Cheese Soup with Champignons
Simple, yet very tasty and delicate - for the whole family. Cheese Soup with Champignons has a pleasant creamy flavor. The excellent combination of mushrooms with the other ingredients will not leave you indifferent. Thanks to the rice, the soup turns out hearty and rich.
Updated : 14 August, 2026
Easy
About 30 min.
Ingredients
120 grams
Champignon
300 grams
Potato
40 grams
Onion
80 grams
Carrot
3 tablespoon
Melted cheese
3 tablespoon
Rice
800 milliliters
Water
2 tablespoon
Vegetable oil
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook cheese soup with champignons? Prepare all the necessary ingredients for the soup. I recommend washing the potato and carrot skins with a brush under cold running water before peeling. This way, you will avoid getting any remaining soil or sand into the soup.
Step 2
Peel the potatoes, carrot, and onion. Wash the peeled vegetables, champignons, and herbs thoroughly. The herbs and champignons can first be rinsed in a large bowl of water, changing the water several times to remove any soil particles, and then rinsed under running water.
Step 3
Pour the rice, any variety you like, into a small container, such as a glass or cup. Rinse it several times, changing the water each time, until the water becomes clear. You can replace the rice if desired, for example with rolled oats, another grain, or noodles, but in that case take into account their cooking time and method. The flavor of the dish will also change.
Step 4
Cut the potatoes into equal small cubes or sticks, whichever is more familiar to you. Add the potatoes and clean rice to a pot. Pour in water, place over high heat, and wait until it comes to a boil. Season with salt to taste. If foam appears, remove it with a slotted spoon. Reduce the heat to medium and leave the pot on the stove, covered, until the potatoes are done. This will take about 15–20 minutes.
Step 5
While the potatoes and rice are cooking, prepare the remaining ingredients. Grate the carrot on a medium grater, or cut it as you like, but finely. Chop the onion finely as well. This is needed so the vegetables fry quickly and evenly. Heat the vegetable oil in a pan and fry the carrot and onion in it.
Step 6
Slice the champignons, I used brown ones, but white champignons also work, into 3–4 mm slices.
Step 7
When the potatoes are done, you can check by piercing a piece with a knife; the potato should be completely soft. Turn the heat up to maximum and immediately add the champignons to the pot.
Step 8
After it comes to a boil, add the fried onion and carrot mixture to the soup. You can also add a bay leaf if desired. Cook everything for about 1–2 minutes.
Step 9
Add the processed cheese and mix everything well.
Step 10
Add finely chopped herbs to the soup. Green onion and dill work very well, but you can use any other herbs to your taste. After the soup comes to a boil again, turn off the stove, cover the soup with a lid, and let it stand for at least 10–15 minutes.
Author note
Share the recipe
