Porcini mushroom soup with melted cheese: recipes

Soup with porcini mushrooms and melted cheese is a tender and satisfying dish that is best prepared and served for lunch. The cheese gives it a subtle creamy taste. It is almost impossible to resist the mushroom aroma. There are many recipes for preparing the dish, and each housewife has her own secrets: methods of preparing food, combinations and quantities of ingredients. But the soup turns out excellent anyway.

How to cook mushroom soup with porcini mushrooms and cheese

The soup can be included in the menu all year round, but the best time to prepare it is during the fruiting period of porcini mushrooms. Fresh boletus mushrooms found in the forest and cut with our own hands give it a special taste. But dried and frozen specimens are suitable as a replacement.

The soup can be cooked lean or with meat broth, made light or thicker, like mashed potatoes. The classic basis for this dish is porcini mushroom broth. Potatoes, onions and carrots fried until golden brown, processed cheese and spices are added to it.The texture is uniform and delicate.

Recipes for cheese soup with porcini mushrooms

There are many recipes for this dish. But the success of any of them largely depends on the quality of the processed cheese. It should have a neutral taste, without artificial food additives.

To give the soup a creamy flavor, add a little cream at the end of cooking. For spice lovers, chefs are advised to add some spices. Thin fried slices of bacon add a smoky flavor.

Simple cheese soup with porcini mushrooms

A hearty and budget-friendly simple cheese soup, once prepared by the hostess, will win the love of her family for a long time. Its secret is noble taste.

It requires the following ingredients:

• 300 g porcini mushrooms;
• 600 g potatoes;
• 300 g processed cheese;
• one carrot;
• one onion;
• salt, ground black pepper to taste;
• oil for frying.

How to cook:

1. Wash, peel, and cut vegetables and mushrooms into small pieces.
2. Place the white ones in a pan of boiling water and leave to cook for 30 minutes.
3. After this time, add potatoes, cut into small cubes, into the pan and keep on fire for another 10 minutes.
4. Fry the onions and carrots in oil until they become soft.
5. Add to the boiling broth for a few minutes.
6. Place the melted cheese pieces into the pan and stir until melted.
7. Season with salt and pepper, remove from heat.
8. Infuse the dish for 10 minutes under the lid.

You can season with herbs before serving

Soup with porcini mushrooms, melted cheese and croutons

Mushroom puree soup is an ideal solution for those cases when you want to diversify your daily menu, but there is no time for complex culinary delights.Preparing the ingredients takes no more than 10 minutes, and the cooking process will take about half an hour.

You will need:

• fresh boletus – 300 g;
• processed cheese – 300 g;
• potatoes – 700 g;
• a few slices of bread;
• carrots – 100 g;
• onion – 100 g;
• water – 3 l;
• vegetable oil – 4-5 tbsp. l.
• a bunch of greenery;
• pepper and salt - to taste.

How to cook:

1. Take 3 liters of water into a saucepan. Boil.
2. Cut the washed porcini mushrooms into small pieces.
3. Salt the water, add the mushroom mixture into it and leave on the fire for half an hour.
4. Chop the peeled vegetables and lightly fry.
5. Cut the potato tubers into cubes and add to the pan to cook.
6. Send the steamed vegetables there.
7. After a quarter of an hour, add the melted cheese to the broth and stir well. Leave for 10 minutes.
8. Season the soup with finely chopped herbs.
9. While the soup is cooking, prepare the croutons by frying the bread in a frying pan and adding salt if desired.

It is advisable to use a deep tureen for serving.

Porcini mushroom soup with melted cheese and chicken

Packages of processed cheese in silver foil, familiar to everyone since childhood, can become the basis for a creamy soup with an exquisite taste.

For preparation you will need:

• chicken meat – 300 g;
• cheese “Friendship” or “Volna” – 1 pc.;
• porcini mushrooms – 400 g;
• medium-sized potato tubers - 3-4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• spices and salt to taste.

Recipe:

1. Place the processed cheese in the freezer so that it can be easily grated later.
2. Place the chicken in a saucepan with 2 liters of water and cook for a quarter of an hour. Do not forget to remove the resulting foam.
3. At this time, chop the vegetables and simmer them in a frying pan. At the end of frying, add spices.
4. Cut potato tubers into cubes. Do the same with porcini mushrooms. Add them to the broth first.
5. Then transfer the frying and potato wedges into the pan. Add salt and boil for another quarter of an hour.
6. Remove the chicken from the broth, separate the skin and bones. Send the meat into the soup, after finely chopping it.
7. Finally, grate the processed cheese and add it to the pan along with black pepper. The soup will take on a beautiful milky hue.
8. To serve, you can take garlic croutons and herbs.

Garlic croutons add a spicy flavor

Cheese soup with porcini mushrooms in a slow cooker

It’s difficult to come up with a recipe for a more flavorful dish than soup with melted cheese and porcini mushrooms. Its consistency is tender and soft, and you can even prepare a rich dish in a slow cooker.

Ingredients:

• dried porcini mushrooms – 50 g;
• potatoes – 300 g;
• processed cheese with creamy taste – 300 g;
• spider web vermicelli – 50 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt to taste.

Step by step recipe:

1. Leave the porcini mushrooms to soak in cold water overnight. The next day, do not pour it out.
2. Chop the onion and carrots.
3. Cut the boletus mushrooms. It is advisable to make the pieces small.
4. Place the onion in the multicooker bowl and set to “Fry” mode, hold for about 3 minutes.
5. Add carrots and leave for another 5 minutes. Pour in a few tablespoons of water first to avoid burning.
6. Transfer the porcini mushrooms to the vegetables and extend the “Frying” program for the same amount of time.
7. Pour in the water in which the mushrooms were soaked.
8. Add the potatoes cut into cubes, vermicelli and turn on the “Soup” program. Set the timer for half an hour.
9. While the broth is cooking, cut the melted cheese into cubes. When the cooking time is up, add them to the soup. Taste and add salt.
10. After stirring the broth, extend the “Soup” program for another half hour. The finished dish will have a consistency close to puree.

The finished dish takes on a beautiful golden hue.

Cheese soup with dried porcini mushrooms

High-quality porcini mushrooms should be dense, without damage or plaque, and emit a fresh mushroom aroma even when dried.

For the soup you will need:

• dried boletus - 50 g;
• processed cheese – 120 g;
• potato tubers – 4 pcs.;
• large onion – 1 pc.;
• black peppercorns – 2 g;
• fresh herbs: onion, dill;
• salt - to taste.

How to cook:

1. Pour dried boletus mushrooms with hot water for half an hour.
2. To boil water.
3. Cut the root vegetables into cubes and place in boiling water.
4. Send mushrooms cut into strips there. Cook everything together for a quarter of an hour.
5. Sauté the onion until golden brown and add to the soup.
6. Add the melted cheese and, while waiting for it to boil, stir the broth thoroughly.
7. Add chopped herbs and salt.

You can serve the dish with sour cream

Calorie content of soup with porcini mushrooms and cheese

Mushroom soup with melted cheese is not included in the dietary menu. And yet, despite the rich taste and satiety, its calorie content is low. It is equal to only 53 kcal per 100 g.

Conclusion

Soup with porcini mushrooms and melted cheese is a healthy first course that has long been present in Russian cuisine. The incredible cheese and mushroom aroma is felt even during the cooking process. Before serving the dish, you can beat it with a blender.

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