Ingredients for Making Cheese Soup with Mushrooms
- Champignons 350 grams
- Chicken (fresh fillet) 250 grams
- Cream cheese 400 grams (liquid in jars)
- Potato 4-5 pieces (800 grams)
- Carrot 1 piece (150 grams)
- Onions 1 piece 150 grams
- Butter 50 grams
- Purified water 3 liters
- Parsley 2-3 branches
- Salt to taste
- Ground black pepper to taste
- Laurel leaf to taste
- Main Ingredients: Potato, Onion, Carrot, Mushroom, Cheese, Butter
- Serving 10 Servings
- World Cuisine
A kitchen knife - 2 pieces, a cutting board - 2 pieces, a measuring cup (for water), paper kitchen towels, a bowl - 4 pieces, a stove, a slotted spoon, a deep pan with a lid (capacity 5 liters), a frying pan, a wooden kitchen spatula, a ladle, deep plate.
Cooking cheese soup with mushrooms:
Step 1: prepare the chicken fillet.
To prepare this wonderful dish, you can use ordinary water, but if you want the soup to be rich, then it is better to make it on the broth, for example from chicken. To do this, you can use any part of the bird, but the most ideal option is fillet, because it is lean and cooked pretty quickly. To begin with, we wash it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to cut off the film from the meat, as well as cartilage.
Step 2: Cook the broth.
Then we send the chicken into a deep saucepan, fill it with three liters of purified water and put on medium heat. After boiling with a slotted spoon, remove the gray-white foam - curled protein from the surface of the liquid. Then we reduce the fire to the level of honey with the smallest and medium. We cover the pan with a lid so that a small gap remains, and we cook the broth 25-30 minutes, remembering to periodically remove accumulating foam.
Step 3: prepare the rest of the ingredients.
While the chicken is being prepared, using a clean knife, peel all the vegetables indicated in the recipe. Wash them with parsley, dry with paper towels, take turns on a chopping board and chop. Potato - in slices or straws of the size from 1.5 to 2 centimeters. Immediately transfer it to a clean deep dish with cold water and leave it until use so that it does not darken.
Onions are diced, and carrots are chopped on a medium or small grater.
Mushrooms are cut into layers or straws with a thickness of 7-6 millimeters, and finely chop the greens. We distribute the prepared products in separate bowls, put the remaining ingredients that are needed for the dish on the countertop, and proceed to the next step.
Step 4: prepare a vegetable dressing.
We send to a medium fire a pan with a piece of butter. After a few minutes, we chop the chopped onion into the melted warm fat. Fry it until transparent, as well as a delicate golden crust, stirring occasionally with a wooden kitchen spatula. It will take no more 3-4 minutes. Then add the carrots to it and cook them together for a couple of minutes until the last is soft.
After the vegetables are browned, transfer the mushrooms to the pan, mix everything until smooth, and simmer until the moisture evaporates completely 15 minutes. When the soup dressing is ready, remove it from the stove and temporarily set aside.
Step 5: cook the cheese soup with mushrooms - stage one.
As soon as the meat is cooked, we catch it from the pan, transfer it to a deep plate and set it near the ajar window to cool. We increase the fire under the broth to an average level, carefully pour potatoes in there, after draining water from it, and cook the vegetable for 15 minutes.
Step 6: cook the cheese soup with mushrooms - the second stage.
The chicken cools quickly, on a clean board with a new knife, cut it into portions or take it out with a table fork into fibers. In 15 minutes we send the meat along with stewed mushrooms, onions, as well as carrots after the potatoes to the pot with broth.
Season the soup to taste with salt, black pepper, bay leaf and liquid cream cheese. Mix everything thoroughly until smooth and cook even 5-7 minutes until vegetables are fully cooked.
Then add chopped parsley to the pan, stand the aromatic dish on the fire for another 2 minutes and turn off the stove. After that, cover the pan with a lid and allow the first hot dish to brew for 7-10 minutes. Then, using a ladle, pour it in portions on plates and serve to the table.
Step 7: serve the cheese soup with mushrooms.
Cheese soup with champignons is served hot as the first main course for dinner. It is served in deep plates, optionally supplementing each serving with two or three pinches of fresh, only chopped dill, parsley, cilantro, basil or green onion. Very often along with this dish put on the table pialas with cream and sour cream, as well as put crackers, croutons or fresh bread. Enjoy a delicious and simple meal!
Enjoy your meal!
- an alternative to onions - shallots or leeks, butter - vegetable, broth - ordinary purified water, liquid cream cheese - hard, but chopped on a fine grater, and parsley - dill or cilantro;
- Very often, along with mushrooms, onions and carrots, stew diced sweet pepper salad. This ingredient gives the finished dish its distinctive flavor;
- the spices indicated in the recipe are considered classic, but you can use any that season the first hot dishes, for example, coriander, paprika, all kinds of ground peppers and others.