Cheese Soup

Cheese Soup

Category: First meal

Ingredients
processed cheese	4 things.
Champignon	400gr.
carrot	1 PC.
water	3 liters
greens

Cooking method

• Bring the water to a boil. While the water is boiling, grate the melted curds on a coarse grater. Throw the grated cheese into boiling water and immediately reduce the heat (take a larger pan so that you do not wash the stove later). While stirring, wait until the cheese is completely melted, and at the same time, at this time, cut the washed mushrooms into thin slices (not cubes). I tear off the legs and cut them into rings. And the caps are then easily cut into thin slices. When the cheese is melted (which is quick), add the mushrooms there and cook for 15 minutes. During this time, grate the carrots on a fine grater and throw them into the soup after 15 minutes. Cook for another 7 - 10 minutes. Five minutes before the end of cooking, I dissolve 1 table seasoning in 0.5 cups (mine, which dissolves in cold water). spoon and pour into the soup. Then I try it to taste for salt or even seasoning. In general, I bring it. AND EVERYTHING!
• I manage to make this soup when suddenly someone hungry comes into the house. Serve with chopped herbs and served with crispy toasts. Delicious! Try it.

Note

Photo drying from the second post.

Processed cheese snack roll (Podmosvichka)

Low-fat melted curd cheese (in the microwave) (Podmosvichka)

and I brought cheese soup in my beak, can you?
You wash these curds (I take 2 curds for 3 liters of water), put them in cold water. If you put it in hot water, the soup turns out in lumps. Finely chop the cabbage so that it is thin strips. Put it on, put it on fire and after boiling, immediately reduce the heat to a minimum, because cheese soup looks like milk and also quickly "runs away". Throw in the potatoes right there.

While the vegetables are boiling, grate a decent carrot on a grater, chop the onion, fry it, then add the carrots and sauté everything together. Before the very readiness, add a little greenery to this passivation.

While all this was fried at your place, the potatoes and cabbage came to half-readiness. Therefore, you add the contents of the pan to the pan.

What is most amazing is that the soup becomes such an unusual yellowish-orange color. :-) And when the soup is ready, you throw in a lot of greens and always canned green peas - three spoons, not sparing. Add seasoning.

For these soups (and there are many recipes for them, I have been cooking since the time of hungry students) I always take curds with fillings - with mushrooms, herbs, and garlic. Cheese with onions is especially good.

For these soups (and there are many recipes for them, I have been cooking since the time of hungry students) I always take curds with fillings - with mushrooms, herbs, garlic. Cheese with onions is especially good.

We also love this kind of soup, only "cheese with onions for soup" (it is called that) is now rare for me on sale. Apparently the "hungry time" is over and cheese has become unpopular. It's a pity.

Don't take Bonduelle corn.

Why? Is there something wrong with her?

It is simply advised to take the sweeter corn. And in terms of any preservatives and additives - they are all the same, and it is only natural that all this canned corn is a genetically modified product, unfortunately.

We also love this soup, only "cheese with onions for soup" (it is called that) is now rare for me on sale. Apparently the "hungry time" is over and cheese has become unpopular. It's a pity.

It’s something either you don’t catch your eye, or there is really little of it in St. Petersburg! And in Moscow, in any store there is - even in the electronic Platypus in the first place among processed cheese curds is 🔗 I also constantly buy, we love the soup from it!

But I noticed that lately, it is difficult to find processed cheese curds that would normally dissolve in water. Even those that I bought before and there were no problems with them - they completely deteriorated! ... Now I checked a specific brand of cheese curds and their manufacturer and I am looking for only it for sale, and the rest, who began to chemize, making their life easier and increasing profits, go to the forest.

Now I checked a specific brand of cheese curds and their manufacturer and I am looking for only it for sale, and the rest, who began to chemize, making their life easier and increasing profits, go to the forest.

Share your experience! What are the cheese products name and manufacturer
You can in PM

Why PM? We all want to know which cheese curds are good for soup and which ones to bypass.

Apparently, with these

the soup is delicious

which cheese curds are good for soup, and which ones to bypass

Cheesecakes with high fat content "Friendship" (with onions, for soup) and "Volna" 55% fat went well in the soup, they dissolve very well in boiling water, with stirring ... from what is now on the shelves, I take "Viola "or" Hochland "in a bath, at the rate of 100 gr. 1.5 liters of liquid (the recipe from the same processed curd cheeses was printed on the label), and additives, onions with carrots, or mushrooms, carcass in a pan with butter or ghee, everything is strictly according to the recipe ...

Recipes from labels:

Processed cheese with onions for soup
The cheese is dissolved in a liter of boiling salted water, seasoned with potatoes, fried carrots.


Processed cheese with mushrooms for soup
The cheese is dissolved in a liter of boiling salted water, seasoned with potatoes, fried onions and carrots.

Processed cheese "Orbita" is also a good substitute.

Processed cheese "Orbita"

fat content 20%: girl_pardon: not enough, in my opinion

not enough

with fried onions and carrots - enough

I was sure that in the karat orbit - 15%, now, at hand, to see, I do not have it.
"Orbit" tastes like "Friendship", but less greasy

The high fat content allows the cheese to dissolve quickly, and you need just a little bit of butter, just stew it slightly, the onions give aroma, and the carrots give color ... even my husband respects this soup, only asks not to save potatoes

carats melted cheeses dissolve "just once", and carrots and onions add sweetness, aroma, taste and brightness of color, potatoes or white beans - satiety ... soft on the inside, crispy on the outside ... mmm-mm-mm ...
although it is probably easier to list those foods that cannot be put into this soup ...

The principles of making quick soups (cream cheese soup, soup with meatballs) from Ilya Lazerson