Cheese soup with honey mushrooms recipe. Mushroom soup with melted cheese. How to cook soup with mushrooms and melted cheese

Mushroom soups are known for their nutritional properties and will help satisfy your hunger for a long time. Honey mushroom soup is suitable for those who follow a non-strict diet and avoid high-calorie foods. Frozen or canned mushrooms can be found in stores all year round.

Recipes for soups with these mushrooms are distinguished by a variety of flavors and varying degrees of difficulty in preparation. It is worth starting with a simple first course with mushrooms and potatoes, and then moving on to more complex ones, for example, cheese soup.

A simple first course preparation

Soup with honey mushrooms and potatoes is prepared quickly and does not require any special knowledge of cooking. The recipe calls for fresh mushrooms, but if the mushroom season has not yet begun, then canned ones will do.

Honey mushrooms are cut into small pieces and fried for a couple of minutes in a non-stick frying pan (or in a small amount of vegetable oil).

Bring water to a boil in a saucepan and add small potato cubes, then grated carrots and finely chopped onions.

At the same time, you can add salt, pepper, stir and, if necessary, add more spices in accordance with the preferences of the person preparing the soup. Place the chopped honey mushrooms in a saucepan and cook over the same heat for 10 minutes.

Then turn off the stove and leave the pan on it for another 15 minutes. The finished soup in a bowl can be sprinkled with herbs and sour cream added.

Cheese soup with honey mushrooms

This soup turns out surprisingly tender and creamy. Due to the presence of cheese in the recipe, it is higher in calories.

Products:

200 g frozen honey mushrooms;
1 liter of pre-cooked broth (any meat or vegetable);
4 small potatoes;
2 small processed cheeses;
100 g onion;
50 g grated carrots.

Cooking time: 30 min.

Calorie content in 100 g of soup: 120 kcal.

Honey mushrooms are fried in a frying pan with vegetable oil until the excess water evaporates (there is no need to defrost them first).

Finely chopped onions and coarsely grated carrots, fry until the onions are golden brown. vegetable oil and mixed with honey mushrooms. Set the broth to boil on the stove. After it boils, frying honey mushrooms are thrown into it.

Make the fire weaker and cook for about five minutes, after which add the potatoes cut into small squares or strips. Set the heat to medium and cook until the potatoes are ready.

The cheeses are grated on a fine grater or crushed in a blender and when the potatoes are ready, they are gradually added to the soup, stirring it at the same time. The cheese should disperse in the broth without sticking together into separate large lumps.

After the broth becomes almost homogeneous, the soup can be considered ready.

You can serve the dish with herbs and white bread croutons.

Frozen mushroom and noodle soup

Satisfying diet soup made from frozen honey mushrooms with chicken breast. It’s good to eat in winter, reminiscing about autumn trips to the forest to pick mushrooms.

Products:

400 g chicken breast (wash under tap with cold water and dry with a napkin);
2 medium sized carrots;
2 white onions;
2 g each salt and pepper;
50 g stalks of fresh celery (optional if you can’t buy it);
200 g frozen honey mushrooms;
100 g noodles (preferably buckwheat);
5 peas of allspice;
3 liters of water;
2 tbsp. l. rast. oils;
greens: parsley, green onions for decoration in a plate.

Time required for preparation: 1.5 – 2 hours.

Calorie content per 100 g: 30 kcal.

Cook chicken, 1 carrot and 1 onion, cut in half, in 2 liters of water over low heat. You can also add a little parsley. Lightly salt the broth and add peppercorns. Cook the chicken for 1 hour, removing any foam that appears on the surface. When the broth is ready, remove the carrot and onion halves from it.

The honey mushrooms are defrosted in a heated frying pan until the excess liquid is gone. Then you need to fry them a little in vegetable oil and add them to the broth.

Uncooked onions, carrots and celery are cut very finely (you can grate the carrots), lightly fried and 10 minutes before the soup is ready, add to the broth, after removing the chicken from it. Then add a bay leaf to the pan, turn off the stove and leave the soup to simmer under the lid for 10-15 minutes.

During this time, cook the noodles in salted water in a separate bowl (you can follow the instructions on the package). No noodles are added to the broth. It is placed directly on a plate, and mushroom soup is poured on top, boneless chicken cut into pieces is placed and sprinkled with herbs.

Dried honey mushroom soup with chicken

Dried mushrooms are easier to obtain after the season ends. They can also add a rich mushroom flavor and aroma to the soup.

Products:

200 g chicken breast (wash and dry with a napkin);
200 g of any noodles or pasta;
1 onion;
½ kg of dried honey mushrooms;
2-3 potatoes
salt and pepper according to preference.

Cooking time: 40 min.

Calorie content per 100 g: 72 kcal.

To prepare soup from dried mushrooms You will have to leave them in water for a couple of hours first to soften them. In the water in which the mushrooms were soaked, you can later cook the soup itself (but this should not be the first water with which the mushrooms were poured, that is, they are first washed several times).

After draining the water into a saucepan, fry the mushrooms in any vegetable oil over medium heat until their volume is reduced by about 1.5 times. Then add the mushrooms to a saucepan with drained water, add salt and set to cook on the stove turned on over medium heat. Finely chop the onion and potatoes and add them to the broth.

After 10 minutes, add the pasta, cook for 15-20 minutes, after which we check the readiness of the potatoes. If it is cooked, then the soup is ready. You can let it sit for another 10 minutes before serving.

You can eat the soup with or without sour cream; you can sprinkle it with herbs and croutons.

Recipe for a delicious dish of marinated mushrooms

This easy soup uses pickled honey mushrooms and chicken eggs for garnish in the bowl.

Products:

700 g of pickled mushrooms (it is better to cook them whole);
3 potatoes;
1 carrot;
2 chicken eggs (their number depends on the number of servings - put half or two halves on one plate);
1 onion (or 2 if they are small);
herbs and salt according to preference.

Cooking time: 1 hour.

Calorie content per 100 g: 43 kcal.

Pickled honey mushrooms are poured with water in a saucepan and the broth is boiled until the mushrooms sink to the bottom. At this stage you can add salt to the water. If necessary, salt can be added at the end of cooking the soup. If foam appears on the surface during the cooking process, it must be removed.

After the mushrooms are ready, they are thrown into a colander, and finely chopped potatoes are boiled in the broth. If the potatoes are cut small enough, 15 minutes should be enough to cook the potatoes. During this time, lightly fry finely chopped onions and carrots in vegetable oil. When the onion turns golden, add the mushrooms to the frying pan. The heat increases slightly and the frying cooks for another 10 minutes.

Then it is poured into the broth and cooked until it boils. You can add a boiled chicken egg (chopped, half, slice - as you like) to a bowl of soup, sprinkle the soup with herbs.

The basic rule for preparing a tasty and healthy soup with honey mushrooms is to choose quality products. All ingredients must be fresh. When choosing mushrooms, you need to be especially careful - consult with experienced mushroom pickers, buy already collected mushrooms only in trusted places, and monitor the expiration date of canned and pickled mushrooms.

It is better to collect honey mushrooms from mid-August until the time of the first frost. At this time, mushrooms have the best nutritional properties. After harvesting, the lower part of the stem is cut off, the mushrooms are washed and soaked in water for an hour or two for easier cleaning.

Cook the soup with mushrooms over low heat so that the broth does not become cloudy. You can add any meat, pasta, cereals, or vegetables to honey mushrooms. Their taste goes well with almost all foods. Except that fish soups with mushrooms are practically not prepared; rather, fish can be baked with them. But this is a matter of taste.

To enhance the flavor of mushroom soup, you can add a tablespoon of dried porcini mushrooms.

Making mushroom soup with honey mushrooms is not at all difficult if you follow everything as described in the recipe. The finished first course will definitely please all family members.

Mushroom soup with melted cheese is a favorite dish with a delicate taste. The most best recipes we have collected for you!

Champignons 500 grams
Potatoes 5 pieces
Carrots 2 pieces
White onion 2 pieces
Processed cheese 200 grams
Vegetable oil
Butter
Ground black pepper
Dried garlic

Start by pouring two and a half liters of water into a large soup pot. It is better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Place them in a saucepan and turn on the heat to maximum.

Peel, wash and grate two medium carrots on a coarse grater. If your family can’t stand carrots in soups, you can cheat a little and grate them on a fine grater or even put them through a blender. So it will be more difficult to notice it in the finished mushroom soup; it will simply add color and taste.

Peel, wash and finely chop two medium-sized white onions. If the onion is angry and gets into your eyes, you can throw it into the blender and press the button a couple of times. This way we will avoid unnecessary tears. At about this point the water in your pan will begin to boil. Reduce heat to medium, skim off the foam and add a little salt to our future cheese soup.

Take a large frying pan and heat it over medium heat. Melt the butter along with the vegetable oil and set the frying to cook. I don’t advise you to take a lot of oil, as it will be noticeable later. ready dish. Literally a couple of spoons will be enough to prevent the onions and carrots from burning.

We will cook our mushroom soup with champignons. In my opinion, they go well with the cheese flavor and don't overwhelm the other ingredients. Plus, they are cheap and available all year round. So we take a half-kilogram pack of champignons, wash them and cut them into thin slices. At the same time, do not forget to stir the frying.

By the time the frying is ready, we will just finish cutting the mushrooms. So put the onions and carrots in a saucepan, add a little oil to the pan and fry the champignons. You need to evaporate all the moisture from them and keep them on the fire for a couple of minutes after that. Don't forget to stir during the process, otherwise they will burn.

While the mushrooms are fried, you need to cut the cheeses. For mushroom soup, I use regular processed cheese Druzhba or Karat. It’s usually written on them: “For soup.” The cheese needs to be cut into small pieces and placed separately on the board so that they do not stick together. Look how it was done in the photo. Place the prepared mushrooms into a saucepan.

Gradually add pieces of processed cheese into the pan, wait until they melt and add the next batch. The finished mushroom soup should acquire a rich white color. After all the cheese in the soup has melted, you need to adjust the spices. I add more salt, ground black pepper and dried garlic.

Well, what would mushroom soup be without croutons? Sometimes I fry them in butter and garlic in whole pieces, but today I was in the mood to make croutons. Take a couple of pieces of white bread (I use it for sandwiches) and cut it into small squares. Place in a bowl, drizzle with olive oil and add your favorite seasonings. I used the usual salad mix. Mix thoroughly.

Place on a baking sheet in one layer and place on the top level of an oven preheated to 200 degrees for 4-7 minutes. The time will vary depending on the white bread itself, so keep an eye on it. Pour the finished croutons into a bowl and serve along with mushroom soup made from processed cheese. It’s better to add them to the plate a little at a time so that they don’t have time to get soggy. Bon appetit!

Recipe 2: Mushroom Soup with Cream Cheese and Garlic

This rich, flavorful soup is one of our fall favorites. By the way, if you don’t have fresh porcini mushrooms, you can replace them with champignons. Usually, to find out how to make mushroom soup with melted cheese, you have to review more than one recipe to find a good one, but rest assured, this is exactly what you need.

Onion - 1 piece
Potatoes - 6 pieces
Carrot - 1 piece
Garlic - 1 piece
Porcini mushrooms - 150 grams
Bell pepper - 1 piece
Bay leaf - 1 piece
Parsley - To taste
Olive oil - 50 Milliliters
Water - 3 Liters
Dill - To taste
Black pepper - 0.3 Grams
Salt - 1.5 teaspoons
Processed cheese - 100 grams

Cut the potatoes.

Immediately after this we put it on the fire.

While the potatoes are cooking, prepare the onions and carrots.

After that, fry the same onion with strips in olive oil.

Add porcini mushrooms to the same frying pan where the onions and carrots are fried. We continue to fry everything together.

We cut the pepper into strips and, as you probably already guessed, put it in the same frying pan.

After the vegetables and mushrooms are cooked - they become soft, we put this thing in the pan, with our potatoes.

Done? Don't forget to prepare the garlic and herbs!

Grate the processed cheese on a grater, preferably a coarse one, then add it to the soup and stir.

We add what we chopped plus a bay leaf, but this is optional. Oh yes, some ground black pepper too.

Now let this wonderful creation boil and serve according to all traditions - with sour cream and fresh herbs. Bon appetit.

Recipe 3, step by step: mushroom soup with champignons and cheese

Try a delicious and simple soup with champignons and processed cheese. You should take cheesecakes good quality so that they dissolve well in the soup and do not form lumps. This soup is delicious to eat hot, piping hot. When serving, be sure to sprinkle with fresh dill. Fried champignon slices look very appetizing in the soup.

Fresh champignons – 350 g
Processed cheese - 2 pcs.
Butter - 50 g
Potatoes - 3 pcs.
Onions - 1 pc.
Sunflower oil - 30 ml.
Fresh dill - 0.5 bunch
Salt - to taste

Cut the champignons into slices. In this soup, it is important that the mushrooms are not chopped and their taste is well felt.

Cut the potatoes into small cubes, add water and put on fire. Cook potatoes for 10-12 minutes.

While the potatoes are cooking, heat the sunflower oil and half the butter in a frying pan. Fry the champignons a little and add chopped onions to them. Fry together until the mushrooms are lightly browned.

Cut processed cheese into cubes.

Place mushrooms in a saucepan with potatoes and add processed cheese.

Cook until the potatoes are ready, at the end add the chopped dill and the remaining butter. Remove the pan from the heat.

Serve our wonderful soup in servings immediately.

Recipe 4: pureed mushroom soup with melted cheese (with photo)

Water or vegetable broth - 1 l
Champignons - 400 gr
Onion - 1 piece
Carrots - 1 pc.
Cream - 1 glass
Processed cheese - 1 piece
Vegetable oil - 2 tbsp. l
Flour - 1-2 tbsp. l
Salt - to taste
Greens - to taste

Peel the onion and cut into thin rings. Pour 1 tbsp into the pan. l vegetable oil and fry the onion until golden brown.

Peel the carrots, wash and chop into thin rings.

Separately fry the mushrooms and carrots, add the onion and mix well.

In a dry frying pan, fry the flour until lightly coffee-colored, pour in the cream in a thin stream and, stirring quickly, bring to a boil. When using this recipe for cheese soup with champignons, it is advisable to use cream that is not very fatty, 10-15% is enough.

Chop the cheese finely or grate it on a coarse grater, put it in a saucepan and add water or vegetable broth. Heat the cheese mixture over low heat and cook for a few minutes.

Once the cheese is completely melted, pour the cream sauce into the soup.

Stirring well to avoid lumps, bring the soup to a boil. Add mushrooms, fried vegetables and herbs, stir and after a few minutes remove from heat. Mushrooms and vegetables can be chopped in a blender or added to the soup already in the bowl.

Before serving, you can add some white bread croutons to the soup. Bon appetit!

Recipe 5: Cream cheese soup with honey mushrooms

This recipe for mushroom soup with cheese (with photo) involves using fresh frozen honey mushrooms - very tasty!

processed cheese - 3 pcs
potatoes - 3-4 pcs.
medium carrots - 1 pc.
medium onion - 1 piece
water - 1.5 l
vegetable oil - 2 tbsp.
fresh frozen honey mushrooms – 8-10 pcs.
dill, parsley - to taste

Let's start preparing cheese soup with mushrooms. For 1.5 liters of water I took 3 processed cheeses.

3 potatoes, 1 onion, several pieces of fresh frozen mushrooms, 1 carrot.

Grate the cheese or cut into cubes.

Cut the potatoes into cubes.

Chop the carrots on a coarse grater.

Finely chop the onion and fry together with the carrots in vegetable oil.

Pour 1.5 - 2 liters of water into a saucepan and place on the stove. Place the prepared potatoes and mushrooms in water, add salt to taste and cook.

As soon as the potatoes and mushrooms boil, add processed cheese and cook until the potatoes are ready. While the potatoes and mushrooms are cooking, saute the carrots and onions in vegetable oil. Then add to the finished soup.

We rub all the contents through a sieve and bring to a boil again. Boil the cheese soup with mushrooms while stirring for no more than 5-8 minutes from the moment of boiling. The puree soup is ready!

Serve croutons with chopped garlic over the puree soup, sprinkled with fresh dill and parsley. Bon appetit!

Recipe 6: vegetable soup with mushrooms, champignons and cheese

Fresh champignons – 300 g
Processed cheese for soup – 180 g (2×90 g)
Potatoes – 2 medium tubers
Rice – 2 tbsp. spoons
Red bell pepper – 1 pod
Onion – 1 onion
Lemon juice – 2 teaspoons
Butter or vegetable oil – 1 tbsp. spoon
Bay leaf – 1 pc.
Parsley - to taste
Salt, ground black pepper - to taste

Wipe the champignons with a damp cloth and remove the skin from the caps.

Cut the mushrooms into thin slices and sprinkle with lemon juice.

Wash the potatoes, peel and cut into cubes.

Peel the onion, wash and finely chop.

Wash the bell pepper, cut in half, remove the seeds, cut into small slices.

Place the onion and pepper in a frying pan with heated oil and fry for 5 minutes.

Mushrooms pour 1.2 l cold water, bring to a boil, cook over low heat for 5 minutes.

Drain the broth and bring to a boil.

Add potatoes and washed rice to the boiling broth and cook for 5-7 minutes.

Add fried onions and peppers, bay leaf.

Add the cheese cut into pieces (cheese with additives: onions or mushrooms gives a good taste).

Return the mushrooms and cook, stirring occasionally, for 10-12 minutes until the cheese has melted.

At the end of cooking, add salt to taste.

Sprinkle the finished soup with ground black pepper and parsley. Bon appetit!

Recipe 7: cream cheese soup with mushrooms in meat broth

processed cheese – 2 pcs.;
champignons – 100 g;
beef – 100 g;
potatoes – 100 g;
basil - a bunch;
olive oil – 1 tbsp. spoon;
salt and spices to taste

Puree soups are best prepared with meat or vegetable broth, but you can combine them. First, wash the beef in warm water and cut it into large pieces. Pour into the pan drinking water and add meat here. Cook over low heat.

Add champignons to the meat broth. This will make the soup rich and give the dish a unique mushroom flavor. Cook the broth for 30 minutes.

After the beef is completely cooked, you can add mashed potatoes to the cheese soup. Cook the puree soup for another 30 minutes. If you use new potatoes for cheese soup, cut them into smaller pieces so they will cook faster.

Processed cheese today is sold with a wide variety of fillings. Choose the cheese of your choice. For this pureed cheese soup we use processed cheese with the addition of garlic and herbs. Pour the pieces of cheese into the soup and mix everything immediately.

When the melted cheese is completely melted and the potatoes become soft, add basil to the soup. Blue basil will give the dish a richer taste and aroma. We tear off the leaves from the stem and pour them into the cheese soup.

At the end of cooking, pour the melted cheese soup into a blender and mix all the ingredients for 2-3 minutes until smooth.

Before serving, decorate the pureed cheese soup with basil leaves.

Recipe 8: Mushroom champignon soup with melted cheese

water or broth - 1.5 liters;
processed cheese – 150 gr;
fresh champignons – 5-6 pcs. (large);
carrots – 1 pc.;
potatoes – 2-3 tubers;
onion – 1 pc.;
vegetable oil or butter - 2 tbsp. l;
salt - to taste;
ground black pepper – 2-3 pinches;
fresh parsley - a small bunch.

The sequence of actions in preparing quick mushroom soup with processed cheese is as follows: put a pan of water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the cutting is done, heat the oil in a frying pan. Place potatoes in a saucepan, and vegetables and mushrooms in a frying pan. Let's start chopping vegetables with onions. Cut the onions into small cubes.

Cut the potatoes into cubes or strips, slices - as you prefer. The cutting should not be very large so that the potatoes have time to cook while the vegetables are stewing.

Cut the carrots into thin strips or three on a coarse grater.

Cut the mushrooms into slices or plates. If the champignons are small, cut them in half or into 4 pieces.

Add potatoes to boiling water. Let it boil again, add salt to taste and cook under the lid until fully cooked.

As soon as you throw the potatoes into the water (broth), heat the oil in a frying pan and put the onion in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes until the carrots are soaked in oil.

Add sliced champignons to the vegetables in the pan. Salt to taste, season with ground pepper. Simmer the vegetables and mushrooms for 3-5 minutes until all the mushroom juice has evaporated.

When the potatoes become soft, put the fried mushrooms and vegetables into the pan. Stir and taste the soup for salt. It should be slightly under-salted so that when adding processed cheese you don’t end up with too much salt.

Let the soup boil and add soft processed cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until the cheese pieces are completely dissolved. If you don't stir the soup, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will become thicker and the color will change to white or cream.

Cook the soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese has dissolved and the soup begins to simmer quietly.

Pour finely chopped herbs into the finished soup, turn off the heat and leave the soup to steep under the lid. After 10 minutes, pour the cheese soup with mushrooms into bowls and serve hot, with fresh bread and herbs. Make this recipe for mushroom and champignon cheese soup for a delicious, nutritious dish. Bon appetit!

Recipe 9: mushroom soup in vegetable broth with cheese (step-by-step photos)

Champignons and cheese are an excellent, one might say, classic combination of products and flavors. Processed cheese (option: cream cheese) in mushroom soup is a particular favorite.

chicken or vegetable broth 1.5-2 l
onion 1 pc.
medium carrot 1 pc.
mushrooms (champignons) 200 g
potatoes 2 pcs.
processed cheese 1 pc.
ghee 1 tbsp. l.
refined oil 2 tbsp. l.
clove of garlic
ground pepper
nutmeg on the tip of a knife

For this dish, you must have pre-cooked chicken or vegetable broth. This can be done the day before if you do not practice making broth that is stored in the refrigerator. Broths make mushroom soup richer, especially chicken broths. But if there is none, you can cook without broth, in water, simply adding additional ingredients for flavoring such as celery root, parsley, carrots, bouquet garni, bay leaf.

Peel the onion and cut into cubes, determine the size yourself. If you don’t like catching boiled onions in the soup, don’t sauté them like I did, but boil them whole (removing the skin), but be sure to make a shallow cut first. After the soup is cooked, the onion must be removed and discarded - its aroma has already been used for its intended purpose.

Peel the carrots and cut into cubes the same size as the onion.

Rinse the champignons under running cold water, cut into slices; it is not necessary to peel them. If you are making mushroom soup from fresh or dried wild mushrooms, soak them for an hour first. Porcini mushrooms give the richest aroma.

In a thick-walled saucepan, heat a mixture of vegetable and ghee, fry the onion and carrots and a clove of chopped garlic. Ghee significantly improves the taste and aroma of mushrooms and the entire soup.

After five minutes, when the vegetables are lightly fried, add the chopped mushrooms.

Simmer the champignons with vegetables over medium heat, stirring with a spatula for 5-10 minutes.

If you have chicken broth, strain it through a sieve into a saucepan.

Add potatoes cut into small cubes to help them cook faster.

Cook the soup over medium heat until the potatoes are done.

Then take the processed cheese, finely chop or grate it.

Add cheese to the soup. If you are not happy with the color of the soup (it turns out greyish), pour a little (about half a glass) of milk or cream into the saucepan.

At the very end, taste the champignon soup for salt, add nutmeg, ground pepper, stir, turn off the heat and cover with a lid. Give the mushroom soup a little time to brew. As a result, you will get a thick, rich and very tasty mushroom soup with a creamy accent.

Recipe 10: simple cheese soup with chicken broth and mushrooms

3 medium potatoes;
300 g mushrooms (champignons);
2 medium onions;
1 medium carrot;
2 processed cheese (200 g);
2 tbsp. vegetable oil for frying;
salt, ground black pepper to taste.

for the broth:

500 g chicken

Take a medium-sized chicken breast for the broth. It will make low-fat chicken broth. Place the chicken breast in a saucepan and fill with cold water. Place the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Chicken fillet cook for 30-40 minutes. To prevent the broth from boiling away, be sure to cover the pan with a lid.

When the broth is ready, chicken breast It will become easy to pierce with a fork and clear juice will stand out, remove the meat.

Let the meat cool. We won't need it anymore.

Peel the potatoes and cut them into small cubes.

We send it to the broth.

Let's prepare a roast for our champignon soup. Peel the carrots and grate them on a coarse grater. In this form, carrots will not be particularly noticeable in the soup, but will only complement the dish with their aroma and give it an appetizing golden hue.

Peel the onion and grate it in the same way.

Place the frying pan on the stove and pour refined sunflower oil over it. Fry the vegetables until golden brown. Stir and make sure that the onions and carrots do not burn.

Now it’s the turn of the main ingredient, wash the champignons under cold water. Cut in half and then into half rings. This way the emphasis in the soup will be on the mushrooms.

Pour sunflower oil into a heated frying pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.

Add the roast to the boiling broth, stir, and bring to a boil.

Now add the fried mushrooms and also bring to a boil.

Grate the melted cheese on a coarse grater.

And also add to the boiling soup and stir. The cheese should completely dissolve in the soup, giving it a pleasant creamy color and amazing aroma.

Wash the greens under cold water and chop finely.

Sprinkle the soup with herbs and turn off the heat. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this time, you can prepare everything for a tasty and satisfying lunch.

Now you can pour the sous into plates and serve.

Delicious mushroom soup made from champignons with melted cheese is ready! Here is such a simple and delicious recipe with photos. Bon appetit!

Mushroom soup from honey mushrooms with melted cheese is easy to prepare even for a person who does not understand cooking. You don’t have to purchase hard-to-find or expensive ingredients for the dish. At the same time, it has a delicate creamy taste that most people like. The combination of mushrooms and cream or cheese allows you to diversify the usual soup and add piquancy to the first dish.

You can use any mushrooms for cooking. Use frozen honey mushrooms instead of fresh ones. Not the best option pickled - they are too salty.

Any processed cheese bought in a store will do – with or without additives, “Druzhba”. You should choose based on your taste preferences and means.

How to prepare mushroom soup from fresh honey mushrooms with melted cheese.

To prepare soup with honey mushrooms and processed cheese, you will need simple ingredients:

mushrooms – 0.4 kg;
any ready-made broth or water for broth – 2 l;
processed cheese – 3-4 pcs;
potatoes – 4 pcs;
carrots – 1 piece;
onions – 1-2 heads;
any greens;
spices;
oil for frying.

The ratio of liquid to the amount of cheese curds depends on how rich and creamy you want the taste of the honey mushroom cheesecake to be.

For this mushroom dish, you can prepare the main ingredient in several ways. The mushrooms need to be washed, cut into pieces and then either boiled immediately or pre-fryed before cooking for about 5 minutes in a frying pan.

Vegetables that are used to prepare cheese soup with honey mushrooms need to be peeled, rinsed and chopped. To do this, cut the potatoes into cubes, chop the onion, and grate the carrots.

The chopped potatoes should be added to the broth in which the mushrooms are already boiled and cooked for about 15 minutes over medium heat.

At this time, using butter or vegetable oil, fry the onion for several minutes, add carrots to it and keep on the stove until golden brown.

After the onions and carrots are sufficiently fried, they are added to boiling water and cooked in a saucepan for at least 10 minutes.

While all the ingredients are ready, you need to prepare the cheesecakes. They should be finely chopped or, so that they dissolve faster, grated. To make the melted texture easier to slice, the product can first be placed in the freezer and left there for 20 minutes.

The grated cheeses should be added to the soup and cooked, stirring constantly, until they are completely dissolved.

Take any greens you like: dill, cilantro, parsley. Rinse well, chop and add to the soup along with salt, pepper and other spices at the end of cooking.

Cheese soup with honey mushrooms is ready and can be served.

Cream soup of honey mushrooms with cheese.

Hearty creamy honey mushroom soup with cheese

Suitable choice of first course in winter time year is a hearty creamy honey mushroom soup. To prepare it you will need cream. To turn the soup into a creamy consistency, you need to use a blender.

Ingredients:

honey mushrooms – 300 g;
potatoes – 2 pcs;
onion – 2 heads;
processed cheese – 3-4 pcs;
cream – 300 ml;
salt pepper.

Step by step recipe:

Peel and rinse the mushrooms, add water, bring to a boil and cook for about 15 minutes over medium heat.
Peel and finely chop the potatoes and onions and add to the pan.
Once the potatoes are half cooked, remove the soup from the heat and let it cool so that it is not too hot to use the blender.
When the soup has cooled slightly, using a blender, puree the dish until smooth.
While the soup is cooling, grate the cheese. As in the previous recipe, to facilitate this process, you can pre-freeze the cheese curds.
Pour the soup back into the pan, put on medium heat, add grated cheese.
Add salt and pepper to taste.
After the cheese has completely melted, pour in the cream and cook for about 5 minutes.
Remove from heat and let sit for 10-15 minutes.

To make serving the dish more interesting, you should prepare croutons. To do this, the bread needs to be cut into cubes and lightly fried. You can cook crackers in the oven. If desired, rub the croutons with garlic.

How to prepare thick puree soup with melted cheese and honey mushrooms.

A delicious mushroom soup can replace the usual chicken broth or borscht; its recipe will not seem complicated even to inexperienced cooks.

Ingredients you will need:

mushrooms – 0.5 kg;
potatoes – 4 pcs;
carrot – 1 piece;
onions– 1 head;
processed cheese – 4 pcs;
vegetable oil;
Bay leaf;
carnation;
spices;
greenery.

The mushrooms need to be boiled for 15 minutes, removed from the water and allowed to drain. Potatoes can be cut into strips and pour 1.5 liters of water. After the water boils, cook the potatoes until half cooked. Peel the onions and carrots, wash them and cut them into cubes, not necessarily small ones, because... All ingredients will be crushed in a blender. Fry the vegetables, at this time add the boiled mushrooms to the potatoes. When the vegetables acquire a golden hue from frying, throw them into the pan.

Salt the soup, add pepper, cloves, bay leaves and other spices as desired. Cook over low heat for 15 minutes, stirring occasionally. Cut the cheese into cubes and throw into the soup, remove the bay leaf. Cook until the melted cheese has dissolved. After this, puree the soup using a blender for this purpose.

Add finely chopped herbs and, if desired, garlic croutons.

Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

How to cook mushroom soup from honey mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

Honey mushrooms - 300 g
Potatoes - 500 g
Sunflower oil - 4-5 tbsp. spoons
Carrots - 1 pc.
Onions - 1 pc.
Salt and pepper - to taste
Sour cream - 2-3 tbsp. spoons (to taste)
Greens to taste

Preparation:

We prepare honey mushrooms: wash them thoroughly, put them in a sieve to remove excess water.

Finely chop our mushrooms (into cubes or strips).

Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.

Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.

Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).

Our

Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.

Ingredients:

Honey mushrooms - 400 g
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Flour - 1 tbsp. spoon
Milk - 50 ml
Vegetable oil
Salt, spices

Preparation:

Defrost the mushrooms, drain excess water from them.

Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.

Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

Place the roast in a pan with potatoes.

Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).

We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.

Let the soup simmer for 2 minutes, add the herbs, turn off the heat.

Pour the finished soup into bowls and serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with honey mushrooms will delight your guests.

Ingredients:

Dried honey mushrooms - 100 g
Butter - 50-100 g
Thick sour cream - 1 cup
Flour - 2 tbsp. spoons
Pepper

Preparation:

Wash well, soak the mushrooms for 2-3 hours in cold water

Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Add salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of broth from the soup, add flour, mix well, pour into the soup.

Serve the soup with dumplings or noodles.

Very tasty, aromatic soup with a pronounced creamy mushroom taste.

Ingredients:

Potatoes - 500 g
Honey mushrooms - 200 g
Carrots -150 g
Onion -150 g
Processed cheese - 200 g
Pepper
Vegetable oil

Preparation:

Pour water over the mushrooms and cook for 25-35 minutes.

Finely chop the onion.

Grate the carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut the potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into plates and serve with greens.

This recipe for honey mushroom soup is perfect for people who fast.

Ingredients:

Frozen honey mushrooms - 150 g
Potatoes - 2 pcs.
Celery - 1 stalk
Carrots - 1 pc.
Onion - 1 pc.
Water - 1 l
Vermicelli - 50 g
Bay leaf - 2 pcs.

Preparation:

We put half the mushrooms on the fire to boil.

Grate carrots and onions, cut celery.

Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.

Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.

Place the vegetable mixture in the broth and add the bay leaf.

Add diced potatoes.

Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

Simple and quick recipe delicious mushroom soup.

Ingredients:

Water - 2 l
Potatoes - 6 pcs.
Onion - 1 piece
Carrots - 1 pc.
Honey mushrooms - 100 g
Vegetable oil - 2 tbsp. spoons
Chicken legs - 3 pcs

Preparation:

We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

Unusual and very delicious recipe, which will appeal to gourmets.

Ingredients:

Trout - 500
Carrots - 2 pcs.
Butter - 20 g
Onion - 2 pcs.
Potatoes - 3 pcs.
Honey mushrooms - 100 g
Millet - 70 g
Water - 2.5 l
Sour cream - 60 g
Lemon juice
Dill
Green onions
Bay leaf
Lemon
Black pepper

Preparation:

Cut carrots and onions, fry in a cauldron in butter.

Cut the potatoes and add them to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Slice the fish and sprinkle with lemon juice.

Add mushrooms to the soup, salt to taste, and bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.

Pour the soup into a plate and pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

Honey mushrooms - 0.5 kg
Water - 2-2.5 l
Noodles - 0.5 tbsp
Carrot - 1 pc.
Onion - 1 pc.
Tomato - 1 pc.

Preparation:

We wash and cut the mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add the fry and noodles to the boiling broth with mushrooms.

Cook until done. Add herbs and bay leaf.

Bon appetit!

Ingredients:

Potatoes - 2 pcs.
Champignons - 300 g
Carrots - 1 pc.
Millet - 3 tbsp. l.
Onion - 1 pc.
Vegetable oil
Greenery
Pepper, salt

Preparation:

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils.

Fry onions and carrots in a frying pan for 2 minutes.

Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.

When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.

Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.

The soup is ready, bon appetit!

Sour cream is an excellent addition to mushroom soup.

This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.

Ingredients:

Honey mushrooms - 400 g
Minced chicken - 400 g
Potatoes - 2-3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Processed cheese - 400 g
Dry white wine - 100 ml
Bay leaf - 2 pcs.
Salt, pepper, ground nutmeg
Parsley

Preparation:

Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.

Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to the vegetables and lightly fry.

Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.

Add cheese to the soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

You will love this tender and flavorful puree soup.

Ingredients:

Honey mushrooms - 300 g
Onion - 1 pc.
Water - 2 tbsp
Potatoes - 1 pc.
Cream - 1 tbsp
Butter - 1 tsp.
Salt pepper
Greenery
Bay leaf - 1 pc.

Preparation:

Cut the potatoes and boil in salted water.

Chop the mushrooms and onions and fry in vegetable oil.

Mix potatoes, mushrooms and onions and blend in a blender.

Add cream, put on fire and bring to a boil.

Serve with croutons.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

Green onion - 4 feathers
Carrots - 1 pc.
Onions - 1 pc.
Bay leaf
Butter - 2 tbsp. l.
Dried honey mushrooms - 50 g
Large potatoes - 2 pcs.
Barley - 0.5 tbsp.

Preparation:

We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to the soup and cook for 10 minutes.

Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.

Pour the soup into bowls and add green onions.

Bon appetit!

An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.

Ingredients:

Honey mushrooms - 200 g
Onions - 1 pc.
Carrots - 1 pc.
Celery - 50 g
Vegetable oil - 2 tbsp.
Milk - 2 tbsp.

Preparation:

Wash the mushrooms, chop finely and simmer in oil for 20 minutes.

Finely chop the onion, carrots and celery, fry in vegetable oil for 5 minutes.

Cut the potatoes into cubes.

Add mushrooms and potatoes to boiling milk and cook for 10 minutes. Then add vegetables and cook for another 5 minutes

The soup is ready, bon appetit!

Ingredients:

Honey mushrooms - 300 g
Buckwheat - 2-3 tbsp. l.
Onion - 1 pc.
Sour cream - 2 tbsp. l.
Greenery

Preparation:

Finely chop the mushrooms and cook for 30 minutes.

Add buckwheat, onion rings, salt, cook until tender.

Season the soup with sour cream and serve.

When serving, decorate with greens.

Bon appetit!

Ingredients:

Beef broth - 1.2 l
Boiled honey mushrooms - 100 g
Potatoes - 1 pc.
Celery root
Vegetable oil - 2 tbsp.
Oatmeal - 2 tbsp. l.

Preparation:

Cut the celery root into strips, fry it in vegetable oil, and throw it into the boiling broth.

Cut the potatoes into cubes, along with oatmeal, boiled mushrooms add to the broth.

Cook until potatoes and flakes are soft.

Serve with greens.

Bon appetit!

How are honey mushrooms useful? If you don’t want to be a cancer patient, honey mushroom soup is useful for prevention. These mushrooms contain a lot of zinc and copper, which promotes hematopoiesis. Zinc is very necessary for men for good health. Honey mushrooms contain a lot of iron - it is necessary for women and children. Mushrooms are high in protein and can easily replace animal meat.

What else are honey mushrooms useful for?

Honey mushrooms collected in the fall can be used for relief and constipation.
If collected in winter, these honey mushrooms kill viruses, and you will not need to poison your body with antibiotics. It's better to eat tasty soup from honey mushrooms
Honey fungus grows in the meadows. This meadow mushroom helps immune system overcome Staphylococcus aureus and E. coli.

Any mushroom soup is tasty and healthy, but honey mushrooms are the most delicious. How to cook it? There are many recipes for making soup, but we will look at the most delicious ones now - this classic soup and gourmet soup.

Classic honey mushroom soup

Ingredients

water – 1.5 liters;
potatoes - 2 pieces;
honey mushrooms – 200 g (fresh or frozen);
carrot;
black peppercorns – 3 pieces;
ground black pepper;
parsley and dill;
mayonnaise or sour cream;
Bay leaf;
salt.

Cooking method

Prepare the soup dressing. Sauté diced onions in vegetable oil until golden brown, add grated carrots on a medium grater and sauté until tender.
Let the water boil, add salt. Cut the potatoes and put them in boiling water. Let it simmer for ten minutes, add 200 grams of honey mushrooms. Cook for 7 minutes.
Add prepared onion and carrot dressing to the soup. Put a couple of bay leaves, peppercorns, ground pepper. Cook for another 2 minutes.

The soup is ready! When serving, you can season with sour cream or mayonnaise. Sprinkle with chopped fresh herbs. Such a aroma, so delicious!

Honey mushroom soup for gourmets

No gourmet can refuse this soup. This soup is made with chicken broth and bacon flavored seasoning.

Ingredients

water – 4 liters;
chicken meat – 500 g;
potatoes - 4 pieces;
carrots – 2 pieces;
onion – 1 piece;
mushrooms – 200 g;
sausage processed cheese – 100 g;
Bay leaf;
black peppercorns;
parsley and dill;
mayonnaise or sour cream;
salt.

Cooking method

Fry the mushrooms and let cool. Mix grated cheese with mushrooms.
Dice the onion and sauté until golden brown. Add carrots grated on a medium grater and continue sautéing until done.
Wash the chicken meat. Place in water, add salt and cook the broth for 10 minutes, drain the first broth. Add water and cook until the meat is cooked. Add diced potatoes to the broth.
When the potatoes are ready, add salt to taste. Add cooked mushrooms with melted sausage cheese, sauteed onions and carrots, a couple of bay leaves, black peppercorns - 3 pieces. Cook for another two minutes.
Add chopped herbs and let the soup brew.

You can serve with sour cream or mayonnaise. No gourmet can resist the smell of honey mushroom soup!