Soups with honey mushrooms and cheese: recipes first dishes

Soup with honey mushrooms and cheese is always aromatic and tasty. Cream cheese is especially appreciated, which makes the soup rich and thick, enveloping in a creamy taste. Cheese can be used the most different: with and without additives, expensive and ordinary, for example Friendship or Orbit. They melt well in the broth, and The price is reasonably reasonable.

We offer 3 recipes for mushroom soup from mushrooms with cheese, which will certainly diversify your family menu and bring your zest to the festive feast.

Fragrant mushroom soup made from fresh mushrooms with cream cheese

From the minimum number of products, each housewife can prepare a hearty and fragrant first course – soup with honey mushrooms and cream cheese. In the recipe, cheese cakes are taken at the rate of 1 pc. 1 l broth. However, to give a richer creamy taste, You can take 2 curds on 1 liter.

• 500 g of fresh mushrooms;
• 2 l of mushroom broth;
• 4 processed cheese;
• 5 potato tubers;
• 2 onion heads;
• 1 carrot;
• Vegetable oil – for frying;
• Parsley or dill;
• Salt and ground black pepper to taste.

Fresh mushroom soup with cheese, cooked as shown below step by step recipe.

Before using cheese for 20 minutes. placed in the freezer camera to make it easier to rub on a grater.

Mushrooms are cleaned, washed and boiled for 15 minutes. in boiling water on medium heat.

Peel vegetables, washed, and then chopped: cut potatoes diced, onion finely chopped, carrots rub on a grater.

Potatoes are laid in the broth to the mushrooms and boiled until semi-prepared on low heat.

In a frying pan in oil, fry the onions for 3 minutes, add carrots and fried until golden brown.

It is introduced into the soup and allowed to boil for 10 minutes.

They add salt, pepper to taste and enter the grated cheese, mix and cook until the cheese is completely melted, let stand 5-7 minutes on the stove turned off.

When serving, add a pinch of shredded to each plate greens.

Thick puree soup with honey mushrooms and cream cheese

Cooked puree soup with honey mushrooms and cream cheese is obtained thick, delicate, with a refined creamy taste and aroma. Such the dish will replace monotonous borsch and various simple soups that getting ready for the family. This dish will seem to you and yours households a real masterpiece.

• 500 g honey mushrooms;
• 1.5 liters of water;
• 3-4 processed cheese;
• 4 potato tubers;
• 1 carrot and onion;
• 3-4 tbsp. l vegetable oil;
• 1 pc. bay leaf and cloves;
• Dill and parsley.

Mushroom soup with honey mushrooms and cream cheese should be cooked in stages.

1. After pre-treatment, boil again salted water for 15 minutes, put on a sieve and give well to drain.
2. In an enamel pan, let 1.5 l of water boil, put chopped potatoes and boil until half cooked, add mushrooms.
3. Peel, wash and chop the vegetables in small cubes.
4. Fry in vegetable oil until golden brown, introduce into soup.
5. Boil for 15 minutes. over low heat, salt, introduce everything spices and spices, mix.
6. Cook for 3-5 minutes, remove and discard the bay leaf.
7. Cut the cheese into small cubes, dip in boiling soup and cook until completely dissolved.
8. Grind the soup with a hand blender, give again boil and remove from the stove.
9. Add chopped greens and let stand for 10 minutes.
10. Serve with fried croutons, smeared with garlic and greens.

Soup puree can also be prepared with dried mushrooms, which will add even brighter mushroom flavor dish. However before that their soaked in water or milk for 10-12 hours

Hearty cream soup with honey mushrooms and cheese

Creamy mushroom soup with cheese is an excellent first course to become addition to a hearty lunch or dinner. Its amazing harmonious the taste will delight everyone without exception, and besides, it diversifies ordinary menu, perfectly satisfying the hunger of the household.

• 300 g honey mushrooms;
• 2 pcs. potatoes and onions;
• 300 g of cream cheese;
• 300 ml cream;
• Salt to taste;
• 1 tsp ground black pepper.

Mushroom soup with mushrooms and cheese is prepared on a milk basis, according to step by step instructions.

1. In 1 liter of water, boil peeled mushrooms for 15 minutes. and put it in colander to drain.
2. In the mushroom broth we introduce peeled, washed and crushed diced potatoes and onions.
3. Cook until half-cooked potatoes and enter the boiled honey mushrooms.
4. Let the soup cool slightly and grind in a blender until smooth consistency.
5. Pour into the pan again, introduce the cheese grated on the grater, add and pepper to taste.
6. We wait until the cheese is melted, and pour the cream.
7. Boil the soup over low heat for 5 minutes, turn off the stove and let it brew for 10-15 minutes.
8. Serve cream soup with slices of white baguette, grated garlic and fried in vegetable oil.