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Soup with honey agarics and cheese always turns out to be aromatic and tasty. Processed cheese is especially appreciated, which makes the soup rich and thick, enveloping in a creamy taste. You can use a wide variety of cheeses: with or without additives, expensive and ordinary ones, for example, "Friendship" or "Orbita". They melt well in broth, and the price is quite reasonable.

We offer 3 recipes for mushroom mushroom soup with honey agarics with the addition of cheese, which will certainly diversify your family menu and bring their zest to the festive feast.

Fragrant mushroom soup made from fresh mushrooms with melted cheese

From the minimum amount of products, each housewife can prepare a hearty and aromatic first course - soup with honey agarics and melted cheese. In the recipe, cheese is taken at the rate of 1 pc. for 1 liter of broth. However, to give a richer creamy taste, you can take 2 curds per 1 liter.

• 500 g of fresh honey mushrooms;
• 2 liters of mushroom broth;
• 4 processed cheese;
• 5 potato tubers;
• 2 heads of onions;
• 1 carrot;
• Vegetable oil - for frying;
• Parsley or dill greens;
• Salt and ground black pepper to taste.

We prepare fresh mushroom soup with cheese according to the step-by-step recipe presented below.

Before using the cheese for 20 minutes. placed in the freezer to make it easier to grate.

The mushrooms are cleaned, washed and boiled for 15 minutes. in boiling water over medium heat.

Vegetables are peeled, washed, and then chopped: potatoes are cut into cubes, onions are finely chopped, carrots are rubbed on a grater.

Potatoes are placed in broth with mushrooms and boiled until half cooked over low heat.

Fry the onion in a frying pan in oil for 3 minutes, add the carrots and fry until golden brown.

Add to soup and allow to boil for 10 minutes.

Add salt, pepper to taste and add grated cheese curds, mix and cook until the cheese is completely melted, let stand for 5-7 minutes. on the switched off stove.

When serving, add a pinch of chopped greens to each plate.

Thick soup with honey agarics and melted cheese

Cooked puree soup with honey agarics and melted cheese turns out thick, tender, with a refined creamy taste and aroma. Such a dish will replace the monotonous borscht and various simple soups that are prepared for the family. This dish will seem to you and your household as a real masterpiece.

• 500 g honey agarics;
• 1.5 liters of water;
• 3-4 processed cheese;
• 4 potato tubers;
• 1 carrot and 1 onion;
• 3-4 tbsp. l. vegetable oil;
• 1 pc. bay leaf and carnation;
• Dill and parsley.

Mushroom soup with honey agarics and melted cheese should be prepared in stages.

1. After preliminary cleaning, boil mushrooms in boiling salted water for 15 minutes, put on a sieve and drain well.
2. In an enamel saucepan, bring to a boil 1.5 liters of water, put the potatoes cut into strips and boil until half cooked, add mushrooms.
3. Peel, wash and grind the vegetables into small cubes.
4. Fry in vegetable oil until golden brown, add to the soup.
5. Boil for 15 minutes. over low heat, salt, add all the spices and spices, mix.
6. Cook for 3-5 minutes, remove and discard the bay leaf.
7. Cut the cheese into small cubes, dip in the boiling soup and cook until it is completely dissolved.
8. Grind the soup with an immersion blender, let it boil again and remove from the stove.
9. Add chopped greens and let stand for 10 minutes.
10. Serve with fried croutons, greased with garlic and herbs.

Soup-puree can also be prepared with dried mushrooms, which will add an even brighter mushroom flavor to the dish. However, before that, they are soaked in water or milk for 10-12 hours.

Hearty honey mushroom cream soup with cheese

Creamy honey mushroom soup with cheese is an excellent first course that will complement a hearty lunch or dinner.Its amazing harmonious taste will delight everyone without exception, and besides, it diversifies the everyday menu, perfectly satisfying the hunger of the household.

• 300 g honey mushrooms;
• 2 pcs. potatoes and onions;
• 300 g processed cheese;
• 300 ml cream;
• Salt to taste;
• 1 tsp ground black pepper.

Mushroom soup with honey agarics and cheese is prepared on a milk basis, according to step-by-step instructions.

1. Boil peeled mushrooms in 1 liter of water for 15 minutes. and put in a colander to drain.
2. Add peeled, washed and diced potatoes and onions into the mushroom broth.
3. Cook until half cooked potatoes and add boiled mushrooms.
4. Let the soup cool slightly and grind in a blender until smooth.
5. Pour into a saucepan again, add grated cheese, add and pepper to taste.
6. We wait for the cheese to melt and pour in the cream.
7. Boil the soup over low heat for 5 minutes, turn off the stove and let it brew for 10-15 minutes.
8. Serve cream soup with slices of white baguette, grated with garlic and fried in vegetable oil.