Hearty cheese soup with mushrooms is a delicate creamy dish that increases the digestibility of nutrients, diversifies the familiar menu of the family. The housewives will be pleased with its availability. Such a soup can be prepared, including with various types of meat.

Classic cheese soup with mushrooms

Ingredients: a pound of fresh mushrooms, salt, half a large onion, 3 cloves of garlic, small. a spoon of white flour, 380 g of cream cheese, 2 medium potatoes, spices.

  1. First of all, potato cubes are prepared in salted boiling water.
  2. At this time, chopped onions and slices of mushrooms are fried. Mushrooms are well suited for such a dish.
  3. Cheese is laid out in potato broth. The mass is mixed with a whisk until it is completely dissolved.
  4. It remains to add roasting and selected spices.

The soup is brought to a boil, cooked for a couple of minutes and turns off. Let it infuse for another 8-9 minutes before serving for dinner.

With chicken

Ingredients: 320 g chicken fillet, onion, 220 g cream cheese, 240-260 g champignon, table salt, 40 g butter, aromatic herbs, 3 potatoes.

  1. Cubes of potatoes are boiled in salted boiling water.
  2. Chicken fillet is finely chopped and fried in melted fat until golden brown.
  3. In the oil remaining from the meat, onion cubes and thin plates of mushrooms are passaged.
  4. When the potatoes become soft, you need to dissolve the cheese in the broth.
  5. After that, chicken and mushrooms with onions are sent to the pan.

Cheese soup with chicken and mushrooms is salted, seasoned and cooked for another 8-9 minutes.

Cream cheese cream soup with mushrooms

Composition of products: 420 g of fresh champignons, 130 g of celery, a pinch of nutmeg, 70 ml of cream, table salt, 430-460 g of cream cheese, onions, olive oil, 1.5-1.7 l of purified water.

  1. Shredded onions, celery and mushroom plates are stewed in heated olive oil. It’s best to cook them in a saucepan immediately.
  2. Hot water spills from above. Salt is added to the mass.
  3. The contents of the stewpan are turned into cream with a suitable blender nozzle.
  4. Next, the soup goes to the stove, the cheese dissolves in it. Nutmeg is added.

It remains to pour fat cream and cook the cream cheese soup with mushrooms for a couple of minutes.

With meatballs

Composition of products: 420 g of any minced meat, onion, salt, 180 g of champignons, carrots, a mixture of peppers, 2 cream cheese, 3 potatoes.

  1. Potato wedges are boiled in salted water.
  2. From chopped other vegetables, a frying is prepared. Next, plates of mushrooms are added to it, and the mass is fried for another 6-7 minutes.
  3. The minced meat is salted, peppered, miniature circles are molded from it.
  4. Roasting is added to the potato water. When it boils again, you can put meatballs in the future soup.
  5. Lastly, processed cheese is dissolved in the broth. To speed up the process, grind them with a grater.

Cheese soup with mushrooms and meatballs is cooked for another 8-9 minutes and immediately served for dinner.

Mashed soup

Ingredients: 730 ml of chicken broth, 170 g of champignons, 2 medium potatoes, onion, half a carrot, cream cheese, 160 ml of medium fat cream, 70 g of butter, salt.

  1. The potato bars are poured with salt broth and cooked until soft.
  2. Plate of mushrooms is fried in melted butter, as well as chopped remaining vegetables.
  3. To almost finished potatoes, cheese is added, cut into pieces, as well as the contents of the pan.

Cheese cream soup with mushrooms is cooked for another 12-14 minutes, after which cream is poured into it, and the mass turns into a thick cream with a submersible blender.

Tasty recipe with cream

Ingredients: 160 g of onion, 3-4 potato tubers, a pound of champignons, 130 ml of low-fat cream, a clove of garlic, 1 liter of filtered water, 170-190 g of cream cheese, salt, carrots, a mixture of peppers, olive oil.

  1. Onions with carrots are crushed and fried in olive oil.
  2. Next to the vegetables are added plates of fresh mushrooms. Together, the products are cooked until all moisture has evaporated from the pan.
  3. Potatoes are cut into bars and cooked in a pot of water. When it is half ready, you can lay the frying in the container, add salt and pepper.
  4. After 5-6 minutes, the processed cheese is dissolved in the broth. Crushed garlic is added there.
  5. After a couple of minutes, the cream flows.

It remains to let the soup boil and remove it from the heat. Served spicy dish with garlic croutons.

In a slow cooker

Composition of products: 2.5 liters of meat broth, 330 g of processed cheese, salt, onion, 230 g of champignons, half celery root, carrots, 4-5 potatoes, Italian herbs.

  1. Potatoes, celery root, onions, carrots are chopped randomly. Fresh champignons are cut into thin slices.
  2. First, in the Baking program, mushrooms are cooked on any fat.
  3. After about 5-6 minutes, other ingredients from the first step are sprinkled with champignons, except for potatoes.
  4. After another 4-5 minutes, meat broth is poured into the bowl of the “smart pan”. When it boils, you can pour potatoes into the container.
  5. After 10-12 minutes of cooking, the cheese is laid out in the bowl. It is necessary to stir the soup intensively so that there are no cheese lumps left in it.

The contents of the bowl are salted, flavored with Italian herbs. It remains to cook another 12-14 minutes. After that, the soup is poured in portions and decorated with chopped herbs.

Smoked chicken

Ingredients: 320-240 g smoked chicken, processed cheese, 1 pc. onions and carrots, salt, 3-4 potatoes, 70 ml of heavy cream, refined oil, a mixture of peppers, 220 g of champignons.

  1. Smoked meat is cut in small cubes and, together with potato cubes, is sent to boil in salted water.
  2. At this time, vegetables and mushrooms are shredded. They must be fried until tender in the same pan with refined oil. The mass is pepper.
  3. The resulting fry is transferred to a broth with potatoes and chicken.
  4. Slices of cheese are added to the soup. It is necessary to mix the dish until it is completely dissolved.

It remains to salt the soup to taste and cook for another 8-9 minutes.

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