Today I will share the recipe for cheese soup with mushrooms, which will fill the kitchen with an incredible aroma, and the stomach with hearty and tasty food.
Many people hearing melted cheese in their soup turn their nose up. Indeed, in our time it is very difficult to choose a cheese of good quality, without artificial flavors and a dozen “Yeshek” in the composition. But I found such cheese, I was lucky!
Soup on chicken broth is already quite fragrant, and the presence of mushrooms in it makes it doubly fragrant. I try to supplement mushrooms with forest mushrooms, because a handful of porcini or Polish mushrooms brings its own special, unique smell, which is simply impossible to confuse with anything and which will not leave your smelling and taste buds indifferent.
Pour pre-washed chicken fillet with cold water and put on low heat. Water boils - remove the foam, salt.
After 30 minutes add the peeled whole onion, a small carrot, cut into thick circles and 2 peas of allspice. Cook the broth for another 30 minutes.
Cut the remaining onion in half rings.
Cut the carrots into cubes.
Prepare the mushrooms. Rinse the mushrooms and clean from dirt, divide into 4 parts. I try to take small mushrooms, if you have large champignons - cut them into slices.
Frozen wild mushrooms - thaw, dried - soak in water, and fresh boil in water for 10 minutes.
In the pan in which you will cook (preferably with a thick bottom, I have a stewpan), completely melt the butter and brown the onions first, and then the carrots, until in the stewpan the butter acquires a light shade of carrot.
Vegetables should become slightly soft, golden and saturated with a creamy aroma. Add mushrooms to vegetables, mix and keep on fire for about 5-7 minutes.
Pour the prepared broth into the pot for vegetables and mushrooms, put the potatoes and cook all the contents over low heat until the potatoes are ready.
The meat from the broth can be pre-cut into strips and added to the soup when it is almost ready.
It is better to take cream cheese, cream, of good quality, high fat content, then it easily and simply connects with other components of the soup.
To clear the processed cheese from packaging, grate it coarsely and send to the soup, stirring constantly with a spoon to allow the cheese to completely dissolve (do not forget that the cheese also has salt). To facilitate rubbing the cheese, you can slightly freeze it (literally 10 minutes) in the freezer.
The cheese should not boil violently in the soup, it is enough that it simply dissolves and you can turn off the fire. Complement the taste of soup with black pepper.
Pour the soup over the tureens and garnish with herbs. I had dill, but parsley and cilantro perfectly complement the taste of the soup.
You can serve raw mushroom soup with croutons or hot cheese sandwiches.
You can buy ready-to-eat croutons, since now everything is possible, but you can do it yourself.
To do this, cut a loaf or baguette into pieces and brown them in a hot pan with a drop of vegetable or olive oil.
To give croutons a taste, you can grate them with garlic. Dip the garlic in salt and grate croutons on both sides.