Soups of porcini mushrooms with cheese: recipes first dishes

This article will show you how to make soup from fresh porcini mushrooms with cheese. This ingredient will enrich the dish is creamy and will delight your family aroma.

Recipes for making mushroom soup with cheese are enough many. We offer 4 of the most popular among culinary specialists.

Classic soup with porcini mushrooms and cheese

Classic mushroom soup with cheese in the classic version is fundamental among the rest.

  • 400 g of mushrooms;
  • 700 g of potatoes;
  • 300 g of cream cheese;
  • 3 l of water;
  • 2 onions;
  • 1 carrot;
  • Frying oil;
  • Salt;
  • A mixture of ground peppers.

To properly cook melted porcini mushroom soup cheese, it is better to use a step-by-step description.

We clean and wash the mushrooms, cut into pieces, dip in boiling water, cook for 30 minutes.

While boiling mushrooms, we clean the potatoes and cut them into cubes.

We lay to the mushrooms and boil another 10 minutes.

Grind onions and carrots into cubes, fry in oil until goldenness.

We spread the vegetables in mushrooms with potatoes and boil for 10 minutes.

Add salt, pepper to taste, add cheese, grated on large grater, and cook for 10 minutes.

Remove from the stove, mix and let it brew for about 10 min

Dried mushroom soup with cheese

This version of mushroom soup with cheese is prepared from dried porcini mushrooms, but this does not affect the taste and aroma of the dish.

  • 6 tbsp. l dried mushrooms;
  • 5 potatoes;
  • 2 l of water;
  • 1 carrot;
  • 3 onions;
  • 4 tbsp. l pearl barley;
  • Vegetable oil;
  • 75 g of grated cheese;
  • 4 peas of black pepper;
  • 2 bay leaves;
  • 2 cloves of garlic;
  • Shredded parsley.
  • Salt.

  1. Mushrooms and pearl barley (separately from each other) pour cold water and leave overnight.
  2. Add barley to boiling water and cook for 30 minutes.
  3. Peel potatoes, cut into cubes and pour into water to barley, cook for 20 minutes.
  4. Rinse the mushrooms well in plenty of water and chop pieces.
  5. Peel onions and carrots, cut into cubes, combine with mushrooms and fry in oil until cooked.
  6. Pour the fry into the soup, cook for 10-15 minutes.
  7. Enter all the spices: chop the garlic into cubes, add salt, introduce bay leaf, peppercorns, and grated cheese.
  8. Stir and simmer until melted cheese.
  9. Season with chopped herbs and remove from the stove.

Fresh mushroom soup with cream cheese

Cream of mushroom soup with cream cheese will be a decoration on the dining table and will delight even capricious eaters.

  • 400 g of mushrooms;
  • 4 things. processed cheese;
  • 1 onion;
  • 1 carrot;
  • 100 g of processed cheese;
  • 5 potatoes;
  • 1.5 liters of water;
  • Vegetable oil;
  • Ground black pepper;
  • Salt;
  • Greens – optional.

It is worth saying that mushroom soup made from porcini mushrooms with cheese, you can turn it into a soup using a blender.

  1. They put water on the fire and let it boil.
  2. Mushrooms are cleaned, washed, diced and fried on a small amount of oil to a brown crust.
  3. All vegetables specified in the recipe (except for onions) are ground, pour into boiling water and cook until tender, periodically removing foam.
  4. Onions are cut into cubes, mixed with mushrooms and fried for another 5-7 minutes on medium heat.
  5. Remove the vegetables from the water with a slotted spoon, grind with a submersible blender and again returned to the boiling vegetable broth. If water is obtained many, it’s better to merge some part and only then enter shredded blender vegetables.
  6. After the soup began to boil, add crushed with using a blender mushrooms with onions.
  7. Mix, salt to taste, add ground pepper and grated cheese.
  8. Allow it to melt completely, mix and season chopped greens.

Cream of porcini mushroom soup with cheese and chicken

If you have not tried cream soup with porcini mushrooms with cheese and chicken, then it’s time to do it! Such a delicious first course will attract the attention of your household with taste and aroma.

  • 400 g of mushrooms;
  • 400 g chicken;
  • 4 processed cheese;
  • 3 potatoes;
  • 1 onion;
  • 2 carrots;
  • Vegetable oil;
  • 3 l of water;
  • Parsley and dill;
  • Ground black salt and pepper – to taste.

  1. Peel the mushrooms, rinse thoroughly, cut and put in boiling water.
  2. Transfer with a slotted spoon to a preheated pan and fry without oil before evaporating the liquid.
  3. Pour in a little oil and fry until golden brown.
  4. Cut fillet peeled from films and put into boiling water.
  5. Cook for 20 minutes over high heat, removing the froth.
  6. Peel, wash and cut all vegetables evenly. pieces.
  7. Add vegetables to the meat, add all the spices and boil for another 20 minutes over medium heat, also removing foam.
  8. Remove meat and vegetables, grind with a hand blender, same the best thing to do with mushrooms.
  9. Strain the broth, and grind the chopped vegetables on a sieve.
  10. Pour the grated mass with broth, add salt, pour grated cheese and simmer for 7-10 minutes on low heat until it melts cheese.
  11. Season with herbs, mix, let stand for 5 minutes, and you can feed home.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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