The taste of a cheese soup with mushrooms is so tender and original that it's almost impossible to pick up the first dish that competes with it, and if it is possible it is difficult.
As an mushroom component of this incredibly delicious dish, the ideal mushroom option is certainly the forest mushrooms, but since they are not always available to everyone, we will use mushrooms for making soup. It turns out also quite good, and the cooking time is shortened.
Cheese soup made of processed cheese with chicken and mushrooms - recipe
Ingredients:
- chicken meat - 350 g;
- champignons - 250 g;
- processed cheese - 100 g;
- onion - 75 g;
- carrots - 75 g;
- potato tubers - 350 g;
- flour - 15 g;
- vegetable refined oil - 50 ml;
- fresh greens;
- filtered water;
- ground black pepper;
- salt.
Preparation
The first step is to prepare the products for further processing. Mine, dried, if necessary, we separate from the bones chicken pulp and cut into small slices. We clean and shred straw or cubes onions and carrots, rinse and chop the mushrooms, remove the rind and cut into cubes potato tubers.
In the frying pan pour in the vegetable oil, warm it well and lay the first onion. We keep it on medium heat, stirring three minutes, add carrots and we pass the same number. Now lay the chicken flesh, let it brown with the vegetables, add the mushrooms, weap the mass with salt, ground black pepper and pat for twenty minutes. Add the melted cheese, dividing or cutting it preliminary into pieces, and let it dissolve in the pan with the rest of the ingredients, stirring.
Transfer the contents of the frying pan into a saucepan, pour in a pre-boiled water in sufficient quantity to obtain the desired dish density, throw the potatoes, add salt to taste, ground black pepper, desired spices, cover the container with a lid and prepare the dish until the softness of the potato slices. At the end of cooking, pour in cream, again give soup to boil, and turn off the stove.
Ready soup we give a few minutes for infusion and can serve, with a fresh greens.
How to cook cheese soup with mushrooms in a multivark?
Ingredients:
- champignons - 0.3 kg;
- Potato tubers - 0.3 kg;
- onion - 75 g;
- carrots - 75 g;
- cheese fused - 100 g;
- vegetable oil - 65 ml;
- vegetable broth or water - 65 ml;
- a mixture of dried Italian herbs - to taste;
- Ground nutmeg (optional) - to taste;
- ground black pepper - to taste;
- salt - to taste;
- fresh greens - to taste;
- toast or croutons - to taste.
Preparation
To make soup-puree first thing to do, clean and grind arbitrarily, but thinly and finely carrots, onions and potato tubers. Also wash carefully and finely chop mushrooms.
At the bottom of the multicast-pouring vegetable oil, select on the display the function "Frying" and lay onions, carrots and potatoes. We let the vegetables stand for seven minutes, stir and
After the signal, we rub the mass with a blender and can serve to the table with fresh herbs and croutons.