A thick, hearty, tasty and nutritious mushroom soup with melted cheese is an excellent idea for fasting and vegetarian from spiritual motives.
We will tell you how to prepare various mushroom soups with melted cheese .
Mushrooms growing in natural conditions can easily accumulate in their body various, including very harmful substances from the environment. Therefore, of course, it is better to use mushrooms grown artificially (white, champignons, oyster mushrooms) - at least you can be sure of the safety of such a product. You can, of course, use various mushrooms that grow in natural conditions, but in this case you should at least understand the fungi and be sure of the normal ecology of the place of growth.
Recipe for mushroom soup with melted cheese
Ingredients:
- fresh mushrooms - about 200-300 g;
- potatoes - 2-4 pieces;
- onion - 1-2 pcs .;
- spices dry ground;
- carrots - 1 piece;
- rice - 1-3 st. spoons;
- Fresh greens are different;
- garlic - 1-3 cloves;
- a little oil for passerings;
- cheese is hard - about 150 g;
- sour cream.
Preparation
Mushrooms and onions shall be chopped finely and salvaged on oil in a frying pan with the addition of ground spices. We will extinguish on low heat for about 12-15 minutes, stirring with a spatula.
Peeled and sliced potatoes, carrots, cut with short straws (knife and no teats) and washed rice pour 1,5-2-liters of cold water in a saucepan and set to cook. After boiling, reduce the heat, cook, taking noise, for about 15-20 minutes.
Add the onion-mushroom sauce to the soup and boil everything together for another 5-8 minutes. Pour out the ready hot soup on plates or soup cups, abundantly sprinkled with cheese, wait for 5 minutes, until it melts. You can use ready-made cheese, for this, cut it very finely and add it to the soup or freeze in the freezer and grate it on the grater. Sprinkle with chopped herbs and garlic. Sour cream is served separately.
To make mushroom soup with cream cheese, just change the proportions (see the recipe given above), that is, with less water. Before laying the cheese lightly cool the soup and bring it to the blender to the desired consistency. Then pour on plates and add grated or finely chopped cheese, as well as sour cream and greens with garlic.
Also for the preparation of such soups, puree can be used instead of onion-mushroom passerzhki just crossed onions and dry mushroom flour. We add it to the soup 15 minutes before the carrots and rice are ready in the desired amount - it depends on it the saturation of the soup and the intensity of the taste of the mushroom component, that is, the soup acquisition of a characteristic taste and aroma. Fused (or ordinary grated hard) cheese is also added to the ready-made hot soup, as in the above recipe.
You can make mushroom soup and dried mushrooms with melted cheese, for this, mushrooms should be soaked in cold water for an hour before cooking.
Mushroom soup from dried mushrooms with melted cheese
Ingredients:
- Dried mushrooms - 100-150 g;
- onion - 1 pc .;
- carrots - 1 piece;
- potatoes - 3-4 pieces;
- cheese fused or hard - about 150 g;
- spices dry ground;
- Fresh greens are different;
- garlic;
- sour cream.
Preparation
Dried mushrooms soak for at least an hour, and better - at night. We rinse the reconstructed mushrooms, pour water in a saucepan and cook until ready with sliced potatoes and carrots.
Hard grated cheese, or melted cheese, chopped finely or frozen and grated, add to the plates.
To prepare mushroom soup with melted cheese in a multivark, use the proportions given above, observing the order of the bookmark. Time and mode are selected by following the instructions for the specific device.