Hearty Champignon Soups with Cheese

Soup made from mushrooms with cheese is a hearty, aromatic and mouth-watering dish. Usually it is cooked on meat broth, but you can use vegetable broth or just water.

You can make mushroom stew from fresh mushrooms, pickled, dried and frozen. For a greater flavor, experts recommend choosing fresh and dried fruiting bodies. Having prepared the mushroom first course, be sure that none of your household can resist its aroma and taste.

There are many recipes for making champignon soup with cheese, so each housewife chooses her own option, then to diversify the daily menu of the family. Please note that the recipe can be changed by adding your favorite spices and spices, as well as cereals, vegetables, milk, cream and meat.

Cream of champignon soup with cream cheese recipe

Puree soup made with mushrooms and cheese is a light, rich and unusual first course. It will surely appeal to children who so dislike simple soups.

• 400 g of chicken;
• 300 g of cream cheese;
• 300 g of mushrooms;
• 1-1.5 liters of water;
• 1 onion;
• 1 carrot;
• 4 potatoes;
• Olive or butter;
• Salt, herbs, paprika, rosemary - to taste.

A detailed recipe for making champignon soup with cheese will help those cooks who are just starting their “career” in the process.

Mushroom champignon soup with cheese and cream

Mushroom soup made with champignons with cheese and cream is a great option for a hearty meal.

• 400 g of mushrooms;
• 200 g cream;
• 200 g of soft cheese;
• 4 potatoes;
• 2 onions;
• 1 carrot;
• 2 tbsp. l butter;
• Salt, parsley and garlic crackers.

A detailed description of the recipe will show how to properly prepare mushroom soup with cheese.

1. Prepare vegetables: peel, rinse and cut: potatoes into cubes, onions into small cubes, grind carrots on a grater.
2. Put the potatoes in boiling water, boil for 15 minutes. over minimal heat.
3. After preliminary cleaning, cut the mushrooms into slices, combine with onions and carrots.
4. Fry in oil until the mushroom liquid evaporates, then until browning.
5. If the potatoes become soft, drain the water, leaving only 10% of the liquid (the drained broth will be needed for the soup).
6. Add the fried ingredients to the potato, grind it with a blender. In this case, add so much liquid to get the desired density of the dish.
7. Put the pan on the fire again, add grated cheese on a coarse grater.
8. Bring to a boil, reduce the intensity of the fire to a minimum and cook until the product melts.
9. Turn off the stove, pour the cream into the pan, salt and let stand for 10 minutes.
10. When serving, sprinkle some parsley on each plate and place a small handful of crackers.

Recipe for mushroom cream champignon soup with cheese and celery

Cream soup made from mushrooms with cheese and celery is a healthy and tasty dish for the whole family. The combination of the proposed ingredients only enhance its aroma.

• 400 g of mushrooms;
• 150 g celery root;
• 100 ml of heavy cream;
• 500 g of soft cheese;
• A pinch of nutmeg;
• 2 onions;
• 1.5 liters of water;
• Olive oil;
• Salt and ground black pepper.

Write the recipe for cream of champignon cream soup with cheese in your notebook cookbook - it diversifies the daily menu of your loved ones.

1. Heat a small amount of olive oil in a saucepan, put the onions chopped into cubes.
2. Fry for 5 minutes, add grated celery and chopped fruit bodies.
3. Simmer for 10 minutes., Pour in hot water, salt, pepper to taste, mix.
4. Using a submersible blender, grind the contents of the stewpan into a creamy mass.
5. Add soft cheese grated on a coarse grater, pour in nutmeg and over low heat bring the soup to a boil.
6. Pour in cream, boil for 1 min. on the smallest fire, let stand on the stove turned off for 10 minutes. and serve.

Creamy mushroom soup with dried mushrooms and cheese

Mushroom cream soup made from mushrooms with cheese has become incredibly popular. It’s easy to cook, but you end up licking your fingers. The uniform and rather thick consistency of the dish with a pleasant aroma of mushrooms, cheese and cream will not leave anyone indifferent.

• 50 g of dried mushrooms;
• 150 g cream cheese;
• 1-1.2 liters of water;
• 1 pc. onions and carrots;
• 4 cloves of garlic;
• 250 ml cream;
• Butter - for frying;
• Parsley;
• Salt to taste.

The recipe for creamy mushroom soup made from mushrooms with cheese must be recorded in your culinary "piggy bank".

1. Dry fruit bodies pour boiling water and leave for 30-40 minutes. for swelling.
2. Drain the liquid (do not pour out), squeeze the mushrooms with your hands and cut into slices.
3. Heat the oil in a frying pan, lay out the fruiting bodies and lightly brown over medium heat.
4. Pour the water in which the mushrooms were soaked into a pan (it will become the basis of the soup).
5. Cut the peeled and washed vegetables into cubes, fry in butter until browning.
6. In a pan, combine mushrooms, vegetables, pour cream into them, mix well, warm for 5 minutes.
7. Dice or grate the cheese, peel and finely chop the garlic, add to the vegetables.
8. Grind all ingredients to a creamy consistency with a hand blender.
9. Salt to taste, bring to a boil again, turn off the heat and let it brew for several minutes.
10. Serve in portioned bowls with green parsley leaves.

Chicken and Cheese Mushroom Soup

Soup made with champignons, with chicken and cheese, will be enjoyed by all your family, especially men.

• 300 g of mushrooms;
• 400 g chicken;
• 1 onion;
• 4 potatoes;
• 300 g processed cheese;
• 2 tbsp. l butter;
• Salt and Provence herbs to taste.

The recipe for mushroom mushroom soup with cheese and chicken is described in stages.

1. Wash the potatoes, peel them, wash them again, cut them into cubes and boil them in salted water until tender.
2. Cut the chicken into slices and fry in half the butter until browned.
3. In a separate frying pan in the remaining oil, fry the chopped onion until soft.
4. Introduce diced mushrooms and continue frying for 10 minutes.
5. Add all the fried ingredients to the potatoes, mix, salt to taste and add Provencal herbs, boil for 10 minutes.
6. Dice the cheese, put in a boiling mass and reduce the heat to a minimum.
7. Allow to melt and cook for another 2-3 minutes. over low heat.

Frozen champignon soup with cheese and potatoes

The recipe for soup made from frozen champignons with cheese is quite budgetary if there are mushrooms in the freezer and cream cheese in the store.

• 400 g of mushrooms;
• 2 onions;
• 5-7 potatoes;
• 1 bell pepper;
• 200 g of processed cheese;
• 2 tbsp. l butter;
• 1.5 liters of chicken stock;
• Salt, any greens;
• 1 bay leaf and 2 peas of allspice.

Mushroom mushroom soup with cheese should be prepared in stages.

1. Defrost fruiting bodies in any way possible for you.
2. Squeeze out excess liquid with your hands and cut into pieces.
3. Peel the potatoes, wash, cut, pour into the broth, add fruiting bodies and cook over medium heat until cooked.
4. Peel the onion, chop, peel the seeds, cut into noodles, put in a pan with butter and fry until browned.
5. Put the fried vegetables in the prepared potatoes, cook for 5 minutes, add the grated cheese, mix.
6. Salt to taste, add peppercorns and bay leaf.
7. Bring to a boil and boil for 5 minutes. over low heat. When serving, garnish with chopped herbs to taste.