According to this recipe cheesy soup with mushrooms can be cooked in 30 min. Use any type of processed cheese, just note that there should be real cheese and not its substitute. Out of international brands I can name Finnish “Viola” and German “Hochland”. I’m using Russian varieties of processed cheese – they can be easily diced, but you may also take cheese with consistence of a paste.
Ingredients (for 3 l. pot):
- 75 g of onion
- 100 g of carrot
- 1 clove of garlic
- 200 g of champignons (possible to use any other mushrooms)
- 200 g of chicken fillet
- 300-350 g of potatoes
- 50 g of small pasta (can be replaced with white rice)
- 2 l of water
- 180-200 g of processed cheese with no addings
- 2,5 tsp of salt
- 0,25 tsp of freshly grounded black pepper
1. Mince onion and garlic. Cut carrots as you wish (today I’ve cut it in circles). My champignons are small, so I’ve cut them in halves.
2. Fry onion, carrots and champignons in some oil at medium heat, until mushroom juices evaporate. Add garlic and fry another 2-3 min. I’m using steel pot, that’s why I fry right in it.
3. Peel potatoes. Dice potatoes, processed cheese and chicken fillet. Put them to the pot. Add 1,5 l. of water, salt and pepper and bring to a boil.
If you cook cheesy soup with rice – add it now.
One should stir the soup every minute in order to help cheese to dissolve better. The total time of boiling soup is 15 min. Check instructions on a package of your pasta. My pasta should be boiled 7 min.
4. That’s why I’m boiling soup 10 min. Then I’m adding the rest of water (0,5 l). Bring the soup to a boil and put pasta. Now one should stir cheese soup carefully to avoid splashes. After 5 min. I switch off the stove and leave soup to rest (at least 10 min).
Stir cheesy soup every time before pouring to a bowl. Serve with any type of bread.