Rich mushroom soup with egg and cheese of Italian origin is simple and unpretentious, but it is prepared almost instantly. Step-by-step recipe with a photo. Video recipe.
Thinking of what to cook for lunch or dinner? Make a mushroom egg soup, according to the recipe with which I share below. It is very easy to prepare, but insanely aromatic and delicious. Champignons, dried or fresh forest mushrooms blown with melted soft cheese create an unrivaled culinary masterpiece. The dish is hearty and healthy thanks to mushrooms, which contain vegetable proteins. And the animal proteins in the dish are boiled eggs and processed cheese. The food is not greasy, gives satiety, while light and does not overload the stomach. Prepared according to the simplest recipe with a minimum of products! For added flavor to the soup, add onion, garlic, bay leaf, allspice and mushroom seasoning to the dish. Croutons, shrimps, garlic … will help make the recipe varied. By adding any ingredients to your taste, you can prepare a dish worthy of being on the menu of the most sophisticated restaurants!
Delicate and aromatic, the soup will definitely delight all family members. Even if guests unexpectedly come to you, serve them this fragrant and satisfying dish, everyone will be very happy. The unique mushroom smell and taste will not leave anyone indifferent!
See also how to make mushroom broth with meatballs.
- Caloric content per 100 g - 186 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Vegetable oil - for frying
- Potatoes - 2 pcs.
- Mushroom seasoning - 0.5 tsp (optional)
- Salt - 1 tsp topless or to taste
- Carrots - 1 pc.
- Ground black pepper - a pinch
- Processed cheese - 100 g
- Eggs - 1 pc.
Step by step preparation of mushroom soup with egg and cheese, recipe with photo:
1. Peel the carrots, wash, dry with a paper towel and cut into bars or cubes. Heat vegetable oil in a skillet and add carrots. Saute it over medium heat until golden brown.
2. Peel the potatoes, wash, cut into medium cubes and place in a cooking pot. Fill the tubers with drinking water and send them to the stove to boil.
3. When the carrots are browned, add them to the potato pot and continue to cook the vegetables.
4. Pour boiling water over the mushrooms, close the lid and leave for half an hour to swell. If you fill them with cold water, soak them for 1.5 hours. Then, send the mushrooms to the vegetable pot. Pour the brine in which they were soaked through filtration into a saucepan. Do this very carefully so that no trash can end up in the soup. Boil the soup and cook until almost all products are cooked.
5. Grate the processed cheese or chop very finely. Send it to the pan 5 minutes before the dish is ready.
6. Season the soup immediately with salt, black pepper and mushroom seasoning. Then add one raw egg and stir quickly so that it does not cook in one lump.
7. Cook the soup over medium heat, stirring constantly, until the cheese is completely dissolved. The finer it is cut, the faster it will melt. Mushroom soup with egg is considered ready when the cheese is completely melted. At the end of cooking, you can season the chowder with chopped herbs. Serve your meal with croutons or croutons.
See also the video recipe on how to make soup with mushrooms and melted cheese.
