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Cheese soup with mushrooms, step by step recipe with photos

Cheese soup, made from melted cheese, can only be a base for subsequent experiments with the most affordable products. Add champignons to this soup and now you have a new variation of your favorite dish.

To feel the mushroom taste and aroma more quickly, add a pinch of dried white porcini mushrooms to the soup.

  • Processed cheese — 200 g
  • meat broth — 2.5 l
  • ground beef — 250 g
  • fresh champignons — 250 g
  • large potatoes — 5 pcs.
  • large carrots — 1 pc.
  • celery root — 0.5 small root
  • onion in husk — 1 onion
  • green onion — 4 feathers
  • vegetable oil — 1 tbsp.
  • crushed dill — 2 tbsp.
  • fresh basil — 1 sprig
  • salt, freshly ground black pepper

Meat broth can be prepared from any meat: beef, veal, lamb. From pork broth.

A cream soup is a thick soup made from pureed vegetables, cereals, meat, poultry, or fish. Soup

Onion soup has been popular in Europe since ancient times, and it was mostly cooked in.

Seafood soups as no other beautifully combine the nourishment, ease and benefit. WITH .

Cheese soup is a real winter food: thick, high-calorie and also slowly cools. Cheese for soup.

The recipes for soups are incredibly diverse. Hot and cold, light and very nourishing, and transparent.

For me, it’s better without minced meat, the soup already turns out to be too satisfying, and you can still do without sweet pepper, as it is sweetened, and this, in my opinion, is superfluous.

And so quite tasty soup turns out.

For me, it’s better without minced meat, the soup already turns out to be too satisfying, and you can still do without sweet pepper, as it is sweetened, and this, in my opinion, is superfluous.

And so quite tasty soup turns out.

cooked according to the instructions. delicious. recommend. although the cost of the soup is not easy.

And thank you for the answers) I will cook tomorrow! Without saffron)))

For kids Okay, let’s answer all your questions in order. Where in the recipe is saffron, we do not know; if it seemed to someone from the users that he is there, it is not in our power to influence it.

Cheese, in fact, it is best to use melted cheese here, special such cheese for soup is sold.

It is inexpensive, but it behaves in the soup perfectly. Basil should be sprinkled with ready-made soup just before serving.

Celery — root.

Thank you very much for letting us know about our mistakes.

You are certainly sorry for obsession, but still. Answer my questions!

Maybe I have something with my eyes? If you already ignore my comments and do not publish them, reply to [email protected] E-mail, otherwise it is ordinary (((

For a small child This was a system failure — of course, we need celery root.

Thank you for reporting the error!

Celery (stalks) 0.5 small root — so stalks or root?

Is this something with me or with a recipe?

And where are you in the recipe saffron saw? And why is the list of products of processed cheese listed and you are the administrator advise durum cheese?

And what to do with basil? I hope to answer)

I know that saffron, for example, can be replaced by turmeric.

And about the mushrooms the question is not very clear.

soup norms but if there is no saffron than replace. and mushrooms on prey others)))) and in general it is very tasty)))

Shein: Celery root is sold in most stores.

You can replace parsley root.

And if there is no celery root in the markets, how can I replace it?

Only the stems are found, unfortunately ..

Josephine: It is better to use durum cheese.

Spicy — to taste.

Tell me which cheese is better to use?

Since I have not been interested in cheese soup in this profession for a long time, I am very glad that I found this site, well, I agree about mushrooms, that about meat, for me it will be better to have a chicken in this combination. Thank you very much very tasty.

I also liked the soup very much.

But I did without meat (almost a vegetarian dish), just put a little more mushrooms.

Delicious!

The soup is delicious.

It seems to me that it is better to replace champignons with more vivid mushrooms — white, boletus mushrooms — because strong taste of minced meat, carrots and celery clogs the mushroom flavor.

But in general — a great soup!

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