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This article will tell you how to make fresh porcini mushroom soup with cheese. This ingredient will enrich the dish with a creamy taste and delight your loved ones with an amazing aroma.

There are a lot of recipes for making porcini mushroom soup with cheese. We offer 4 of the most popular among culinary specialists.

The classic version of the soup with porcini mushrooms and cheese

The classic version of porcini mushroom soup with cheese is fundamental among the rest.

• 400 g boletus;
• 700 g potatoes;
• 300 g processed cheese;
• 3 liters of water;
• 2 onions;
• 1 carrot;
• Frying oil;
• Salt;
• A mixture of ground peppers.

To properly prepare porcini mushroom soup with melted cheese, it is better to use the step-by-step description.

We clean and wash the mushrooms, cut into pieces, put them in boiling water, cook for 30 minutes.

While the boletus is boiling, peel and cut the potatoes into cubes.

We put it to the mushrooms and boil for another 10 minutes.

Chop onion and carrots into cubes, fry in oil until golden brown.

We spread vegetables in mushrooms with potatoes and boil for 10 minutes.

Add salt and pepper to taste, add cheese, grated on a coarse grater, and cook for 10 minutes.

Remove from the stove, stir and let it brew for about 10 minutes.

Dried mushroom soup with cheese

This version of mushroom soup with cheese is made from dried porcini mushrooms, but this will not in any way affect the taste and aroma of the dish.

• 6 tbsp. l. dried mushrooms;
• 5 potatoes;
• 2 liters of water;
• 1 carrot;
• 3 onions;
• 4 tbsp. l. pearl barley;
• Vegetable oil;
• 75 g grated cheese;
• 4 black peppercorns;
• 2 bay leaves;
• 2 cloves of garlic;
• Chopped parsley.
• Salt.

1. Pour mushrooms and barley (separately from each other) with cold water and leave overnight.
2. Add pearl barley to boiling water and cook for 30 minutes.
3. Peel the potatoes, cut into cubes and pour into the water to the barley, cook for 20 minutes.
4. Rinse the mushrooms well with plenty of water and cut into pieces.
5. Peel onions and carrots, cut into cubes, combine with mushrooms and fry in oil until tender.
6. Pour the frying into the soup, cook for 10-15 minutes.
7. Add all the spices: chop the garlic into cubes, add salt, add bay leaves, peppercorns, and grated cheese.
8. Stir and simmer until the cheese is melted.
9. Season with chopped herbs and remove from the stove.

Fresh porcini mushroom soup with melted cheese

Creamy porcini mushroom soup with melted cheese will become a decoration on the dinner table and will delight even capricious eaters.

• 400 g boletus;
• 4 things. processed cheese;
• 1 onion;
• 1 carrot;
• 100 g of processed cheese;
• 5 potatoes;
• 1.5 liters of water;
• Vegetable oil;
• Ground black pepper;
• Salt;
• Greens - optional.

It is worth saying that mushroom soup made from porcini mushrooms with cheese can be turned into a puree soup using a blender.

1. Put water on fire and let it boil.
2. The mushrooms are peeled, washed, diced and fried in a little oil until brown.
3. All vegetables specified in the recipe (except onions) are chopped, poured into boiling water and cooked until tender, periodically removing the foam.
4. The onion is cut into cubes, mixed with mushrooms and fried for another 5-7 minutes over medium heat.
5. Take the vegetables out of the water with a slotted spoon, grind them with an immersion blender and return them to the boiling vegetable broth. If you get a lot of water, then it is better to drain some of it and only then add vegetables chopped with a blender.
6. After the puree soup has begun to boil, add mushrooms and onions chopped with a blender.
7. Stir, salt to taste, add ground pepper and grated cheese.
8. Let it melt completely, mix and season with chopped herbs.

Creamy porcini mushroom soup with cheese and chicken fillet

If you haven't tried the cream of porcini mushroom soup with cheese and chicken, then it's time to do it! Such a delicious first course will attract the attention of your household with its taste and aroma.

• 400 g boletus;
• 400 g chicken fillet;
• 4 processed cheese;
• 3 potatoes;
• 1 onion;
• 2 carrots;
• Vegetable oil;
• 3 liters of water;
• Parsley and dill;
• Ground black pepper and salt - to taste.

1. Peel the mushrooms, rinse well, cut and put in boiling water.
2. Transfer to a preheated pan with a slotted spoon and fry without oil until the liquid evaporates.
3. Pour in a little oil and fry until golden brown.
4. Cut the fillet peeled from the films and put in boiling water.
5. Cook for 20 minutes over high heat, skimming off the foam.
6. Peel, wash and cut all vegetables into even pieces.
7. Add vegetables to the meat, add all the spices and simmer for another 20 minutes over medium heat, also removing the foam.
8. Take out the meat and vegetables, grind with an immersion blender, do the same with mushrooms.
9. Strain the broth, and grind the chopped vegetables on a sieve.
10. Pour the grated mass with broth, add salt, add grated cheese curds and simmer for 7-10 minutes over low heat until the cheese melts.
11. Season with herbs, stir, let stand for 5 minutes, and you can feed your family.