Cheese Soup with Honey Mushrooms

Step 1

Prepare the honey mushrooms. Sort freshly picked mushrooms to remove debris and trim off any dirty parts from the stems. Rinse the mushrooms in several washes, place them in a saucepan, and cover with one liter of clean water. Bring to a boil on the stove, skim off any foam, and then simmer for 5 minutes.

Step 2

Drain the mushrooms from the initial liquid, rinse them, and return them to the pan. Pour in chicken broth or clean water and bring to a boil. Cook for 20 minutes over medium heat. During this time, peel the onion, potato, and carrot and cut into small cubes approximately 1.5–2 cm.

Step 3

Place the potatoes in a saucepan with boiling broth and cook for 10 minutes over medium heat. Season with salt and pepper to taste. Add the remaining vegetables, stir, and cook for another 10 minutes.

Step 4

Grate the processed cheese coarsely or chop it finely and stir it into the soup. If you're using a small bowl of processed cheese to make the mushroom soup with honey mushrooms, simply spoon it in.

Step 5

Add dried or fresh chopped herbs and a bay leaf. Reduce heat to low and whisk constantly until the cheese is completely melted, about 5 minutes. The mixture should be smooth, creamy, and lump-free.

Step 6

At the final stage of cooking, you can add some chicken pieces to the cheese soup if there's any left over from the broth. Do this a minute before turning off the heat.

Step 7

Let the cheese soup with honey mushrooms steep for 10 minutes and serve. Ladle into bowls and, if desired, serve each serving with homemade white bread croutons.

Mushroom soup with processed cheese is a simple and popular first course that both children and adults love. Its main feature is its creamy, cheesy flavor. This means choosing good-quality cheese, not just any old one you've been using in the fridge. You can use Druzhba cheese in its traditional brick form or soft cream cheese. The fattier the cheese, the more flavorful the soup will be. Any mushrooms will work for this first course. For simplicity, we used button mushrooms. Oyster mushrooms make the soup even quicker. Chanterelles, which don't require pre-boiling, are also wonderful. Other wild mushrooms typically require additional preparation, such as soaking and boiling. Otherwise, the cheese soup is prepared exactly as our recipe suggests.

This cheese soup with chicken and mushrooms is warming, filling, and flavorful. This soup seamlessly combines three distinctly flavorful ingredients. While each ingredient is sufficient on its own, the combination of cheese, chicken, and mushrooms turns this soup into a delicious feast! You can use a variety of cheeses. The most convenient option is spreadable cheese from a plastic container, the same kind many people love to spread on bread. Alternatively, you can use Druzhba processed cheese—cut it into small cubes before adding it to the soup. Another option is to use sausage cheese for this cheese soup with mushrooms and chicken. This cheese will dissolve well only if grated on a fine grater.

Processed cheese soup is a childhood favorite. It's a truly home-cooked dish—thick, flavorful, delicious, and inexpensive. Once upon a time, stores only had "Druzhba" and "Karat" brands. Now, things are completely different—there are dozens of brands and manufacturers, from mushroom to bacon. This opens up entirely new possibilities.

The simplest mushroom soup doesn't mean the most basic. Believe us, our recipe will be simply magnificent, fit for a restaurant. And it couldn't be easier to make. All you need are mushrooms, a large potato, half a liter of cream, a leek, and just half an hour of your time. Of course, some might say: how simple is it—with just leeks and cream? Well, you know, you can make a mushroom soup with water and fried onions and carrots without a recipe. But we'll tell you how, without any "fried" ingredients or special culinary skills, to create a culinary masterpiece—the most delicate cream of mushroom soup. Of course, it's best served with croutons. Garlic ones.