Hearty and aromatic creamy mushroom soup with melted cheese - one of the few soups that rejuvenates the body after a fun feast. Although filling, the soup is highly digestible, light on the stomach, and easy to prepare.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
We can endlessly talk about the benefits of mushroom soups. They are rich in minerals, vitamins, amino acids and polyunsaturated fats, which is not surprising because mushrooms are gifts from the forest. Therefore, such soups are always relevant. And if mushrooms and cheese are combined in one dish, then it will suit any table, and any gourmet will definitely like it.
This recipe suggests boiling dried porcini mushroom soup. This is very easy to do, and in just a few minutes a deliciously rich dish will be ready. But if you do not have such mushrooms, then of course you can use champignons. They are not so fragrant, but the food will also be delicious. Add more mushroom seasoning for the smell.
It is better to consume such a delicacy fresh, because after standing in the refrigerator, it loses some of its taste and aroma properties. Additional products can be any ingredient, but most often they are vegetables. Although, if you wish, you can put all kinds of cereals.
- Caloric content per 100 g - 43 kcal.
- Servings - 6
- Cooking time - 20 minutes for soaking mushrooms, 30 minutes for soup
Ingredients:
- White dry mushrooms - 25 g
- Potatoes - 2-3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Processed cheese - 100 g
- Garlic - 2 cloves
- Seasoning for mushrooms - 0.5 tsp
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
Making mushroom soup with melted cheese
1. Peel the potatoes, rinse, cut into cubes and place in a cooking pot. Add a peeled onion, one garlic clove, bay leaf and peppercorns to it. Fill the food with water and place on the stove to cook. When the liquid boils, remove the foam, reduce the temperature and simmer.
2. Place the mushrooms in a bowl and cover with boiling water. Leave them to infuse for 20 minutes. If you pour the mushrooms with cool water, then soak them for about an hour.
3. Peel and cut the carrots into small cubes.
4. Heat a frying pan with vegetable oil and put the carrots to be fried. Over medium heat, sauté until light golden.
5. Remove the mushrooms from the water, cut and place in the pan with the carrots. Do not empty the water.
6. Fry carrots with mushrooms for about 7-10 minutes and transfer them to a pot with potatoes.
7. Through filtration, pour into a saucepan the liquid in which the mushrooms were soaked. Do this very carefully to avoid trash and dirt.
8. Season the soup with salt and pepper and squeeze the second garlic clove through a press.
9. Grate the cheese. To make it easier to chafe, soak it in the freezer for 15 minutes. The finer you rub it, the better and faster it will dissolve in the soup.
10. Send cheese to a saucepan, bring to a simmer and turn heat to low. Stir continuously until the cheese is completely dissolved. This should be done over low heat. On a large flame, oil will separate, a layer of which will float on the surface of the food.
11. Pour the prepared soup into bowls and serve with garlic donuts or a slice of black bread.
See also a video recipe on how to make mushroom soup with melted cheese.
