire contents with warmed cream - at first a little, about half, and after grinding until smooth, add as much as you think is necessary for the consistency.

6. Serve the soup hot, if desired, you can add greens, butter or croutons.

Creamy champignon soup with vegetables and cream

The recipe for making soup is not at all complicated, but if it’s more convenient for you when you can see each stage, then the video option is just the way. This creamy champignon soup is not much different from those that I have already described. Just added a little here. more vegetables. A little bit of carrot will liven up the taste and make the color more saturated.

Mushroom cream soup looks great as an independent dish for any meal - breakfast, lunch or dinner. Add toast, croutons, nuts, boiled meat, greens, butter, bacon to it. Experiment, surprise your loved ones with new combinations and invent new recipes. Bon appetit!

Hearty and thick mashed soups are relevant with the onset of cold weather. Cheese and mushroom soups are considered the most refined.

I propose to combine cheese and mushrooms and make soup-puree from them. This soup is prepared simply and very quickly, especially if you have a blender.

Mushrooms for making cream soup can be taken any: fresh or frozen. I will cook with frozen forest mushrooms. Well, let's start cooking mushroom soup-puree with melted cheese?

Fry chopped onion in butter until soft.

Then add the grated carrots to the onion and continue to fry for another 2-3 minutes.

Then add the chopped mushrooms (I have white frozen ones), mix and fry, stirring, until the released liquid has evaporated.

Meanwhile, add the peeled and diced potatoes to the hot broth. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Now put the fried vegetables with mushrooms in the pan and cook for 5 minutes.

Pour 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 saucepan from the stove and beat the contents with a blender until smooth.

Fragrant mushroom cream soup with melted cheese is ready.