Autumn … it's time for hearty soups. At this time, one cannot but recall a wonderful ingredient, like mushrooms. Therefore, I propose a recipe for a delicious creamy mushroom soup with cheese, which is very easy to prepare.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cream soup is a new version of the usual first courses. They have become incredibly fashionable and popular. Cooking them is quick and easy, but they turn out delicious and satisfying. There are many varieties of such soups, and one of the most popular, especially in the autumn-winter period of the year, is cream of mushroom soup with cheese. It is perfect in everything, homogeneous and thick enough. If the cream turns out to be a little thicker, then it can be diluted with a little broth or liquid warm cream.
Any mushrooms are suitable for the dish: fresh, dried, frozen, forest and artificially grown. If you use popular champignons, then keep in mind that they have a rich taste, while there is no mushroom aroma. Therefore, you will need to add mushroom seasoning to the soup.
To prepare this type of soup, you need to have a blender: stationary, submersible or "multi-machine". Each housewife has one in her kitchen arsenal, yes there is. With its help, products are easily crushed, whipped and turned into an appetizing puree soup.
- Calorie content per 100 g - 43, 7 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Processed cheese - 100 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Dill - bunch
- Cream - 200 ml
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - a pinch
Cooking creamy mushroom soup with cheese
1. Put the dried porcini mushrooms in a deep bowl and cover with boiling water. Leave them to swell for 15 minutes. If you fill the mushrooms with cold water, then they should be in it for at least an hour. If you use frozen mushrooms, dip them in boiling water, cover with water and cook immediately until tender.
2. After this time, remove the mushrooms from the liquid.
3. Place the frying pan on the stove, add vegetable oil and heat. Put mushrooms in it, which are only lightly sautéed.
4. Do not pour the broth in which the mushrooms were soaked, but pour through a fine iron sieve or cheesecloth into the cooking pot. This will be the base of the soup. Do this process very carefully so that no debris gets caught.
5. Peel the carrots and onions, rinse, wipe with a paper towel and place in a heated frying pan with vegetable oil. Saute them over medium heat until light golden brown.
6. Pour the cream into the pan for the carrots and onions.
7. Stir food and heat slightly.
8. Grate the cheese on a medium grater or chop finely. To make it easier to rub, soak it for 15-20 minutes in the freezer.
9. Rinse the dill and chop finely. Peel the garlic.
10. Place the fried carrots and onions in a saucepan and beat with a blender.
11. Put the grated cheese and boil it over medium heat, stirring constantly, until it is completely dissolved. Then add chopped dill, fried mushrooms to the pan and pass the garlic through a press.
12. Boil food for 5 minutes and season with salt and pepper.
13. Pour the finished soup into bowls and serve. It is usually served with croutons, croutons or toast.
See also the video recipe on how to make mushroom soup.
