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Cheese soup with champignon mushrooms and processed cheese
Cheese soup with champignon mushrooms and processed cheese is very tasty. Mushrooms, cheese, butter, and a bit of soft, slightly boiled potatoes. Be sure to prepare it.
Caloric content: 49 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- champignon mushrooms - 150 g;
- potatoes - 200 g;
- onion - 50 g (1/2 pcs.);
- carrot - 30 g (1/2 pcs.);
- processed cheese - 90 g (1 pcs.);
- butter - 15 g;
- salt;
- dill - 1 sprig;
- onion - 1-2 sprigs;
- water - 0.6 l.
You will also need:
- a piece of white bread or baguette for croutons;
- butter - a piece;
- vegetable oil - ½ tbsp;
- dried garlic - 2 pinches.
Preparation
- Prepare the ingredients needed for the cheese soup with champignon mushrooms and processed cheese.
- Peel the potatoes, rinse the tubers and cut them into small cubes. Remove the skin from half of the onion. Peel the carrot and cut it into quarters.
- Put the half onion and cut potatoes into a saucepan. We will not fry the carrot, but boil it together with the potatoes. This is done because fried carrot colors the soup yellow-orange, while boiled does not affect the color of the soup; our soup will be a beautiful and appetizing milky color. Pour in water and wait for it to boil.
- After boiling, add salt, reduce the heat, and cook for 10 minutes.
- While the vegetables are boiling, let's work on the mushrooms. Quickly rinse the champignon mushrooms in water. If there are any impurities, peel them off, possibly along with the skin. Then slice the mushrooms lengthwise into thin slices.
- Heat the skillet well, place the mushroom slices in it. Stirring, quickly sauté the mushrooms in the hot skillet to evaporate moisture quickly. Add butter and sauté the mushrooms until lightly golden. If desired, you can add spices, such as ground black pepper and dried garlic. Set the finished mushrooms aside for now.
- Grate the processed cheese on a grater with fine holes.
- After the time has passed, remove the onion from the soup using a strainer and discard it.
- In the boiling soup, gradually add the grated cheese while stirring. Cook the soup until the cheese is completely dissolved in it.
- Then add the mushrooms to the cheese soup, cook over low heat, at a slow boil for 5 minutes.
- Turn off the heat and let the soup infuse for 15-20 minutes.
- Let's prepare the croutons. Cut the white bread into small cubes.
- Fry the croutons until golden brown in a mixture of butter and vegetable oil.
- Pour the cheese soup with champignon mushrooms and processed cheese into bowls, add herbs, and it's better to serve the croutons separately in a bowl, as they quickly get soggy in the soup and stop being crunchy.
- Everyone adds croutons to their soup to taste.
Enjoy your meal!
