A light and spicy soup made from melted cheese and champignons, it will be good at any time of the day. Those who taste it will certainly like it. However, in order for this culinary miracle to succeed, it is necessary to follow certain rules and take into account a number of nuances when preparing it.
Even those who are not particularly fond of first courses will surely like cheese soup with mushrooms. Extraordinarily tender and piquant, it will satisfy hunger for a long time, but at the same time it will not cause a feeling of heaviness in the stomach. As for the taste and aroma, this dish is a real feast for a gourmet.
Such a dish will leave extremely pleasant memories of itself and a desire to try it again. However, this will only happen if the soup is properly prepared. Although its recipe is surprisingly simple, and virtually any housewife can cope with it, some nuances must be taken into account here.
Due to their low calorie content, experts recommend using champignons in dietary nutrition. In addition, these mushrooms will saturate the body with easily digestible protein.
Of all the mushrooms, only champignons are suitable for this dish. They are low in calories - less than 30 per 100 grams of weight - and in terms of useful qualities and digestibility, they are able to compete with many other protein products (containing animal proteins). Due to their regular consumption, a person can reduce the risk of heart attack and improve skin condition and memory.
It does not matter what size the champignons should be for the soup. However, small mushrooms will look more aesthetically pleasing than large ones, which will only add appetizing to the dish.
Mushrooms for 8 servings will require about 400 grams. They need to be washed, and if they are old, with a dark skin, then it will not hurt to clean them. Then the mushrooms must be cut into thin enough slices. Moreover, it would be better not to separate the leg from the cap, but to chop the mushrooms entirely.
The product needs to be stewed in a frying pan (preferably in a non-stick pan) until they are browned. Also, liquid should evaporate from them. While this is happening, you need to peel a couple of medium onions, and then chop them into quarters of rings and send them to the mushrooms. At this point, you can add some olive oil if needed. The frying is done when the onion is golden.
In such a soup, any spices and seasonings will be superfluous - nothing should interrupt the taste of mushrooms. Even processed cheese should be taken without flavoring and aromatic additives.
While the mushrooms and onions are fried, you need to put a small saucepan (or another suitable container) on the stove and boil water in it. By the time the liquid boils, 4 medium potatoes should be peeled and chopped. They must be crumbled into a cube. It is better to cut the potatoes just before throwing them into boiling water - then the vegetable will not have time to darken.
After sending it to the future soup and salting the latter to taste, it is necessary to boil the contents of the pan for about 20 minutes. However, during this time period, it will also be necessary to pour the previously peeled and grated large carrots into the container. When the above twenty-minute period has passed, you can throw mushrooms and onions. After that, it takes another 10 minutes to cook.
In the meantime, you need to grate 3 processed cheese. This soup requires the simplest product - like the well-known "Friendship". Moreover, you can take one of the cheese curds with a higher fat content than the other two. Before rubbing, they should be kept in the freezer for about a quarter of an hour. Then they will become harder and will not stick to the grater, as is usually the case.
The grated cheese should be sent to a saucepan and then the soup should be boiled for no more than 5 minutes. It is important that the curds dissolve well in it. Before serving food, you can add a little greens (parsley, dill) to it.
