Cheese soup with mushrooms
Absolutely divine, mouthwatering delicious, delicious soup. I just swallowed a plate, I promise))) This soup is not a sin and on the holiday table to put.


  • Chicken

    1 piece

  • Potatoes

    4 piece

  • Onion

    1 piece

  • Carrots

    1 piece

  • Mushrooms

    800 g

  • Green peas

    1 can

  • Cream cheese

    1 pack

  • Dill

    1 coup

  • Spices

  • Celery root

    50 g


Pan 3.5 liters. Chicken cut into large pieces, remove the skin, remove the fat, cover with cold water and boil the broth. You need to calculate the number of broth: ingredients quite a lot if broth is too much, all the products just will not fit in the pan. Need about 2 liters of broth.
Once cooked the broth, remove the chicken, disassemble into small pieces and put in a warm place. I have two fillets left for "Kish Lauren" with mushrooms and chicken, 1 chicken left. The rest of the meat went into the soup. Apparently, the chicken was too big.
Carrots and celery wash, peel and cut into strips.
Chop onion and sauté in vegetable oil until light brown colour.
Add the carrots and celery, and all together put out to tender.
The broth drain, lay the chopped small cubes the potatoes, cook for 10 minutes.
To put in soup browned vegetables, boil for 5 minutes.
Then add in soup, mushrooms with liquid, peas (dry) and processed cheese, to interfere until the cheese is completely dissolved. Cook the soup for another 5-7 minutes. Add pending meat.
Serve the soup hot, garnished with parsley.
Or sprinkle with finely chopped dill, and toast.
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