Appetizing and nutritious cheese soup with mushrooms.

Cheese is one popular and favorite dairy product. Different varieties contain about 21% protein, 30% milk fat and a huge amount of mineral salts. A peculiar taste gives the dishes softness, making them more fragrant. Now it is very popular to cook soups with cheese. Prepare and we are several of them. For example, cheese soup with mushrooms.

For the preparation of such a dish, any cheese will suit, but most often still use solid or semi-solid varieties. They quickly melted in boiling broth, making the soup particularly tasty and nutritious. In addition to cheese, add carrots, potatoes, onions, mushrooms, celery, butter, various condiments and much more to the soup. Thanks to the cheese crust, which is formed on the surface, the soup remains fresh and hot for a long time. Before you serve the dish on the table, add the croutons, add the soup and sprinkle with crushed fresh herbs.
Try to cook at least once a cheese soup with mushrooms, which is prepared quickly and turns out very tasty and satisfying. You'll see how delicious it is.

Cheese soup with mushrooms

Ingredients: 200 grams of champignons, one carrot, two medium potatoes, a bulb, two processed cheese, half a cup of green peas, vegetable oil, greens and a little salt.

You can cook a cheese soup with mushrooms in just half an hour. To begin with, we clean the carrots and grate them on the grater. The bulb is finely shredded. Mushrooms washed and cut into cubes. We peel the potatoes, mine and cut them into small pieces. We rub the cheese on the grater.
Frying pan on the fire, pour a little oil, put onions, carrots and a little fry. Then add the champignons and fry until they are ready.
In a saucepan, in which the water boils, we dip the potatoes and cook for about ten minutes. After that, add the fried vegetables, green peas, curds and taste of salt. Continue to cook for a couple of minutes, stirring constantly.
Turn off the fire, add fresh pot into the pot and pour the cheese soup with mushrooms on plates.

Cheese soup with broccoli

Necessary ingredients: 200 grams of broccoli, two large potatoes, two tablespoons of vegetable oil, a slice of cheese, a half-liter of vegetable broth, a glass of cream, paprika, curry, a bag of crackers, salt.

Preparation: pour oil into a large saucepan, put on fire, throw diced potatoes and fry for about five minutes.
A pair of inflorescences of broccoli is laid aside, and the rest is added to the potatoes.
Add the grated cheese and pour in the broth.
As soon as the soup boils, we reduce the heat and continue to cook until the potatoes are soft.
Using a mixer, whisk the soup well, then pour in a glass of cream and add seasonings.
The remaining inflorescences are boiled in salted water for about five minutes.
Ready soup is served to the table along with crackers.

Cheese soup with porcini mushrooms

We need five medium-sized potatoes, 50 grams of dried white mushrooms, two processed cheese, 100 grams of leeks, one medium carrot, fresh herbs, salt and pepper.

Preparation: first of all soak the mushrooms, for this we completely fill them with boiling water and insist for about half an hour. We peel the potatoes, wash them and cut them into cubes. Carrots are grated on a grater.
A leek of leeks is thinly shredded with rings. He will give soup a unique aroma.
Cheese finely rubbed. To make it easier to rub it, put it in front of it in the refrigerator, where it will become hard and will not creep away.
Softened mushrooms finely chopped, thrown into a pot of boiling water and cook for about 20 minutes. After we add the cubes of potatoes, carrots and salt. After ten minutes, we throw rings of leeks.
At the very end of the cooking we add cheese and mix very well.
Immediately after the cheese, sprinkle the soup with chopped herbs, remove the pan from the fire and leave to stand for some time.
It is recommended to serve to the table only hot.

Enjoy your meal!