Cheese soup with champignons
Origin of the recipe
The tradition of adding cheese to soup has existed in many cultures. In Spanish, "cheese soup" is called "sopa de queso," and a Mexican recipe from the late 19th century also has the same name. In the early 20th century, the Swiss invented a technique for melting cheese at low temperatures, which prevented the product from separating, resulting in a multitude of cheese soup variations. Kassuppe, a cheese soup, is now a signature dish of central Switzerland. A classic Tibetan cheese soup made with local Churu cheese is also well-known. A classic French dish, onion soup, contains so much melted cheese that it can safely be called "cheese-onion soup." The idea of adding cheese to soup likely came to our region from our Slavic neighbors—for example, in Slovakia, feta cheese was dissolved in meat broth, which was then used to cook traditional homemade noodles with spices.
What do you need for cooking?
Ingredients
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Champignons
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Water
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Potato
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Carrot
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Onion
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Processed cheese
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Vegetable oil
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Salt
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Spices
Kitchen utensils
- Knife
- Spoon
- Pot
- Pan
- Grater
Cheese soups are delicious and healthy, as cheese is a source of milk protein and calcium. Recommended by nutritionists, cheese lovers, and us.
Step-by-step recipe
Step 1:
Peel the onions, carrots and potatoes.
Step 2:
Wash and slice the mushrooms. Place them in a frying pan. It's best to dry them first, either with little or no oil, and only once the mushrooms have released their moisture, add the remaining oil for frying.
Step 3:
While the mushrooms are frying, put on some water for the soup, grate the carrots, and chop the onion. Cut the potatoes into half-moons.
Step 4:
After the mushrooms are cooked, add oil, carrots and onions to the frying pan.
Step 5:
Place the potatoes in lightly salted boiling water and cook until half-cooked. At this point, add the fried mushrooms, onions, and carrots to the soup and stir.
Step 6:
After 2 minutes, add the processed cheese, stirring well. To help the cheese melt better, chop it first.
Step 7:
Cook the cheese soup until done (approximately 10-15 minutes).
Cooking tips
For soup, it's best to choose a higher-fat processed cheese, such as Druzhba. The higher-fat cheese will dissolve better in the dish, imparting its flavor and aroma. When serving, the soup is deliciously topped with chopped herbs, young green onions, or crispy fried onion chips (available pre-made).
