Always want to not only get enough prepared dishes, but also to get a real pleasure from a meal. Soup with mushrooms and melted cheese is best suited for this purpose. Its delicate creamy taste and incredible aroma allows you to firmly hold the first positions in the ranking of popular first dishes.
Cheese cream cheese soup with mushrooms and chicken
Ingredients:
- cream cheese - 410 g;
- chicken meat (pulp) - 375 g;
- champignons - 120 g;
- onion - 85 g;
- carrots - 85 g;
- potatoes - 375 g;
- vegetable refined oil - 65 ml;
- fresh greens to choose from - to taste;
- purified water - to the desired density;
- a ground mixture of peppers - to taste;
- Spices to choose from - to taste;
- salt - to taste.
Preparation
To begin with, rinsed, dried chicken meat shredded small slices, seasoned with salt, pepper and give it some time to marinate. Also we clean, cut into cubes onions, let carrots pass through the grater, we get rid of the furs from the skins and shred by small cubes. Then rinse carefully in cold water, let it drain and crush the champignons with plates or wedges. You can use forest mushrooms as a mushroom base, this will only improve the taste of the prepared dish and make it more saturated and aromatic.
In heated oil in a frying pan, let's pass the onion to translucence, then throw the carrots and also give it brown. Then add the chicken and stand on the fire, stirring, until browning. Now we lay mushrooms, we savor the contents of the frying pan with salt, black pepper, cover with a lid, reduce the intensity of the fire and let it run for twenty minutes. At the end of frying, we spread the melted cheese in the frying pan with the rest of the ingredients, stirring, and then spread the mixture into a saucepan and pour boiling water. Its quantity is determined on the basis of the desired density of the soup. We also put potatoes in the pan, season the dish with salt, ground black pepper and spices to choose from, cover with a lid and cook in a low heat for twenty minutes. Then we introduce cream into the soup, throw freshly chopped fresh herbs, give a boil, and remove from the fire.
After ten to fifteen minutes, the soup will be infused, and it will be possible to pour it on plates and serve it to the table.
Taking as a basis the proposed recipe, you can also cook chicken soup with mushrooms and melted cheese. For this we add water in such quantity that it only covers all components. On readiness, we turn the contents of the pan into mashed potatoes with a blender, add cream, greens, warm up to a boil and can serve. Very opportunely to such soup-mashed potatoes will be croutons or crackers.
Creamy soup from dried mushrooms with melted cheese
Ingredients:
- Dried white mushrooms - 50 g;
- potato tubers - 0.7 kg;
- leeks or onions - 150 g;
- carrots - 150 g;
- cream cheese - 410 g;
- vegetable oil - 35 ml;
- filtered water - 3 liters;
- ground black pepper - to taste;
- salt - to taste;
- fresh greens - to taste.
Preparation
Dry white mushrooms are filled with hot water and leave for thirty or forty minutes. Then grind them in small slices, place in a saucepan, pour filtered water, we taste to taste salt, warm up to a boil and stand on a moderate fire for thirty minutes.
Shink on a leek or peeled onion, passer in vegetable oil in a frying pan, add previously washed, peeled and fried carrot and fry for a few more minutes. Transfer the contents of the frying pan into a saucepan, add the skimmed and diced potatoes and boil the soup to its softness. Next, we lay the melted cheese, stand the dish on the fire until it dissolves, bring to taste, adding more salt and ground pepper, and remove from the fire.
We give the soup fifteen minutes for infusion and serve, seasoning with a thinly chopped fresh herbs.