Recipe for cheese soup with melted mushrooms. Soup with mushrooms and melted cheese

Hearty cheese soup with mushrooms is the most delicate creamy dish that increases the digestibility of nutrients and diversifies the usual family menu. The hostesses will be pleased with its availability. Such a soup can be prepared, including with various types of meat.

Ingredients: a pound of fresh mushrooms, salt, half a large onion, 3 cloves of garlic, small. a spoonful of white flour, 380 g processed cheese, 2 medium potatoes, spices.

1. First of all, cubes of potatoes are prepared in salted boiling water.
2. At this time, chopped onions and pieces of mushrooms are fried. Mushrooms are good for this dish.
3. Cheese is laid out in potato broth. The mass is stirred with a whisk until it is completely dissolved.
4. It remains to add roasting and selected spices.

The soup is brought to a boil, boiled for a couple of minutes and turned off. Let it brew for another 8-9 minutes before serving for dinner.

With added chicken

Ingredients: 320 g chicken fillet, onion, 220 g processed cheese, 240-260 g champignons, table salt, 40 g butter, aromatic herbs, 3 potatoes.

1. Potato cubes are boiled in salted boiling water.
2. Chicken fillet is finely cut and fried in melted fat until golden brown.
3. Onion cubes and thin slices of mushrooms are sautéed in the oil left over from the meat.
4. When the potatoes become soft, you need to dissolve the cheese in the broth.
5. After that, chicken and mushrooms with onions are sent to the pan.

Cheese soup with chicken and mushrooms is salted, flavored with spices and cooked for another 8-9 minutes.

Creamy cheese soup with mushrooms

Ingredients: 420 g of fresh mushrooms, 130 g of celery, a pinch of nutmeg, 70 ml of heavy cream, table salt, 430-460 g of processed cheese, onions, olive oil, 1.5-1.7 liters of purified water.

1. Chopped onions, celery and mushroom plates are stewed in heated olive oil. It is best to cook them immediately in a saucepan.
2. pouring out from above hot water. Salt is added to the mass.
3. The contents of the saucepan are turned into a cream with a suitable blender attachment.
4. Next, the soup is sent to the stove, cheese is dissolved in it. Nutmeg is added.

It remains to pour heavy cream and cook cream cheese soup with mushrooms for a couple more minutes.

With meatballs

Composition of products: 420 g of any minced meat, onion, salt, 180 g of champignons, carrots, a mixture of peppers, 2 processed cheeses, 3 potatoes.

1. Potato sticks are boiled in salted water.
2. Roasting is prepared from chopped other vegetables. Next, plates of mushrooms are added to it, and the mass is fried for another 6-7 minutes.
3. Minced meat is salted, peppered, miniature circles are molded from it.
4. Roasting is added to the water with potatoes. When it boils again, you can put meatballs in the future soup.
5. Lastly, processed cheeses are dissolved in the broth. To speed up the process, grind them with a grater.

Cheese soup with mushrooms and meatballs is cooked for another 8-9 minutes and served immediately for dinner.

Soup puree

Product composition: 730 ml chicken broth, 170 g of mushrooms, 2 medium potatoes, onion, half a carrot, processed cheese, 160 ml of medium-fat cream, 70 g of butter, salt.

1. Potato bars are poured with salty broth and cooked until softened.
2. Mushroom plates are fried in melted butter, as well as chopped remaining vegetables.
3. Sliced ​​cheese is added to the almost ready potatoes, as well as the contents of the pan.

Cheese cream soup with mushrooms is cooked for another 12-14 minutes, after which cream is poured into it, and the mass turns into a thick cream with a submersible blender.

Delicious cream recipe

Ingredients: 160 g of onions, 3-4 potato tubers, half a kilo of champignons, 130 ml of low-fat cream, a clove of garlic, 1 liter of filtered water, 170-190 g of processed cheese, salt, carrots, a mixture of peppers, olive oil.

1. Onions and carrots are chopped and fried in olive oil.
2. Next, plates of fresh mushrooms are added to the vegetables. Together, the products are cooked until all the moisture has evaporated from the pan.
3. Potatoes are cut into bars and boiled in a pot of water. When it is half ready, you can lay the fry in the container, add salt and pepper.
4. After 5-6 minutes, melted cheese dissolves in the broth. Crushed garlic is also added.
5. After a couple of minutes, the cream is poured in.

It remains to let the soup boil and remove it from the heat. Served with spicy garlic croutons.

In a slow cooker

Ingredients: 2.5 liters of meat broth, 330 g of processed cheese, salt, onion, 230 g of mushrooms, half a celery root, carrots, 4-5 potatoes, Italian herbs.

1. Potatoes, celery root, onions, carrots are randomly chopped. Fresh champignons are cut into thin slices.
2. First, in the "Baking" program, mushrooms are cooked on any fat.
3. After about 5-6 minutes, other ingredients from the first step, except for potatoes, are poured onto the mushrooms.
4. After another 4-5 minutes, meat broth is poured into the bowl of the "smart pot". When it boils, you can pour potatoes into the container.
5. After 10-12 minutes of cooking, cheese is laid out in the bowl. It is necessary to stir the soup intensively so that no lumps of cheese remain in it.

The contents of the bowl are salted and flavored with Italian herbs. It remains to cook for another 12-14 minutes. After that, the soup is poured in portions and decorated with chopped herbs.

With smoked chicken

Composition of products: 320-240 g smoked chicken, processed cheese, 1 pc. onions and carrots, salt, 3-4 potatoes, 70 ml of heavy cream, refined oil, a mixture of peppers, 220 g of mushrooms.

1. Smoked meat is cut into cubes and, together with potato cubes, is sent to boil in salted water.
2. At this time, vegetables and mushrooms are chopped. They need to be fried until cooked in one pan with refined oil. The mass is churning.
3. The resulting roast is transferred to the broth with potatoes and chicken.
4. Pieces of cheese are added to the soup. It is necessary to stir the dish until it is completely dissolved.

It remains to add salt to the soup to taste and cook for another 8-9 minutes.

Cheese soup with mushrooms is a very easy dish to prepare, has a delicate creamy taste, and the financial costs will be minimal. And the next day, the soup will taste even better.

Cheese soups came to us from gourmet European cuisine. Their main feature is that it is the cheese taste that should prevail in them, and the rest of the components should only complement and slightly shade it. You can prepare such a first course from any cheese - hard, semi-soft, processed, and even blue cheese.

The type of cheese will determine when to put it in the soup and for how long to heat it. Today “Quick Recipes” prepared recipes for you cheese soup with the addition of mushrooms. Get it ready and you won't regret it!

Classic cheese soup with mushrooms

Ingredients:

• three hundred gr. mushrooms
• two and a half liters of water or meat broth
• three or four pieces potatoes
• one small onion
• one or two pieces carrots
• two tbsp. rice
• one hundred and fifty gr. processed cheese
• three pcs. bay leaf
• ten pcs. black peppercorns
• vegetable oil
• salt as desired
• dill

Cooking

So, pour about two and a half liters of water or broth into the pan. The broth is preferably suitable for the winter, most high-calorie version of cheese soup with mushrooms, but in spring and summer, we simply pour some water. Here we put black peppercorns. In the event that small children begin to eat the cheese soup, then we do not crush the pepper, in other cases we crush the peas with the flat side of the knife.

We put the saucepan on the fire. Quickly peel potatoes, cut into cubes or as you like. We put the potatoes in a saucepan, cover with a lid, let it cook. And at the same time we take fresh mushrooms, namely champignons, washed, and then cut into slices. You can cook cheese soup from dried mushrooms, but they should be soaked in advance (then it makes no sense to fry the mushrooms). In a small amount of vegetable oil, first stew the neatly chopped onion, then add the mushrooms. Lightly salt, fry the mushrooms until half cooked. While the mushrooms are stewing, cut the peeled carrots into strips or circles. In another small frying pan, pass the carrots (lightly fry in vegetable oil).

It is thanks to this that the mushroom cheese soup will turn out to be very tasty with beautiful orange droplets of oil.

We put browned carrots in a saucepan. We add mushrooms. Boil the soup for a few minutes, and then put 2 tablespoons of rice. Instead of rice, it is allowed to put vermicelli or any other pasta. Also, do not forget to throw a couple of leaves of lavrushka into the cheese soup. We cook everything together for 10 minutes, at which time the potatoes are completely ready, but the rice is still rather dense.

Now it's cheese's turn. It is practical to use triangular processed cheese. You can take ordinary processed cheese, but first we cut it into smaller pieces so that it melts faster. We cook the soup for another 5-6 minutes, stir with a spoon so that all the cheese dissolves. Salt to taste. Turn off the fire, fill the soup with fresh herbs, let it brew for ten to fifteen minutes.

That's all, exclusively tasty soup from processed cheese, as well as champignons is ready, you can offer our delicacy to the table. So, the preparation of such a cheese soup with mushrooms does not require much time or any special products, but despite everything, the result is amazing.

Cheese soup with mushrooms and smoked sausage

It would seem that not quite compatible products, but the taste of cheese soup with mushrooms is awesome.

Ingredients

• Processed cheese - 2 pcs.
• Carrots, potatoes, onions - as in the previous recipe
• Champignons - 250 gr.
• Sausage (smoked) - 300 gr.
• Sugar - a pinch
• Spices, herbs

Cooking step by step:

1. Cheese, as always, three on a grater or very finely chopped.
2. Onions and carrots are ready for frying.
3. Add chopped mushrooms to onions and carrots and fry. At this stage, you can add your favorite spices. Suneli hops give a very original taste.
4. Sausage and potatoes are cut into the same shape, best of all into strips.
5. While we were busy, the water boiled. We throw grated cheeses into it. Then we throw potatoes, salt and a little sugar. Cook for 7 minutes.
6. Let's try potatoes. If it is almost cooked, we throw in fried mushrooms and sausage. If necessary, add spices, check for salt and let cook for about 5 minutes.

If you only have boiled sausage in the refrigerator, then you can use it. In order for the soup to have a pronounced sausage flavor, fry it in a separate frying pan until golden brown.

Cheese soup with mushrooms and broccoli

Ingredients

• champignons - 5–7 pcs.
• cheese - 2 pcs.
• broccoli - 200 g
• potatoes - 1–2 pcs.
• carrots - 1 pc.
• vegetable oil for frying

Cooking

We cut the mushrooms. Fry for 5-10 minutes. Three carrots on a grater and also fry. Broccoli is divided into inflorescences, into smaller pieces. You can take fresh broccoli (in season), you can use frozen. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut. We cut potatoes. Add all ingredients to boiling water, salt and cook for 10 minutes. We rub cheese on a large grater. And add it to the soup. Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

Cheese cream soup with mushrooms

What is Mushroom Cheese Soup? It's the perfect combination simple products, imprinted through your lovely hands into the most magnificent first hot dish with a gentle, soft creamy imprint and rich fragrance. Such a delicious dish will appeal to any lover of uncomplicated and at the same time nutritious food!

Ingredients

• Mushrooms (fresh) two hundred grams
• Processed cheese two pieces (total weight four hundred grams)
• Onion one piece (one hundred and fifty grams)
• Carrots one piece (one hundred and fifty grams)
• Three medium potatoes (two hundred and twenty grams)
• Vegetable oil two tablespoons
• Ground black pepper optional
• Salt to taste
• Water, purified one and a half liters
• Dried greens (dill or parsley) optional

Cooking

This soup is very light, but also quite satisfying, as it is enriched with protein. First, put on a normal fire a deep saucepan with the required volume of purified water, let it boil. Then, using a sharp kitchen knife, we peel the vegetables noted in the recipe, and remove the roots from each mushroom. We wash everything, dry it with cotton kitchen towels, transfer one by one to a cutting board, then continue the preparation. We cut the potatoes into small pieces of 2–2.5 centimeters, immediately move them to a cup of cold running water and forget it there until use, so that it does not fade. We cut carrots into rings, half rings or quarters no larger than 1.5 centimeters in size. Onion - cubes of one centimeter. We crush the mushrooms with plates or divide each into four, six, eight equal parts.

We remove the aluminum packaging from the processed cheeses, then chop them on a large or medium grater into a cleaned bowl. After that, pour the remaining ingredients that will be required to prepare the soup onto the countertop, and move on.

While we were preparing, the water in the pan boiled, we send the potatoes and carrots into it, then cook them until fully cooked, with a slotted spoon removing a thin layer of gray foam from the outside of the gurgling water.

The duration of this process varies from 20 to 35 minutes, depending on the type and quality of vegetables. For this reason, we periodically string them with the teeth of a refectory fork, if they enter gently, without pressure, therefore, these products have softened, in other words, they are ready.

At the same time, we light the adjacent burner on a normal fire and place a frying pan with a small amount of vegetable oil on it. After a couple of minutes, dip the mushrooms into the heated fat and fry them for ten minutes, constantly stirring with a wooden or silicone kitchen spatula. After all the liquid has evaporated and the champignons begin to brown a little, add the onion to them and simmer them inseparably for another ten minutes until fully cooked, loosening from time to time. After that, we move the mushroom filling to the side, then we return to the boiled vegetables.

If the carrots and potatoes are ready, use the same slotted spoon to transfer them to a small cleaned bowl, crush them with an immersion blender to a homogeneous mushy state, then return the mass that came out back to the water in which they were cooked.

We stir everything properly so that the puree dissolves, and again we bring the now already dense vegetable broth to a boil. When it begins to gurgle, we send fried mushrooms with onions to the saucepan, if desired, salt, ground black pepper, as well as dried dill or parsley. We also put chopped processed cheese there, then cook the soup until they are completely and completely melted, in other words, about another ten to twelve minutes. Then turn off the stove, cover the soup with a lid and let it brew for 7-10 minutes. Only after all this, by means of a ladle, we pour it into deep plates and start tasting with pleasure!

Cheese cream soup with mushrooms is served warm as the first main course to the dinner table. It is served in portions in deep cups, optionally sprinkled with fresh finely chopped dill, parsley, cilantro, basil, green onions in advance, or seasoned with sour cream, cream or mayonnaise. It is pleasant to savor such yummy with croutons, crackers, well-fed spicy rolls, flat cakes, although, by and large, homemade fresh bread will also create its own zest. Cook with all your heart and enjoy healthy food!

Conclusion

And in vain you are in a hurry to close the page - you are mistaken if you think that there is nothing to talk about, everything is clear and predictable: cheese, they say, yes champignons, what creativity is there? We are forced to disappoint you: there are so many cheese soups with mushrooms that you can cook for weeks and not repeat yourself! Do you want proof? Then read our article in full!

Mushrooms and cheese. It would seem that the most ordinary and familiar products are taken separately, but... If you combine them together, you get a truly exquisite restaurant dish. There are many options for preparing this dish. Let's try to figure out what the main differences are and what nuances you can encounter in the cooking process.

What is a soup with mushrooms and cheese?

From the whole variety, several types of this tasty and fragrant dish can be distinguished:

• classical
• puree soup
• cream soup

In the classic version, mushrooms are cut into beautiful plates and fried in a pair with onions, after which broth and other vegetables are added. If you grind the components of the soup with an immersion blender, you get a puree soup. When cream is added to the puree, we get a cream soup. In all versions, cheese is added at the very end of cooking.

Five of the fastest recipes for soup with mushrooms and cheese:

What to choose products for soup?

Traditionally mushroom soup with cheese belongs to European cuisine. It is believed that it was originally prepared in France several centuries ago. And they cooked it in those days from champignons, which are ideally combined with any kind of cheese. However, today such a soup is prepared with a variety of mushrooms. For example, perfect:

• white
• chanterelles
• honey mushrooms

An interesting taste is the soup of boletus and boletus, you can also use a mix of different mushrooms. In terms of cooking, the difference is that some types of mushrooms are recommended to be pre-boiled and washed, while others, such as champignons, do not require additional actions.

Most often, melted cheese is used in mushroom soup, which dissolves well and gives the soup tenderness and creaminess. Mushroom soup with Parmesan added will have an excellent taste and aroma.

Cream soup can be supplemented with cream of any fat content or even replaced with milk or its vegetable analogue. Mushrooms go well with almond, coconut and soy milk.

The five most commonly used ingredients in mushroom soup with cheese are:

You can add any vegetables, but most often they take potatoes, cauliflower, carrot. Adds an interesting hint of garlic to the soup. As for spices, freshly ground black pepper and grated nutmeg are ideal. But you can also experiment by adding any seasonings to the soup. The broth for such a soup can be either mushroom, or chicken or vegetable.

Final touches

Mushroom soup with cheese is best served immediately after preparation. This is especially true for cream soups and puree soups, as they cool quickly, becoming less tasty.

Ready soup will benefit if you add sprigs of fresh herbs - dill, parsley, rosemary or thyme. You can also garnish the soup with a handful when serving. fried mushrooms, grated cheese, spices, croutons or croutons.

If you need to make a delicious and satisfying dinner, and time is running out, as always, I recommend cooking cheese soup with mushrooms. The recipe for this dish is incredibly simple, and the result exceeds all expectations. Products for soup can be bought on the way home in any store.

The basic products, as the name implies, are processed cheese and mushrooms. Cheese can be taken and hard varieties, and can be replaced with cheese mass. This will not greatly affect the taste, the difference is only in the preparatory process. Processed cheeses, so that they rub better, must be put in the freezer for 10-20 minutes. hard cheese easy to grate, but it takes longer to stir so that it completely dissolves. The cheese mass, on the contrary, dissolves easily, it is enough to lower the right amount into the broth with a spoon.

You can also experiment with mushrooms. Of course, the most affordable option is champignons. But they can also be replaced by dried mushrooms. In this case, there is one “BUT”, you can’t cook the soup so quickly, because dry mushrooms must first be soaked.

Cooking cheese soup with mushrooms every time can quickly get boring, so we diversify our recipe. In one version, we add sausage, and in the other, we make mashed soup.

Processed cheese and mushrooms - a great combination

• Processed cheese (cheese mass) - 2 pcs. (200 gr.)
• Fresh mushrooms - 200 gr.
• Medium potatoes - 3 pcs.
• Onion - 1 pc.
• Small carrot - 1 pc.
• Greens, spices

Let's start by preparing the basic cheese soup with mushrooms.

1. In order not to be distracted by slicing during the cooking process, we will prepare all the products at once. Potato cut into cubes. We do the same with carrots.
2. Finely chop the onion, cut the peeled mushrooms into slices.
3. Grind the cheese, depending on its type.
4. We put 1-1.5 liters of water on the fire, throw all the vegetables there and leave to cook for 15 minutes.
5. Meanwhile, fry mushrooms and onions.
6. The mushrooms are about to be ready, which means it's time to throw the cheese into the broth.
7. When the cheese has dissolved, add mushrooms, spices and check for salt. The soup boiled again, now you can turn it off and let it stand for 10 minutes under a closed lid.

This variant of the cheese-mushroom soup turned out to be easy, because we did not fry. If you like more high-calorie dishes, fry onions and carrots with mushrooms in a large amount of oil, as carrots quickly absorb it.

Cheese soup with smoked sausage

• Processed cheese - 2 pcs.
• Carrots, potatoes, onions - as in the previous recipe
• Champignons - 250 gr.
• Sausage (smoked) - 300 gr.
• Sugar - a pinch
• Spices, herbs

It would seem that not quite compatible products, but the taste of cheese soup with mushrooms is awesome.

1. Cheese, as always, three on a grater or very finely chopped.
2. Onions and carrots are ready for frying.
3. Add chopped mushrooms to onions and carrots and fry. At this stage, you can add your favorite spices. Suneli hops give a very original taste.
4. Sausage and potatoes are cut into the same shape, best of all into strips.
5. While we were busy, the water boiled. We throw grated cheeses into it. Then we throw potatoes, salt and a little sugar. Cook for 7 minutes.
6. Let's try potatoes. If it is almost cooked, we throw in fried mushrooms and sausage. If necessary, add spices, check for salt and let cook for about 5 minutes.

If you only have boiled sausage in the refrigerator, then you can use it. In order for the soup to have a pronounced sausage flavor, fry it in a separate frying pan until golden brown.

From processed cheese and mushrooms you can make a delicious soup puree

• Potatoes, carrots, onions in the same amount (we also cook in a 2-liter saucepan)
• Fried mushrooms - 150-200 gr.
• Processed cheese for soup - 160 gr.
• Cream (fat content not less than 10%) - 150 ml.
• Spices, herbs

Some soups have one feature. If you cook them in the form of soup puree, then they turn out to be much tastier. Cream cheese soup with mushrooms is one of them. Let's start cooking and see for ourselves.

1. We will do the frying directly in the pan, in which the soup will be cooked directly. Pour vegetable oil into it and throw onions with carrots.
2. When they are lightly fried, add mushrooms and 1.5 liters of water.
3. Gently sliced ​​potatoes are thrown into the pan. When the water boils, leave to cook for 15 minutes.
4. After the allotted time, we throw in the curds and mix thoroughly.
5. When the soup boils again, remove it from the heat and grind the contents to a puree state. Add cream and herbs.
6. Bring to a boil again and finally remove from the stove.

Look at the photo - cheese soups with mushrooms are usually served with crackers. Do not be lazy, take the time and cook crispy crackers too, it's very tasty!

Cheese Soup Recipes

40 minutes

70 kcal

5/5 (1)

In the modern rhythm of life, it seems that it takes too much time to prepare a full meal, but this opinion is erroneous. To prepare a light soup, you will not need a lot of time and products. Literally in half an hour you will enjoy a fragrant and very appetizing lunch.
I cook soups very often, and a good friend of mine once shared the recipe for this cheese-mushroom soup. I could not believe my happiness when such a small amount of ingredients turned out to be a very tasty soup with a delicate creamy taste and an incredible mushroom aroma.
I offer you recipes for mushroom soups that will delight you for lunch or dinner on cold winter evenings.

mushroom mushroom soup recipe

Inventory: knife, cutting board, tablespoon, bowl, wooden spatula, frying pan, saucepan.

Ingredients

To speed up the preparation of the soup, I washed and peeled all the vegetables in advance.

Step by step cooking

1. First, pour water or broth into a saucepan and put on medium heat so that the water boils. You can use any broth: chicken, vegetable, etc.
2. While the water is boiling, cut the potatoes into small slices or strips. The smaller we cut the potatoes, the faster the soup will cook.
   
   
3. When the water boils, send the potatoes to simmer for about 10 minutes.
   

   Did you know? It is best to cook the soup over low heat, then it will not boil much and the broth will remain transparent, and the soup will turn out to be very tasty.

4. In the meantime, cut the onion into small cubes.
   
   









You can take any cheese, but I prefer with a mushroom or creamy taste.
5. We heat up the pan
   
   
   spread the butter with onions. We fry it until soft.
6. Then pour the carrots and, stirring with a spatula, fry for several minutes.
   
   
7. Add the mushrooms to the vegetables and fry everything together until cooked.
   
   
   You can fry the mushrooms separately on butter, then the taste of the soup will be more saturated, mushroom.
8. We add the fried vegetables with mushrooms to the finished potatoes, salt and pepper everything.
   
   
9. We spread the hunting sausages in the soup, mix and leave to cook for about 3 minutes.
   
   
10. Then add the grated cheese, mix again and cook over low heat until the cheese dissolves.
11. Turn off the finished soup and let it brew for 10 minutes.
    
    

When serving, decorate the soup with a sprig of parsley.

video recipe

Look in this video step by step cooking soup with mushrooms and cheese and make sure it's quick and easy.

The following recipe is for those who, like me, often use a slow cooker.

Recipe for cheese soup with mushrooms in a slow cooker

• Time for preparing: 45-50 minutes.
• Servings: 6-7.
  
• Inventory: knife, cutting board, tablespoon, bowl, multicooker.

Ingredients

Step by step cooking

1. Peel the potatoes and cut into small strips or cubes.
   
   
2. Finely chop the mushrooms. I like to cut them into slices.
   
   
   

   Did you know? Instead of champignons, you can use forest mushrooms, and in any form: fresh, dried, frozen. With forest mushrooms, the soup will turn out even more fragrant and very rich.

3. Also finely chop the tomato.
   
   
4. Grate the carrots.
5. Turn on the slow cooker in frying mode and add vegetable or butter.
   
   
6. As soon as the slow cooker warms up, we send the onions, carrots and tomatoes to fry. Stirring, fry for a few minutes.
   
   
7. Add potatoes, champignons and melted cheese to the prepared vegetables.
   
   
8. We select the “soup” mode in the multicooker. Set the cooking time to about 35 minutes.
   
   
9. Pour hot water over vegetables
   
   
   add salt, close the lid and wait for the soup to cook.
10. When the multicooker beeps, turn it off, let the soup brew a little and pour the hot dish into bowls.
    
    

When serving, the finished soup can be garnished with fresh herbs. My children love to eat mushroom soup with crackers or croutons.

I offer a simple recipe for making crackers: cut half a loaf into small cubes and spread on a lightly greased olive or sunflower oil frying pan. Salt, pepper and, stirring, fry over high heat for several minutes.
Crackers are very soft inside, with a crispy crust. They go great with cheese soup. It is better to serve them in portions, each on a plate.

Cheese soups go well not only with mushrooms, but also with chicken or seafood. We have a recipe especially for you. Try to cook such a soup, and it will pleasantly complement your daily menu.

video recipe

Carefully watch the video recipe for making our soup in a slow cooker to avoid possible mistakes for sure.

I suggest that you familiarize yourself with another recipe that we have on the site. Perhaps you will like this option more.