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Cheese soup with chicken and mushrooms
Instructions
I prepare the ingredients. Instead of chicken breast, you can take another meaty part of the chicken. Oyster mushrooms are successfully replaced with champignons. The hard cheese must melt easily; it can likewise be replaced with processed cheese.
I pour cold water over the fillet and put it on to cook.
Before it comes to the boil, abundant foam will start to collect on the surface – it needs to be skimmed off with a spoon.
Since the soup is cooked without a sautéed base, I add a halved onion to it. I cook the meat with the onion for 15 minutes.
Meanwhile, I clean the mushrooms of debris and slice them into elongated pieces.
I finely chop the garlic.
I heat a frying pan very hot without adding any fat. I tip the mushrooms into it. On the hot dry pan they will quickly start to release their moisture and brown, which means they will also shrink in volume. I salt them, and once the moisture has completely evaporated, I add a piece of butter and continue frying for 1 more minute.
Next I take the pan off the heat and add the garlic. I stir it through and leave the mushrooms to soak up this aroma.
I cut the potatoes into small cubes.
I slice the carrot into rounds and then divide them into 4 parts. The pieces won't be sautéed, because together with hot oil the carrot would strongly colour the broth, and the soup should have a milky colour.
Once the stated time has passed, I take the fillet and the onion out of the broth (it has already given up its aroma and nutrients, so it can be removed).
I put the potatoes and carrots into the pot. I cook them for 5 minutes.
Straight away I add the bay leaf and the peppercorns. There is no need to add salt yet, since the cheese is already salty and the mushrooms were salted while frying.
I finely chop the cheese.
As soon as the vegetables come to the boil, I add the cheese to them.
And right away I begin to stir the mixture energetically, so that the cheese dissolves faster and does not stick to the bottom.
I let the chicken breast cool a little.
I cut it into medium-sized pieces.
I transfer the mushrooms into the soup.
And the meat pieces too. I check the broth for salt. After it comes to the boil, I cook everything for 5 minutes, then let the soup rest under the lid for another 10 minutes.
To make crunchy croutons, I cut white bread or a baguette into medium cubes.
In a frying pan I heat a mixture of sunflower and butter.
I tip the bread squares in there and fry them until golden, adding a pinch of salt and sugar.
The cheese soup with chicken and mushrooms is ready. I sprinkle it with fresh herbs and crunchy croutons.
Tips
- 1
MUSHROOMS ON A DRY PAN – the "secret" to the flavour. Added straight to butter, mushrooms stew in their own juices. A dry pan evaporates the moisture – the mushrooms "fry" and taste brighter.
- 2
TWO KINDS OF CHEESE – the "secret" to balance. Processed only and the soup is dull. Hard only and it doesn't dissolve. A 50/50 mix gives the ideal texture and flavour.
- 3
DICED CARROT WITHOUT SAUTÉING – the "secret" to the colour. Sautéed carrot stains the soup orange. Raw diced carrot keeps the soup milky-white, as it should be.
- 4
10 MINUTES TO REST – the "secret" to the flavour. Once the heat is off, the cheese distributes evenly and the aromas come together. Served without resting, the flavour is "flat". The same principle works in other kinds of cheese soup.
FAQ
Which processed cheese should I choose? +
Ideally, classic processed "Druzhba" or "Yantar" (80 g). Alternatives: processed "Viola" with mushrooms (80 g – "premium"), regular "Hochland" (80 g – "budget"), creamy "Almette" (80 g – more tender), classic "Karat" cheese (80 g – "classic"), processed "President" cheese (80 g – "premium"). The brands "Druzhba", "Karat" and "Hochland" are tried and tested. Fresh processed cheese is the "premium" option. Do not use: salty cheese (it will upset the balance) or sweet cheeses with fruit. For a "classic cheese soup", classic processed cheese is essential.
Which mushrooms should I choose? +
Ideally, fresh champignons (450 g – neutral flavour, quick to cook). Alternatives: oyster mushrooms (450 g – "premium"), fresh porcini (300 g + 150 g champignons – "premium"), soaked dried porcini (50 g = 450 g – "premium"), a 50/50 mix of champignons and oyster mushrooms (225 g each – "premium"), boletus (450 g – summer premium), chanterelles (450 g – brighter aroma). The brands "Griby Podmoskovya", "Lider" and "Cardine" are tried and tested. Fresh farm mushrooms are the "premium" option. Do not use: mushrooms with dark spots, badly wilted ones, or canned champignons (too soft). For the "classic", firm fresh mushrooms are essential.
How long does cheese soup keep? +
In the fridge, in the pot under the lid – 2–3 days. Any longer and the cheese will separate, becoming "grainy". Before serving, reheat it over low heat, stirring constantly, so that the cheese dissolves again. Do not bring it to a hard boil. Freezing it in portions – I don't recommend it (the cheese separates on thawing). Fresh soup is at its "star" 30 minutes after it is done (once the cheese has fully dissolved). On the second day the flavour is deeper. Do not leave it at room temperature for longer than 4 hours – soup with dairy products spoils quickly. It is ideal to cook "for one or two servings".
What to serve cheese soup with? +
A classic for a family lunch: with homemade white-bread croutons (as advised in the recipe). With garlic croutons. With a slice of black rye bread and butter. With fresh herbs (dill, parsley, spring onion). With a glass of freshly squeezed tomato juice. With a cup of green or herbal tea. With fresh sliced vegetables (cucumbers, tomatoes). With a spoonful of sour cream (optional). With a glass of kvass. With dry white wine (Chardonnay) – for dinner. With light beer – in summer. For a "hearty lunch" it is a universal serving. A nourishing cheese soup for cold days.
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