A fragrant and delicate soup with melted cheese

Soup with melted cheese appeared in cooking relatively recently - a hundred years ago, when in 1911 invented processed cheese.

To prepare the "right" soup with melted cheese, you need to know a few secrets:

• Cheese should be fresh, of good quality.
• Soup is not cooked for long.
• Prepare such a dish "at a time," that is, after cooking immediately eaten, because the next day it will lose flavor and tenderness.
• Observance of proportions: 1 gram of water is 100 g of processed cheese.

There are many ways to make soup with melted cheese: with toast, meatballs, ham, mushrooms, shrimps, fish. Black pepper and fresh herbs enhance the taste and emphasize the color of the soup.

"Mushroom Tale" - light and delicious soup with melted cheese and mushrooms. It is saturated with protein, energizes, and prepares quickly.

Mushrooms need fragrant - champignons, white orOyster mushrooms are ideal for cheese soup. We cut the mushrooms into slices, add them to the frying pan, add a little water and stew until the water evaporates. We cut the onion into half rings, add to the mushrooms, and pass on the butter.

In a vegetable or meat broth, we dissolve the processed cheese, per 100 ml of cheese per liter of liquid. Stir until the cheese is completely dissolved.

Add the mushrooms and onions to the broth, cook for 10 minutes over medium heat. Soup with mushrooms and melted cheese is good with fresh herbs.

"Bavarian cheese soup with onions" is very like men - it is nutritious, rich in protein and very tasty.

We need a glass of strong light beer,two cups of vegetable or meat bouillon, ¾ cup low-fat cream 100 g of cream cheese, 4 large bulbs, 3 fresh raw egg yolk (can replace the 5 yolks quail eggs), fresh herbs, 50 g of butter, favorite seasoning, cayenne pepper, baguette .

Onion cut into half rings and save in oil to a light golden color.

Pour broth into a saucepan, boil, addcream, reduce the heat and heat, not leading up to a boil. Dissolve the cheese, pour in the beaten yolks, stirring, heat on low heat. Cheese broth should be homogeneous, without lumps. If the lumps are formed, whip the broth with a blender or a mixer.

Add beer, fried onions and spices. Heat the soup over low heat so that the products are connected.

Fry the baguette slices.

Serve the soup with fresh herbs and crispy croutons.

"Sea breeze" - cheese soup with melted cheese, trout and shrimp.

We need a liter of fish broth, 150 grams of trout fillets, 150 g of peeled shrimps, 100 g of low-fat cream, favorite spices for fish.

In the boiling broth, we dissolve the cheese, add the cream, mix until homogeneous.

Add the shrimp and pieces of trout, spices, cook on low heat for about 15 minutes.

Ready soup season with white pepper and serve with chopped dill, which will emphasize the freshness of fish and shrimp.