White Mushroom Soup with Cream Cheese: Cooking Recipes

Soup with porcini mushrooms and melted cheese is a tender and hearty dish that is best cooked and served for dinner. Cheese gives it a subtle creamy taste. It is almost impossible to resist the mushroom aroma. There are many recipes for preparing the dish, and each housewife has her own secrets: ways to prepare products, combinations and quantities of ingredients. But in any case, the soup is excellent.

How to cook mushroom soup with porcini mushrooms with cheese

Soup can be included in the menu all year round, but the best time for its preparation is the fruiting time of porcini mushrooms. Fresh mushrooms found in the forest and cut with their own hands give it a special flavor. But dried and frozen specimens are suitable as a substitute.

Soup can be cooked lean or in meat broth, made it light or thicker, like mashed potatoes. The classic base for this dish is porcini mushroom broth. Potatoes, onions and carrots fried until golden brown, melted cheese and spices are added to it. The texture is smooth and soft.

Recipes for cheese soup with porcini mushrooms

There are many recipes for this dish. But the success of any of them largely depends on the quality of the processed cheese. It should have a neutral taste, without artificial food additives.

In order for the soup to get a creamy aroma, a little cream is poured into it at the end of cooking. Spice lovers are advised to add some spices. And the aroma of smoked meats is given by thin fried slices of bacon.

Simple cheese soup with porcini mushrooms

A hearty and budgetary simple cheese soup, once cooked by the hostess, wins the love of her relatives for a long time. His secret is noble taste.

It requires the following ingredients:

• Xnumx white mushrooms;
• 600 g of potatoes;
• 300 g of processed cheese;
• one carrot;
• one onion;
• salt, ground black pepper to taste;
• oil for frying.

How to cook:

1. Wash vegetables and mushrooms, peel and cut into small pieces.
2. Dip the whites in a pot of boiling water and leave to cook for 30 minutes.
3. After this time, potatoes, cut into small cubes, add to the pan, keep on fire for another 10 minutes.
4. Saute onions and carrots in oil until they are soft.
5. Add to boiling broth for a few minutes.
6. Place the melted cheese pieces in a saucepan and stir until melted.
7. Salt and pepper, remove from heat.
8. Infuse the dish for 10 minutes under the lid.

Before serving, you can season with herbs

Soup with porcini mushrooms, melted cheese and croutons

Mushroom puree soup is the perfect solution for those cases when you want to diversify your everyday menu, but there is no time for complex culinary delights. Preparation of the ingredients takes no more than 10 minutes, another half an hour will require the cooking process.

You need:

• fresh mushrooms – 300 g;
• processed cheese – 300 g;
• potatoes – 700 g;
• several slices of bread;
• carrots – 100 g;
• onions – 100 g;
• water – 3 l;
• vegetable oil – 4-5 tbsp. l.
• a bunch of greenery;
• pepper and salt to taste.

How to cook:

1. Take 3 liters of water in a saucepan. Boil.
2. Washed porcini mushrooms cut into small pieces.
3. Salt the water, pour the mushroom mass into it and leave it on the fire for half an hour.
4. Grind the peeled vegetables, lightly fry.
5. Cut potato tubers into cubes, add to the pan to boil.
6. Send the steamed vegetables there.
7. After a quarter of an hour, dip the melted cheese into the broth and stir well. Leave for 10 minutes.
8. Season the soup with finely chopped herbs.
9. While the soup is cooking, prepare the croutons by toasting the bread in a pan and salting if desired.

For serving, it is desirable to use a deep tureen.

White mushroom soup with melted cheese and chicken

Processed cheese packages in silver foil, familiar to everyone since childhood, can become the basis for a creamy soup with an exquisite taste.

To prepare you will need:

• chicken meat – 300 g;
• cheese “Friendship” or “Wave” – ​​1 pc.;
• porcini mushrooms – 400 g;
• medium sized potato tubers – 3-4;
• Onion – 1 units;
• carrots – 1 pcs .;
• spices and salt to taste.

Recipe:

1. Send the melted cheese to the freezer so that it can be easily grated later.
2. Put the chicken in a saucepan with 2 liters of water and cook it for a quarter of an hour. Do not forget to remove the resulting foam.
3. At this time, chop the vegetables, sweat them in a pan. At the end of frying, add spices.
4. Cut potato tubers into cubes. Do the same with porcini mushrooms. Add them to the broth first.
5. Then transfer the frying and potato wedges to the pan. Salt and boil for another quarter of an hour.
6. Remove the chicken from the broth, separate the skin and bones. Send the meat to the soup, pre-cut finely.
7. At the end, grate the melted cheese, add it together with black pepper to the pan. The soup will take on a beautiful milky hue.
8. For serving, you can take garlic croutons and herbs.

Garlic croutons add a spicy flavor

Cheese soup with porcini mushrooms in a slow cooker

It is difficult to come up with a recipe for a more aromatic dish than soup with melted cheese and porcini mushrooms. By consistency, it turns out to be tender and soft, and you can even cook a rich meal in a slow cooker.

Ingredients:

• dried porcini mushrooms – 50 g;
• potatoes – 300 g;
• processed cheese with creamy taste – 300 g;
• gossamer vermicelli – 50 g;
• carrots – 1 pcs .;
• Onion – 1 units;
• salt to taste.

Step-by-step recipe:

1. Leave the porcini mushrooms overnight in cold water. Don’t throw it out the next day.
2. Chop the onion and carrot.
3. Cut the mushrooms. It is advisable to make the pieces small.
4. Put the onion in the multicooker bowl and put on the “Frying” mode, hold for about 3 minutes.
5. Add carrots and leave for another 5 minutes. Pour in a few tablespoons of water first to avoid burning.
6. Transfer porcini mushrooms to vegetables, extend the “Frying” program for the same time.
7. Pour in the water in which the mushrooms were soaked.
8. Add potatoes cut into cubes, vermicelli and turn on the “Soup” program. Set the timer for half an hour.
9. While the broth is cooking, cut the melted cheese into cubes. When the cooking time is up, add them to the soup. Taste and salt.
10. After stirring the broth, extend the “Soup” program for another half an hour. The finished dish will get a consistency close to mashed potatoes.

The finished dish acquires a beautiful golden hue.

Cheese soup with dried porcini mushrooms

High-quality porcini mushrooms should be dense, without damage and plaque, emit a fresh mushroom aroma even when dried.

For soup you will need:

• dried mushrooms – 50 g;
• processed cheese – 120 g;
• potato tubers – 4 pcs.;
• large onion – 1 units;
• black peppercorns – 2 g;
• fresh herbs: onion, dill;
• salt – to taste.

How to cook:

1. Pour dried mushrooms with hot water for half an hour.
2. To boil water.
3. Cut the root vegetables into cubes and send to boiling water.
4. Send chopped mushrooms there. Cook everything together for a quarter of an hour.
5. Sauté onion until golden brown, add to soup.
6. Introduce the melted cheese and, while waiting for the boil, stir the broth thoroughly.
7. Add chopped herbs, salt.

The dish can be served with sour cream.

Calorie soup with porcini mushrooms and cheese

Mushroom soup with melted cheese is not included in the number of dietary dishes. And yet, despite the rich taste and satiety, its calorie content is low. It is equal to only 53 kcal per 100 g.

Conclusion

Soup with porcini mushrooms and melted cheese is a healthy first course that has long been present in cuisine. Incredible cheese-mushroom aroma is felt even in the process of cooking. Before serving the dish to the table, you can beat it with a blender.