Soup with the addition of processed cheese is always a delicate and very tasty first course. During cooking, the curds completely dissolve in the liquid base, giving it a pleasant white color, soft and velvety consistency, and a creamy taste. Such a soup can be prepared on the basis of meat broths, but it is especially tasty with mushrooms. You can use a wide variety of their types; for the lightest option, champignons are excellent. They are necessarily pre-fried with onions, due to which the dish acquires a rich aroma. It is the mushrooms that fully reveal the taste of the soup and make it unique in its own way.
Ingredients:
Processed cheese - 2 pcs.
Champignons - 300 gr.
Potatoes - 2 pcs.
Bulb onions - 1 pc.
Carrots - 1 pc.
Spaghetti - 100 gr.
Vegetable oil - 2 tablespoons
Parsley - 20 gr.
Water - 2 liters.
Salt, pepper - to taste
How to cook:
1. To make a soup with mushrooms and cream cheese, prepare the required foods. Choose curd cheeses with a soft texture so that they dissolve precisely in the broth, making it smooth.
2. Peel the potato tubers from the top layer, rinse, cut into small cubes. If desired, you can apply a different type of slicing.
3. Place a pot of suitable size on the stove, pour water inside. After boiling, add salt, then send potatoes. Peel the carrots, chop with a small-hole grater, place in the broth a few minutes after the potato slices.
4. Remove the wrapper from the processed curds, grate them on a coarse grater.
5. Wash the champignons thoroughly, dry slightly. Chop the mushrooms in large pieces so that they are clearly felt in the final dish. Put them in a preheated skillet without covering it with a lid. They will start juice almost immediately, fry them on moderate heat for the next 7 minutes to evaporate all the juice.
6. Peel the onion, cut into squares. When the mushroom juice has evaporated, pour oil into the pan, then send the chopped onion. Cook the ingredients together for about 5 minutes until the onion slices become soft and transparent.
7. When the potatoes are almost ready, transfer the contents of the pan and grated curds into the pan. Stir the soup frequently to help the cheese dissolve into the liquid base faster.
8. After 5 minutes, add the spaghetti, breaking them in advance. You can also use another type of paste. Pasta does not need to be cooked in the soup for a long time, as it will boil over, 2 minutes is enough.
9. Rinse the parsley under running water, tear off the twigs, and chop the leaves and throw them into the soup at the very end. Be sure to taste the dish, add pepper and salt if necessary. Bring it to a boil and immediately remove it from the stove.
Ready cheese soup with champignons should be infused for at least 10 minutes so that the spaghetti is fully cooked and the processed cheese dissolves as much as possible. Then pour into portioned bowls and serve.
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