I recently tried a very tasty and hearty dish in one restaurant - it was mushroom soup with cheese. It has a soft, creamy texture, with a delicate creamy shade that perfectly emphasizes the taste of wild mushrooms. Thick, rich and very satisfying cheese soup is a great first course for any menu.
- champignon mushrooms - 400-500 grams;
- potatoes - 5 tubers;
- cream 10% - 200 milliliters;
- flour - 1 tablespoon;
- onions - 1 piece;
- hard cheese - 100 grams;
- butter - 50 grams;
- salt - a pinch;
- greens for decoration;
- ground black pepper to taste;
- water or broth - 1-1.3 liters.
Mushroom soup with cheese. Step by step recipe
- Cut the peeled and washed onions into small cubes.
- If you use wild mushrooms to make mushroom soup with cheese: for example, chanterelles, porcini mushrooms or honey mushrooms - first you need to rinse them well, clean and boil them in several waters. Such mushrooms have a more intense aroma. If you use champignons, then you do not need to boil them first.
- In a preheated pan, melt the butter and fry the mushrooms.
- After a few minutes, add small cubes of onions to the mushrooms.
- Add mushrooms with onions. Season with a little black pepper and fry for another 10 minutes.
- Sprinkle mushrooms with a tablespoon of flour and continue to fry. Flour will add density to the dish.
- Tip. Also for semolina you can add semolina: but you need to enter it directly into the liquid, and not sprinkle vegetables on top when frying.
- Wash the potatoes, peel them and cut them into cubes about 1 centimeter in size.
- Pour potatoes with hot water and put on the stove. For our mushroom soup puree, instead of water, you can use vegetable or meat broth. In order to make a tasty broth, you need to lay vegetables or meat in cold water.
- We transfer our fried mushrooms into a broth with potatoes.
- Salt the vegetables a little and cook for another 20 minutes with the lid closed.
- Grate hard cheese: you can also grind it in a blender.
- Tip. For the preparation of mushroom soup with cheese, you can use processed cheese.
- Using a blender, we chop the boiled vegetables along with the broth to a puree state.
- In our delicious mushroom soup we introduce cream and mix everything.
- Pour grated cheese into the soup, mix. And bring the cheese soup with mushrooms to a boil. It should be a viscous thick mixture.
- Ready soup is served hot. You can decorate with herbs and cream. When serving, you can also put a few whole mushrooms to slightly tint the creamy texture of the soup itself. Mushroom soup with potatoes can be served with croutons of white bread or croutons.
Using the same principle, you can cook pumpkin soup or cauliflower.
- In a boiling broth, dip finely chopped potatoes and slices of pumpkin.
- When the vegetables are cooked until cooked, they need to shift onions, carrots, parsnips, oil-fried onions.
- You can also add sweet bell pepper for taste.
- We transfer the sautéed vegetables to the pot and pumpkin pan: we chop everything with a blender.
- Then season with spices and aromatic herbs, slightly add salt.
- We introduce half a glass of cream and bring our cream soup to a boil.
- Serve this soup hot, slightly sprinkled with saffron.
You can see the variety of recipes for first courses by looking at our website “I Love Cooking”.