Composition / ingredients
Step-by-step cooking
Step 1:
How to cook cheese mushroom soup from champignons? Prepare the products. Use fresh mushrooms of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Do not take a cheese substitute for such a dish, a cheese product. Choose a quality processed cheese.
Step 2:
Wash and peel the potatoes, cut them into small slices and put them in a saucepan in which the soup will be cooked. Pour boiling water, add salt to taste. Bring to a boil and cook for about 15 minutes over medium heat until the potatoes are fully cooked.
Step 3:
Grate the peeled carrots on a coarse grater. Wash the mushrooms, wipe with a towel and cut into slices of any size. Heat the vegetable oil in a frying pan over low heat. Lay out the mushrooms and chopped carrots. Fry them until lightly browned and softened. You can also add some onions or leeks. Lightly add salt and spices to the contents of the frying pan.
Step 4:
Remove the roasted carrots and mushrooms from the heat and add them to the pot with boiled potatoes. Bring to a boil.
Step 5:
Put the melted cheese in the boiling soup. Either slice it thinly, or put it in a saucepan with a tablespoon. Stir until the cheese dissolves. Remove the soup pot from the heat and let it brew for 10-15 minutes. Stir again and serve. Bon appetit!
Instead of onions, at the end of cooking cheese mushroom soup from champignons, you can put a little spice like asafoetida. It will give a light onion flavor.
When frying mushrooms and carrots, you can put a little ground black pepper, turmeric, curry in a frying pan.
Serve the cheese mushroom soup of champignons hot immediately after cooking. When serving, you can supplement it with sour cream and fresh herbs.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.
Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45 % fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
