Would you like to learn how to make a flavorful creamy mushroom soup with melted cheese and potatoes? Go to the page and read the step-by-step recipe with a photo. Video recipe.
On a chilly autumn evening, make this delicious nutritious mushroom soup with melted cheese and potatoes for dinner. It warms up perfectly, and its preparation does not require much labor and does not take much time. This mushroom soup with melted cheese is distinguished by the fact that the dish contains a minimum amount of ingredients. In addition to mushrooms and cheese, potatoes and onions are added. Although, if you wish, you can try the option with carrots, or add a clove of garlic or parsley. This is also a win-win combination of products.
The chowder smells of autumn, woods and "rustic" comfort. Moreover, such a fragrant soup can be cooked even if there are no forest mushrooms in the house, and only champignons or oyster mushrooms are available. The first course will be flavorful and delicious. To enhance the flavor of the mushrooms, simply fry them in butter before adding them to the soup. Well, if you were not too lazy in the summer and froze forest porcini mushrooms, boletus mushrooms, etc., then the soup with them will not only be tasty, but also incredibly fragrant, with a unique smell of a summer forest. Such a creamy and nutritious soup is especially relevant during cold weather, rainy autumn and frosty winter.
See also how to make mushroom and chicken soup.
- Caloric content per 100 g - 283 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Mushrooms - 300 g (forest frozen are used in this recipe)
- Ground black pepper - pinch or to taste
- Potatoes - 3 pcs.
- Salt - 1 tsp or to taste
- Processed cheese - 100 g
- Onions - 1 pc.
- Seasoning for mushrooms - 1 tsp
Step by step preparation of mushroom soup with melted cheese and potatoes, recipe with photo:
1. Defrost the mushrooms, place in a sieve and rinse under running water. Leave them to drain all the water.
2. Cut the mushrooms into medium pieces, leave the small pieces intact, and send everything to the cooking pot.
3. Peel the onion, rinse and add to the pan with mushrooms.
4. Fill the mushrooms with drinking water and place on the stove, turning on a high heat.
5. Peel the potatoes, wash and cut into cubes.
6. Grate the processed cheese or chop finely.
7. Immediately, as you prepare the potatoes, send them to the pan with the mushrooms.
8. Send processed cheese there.
9. Bring the soup to a boil and reduce the temperature to the lowest setting. Cover the pot with a lid and cook the first course until the potatoes are cooked through, i.e. softness. Season the chowder with salt, black pepper and mushroom seasoning 5 minutes before the end of cooking.
10. At the end of cooking, remove the onion from the pan as she has already given up all the aroma, benefits and taste. Season mushroom soup with melted cheese and potatoes with chopped herbs or garlic, if desired. Serve it with croutons or croutons.
See also a video recipe on how to make mushroom soup with melted cheese.
