Mushroom soup with cheese
Description
A hearty first course. There are countless recipes for cheesy soups around the world, present in many international cuisines. Today, I invite you to try a cheesy soup with an Italian twist—achieved through the addition of dried herbs. The soup turns out wonderfully creamy, delicate, and melt-in-your-mouth delicious. And it's absolutely amazing served with croutons—words can't describe how good it is. Interested? Here's a mushroom and cheese soup recipe at your service.
Instructions
- 1
Step 1
Wash the chicken fillet, place it in a pot, and cover with water (about 1.5 liters). Simmer for about 30 minutes, skimming off the foam.
- 2
Step 2
Peel the onion and finely chop it.
- 3
Step 3
Wash the mushrooms, clean if necessary, and slice into thin pieces.
- 4
Step 4
Pour vegetable oil into a skillet, heat, then add chopped onion. Fry until translucent.
- 5
Step 5
Add mushrooms to the onion, mix, add salt, pepper, and sauté for a few minutes.
- 6
Step 6
Wash the potatoes, peel them, and cut into cubes.
- 7
Step 7
Remove the chicken fillet from the broth, add the sliced potatoes, and cook for 15 minutes.
- 8
Step 8
Add the fried mushrooms with onions and sliced chicken fillet to the broth with potatoes. Boil together for 5 minutes. Then add the processed cheese and stir well.
- 9
Step 9
Grate the Parmesan on a fine grater.
- 10
Step 10
Add grated Parmesan to the soup, then add salt, pepper, and dried herbs. Mix well.
- 11
Step 11
Pour the ready soup into bowls. Serve with croutons if desired.