Fresh champignon soup with melted cheese. Mushroom soup with melted cheese - a delicious step-by-step recipe. Champignon soup with processed cheese

Making mushroom soup for lunch is quite easy and quick. It turns out to be aromatic, satisfying, and in some cases can also serve as a dietary dish. We offer several of the most common and delicious options for preparing mushroom soup from champignons.

The unique aroma of champignons and the delicate taste of this soup will not leave anyone indifferent.

For half a kilo of champignons you will need:

2 tbsp. l. vegetable oil;
2 liters of water;
each large carrot and onion;
laurel;
a piece of butter;
a little pepper;
20 g sour cream;
a few sprigs of fresh parsley.

Let's prepare it like this:

We wash the mushrooms, cut them into 4-6 parts, put them in a small saucepan with boiling water and boil for a quarter of an hour.
Meanwhile, pour prepared water into a larger saucepan and set to boil. Heat the oil in a frying pan and add the boiled mushrooms.
While the water is heating and the mushrooms are stewing, prepare the remaining vegetables. Peel the onion and carrots, finely chop them, fry in sunflower oil until soft. You don’t have to fry the latter, but simply put it in the soup 15-20 minutes before the end of cooking, but then the broth will not be so rich and will not have a golden hue.
Add mushrooms and fried meat to the broth, mix, add spices and salt. Boil for another 10 minutes, then sprinkle with chopped parsley, cover with a lid and turn off the heat. Leave for 10-20 minutes and serve at home with sour cream.

On a note! You don’t have to drain the first mushroom broth from the champignons. This method is used for forest mushrooms, which often absorb harmful substances from the soil. Greenhouse champignons can be immediately transferred to water for soup or fried with aromatic oil and then added to the broth.

With Chiken

Champignon soup with chicken always turns out to be satisfying, filling and invigorating during the winter season.

You can prepare it as follows:

3 potatoes;
1 boneless chicken breast;
400 g champignons;
small onion head;
salt pepper;
5-7 sprigs of parsley;
1 small carrot;
1 bay leaf;
butter 50 g.

Let's prepare it like this:

Rinse the breast and place it in a saucepan with water. Let it cook and immediately add salt to the broth. Skim off the foam periodically to maintain the transparency of the broth. When the foam stops forming, add spices and bay leaves.
We prepare the vegetables as usual: peel the potatoes, carrots and onions, cut the potatoes into small cubes, three carrots, finely chop the onion and fry with the carrots in oil.
While the sauté is languishing, wash the champignons, cut them into small slices and add to the frying. Simmer for 10 minutes over medium heat.
Meanwhile, rinse the greens and chop.
Place potato cubes into the broth. We take out the breast, cool it a little, separate it into pieces, and then return the pulp to the broth.
At the same time, add the roasted mushrooms. Mix well, cook for another 7-10 minutes, add the herbs and turn off after a couple of minutes.

Let the soup brew a little under the lid, and then put it on plates.

Creamy champignon soup

This soup is loved for its delicate taste and nutritional value.

The most delicate champignon puree soup with cream consists of the following list of ingredients:

1.5 liters of meat broth;
500 g fresh champignons;
30 g butter;
200 g fresh cream 15-20%;
3 garlic cloves;
1 onion;
2 tbsp. l. flour;
salt pepper.

We will prepare it like this:

Place the broth on low heat to warm up. Wash the mushrooms and cut into slices 5-7 mm thick. Peel the onion and garlic, chop finely and fry in oil until the first signs of a change in the color of the vegetables.
After this, add the champignons to them and continue cooking until the liquid has completely evaporated from them.
Sprinkle with flour, stir, fry for a few more minutes. Then add a couple of glasses of broth and stir. wait until it boils and remove from heat.
Place everything in a blender bowl and process until it reaches a puree consistency. Then pour in the rest of the broth, add salt and pepper, and continue the whisking process for a couple of minutes.
Place the pureed soup back into the saucepan that previously contained the broth. Pour in the cream, stir, bring to a slow boil and simmer for 10 minutes.
All that remains is to add butter and mix well.

Now turn off the heat, let the first dish brew a little and serve.

With potatoes

We will prepare champignon and potato soup from the following set of products:

400 g champignons;
200 g porcini mushrooms;
4 potatoes;
1 medium onion and 1 carrot each;
salt, pepper, set of spices “10 vegetables”;
frying oil.

The principle of preparing this soup is no different from the previous ones:

Prepare frying of onions and carrots.
Wash the mushrooms, chop and stew separately. It is recommended to first boil the white ones in boiling water for 5-6 minutes, then drain the water and stew them together with the champignons in oil. Add a little salt.
Peel the potatoes, cut into cubes or cubes, put in boiling water and cook for 10 minutes, skimming off the foam.
Place mushrooms and fry in water with potatoes. Add spices, stir, cook for another 10-12 minutes.

A simple and satisfying soup is ready!

Unusual mushroom soup with barley

Delicious and very simple soup.

Mushroom soup with barley is very healthy, has a pleasant taste and is easy to prepare. You will need:

4 green onions;
1 medium carrot;
1 large onion;
laurel;
salt;
a piece of butter and a spoon of vegetable oil;
200 g champignons;
2 medium potatoes;
½ tbsp. pearl barley.

Everything is prepared very simply:

Rinse the cereal through a sieve and place it in pre-boiled water.
While the cereal is steaming, wash the mushrooms and cut them into cubes.
Peel and rinse vegetables. Cut everything into small pieces, approximately with an edge of 7-8 mm.
Place only the potatoes in the pan with the cereal. And saute the carrots and onions with a mixture of prepared oils.
After a few minutes, add the mushrooms and fry for 5-7 minutes.
Combine everything in a saucepan with broth, barley and potatoes. Boil for 10 minutes, cover and leave to brew for a quarter of an hour.

Wash the onion feathers and chop finely. Place the first mixture in tureens and sprinkle with onions.

Delicate recipe with melted cheese

The set of products and the process of preparing such a soup are almost banal. But the result is finger-licking good!

350 g chicken fillet;
2 medium potatoes;
2 high-quality processed cheese;
1 onion;
1 medium carrot;
400 g champignons;
salt to taste;
pepper, turmeric;
1 tsp. “Universal” spice mixture.

Let's prepare it like this:

Rinse the fillet and cut into neat cubes. Place in a saucepan, add water and put on fire.
While the broth is cooking, prepare the mushrooms and vegetables. As usual, we make carrot and onion frying, cut the mushrooms into slices, potatoes into cubes or strips.
After the foam has been completely removed from the broth, add potatoes and champignons to it. Cook for 10 minutes, add the roast and cook for another 5-7 minutes.
After this, grate the frozen cheeses into a pan, add salt and spices to taste, mix well and cook over low heat for a few more minutes.

To get a more satisfying soup, you can include half a glass of rice in the list of products.

On a note! Cheap processed cheese does not melt at all, remaining in the broth in the form of small pieces. Therefore, it is recommended to take a good, high-quality product. Can be flavored with onions or mushrooms.

Mushroom soup from frozen champignons

There is simply no faster and easier mushroom soup made from frozen champignons!

350 g frozen mushrooms (champignons can be mixed with chanterelles);
1 medium onion;
2 medium carrots;
spoon of vegetable oil;
2 bay leaves;
5-7 sprigs of dill and parsley;
2 liters of water;
4 medium sized potatoes;
tsp salt;
a few pinches of black pepper.

Cooking again!

Place the mushrooms in a saucepan, defrost and boil for 10 minutes. Then add water and set to cook.
While the mushrooms are bubbling, prepare the vegetables, not forgetting to skim the foam from the broth. Peel the potatoes, onions and carrots and rinse thoroughly. We make the usual frying from onions and carrots. Cut the potatoes into small strips and transfer them to the broth.
Immediately add spices and salt and stir. Add the roast and cook for another 15 minutes.
Meanwhile, wash and finely chop the greens. Pour it into the pan 5 minutes before the end of cooking, set the heat to low.

At the end of the “five minutes” the dish can already be served.

In a slow cooker

Cooking any dish in a multicooker makes the task a little easier, since you don’t have to stand over the “smart pan” so that nothing boils out of it or burns.

Thick and satisfying creamy soups are popular with the onset of the first cold weather, already in the fall, and maintain their position throughout the winter. And if the creamy soup is made with mushrooms, then you can’t imagine anything better. Mushroom soups smell of autumn, forest and “country” comfort. Even if there is not a single wild mushroom in the house, but only champignons from the grocery store, you will prepare a fragrant and very tasty soup.

To enhance the flavor of the mushrooms, use a little trick: fry them before adding them to the soup, and it's best if you do this in butter. When it comes to cheese and cream, there's no better company for mushrooms.

Cooking time: 35-40 minutes / Yield: about 2 liters

Ingredients

To make mushroom soup with cream cheese you will need:

fresh champignons 500 grams
potatoes 3-4 tubers
onion 1 piece
1 carrot
processed cheese 2 pieces (200 grams)
cream (10% fat) 50 ml
butter 40 grams
salt, pepper, nutmeg to taste

Preparation

Pour 1.5 liters of water into a saucepan and bring it to a boil. Peel the potatoes and cut them into cubes 1-1.5 cm in size. When the water in the pan boils, add the potatoes.

Wash the champignons and cut into slices 1.5-2 mm thick.

Heat the butter in a frying pan and fry the mushrooms in it over high heat for 4-5 minutes.

While the mushrooms are cooking, chop the onions and carrots in a blender.

Add the resulting paste to the mushrooms. Pepper and add nutmeg to the roast. Cook for 2 minutes.

Cut the processed cheese into small pieces - this will dissolve faster.

Add the cheese to the mushrooms, and also pour in a little water in which the potatoes are boiled.

Cook, stirring, until the cheese has dissolved.

Place mushroom dressing in a saucepan. At this stage, you can already salt the dish to taste.

Lastly, pour in the cream, heat the soup and turn off the heat.

Let the dish sit for 10-15 minutes and serve. Bon appetit!

It will take you no more than half an hour to prepare soup with champignons and cheese, and the ingredients for this can be found in any refrigerator.

Despite its simplicity, the soup turns out incredibly tasty.

Soup with champignons and cheese - basic principles of preparation

The main products for making soup are cheese and mushrooms. Depending on the recipe, potatoes, onions, carrots and herbs are also added to it. You can prepare the soup with meat, smoked meats or sausage.

The soup is prepared in two ways.

Method 1. All products are added to the soup without prior frying.

Vegetables are peeled. The carrots are coarsely grated, the onions are finely chopped, and the potatoes are chopped into arbitrary pieces. The champignons are cleaned, washed and cut into slices. All prepared products are placed in boiling water, seasoned with salt and pepper. As soon as the vegetables are almost ready, add sliced or grated cheese to the soup and cook until it is completely gone. At the end, add finely chopped greens.

Method 2. All ingredients except potatoes and herbs are fried.

The potatoes are finely chopped and placed in boiling water. Salt and pepper. Chopped onions, mushrooms and carrots are fried separately until golden brown. Then add to the soup and cook in the same way as in the first case.

You can add cream or milk to the soup. This way the taste of the dish will be more tender. For piquancy, garlic and spices are added to the soup.

Recipe 1. Soup with champignons and cheese

200 g champignons;

two processed cheeses;

80 ml vegetable oil;

two potato tubers.

1. Pour one and a half liters of filtered water into the pan and put on fire.

2. Peel the potatoes and carrots and wash them well. Cut the potatoes into arbitrary small pieces, and chop the carrots into thin strips.

3. Place the prepared vegetables in boiling water and cook for 20 minutes.

4. Wash the champignons and cut into thin slices. Peel the onion, rinse and finely chop.

5. Place the frying pan on the fire and heat the vegetable oil in it. Place onions and mushrooms in it. Fry over medium heat, stirring constantly, for about five minutes.

6. Place the processed cheese in the freezer for half an hour. Then big three. We put them in the soup. Mix. Now add the onion and mushroom fry and add semolina in a thin stream, stirring constantly. Cook the soup over low heat, stirring, for about five minutes.

7. Rinse and chop the greens. Place it in the soup and turn off the heat.

Recipe 2. Soup with champignons, cheese and smoked meats

100 g smoked brisket;

champignons - 100 g;

two processed cheeses;

50 ml olive oil;

1. Rinse the peeled potatoes under the tap and chop into cubes. Place it in a saucepan, fill it with drinking water and put it on fire.

2. Remove the top film from the champignon caps. Trim the legs. Rinse, place in a colander, and chop into thin slices. Cut the smoked brisket into bars.

3. Place the mushrooms and brisket in a hot frying pan and fry until the liquid from the champignons has evaporated.

4. Finely chop the peeled onion. Peel the carrots, wash and chop into large chips. Add the vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.

5. Grate the processed cheese. Transfer it to a deep plate and pour boiling water over it. Stir gently until it is completely dissolved.

6. Place the fried onions and brisket into the pan. Stirring constantly, add the cheese mixture. Pepper and salt. Add finely chopped greens. Press the garlic through a press directly into the pan. Serve with croutons.

Recipe 3. Soup with champignons, melted cheese and chicken

250 g chicken fillet;

two pinches of allspice;

200 g champignons;

two potato tubers;

two liters of filtered water;

60 ml vegetable oil;

processed cheese - two packages.

1. Place a pot of water on the stove. Peel the potatoes, wash and cut into small random pieces.

2. Add bay leaf, salt, allspice and black pepper to boiling water. Then place the potatoes in the pan, stir, and cover with a lid. As soon as the contents begin to boil, turn off the heat.

3. Rinse the chicken fillet, pat dry with a napkin and trim off any membranes and excess fat. Cut the meat into small cubes.

4. Heat vegetable oil in a frying pan. Place the chicken fillet in it and fry over high heat, stirring occasionally so that it does not burn. The meat should be evenly covered with a golden crust. Transfer the fried chicken to the pan and stir.

5. Finely chop the peeled onion. Coarsely grate the carrots. Add oil to the pan where the chicken was fried, heat it and fry the onion until transparent. Now add the carrots and fry until lightly browned, stirring occasionally. Place the roasted vegetables into the soup.

6. Wash the champignons and chop into thin slices. Add to boiling soup and stir.

7. Cut the processed cheese into small cubes. Place it in the pan as soon as the potatoes are soft. Stir constantly until the cheese is completely melted. Bring to a boil and add chopped herbs. Cook for about half a minute and turn off the heat. Serve the soup with sandwiches.

Recipe 4. Soup with champignons, melted cheese and sausage

150 g white onion;

a can of canned champignons;

150 g boiled sausage without lard;

150 g smoked sausage;

150 g processed cheese.

1. Peel the potatoes, wash and cut into arbitrary small pieces. Place a pan of water on the fire. Place potatoes in boiling water.

2. Remove the peel from the onion, rinse and finely chop. Peel the carrots, wash the vegetable and grate on a medium grater.

3. Pour a little vegetable oil into a deep frying pan. Place the onion in the heated oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable becomes soft.

4. Open the jar of canned champignons and place the contents in a colander to drain the marinade. Now cut the mushrooms into small pieces. Add the mushrooms to the soup and stir. Cook for about five minutes.

5. Cut the boiled and smoked sausage into strips. Add to the soup and continue cooking for another five minutes. Then add the crushed bay leaf and peppercorns. Add some salt.

6. As soon as the soup boils, add the processed cheese cut into pieces and stir until it has completely dissolved. Pour hot soup with champignons and melted cheese into bowls and add greens to each.

Recipe 5. Cream soup with champignons and curd cheese

200 ml chicken broth;

three cloves of garlic;

package of curd cheese.

1. Finely chop the peeled onion and garlic. Fry them in olive oil until lightly browned.

2. Peel the champignons, rinse and cut into slices. Add the mushrooms to the saucepan with the onions and fry, stirring constantly, over medium heat for about ten minutes. Then add flour, stirring vigorously, fry for a couple of minutes. Pour chicken broth over everything and stir.

3. Blend the resulting mixture with an immersion blender until smooth. Now add curd cheese and mix thoroughly. Bring the soup to the desired consistency by adding chicken broth.

4. Put the soup on the fire. Add salt and simmer over low heat for another 15 minutes. Serve the mushroom and cheese soup with garlic croutons.

Recipe 6. Soup with champignons, processed cheese and green peas

three liters of chicken broth;

200 g processed cheese;

400 g champignons;

100 g fresh or canned green peas.

1. Pour the chicken broth into a saucepan and put it on the fire. Add peeled and sliced potatoes to the broth. Cook it until soft.

2. Clean the champignons, wash them and cut them into thin slices. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture has evaporated.

3. Peel the remaining vegetables. Finely chop the onion. Grind the carrots on a fine grater. Add everything to the pan with the mushrooms and fry, stirring, for about ten minutes.

4. Grind the processed cheese into large shavings and place in the boiling soup. Stir until it dissolves completely. Now add green peas and fried mushrooms with vegetables. Cook the soup for another ten minutes and remove from heat. Serve soup with champignons and melted cheese with garlic croutons.

Hard or processed cheese is suitable for soup.

To make the processed cheese easier to grate, place it in the freezer for at least half an hour.

To add some spice to the soup, add garlic or chili pepper.

It is better to fry mushrooms in a mixture of vegetable and butter.

It will take you no more than half an hour to prepare soup with champignons and cheese, and the ingredients for this can be found in any refrigerator.

Despite its simplicity, the soup turns out incredibly tasty.

Soup with champignons and cheese - basic principles of preparation

The soup is prepared in two ways.

Method 1. All products are added to the soup without prior frying.

Method 2. All ingredients except potatoes and herbs are fried.

You can add cream or milk to the soup. This way the taste of the dish will be more tender. For piquancy, garlic and spices are added to the soup.

Recipe 1. Soup with champignons and cheese

Ingredients

200 g champignons;

salt;

two processed cheeses;

80 ml vegetable oil;

carrot;

60 g semolina;

onion head;

two potato tubers.

Cooking method

1. Pour one and a half liters of filtered water into the pan and put on fire.

2. Peel the potatoes and carrots and wash them well. Cut the potatoes into arbitrary small pieces, and chop the carrots into thin strips.

3. Place the prepared vegetables in boiling water and cook for 20 minutes.

4. Wash the champignons and cut into thin slices. Peel the onion, rinse and finely chop.

5. Place the frying pan on the fire and heat the vegetable oil in it. Place onions and mushrooms in it. Fry over medium heat, stirring constantly, for about five minutes.

7. Rinse and chop the greens. Place it in the soup and turn off the heat.

Recipe 2. Soup with champignons, cheese and smoked meats

Ingredients

100 g smoked brisket;

champignons – 100 g;

kitchen salt;

carrot;

clove of garlic;

two processed cheeses;

50 ml olive oil;

two potatoes;

bulb.

Cooking method

1. Rinse the peeled potatoes under the tap and chop into cubes. Place it in a saucepan, fill it with drinking water and put it on fire.

2. Remove the top film from the champignon caps. Trim the legs. Rinse, place in a colander, and chop into thin slices. Cut the smoked brisket into bars.

3. Place the mushrooms and brisket in a hot frying pan and fry until the liquid from the champignons has evaporated.

4. Finely chop the peeled onion. Peel the carrots, wash and chop into large chips. Add the vegetables to the mushrooms and continue to fry, stirring occasionally, until the carrots are soft.

5. Grate the processed cheese. Transfer it to a deep plate and pour boiling water over it. Stir gently until it is completely dissolved.

Recipe 3. Soup with champignons, melted cheese and chicken

Ingredients

250 g chicken fillet;

two pinches of allspice;

200 g champignons;

freshly ground pepper;

two potato tubers;

two liters of filtered water;

bulb;

20 g of greens;

60 ml vegetable oil;

processed cheese - two packages.

Cooking method

1. Place a pot of water on the stove. Peel the potatoes, wash and cut into small random pieces.

2. Add bay leaf, salt, allspice and black pepper to boiling water. Then place the potatoes in the pan, stir, and cover with a lid. As soon as the contents begin to boil, turn off the heat.

3. Rinse the chicken fillet, pat dry with a napkin and trim off any membranes and excess fat. Cut the meat into small cubes.

6. Wash the champignons and chop into thin slices. Add to boiling soup and stir.

Recipe 4. Soup with champignons, melted cheese and sausage

Ingredients

six potatoes;

sunflower oil;

150 g white onion;

carrot;

a can of canned champignons;

salt;

clove of garlic;

150 g boiled sausage without lard;

Bay leaf;

150 g smoked sausage;

black pepper;

150 g processed cheese.

Cooking method

1. Peel the potatoes, wash and cut into arbitrary small pieces. Place a pan of water on the fire. Place potatoes in boiling water.

2. Remove the peel from the onion, rinse and finely chop. Peel the carrots, wash the vegetable and grate on a medium grater.

3. Pour a little vegetable oil into a deep frying pan. Place the onion in the heated oil and fry it until transparent. Add chopped carrots and continue to fry until the vegetable becomes soft.

5. Cut the boiled and smoked sausage into strips. Add to the soup and continue cooking for another five minutes. Then add the crushed bay leaf and peppercorns. Add some salt.

6. As soon as the soup boils, add the processed cheese cut into pieces and stir until it has completely dissolved. Pour hot soup with champignons and melted cheese into bowls and add greens to each.

Recipe 5. Cream soup with champignons and curd cheese

Ingredients

half a kilogram of champignons;

kitchen salt;

bulb;

200 ml chicken broth;

three cloves of garlic;

package of curd cheese.

Cooking method

1. Finely chop the peeled onion and garlic. Fry them in olive oil until lightly browned.

3. Blend the resulting mixture with an immersion blender until smooth. Now add curd cheese and mix thoroughly. Bring the soup to the desired consistency by adding chicken broth.

4. Put the soup on the fire. Add salt and simmer over low heat for another 15 minutes. Serve the mushroom and cheese soup with garlic croutons.

Recipe 6. Soup with champignons, processed cheese and green peas

Ingredients

three liters of chicken broth;

carrot;

several potatoes;

bulb;

200 g processed cheese;

salt and pepper;

400 g champignons;

100 g fresh or canned green peas.

Cooking method

1. Pour the chicken broth into a saucepan and put it on the fire. Add peeled and sliced potatoes to the broth. Cook it until soft.

2. Clean the champignons, wash them and cut them into thin slices. Fry the mushrooms in a mixture of butter and vegetable oil until all the moisture has evaporated.

3. Peel the remaining vegetables. Finely chop the onion. Grind the carrots on a fine grater. Add everything to the pan with the mushrooms and fry, stirring, for about ten minutes.

Hard or processed cheese is suitable for soup.

To make the processed cheese easier to grate, place it in the freezer for at least half an hour.

To add some spice to the soup, add garlic or chili pepper.

It is better to fry mushrooms in a mixture of vegetable and butter.

I love preparing various delicious dishes from mushrooms, especially mushroom soup with cheese. I learned how to cook mushroom soup when I was on vacation in the Carpathians. The owner of the house shared her family recipe. She prepares divine mushroom soup. True, she added porcini mushrooms collected in the mountains. In my understanding, mushroom soup is a real gift from the forest; it even smells like the forest. But, as the hostess assured, the soup will turn out delicious from any edible mushrooms that are easy to get in your region of residence. That’s what I did when we got home: I made homemade mushroom soup from champignons that I found in the supermarket. It turned out incredibly delicious!

The ideal company for mushrooms is cheese. Processed cheese is especially good in this regard: it easily dissolves in the soup, imbuing it with a very delicate creamy cheese aroma.

This mushroom soup recipe is designed for a large 4-liter saucepan, which means you can feed the whole family, and guests to boot. The soup is prepared without meat, which will especially appeal to people who don’t like meat. However, champignon soup with cheese is simply delicious.

Ingredients (for a 4 liter saucepan):

3 medium potatoes;
300 g mushrooms (champignons);
2 medium onions;
1 medium carrot;
2 processed cheese (200 g);
2 tbsp. vegetable oil for frying;
salt, ground black pepper to taste;
a bunch of parsley.

Recipe for mushroom soup with champignons and cheese.

1. Grate the onion on a coarse grater. Pour into vegetable oil in a heated frying pan, distribute evenly over the bottom of the frying pan and fry for a minute over low heat.

2. Peel the carrots and grate them on a coarse grater. Add to the onion. Stir continuously so that the vegetables do not burn. Fry the carrots until half cooked.

3. Pour 2/3 of the water into the pan and wait for it to boil. You can replace the water in the recipe with ready-made vegetable or meat broth - it will turn out much tastier. Add peeled and diced potatoes.

4. The vegetables have already been fried and they have acquired a pleasant golden hue. Add them to the pan.

5. Prepare the mushrooms: remove the soil from the stems and rinse thoroughly with a brush. If the cap is dark, it also needs to be cleaned. Cut the champignons into slices (thin slices). To make the soup more aromatic and appetizing, you can fry the champignons in butter without salt or spices. Thanks to this little trick, the mushrooms will come out more flavorful and remain elastic.

6. Grate on a coarse grater, it’s faster and easier. If the cheese is very soft, you can first freeze it a little, in this form it will be much easier to grate the cheese.

7. Pour the champignons into the pan and add the melted cheese. Mix everything until the melted cheese dissolves.

8. Cook homemade champignon soup until the potatoes are ready, because each variety needs its own time to fully cook. At the end, add chopped herbs and mix. Turn off the heat, cover with a lid and let it brew

9. Mushroom soup with cheese turns out aromatic, thick and tasty. Serve it with garlic croutons and fragrant homemade rye bread.

And if you like thick soups with a puree-like consistency, then just use a blender and you will get an excellent mushroom puree soup. But even in this form, mushroom soup with champignons turns out very tasty. Bon appetit!