Recipe for cheese soup with mushrooms and oyster mushrooms with a photo of stage-by-stage preparation. Thanks to the addition of melted cheese to the soup, the dish gets a delicate creamy taste.
Bright taste, amazing aroma, nutritional value and benefits - all this can be attributed to mushroom soups, which are loved by both adults and children. All kinds of mushroom soups can be found in many cuisines of the world. They are prepared by absolutely all people, in areas where mushrooms grow. Therefore, it is difficult to name the date of the invention of this first course.
You can endlessly talk about the beneficial properties of mushroom soups: they are rich in minerals, vitamins, amino acids, polyunsaturated fats. But for the preparation of such soups, following old recipes, a lot of effort is expended. First you need to collect the mushrooms, while not making a mistake, which are edible and which are not. And this can only be done by experienced mushroom pickers, to whom most of the inhabitants of modern megalopolises do not belong. Then the collected mushrooms should be properly prepared, which also applies to not easy tasks.
Therefore, modern cooking does not stand still and works for the benefit of housewives. Today, making mushroom soup will not be difficult. Indeed, for its preparation, universal and widespread mushrooms around the world are used - champignons. The recipe for mushroom champignon soup with cheese is extremely simple and can be prepared in just 30 minutes, and in several different ways, from which the taste of the dish will differ slightly.
- Caloric content per 100 g - 50 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Champignons - 250 g
- Oyster mushrooms - 150 g
- Potatoes - 2-3 pcs. depending on the size
- Onions - 1 pc.
- Processed cheese - 100 g
- Dill - bunch
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
- Seasoning for mushrooms - 0.5 tsp
Cooking Cheese Soup with Champignons
1. Wash champignons and oyster mushrooms under running water, put on a towel so that the excess liquid is glass. You can peel the mushroom caps if you wish. Then cut the champignons: large into 4 parts, small into 2. Oyster mushrooms can not be chopped.
2. Pour vegetable oil into a frying pan and heat. Then send the mushrooms to fry.
3. Do not fry them until brown, it is enough to bring them to a translucent or light golden color.
4. Along with the mushrooms, peel the potatoes, wash them and cut them into cubes.
5. Put potatoes in a saucepan, add peeled onions, bay leaves and peppercorns. Fill everything with drinking water and send to cook on the stove.
6. Boil the potatoes for about 15 minutes and add the fried mushrooms to the pan. Then send the pan to the fire. Also remove the onion from the pan, since it has done everything: it gave away the taste and aroma.
7. Grate the processed cheese on a coarse grater.
8. Put the cheese in a saucepan and stir the soup all the time to dissolve the cheese completely.
9. Season the soup with mushroom seasoning and finely chopped dill, which you can substitute frozen or dried. Adjust the taste of the dish with salt and black pepper. Cook the soup with all the ingredients together for about 2-3 minutes and serve it on bowls.
Soup is best consumed while it is fresh, because after standing in the refrigerator, it loses some of its flavor properties and becomes less aromatic.
No mushrooms? Then see a simple recipe for cheese soup with chicken, potatoes and croutons:
Video recipe? champignon and cream cheese soup:
