Soup with mushrooms in itself turns out to be very tasty and fragrant.
It can be prepared with the addition of various ingredients, but the first courses with cream cheese are especially tasty.
This ingredient gives a creamy taste, makes the broth more thick and saturated. And importantly, cheese is inexpensive and can be purchased at any grocery store.
Cream cheese mushroom soup - general principles of preparation
For cream cheese mushroom soup, you can use any mushrooms. Of course, the most delicious and aromatic dishes come from wild mushrooms. But the most affordable and safe are greenhouse champignons. You can also cook first courses with dried or pickled mushrooms. The choice is large and the final taste of the dish depends on it.
Cheeses can be put in any soup, with and without additives, expensive and cheap. But, as practice shows, it is better to take ordinary cheese "Friendship", "Orbit", "City" and the like. Dishes with them turn out delicious, the product diverges well in the broth and the price is quite affordable. On average, 1 cheese is taken per liter.
Mushroom soup with melted cheese: general principles of preparation
1. Potatoes, cereals are laid in water or broth, everything is salted and boiled until almost ready.
2. Mushrooms can also be thrown into the pan, but most often they are fried separately with the addition of onions, carrots.
3. Roasting is laid in the pan.
4. Cheese is added. It is better to pre-powder, grate.
5. The dish is boiled for 1-3 minutes, seasoned with spices, herbs.
In addition to potatoes, you can add any vegetables to soups: all kinds of cabbage, zucchini, pumpkin, beans, peas. We are guided by a prescription.
Recipe 1: Economical Mushroom Soup with Cream Cheese
Who would have thought that a delicious and satisfying first course can be prepared from a minimum amount of food. For mushroom soup with cream cheese, we will use ordinary cheese at the rate of 1 piece (100 grams) per liter of dish, but you can take more if desired, this will only make the taste of the dish better.
Ingredients
• 70 grams of dried mushrooms;
• 3 curds;
• 0.4 kg of potatoes;
• onion;
• carrot;
• oil, spices, dried dill.
Cooking
1. Wash the mushrooms and soak in water for at least 3 hours. Then we drain the water, if the mushrooms are large, then cut into small pieces. Pour with clean water and boil for half an hour, salt.
2. Peel all the vegetables, cut the potatoes as we like and drop them into the pan.
3. Shred the onions and carrots, fry them all together in a pan, adding a little oil. If you like a strong fry, you can first fry the onion for 2 minutes, then add the carrots.
4. Cheese grated or just finely chop, put in a saucepan with already almost ready potatoes. Mix well.
5. We spread the onion frying with carrots, season with dill, let it boil well and turn it off. We stand the soup for 15 minutes and can be served.
Recipe 2: Creamy Mushroom Soup with Cream Cheese with Chanterelles
To prepare the most tender mushroom soup with cream cheese, you need good cream, without any additives, it is better to take fatty ones, above 20%. Ideally, it is desirable to use chanterelles, but you can take other forest mushrooms.
Ingredients
• 300 grams of chanterelles;
• butter;
• 200 ml cream;
• 150 grams of cream cheese;
• 2 potatoes;
• onion.
Cooking
1. Put a saucepan with 2 liters of water. If you like thick first courses or want to make mashed soup, then you can pour less (1.5-1.7 liters).
2. Peel the potatoes, cut and throw into the already boiled and salted water.
3. Chanterelles are pre-boiled in salted water for about 15 minutes, poured into a colander, cooled and cut into pieces. If the mushrooms are small, then you can just cut in half. Fry in a pan with oil for 5-10 minutes.
4. Shred the onion and send to the chanterelles. Fry together.
5. We send the fried mushrooms to the pot with almost cooked potatoes, cook for 5 minutes.
6. Cheese grated, sent to the pan, pour the cream and let it boil. Now you can simply fill the soup with herbs and serve or puree with a blender.
Recipe 3: Mushroom Soup with Cream Cheese and Vermicelli
Nutmeg gives a special taste and aroma to this mushroom soup with cream cheese. We will prepare the first dish with ordinary mushrooms, you can take fresh, boiled or frozen, does not play a special role.
Ingredients
• 300 grams of champignons;
• 2 curds;
• 100 grams of vermicelli;
• butter;
• onion;
• salt, nutmeg, greens.
Cooking
1. Mushrooms shred slices, lightly fry in oil. Add the onion and bring to readiness. It is better to use butter, it gives a beautiful color and the soup will turn out more aromatic and mouth-watering.
2. Put the mushrooms in a saucepan. Pour 1.5 liters of boiling water, salt.
3. As soon as the water boils, add the crushed cheese, cook for 2 minutes.
4. Add the vermicelli, a pinch of nutmeg, mix everything, boil for a few seconds, put the greens on and off. We insist our dish for 15 minutes to reach the vermicelli.
Recipe 4: Mushroom Soup with Cream Cheese, Chicken and Sour Cream
The peculiarity of this mushroom soup with cream cheese is that pickled mushrooms are used. They give the first dish a pleasant taste. And the chicken makes it more satisfying. You can use any part of the carcass, including fillet.
Ingredients
• 400 grams of chicken;
• 0.2 kg of pickled mushrooms (pure weight, without marinade);
• 4-5 potatoes;
• onion;
• 2 curds;
• 50 grams of sour cream;
• spices, oil.
Cooking
• We wash the chicken, you can cut it into smaller pieces so that the meat is cooked faster. Fill with cold water (2 liters) and set the broth to cook for 40 minutes.
• Peel the potatoes, cut into strips and send to the pan, salt the soup.
• Drain all the liquid from the pickled mushrooms. Shredding slices. If the mushrooms are large, then you can cut smaller.
• Cut the onion, fry in oil, add mushrooms, sour cream and simmer for 2-3 minutes.
• Put the contents of the pan in a pan, let it boil and pour the cheese into small cubes. Cook until completely dissolved. To taste, add more salt, any spices and chopped herbs.
Recipe 5: Mushroom Soup with Cream Cheese, Egg, and Bacon
Many call this soup "five-minute". Of course, it does not cook for 5 minutes, but also very quickly, it turns out tasty and satisfying. We use any mushrooms: fresh, frozen, boiled, pickled. Also, their origin does not matter, it turns out deliciously with both forest and ordinary champignons. But forest mushrooms will need to be boiled separately separately.
Ingredients
• 2 curds;
• 4 potatoes;
• 150 grams of bacon;
• 300 grams of fresh mushrooms, pickled and boiled can be taken less;
• onion;
• 3 eggs;
• greens, salt.
Cooking
• Pour into a pan about two liters of water, salt and put on the stove. But you can immediately take boiling water.
• Peel potatoes, grate one thing, cut the rest into cubes and put everything in a pan.
• Boil eggs separately.
• Cut the bacon, put in a pan and fry for 3 minutes so that it releases the fat. Add chopped mushrooms, chopped onion and fry together for 5-7 minutes. If the mushrooms are pickled, then lay them after frying the onions.
• Put the contents of the pan in a saucepan with half-finished potatoes, boil for 5 minutes, lay the grated cheese. As soon as it disperses in the broth, add the greens and turn it off.
• Pour the dish into plates, in each we put the cut half of the egg. It is ideal for mushroom soup with cream cheese and contributes an additional portion of the protein necessary for the body.
Recipe 6: Mushroom Soup with Cream Cheese and Buckwheat
Buckwheat, mushrooms and cheese are a wonderful flavor combination that can be combined in the first dish. For mushroom soup with cream cheese according to this recipe, we will use ordinary mushrooms. This first dish is being prepared in half an hour.
Ingredients
• 200 grams of champignons;
• one onion and one carrot;
• butter;
• 100 grams of cheese (you can take more);
• half a glass of buckwheat;
• 2 potatoes;
• salt, greens.
Cooking
1. Pour 2 liters of water into the pan, put on the stove.
2. Peel and cut the potatoes, rinse the buckwheat and put them in the pan together, salt the soup.
3. Shred the mushrooms and also send to the saucepan. Cook all together until tender, about 15 minutes.
4. Cut the onion, three carrots and fry in a pan in oil until golden brown.
5. Fill the soup with fried vegetables, add grated cheese, to taste even more salt, chopped greens and turn it off.
Recipe 7: Mushroom Soup with Cream Cheese and Barley
Many have known mushroom soup with pearl barley since childhood, a rich and aromatic dish. But if you add a couple of processed cheese to it, then it will become even tastier. Soak barley in advance with cold water, preferably for 5-6 hours, so it will boil faster. Cooking in meat broth.
Ingredients
• 400 grams of mushrooms;
• half a glass of pearl barley;
• 2-3 potatoes;
• onion;
• 2 liters of broth;
• spices;
• 2 curds.
Cooking
1. Boil the barley almost until ready, drain the water.
2. Pour the cereal with broth and again set to cook, already with the other ingredients.
3. Shred the mushrooms, fry in oil, add finely chopped onion at the end and fry until rosy.
4. Potatoes are cut into arbitrary slices, sent to the soup to pearl barley.
5. As soon as it becomes easily pierced with a fork, spread the mushrooms.
6. Add chopped or grated cheese, boil the soup for 2 minutes, season with spices, you can add chopped herbs, bay leaf.
Recipe 8: Czech Mushroom Soup with Cream Cheese in Bread
A stunningly interesting recipe for mushroom soup with cream cheese, which is especially distinguished by the original serving. You need a little round bread, it is better to take with wholemeal flour, for example, bran, rustic. With white bread and butter loaves it turns out not so tasty.
Ingredients
• 300 grams of any mushrooms;
• 3 potatoes;
• 2 curds;
• onion;
• 100 ml cream;
• spices;
• oil, greens.
Cooking
1. Cooking tureens. To do this, cut off the tops of the bread, take out the inner crumb and send the resulting containers into the oven, so that they fry for 10-15 minutes. The walls should not be thin, the optimum thickness is 1 centimeter.
2. Boil 1.5 liters of water, salt. Peel the potatoes and dip in a saucepan.
3. Shred the mushrooms, fry in a pan. You can take any oil.
4. Finely chop the onion, send to the mushrooms, fry together.
5. Put the frying in a saucepan to the finished potato, but not all, leave 3 tablespoons for decoration of the first dish. Add the chopped pieces of cheese, cream and cook for 2-3 minutes until completely dissolved. If necessary, add more salt and pepper.
6. Remove the soup from the heat, cool slightly and grind with a hand blender.
7. Pour our soup into prepared bread, put the fried and previously laid mushrooms on top, sprinkle with herbs, cover with bread caps and serve.
Cream of Mushroom Soup with Cream Cheese - Useful Tips and Tricks
• Forest mushrooms must be boiled, but it is better not to do this in the soup itself. And separately, otherwise the broth will be dark and tasteless. And if you want to give the first dish a richer flavor, you can just add a little decoction.
• In any soup, you can simply lay the chopped mushrooms and boil, but pre-frying makes the dish more fragrant and rich. Better to fry in a mixture of butter and vegetable.
• Mushrooms are wonderful combined with many spices, like spices and herbs. But it is important to add it all in a small amount, otherwise the spicy aromas will kill the smell of mushrooms inherent in the dish.
• The main problem when laying curds is the sticking of pieces. They are difficult to chop, grate, and clots disperse longer in the soup. To facilitate the process. You can hold the cheese in the freezer for half an hour, just as the soup is preparing.
• Was the soup watery and not very saturated? You can add another processed cheese. And if it is not, then add a little cream to the pan and warm it. But the easiest way to rectify the situation is to put a spoonful of sour cream on a plate.
