Mushroom soup with cheese - 24 cooking recipes

Mushrooms and cheese. It would seem that the most ordinary and familiar products 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 may encounter during the cooking process.

From all the diversity, several types of this tasty and aromatic dish can be distinguished:

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

Traditionally, mushroom soup with cheese belongs to European cuisine. It is believed that it was originally started to be prepared in France several centuries ago. And in those days they cooked it from champignons, which go perfectly with any type of cheese. However, today such soup is prepared with a variety of mushrooms. For example, the following are great:

Soup made from boletus and boletus mushrooms tastes interesting; 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, for example, champignons, do not require additional steps.

Most often, processed cheese is used in mushroom soup, which dissolves well and gives the soup tenderness and creaminess. Mushroom soup to which Parmesan has been 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. Almond, coconut and soy milk go well with mushrooms.

You can add any vegetables, but most often they take potatoes, cauliflower, and carrots. Garlic adds an interesting note to the soup. When it comes to spices, freshly ground black pepper and grated nutmeg are ideal. But you can experiment by adding any seasonings to the soup. The broth for this soup can be mushroom, chicken or vegetable.

It is best to serve mushroom soup with cheese immediately after cooking. This is especially true for cream soups and puree soups, as they quickly cool down, thereby becoming less tasty.

The finished soup will benefit from being supplemented with sprigs of fresh herbs - dill, parsley, rosemary or thyme. Also, when serving, the soup can be decorated with a handful of fried mushrooms, grated cheese, spices, crackers or croutons.