Mushroom Soup With Melted Cheese For Your Best Health

The mushroom season, which starts at the end of summer and lasts almost all of autumn, is a great time and an opportunity to treat your family and guests to delicious mushroom soup.

Mushroom soups with melted cheese have long become a classic of taste, mushrooms and cheese go well together, and a soup made from such ingredients has an incredibly mouth-watering aroma and can bring the whole family to the table with just the smell.

Mushrooms make a rich thick broth, because they contain a large amount of protein, like meat. Modern housewives mainly use one single type of mushroom for making soups. These are mushrooms.

However, you will get the most delicious mushroom soup with melted cheese from mushrooms grown and harvested directly in the forest. It can be white mushrooms, boletus mushrooms, mushrooms, chanterelles or russula. The main thing is to be sure of the quality and name of the mushrooms.

Processed cheese can also be used absolutely any that is in the refrigerator, the main thing is that it has the ability to dissolve in hot water. Cheeses of medium and high price categories have this property.

Mushroom soup with melted cheese :

This is the easiest option for making mushroom puree soup, however, it will be a great lunch or dinner for the whole family.

You will need:

  • Mushrooms – 0.5 kg;
  • Onion – 1 pc.;
  • Carrots – 1 pc.;
  • Water – 2 liters;
  • Processed cheese – 200 g;
  • Greens – 100 g;
  • Sunflower oil – 2-3 tablespoons;
  • Salt and spices – according to taste preferences.


  1. Clean vegetables. Cut the onion into half rings, and grate the carrots with a coarse grater.
  2. Heat up a frying pan, add oil and heat it up. Fry the vegetables over low heat until half cooked.
  3. Peel the mushrooms, renew the cut of the leg. Cut the mushrooms into random small slices.
  4. Add to skillet with vegetables and simmer for 15 minutes. Mushrooms will release a liquid in which they will be stewed. When all the liquid has evaporated, fry the mushrooms on all sides, stirring the contents of the pan with a spatula. Turn off the burner and transfer the roast to the blender bowl. Blend until smooth puree.
  5. Pour into the pot in which you plan to cook the soup, water and boil.
  6. Grate the cheese with a large grater.
  7. When the water boils, pour the zazharka crushed on the blender into it and carefully add the cheese, stirring the contents of the pan.
  8. Boil the soup for about half an hour. After this time, add your favorite spices and chopped herbs to the soup. Cover and let the soup brew for 5-10 minutes.
  9. Serve hot. Croutons or croutons are perfect for a serving of soup.

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