Thick creamy shrimp soup. Shrimp soup: recipes

Cheese soup with shrimp began to gradually conquer the world from the beginning of the twentieth century. The combination of cheese and seafood has a delicate taste and pleasant aroma. Shrimp, when added to a dish, can completely change its taste.

Restaurants around the world offer customers seafood soups as a first course, as they are quite nutritious and have a unique taste. This dish is prepared in the form of a simple soup, and is also pureed.

Cooking features

There are many recipes for making soups. Depending on preferences, in each country they add cheese, cream, paprika, dill, and seafood. The latter option is popular in European countries.

Ingredient Requirements

In cheese soup, cheese is the main component, the choice of which must be carefully approached.

This product is sold on the shelves in a variety of flavors: creamy, mushroom, bacon, shrimp. Thanks to this, you can get a brighter taste and aroma of the dish, but you can easily spoil it. For example, if you prepare shrimp cheese soup, then a mushroom or smoked taste will be out of place.

Shrimp is an expensive product, so you need to choose it wisely when purchasing. The larger the shrimp, the more expensive it is, but the size of the ingredient will not affect the taste of the soup. With small specimens you will have to tinker longer to clear them of their shell.

There is no need to boil or fry shrimp for a long time, otherwise they will lose their flavor and become too soft. The optimal cooking time is 5 minutes.

Cheese soup recipes

Cheese soups with seafood can be prepared according to different recipes. Let's take a closer look at them.

With shrimps

The recipe for this soup is quite simple to make. It is important to know that this dish should only be consumed hot. As it cools, the seafood will become fattier.

The following components are required for preparation:

Two tablespoons of butter;
Hard cheese - 150 g;
Two cloves of garlic;
Onion head;
Shrimp - 0.4 kg;
Two tablespoons of rice;
Pepper, salt, bay leaf.

Rice must be washed in advance. Then add water and boil. Peel the shrimp from their shells and place them in a container with boiling rice five minutes before the cereal is ready. Immediately add salt and pepper. If desired, you can add herbs and tomatoes.

Fry the onion until golden brown, then add to the broth along with chopped garlic and bay leaf. Cheese is added after the dish is ready.

You can puree this soup. To do this, you need to beat it with a blender. You can add a little cream.

Shrimp cream soup

When serving this dish, serve with herbs. The ingredients are for a 5-liter saucepan. To prepare this creamy soup, you need:

Boil water, add pre-diced vegetables. Cook until boiling for twenty minutes. Then add the cheese, stir, close the lid and remove from the stove. Leave for ten minutes. Then beat with a blender until smooth.

With fish and melted cheese

This recipe uses skinless and boneless pollock as the fish base. You must first defrost the fish. For cooking you will need:

Processed cheese - 100 g;
Fish fillet - 0.25 kg;
Two potatoes;
Onion - 1 piece;
Carrots - 1 piece;
Vegetable oil - 2 tablespoons;
One liter of water;
Salt and herbs.

Peel the vegetables. Cut the potatoes into cubes. Boil water, add salt, add potatoes and cook for ten minutes, then add fish. Chop the onion and carrots and fry in oil. After these components are ready, they need to be connected.

Cut the processed cheese into small pieces, add to the soup, stir until completely dissolved and then remove the pan from the heat.

Another cooking option is with red fish.

Necessary:

150 g red fish fillet (for example, sturgeon);
100 g processed cheese;
potato;
bulb;
dill, salt.

Cut the fillet into small cubes. Peel and chop the onion. Finely chop the potatoes. Boil the fish by placing it in cold salted water. Then add vegetables to the broth and cook for ten minutes. Add the chopped cheese into pieces and simmer for another five minutes with the lid closed. Before serving, sprinkle with chopped herbs.

Cream-based preparation

There are so many different options for making creamy soups. Cream gives the dish a unique taste.

Creamy shrimp soup

Cream cheese and cream add a creamy flavor to this dish. Can be served with fresh baguette or croutons. After cooking, the soup should sit under the lid.

Components:

0.6 l of water;
three potatoes;
carrot;
onion head;
two processed cheeses;
0.25 l cream;
0.25 kg peeled shrimp;
salt, pepper, vegetable oil to taste.

Peel the vegetables and cut into cubes. Place the potatoes in salted boiling water. Fry onions and carrots in oil. Then you need to cut the processed cheese into pieces and put it in the pan. Stir until it is completely dissolved.

Then remove the vessel from the heat and beat its contents with a blender to a creamy consistency. Pour in the cream, stir, add salt and pepper and shrimp. Bring the soup to a boil over low heat and remove from heat.

Creamy shrimp soup

The recipe can be varied by adding different ingredients. For example, vegetables (corn, cabbage), parsley, cilantro and dill, as well as spices (thyme, ground pepper).

Required:

Chop the vegetables, chop the greens. Then you need to boil water or prepare broth, where you add pieces of cheese. Stir with a whisk until it is completely dissolved. Then add vegetables, bay leaf, pepper and salt. Cook for 15 minutes over low heat until the potatoes are done. After this, add shrimp and cook for 3-4 minutes. Sprinkle with herbs before serving.

With aromatic spices

This dish can be prepared in a frying pan. Any seafood can be used.

Squid, mussels, scallops, fish or a “sea cocktail”, that is, a mixture of the above, are perfect.

Ingredients:

0.45 kg of seafood;
four tomatoes;
three onions and cloves of garlic;
one tablespoon of tomato paste;
70 g sunflower oil;
a glass of cream;
salt, pepper to taste;
greenery.

Heat oil in a frying pan, fry chopped onion and garlic. Then add frozen seafood. Close the lid and cook for 10-15 minutes. When the liquid begins to evaporate, add the diced tomatoes and remaining ingredients. Let this mixture simmer for five minutes. At the end of cooking, pour in the cream in a thin stream, stirring constantly. Turn off the heat, do not bring the dish to a boil again.

Puree soup with fish and shrimp

You can prepare such a dish not only from seafood, but also with the addition of champignons, chicken, fish, and vegetables (for example, pumpkin or broccoli). Cooking time is 30−40 minutes. For cooking you will need the following components:

0.6 kg fish fillet (pike perch, navaga, cod);
0.2 kg shrimp meat;
two onions;
liter of fish broth;
0.2 kg butter;
50 g flour;
a glass of heavy cream;
salt, pepper to taste.

Fry the onion in oil in a frying pan, then add the shrimp and fish. Simmer for ten minutes. Then you need to remove from the heat and cool. Grind some of the seafood (you can use a blender) and rub through a sieve.

Fry the flour in oil, add it to the broth, stir well and cook for five minutes after boiling, stirring.

Mix the puree with the broth, add salt and pepper. Then add cream and bring to a boil.

Another recipe

An original version of instant soup, consisting of the following components:

0.4 kg king prawns;
two tomatoes;
half a lime;
wine;
a glass of low-fat cream;
two leeks;
Bay leaf;
15 g flour;
Parmesan.

Boil the shrimp for two minutes, then peel. Set the seafood meat aside and boil the peelings with lime, salt, wine and bay leaf for half an hour. Strain the resulting broth.

Grind the onions and tomatoes together with the shrimp meat, then combine all the ingredients. Then add flour, cream and cheese.

Seafood soups will bring real pleasure to real gourmets, and will also serve as a good source of nutrients necessary for the body.

Attention, TODAY only!

This delicious, tender soup will delight all seafood lovers, and those who simply love soups will surely enjoy it. Creamy shrimp soup is prepared very quickly, it will not take much effort from the hostess.

Number of servings: 4, cooking time: 40-50 minutes.

For preparation you will need the following ingredients:

cream (preferably 10% fat) – 300 ml;

soft cream cheese without additives – 300 g;

shrimp without shell - 300-400 g (you can also take them in shell, but then you need a little more of them, and it will take extra time to clean);

potatoes – 5 medium pieces;

onion – 1 pc.;

carrots – 1 pc.;

butter – 60 g;

fresh herbs, bay leaf, salt, spices - to taste;

lemon – 1 pc. (optional).

Preparation

Pour 900 ml of water into the pan, add seasonings to taste, maybe lemon juice, and bring to a boil.
We wash the shrimp under the tap in cold water and immerse them in boiling water. Be sure to note the time - you need to cook them for one and a half to two minutes after the water boils. If you keep it longer, they will become tough. Set the broth in which the shrimp were cooked to the side - it will come in handy later.
Place another pan of water (two liters) on the stove - our soup will be cooked in it.
While we wait for the water to boil, you can peel the potatoes and cut them into cubes. Next, throw it into the pan and cook until tender.
Peel the onion, chop finely, and grate the carrots on a fine grater.
Let's turn the heat on low and put a frying pan in which we put a piece of butter, melt it, add the cooked onions and carrots, fry until golden brown. We determine the readiness of the onion “by crunching”: if it crunches, it means it’s not ready yet, we continue to simmer it.
Pour the cream into another pan and turn the heat to low.
Cut the cream cheese into pieces and mix with the cream. To help the cheese melt into the cream faster, you can use a whisk or wooden spoon. It is better to stir the creamy mass frequently so that nothing burns.
When the cheese is completely dissolved in the cream, you need to pour it all into a frying pan with onions and simmer for another couple of minutes.
Now it’s the turn of the shrimp broth - you need to strain it and add it to the pan where the potatoes were cooked. But you don’t have to do this, since not everyone likes the taste of shrimp broth.
Then pour the entire mixture from the frying pan into the main pan with the potatoes, mix well and add the boiled shrimp.
If you are a fan of creamy soup, then take an immersion blender and grind everything - the soup will acquire a more delicate consistency. By the way, you can do this before adding the shrimp so that they remain whole and decorate the dish.
And the final touch - add fresh chopped herbs (or a sprig of herbs) and a slice of lemon.
Pour the creamy shrimp soup into beautiful bowls and serve with crusty bread.

Your family will definitely appreciate such a culinary masterpiece, and even a young, inexperienced housewife can cope with preparing this dish.

We are preparing a tender, silky cheese soup with shrimp, ideal for a solid winter lunch. The dish has a rich creamy taste, a pleasant aroma and is quite filling, despite the minimal set of ingredients.

The recipe impresses with its simplicity and speed of preparation, because seafood is boiled for just a few minutes, unlike broths based on meat and poultry. If for some reason you don’t eat shrimp, but like cheese soups, we suggest you pay attention to a similar one.

Ingredients:

shrimp - 250 g;
processed cheese “Druzhba” or the like. - 180 g;
carrots - 1 small;
onion - 1 pc.;
potatoes - 2-3 pcs.;
bay leaf - 1-3 pcs.;
allspice - 3-4 peas;
salt - to taste;
vegetable oil (for frying) - 2-3 tbsp. spoons.

For cheese soup, both dense cheeses in briquettes like “Druzhba” and soft, viscous cheeses (in jars) are suitable. In the first case, grate the cheese curds on a fine grater so that they dissolve faster in the soup. Soft cheeses do not need preliminary preparation - they can be added to the broth at the very end, as they dissolve instantly.
We clean all the vegetables. Finely chop the onion and coarsely chop the carrots.
Cut the potatoes into small cubes or cubes standard for soup.
Bring 2 liters of water to a boil. Dip the unpeeled shrimp into the bubbling liquid and add allspice and bay leaves for flavor. Bring to a boil again. If you are using raw gray shrimp, cook for 5-10 minutes (depending on the size of the seafood). For boiled frozen shrimp (pink-orange in color), 1-3 minutes in boiling water is enough, no more.
We put the finished seafood aside for now. Strain the broth to get rid of small scraps left after cooking the shrimp. Add cheese and boil again. Place the potatoes into the whitened boiling broth. Cook for 10-15 minutes (until the potato cubes are soft).
At the same time, fry the onion in hot oil. Stir constantly, keep the cutting on moderate heat for 3-5 minutes.
As soon as the onions turn golden, add the carrots. Continue frying for another 5 minutes. Do not forget to stir so that the vegetable mixture does not burn.
Add the assorted carrots and onions to the pan with the already prepared potatoes.
Next we add the shrimp, peeling them from the shell and removing inedible parts - heads and tails. Let them warm up/simmer for just a couple of minutes. Take a sample, add salt to taste if necessary, and remove from heat.
Pour the aromatic cheese soup with shrimp into plates. If desired, add some herbs (dill, parsley) for contrast.

Bon appetit!

Shrimp soups are a wonderful alternative to first courses with meat. They diversify the diet and enrich it with iodine and protein.

Seafood soups will fill your daily or holiday menu with marine exotica and will give you real pleasure from tasting a delicious dish. They will become a lifesaver for housewives who want to prepare a tasty, interesting dish and spend a minimum of effort and time on it. Due to the fact that shrimp cook quite quickly, soups with them will not require as long cooking as their meat counterparts.

The first dish in our country is traditionally an obligatory attribute of the daily diet. In this regard, many housewives are choosing more and more new recipes in order to add some variety to the menu. Shrimp soups, which are distinguished by a large number of all kinds of unusual variations, can successfully cope with this task. Whether it is puree soup, vegetable or creamy soup that includes shrimp, it will certainly become one of the most favorite dishes for the whole family. Their indescribable delicate taste and surprisingly delicate shrimp aroma will make you return to preparing these dishes again and again.

Shrimp soup recipes

Recipe 1.

Ingredients: 340 g shrimp, 320 g processed cheese, 320 g potatoes, 90 g carrots, 53 g Danablu cheese, 85 g onions, ½ part lime, 63 ml olive oil, 2.3 l water, 16 g dill, salt, 4 g white pepper.

Peel the shrimp and place in a container. Pour in lime juice, salt and sprinkle with white pepper. Marinate for 25 minutes. We clean and rinse the vegetables. Chop the onion. Cut the carrots into cubes as small as possible. Chop the potatoes not very large, add water and cook. After 7 minutes, dissolve the melted cheese in the potato broth. If the cheese is hard, pre-cut it. In half the oil required by the recipe, fry the shrimp until the tails are golden brown. Then take it out, add the remaining oil, fry the onions and carrots. Place fried vegetables and seafood into the soup. Cook until the potatoes are completely cooked. Salt. Grind Danablu cheese. Rinse the dill and chop it coarsely. Pour the soup into portions, sprinkle with blue cheese and dill.

Recipe 2.

Ingredients: 470 g shrimp, 180 g potatoes, 170 g zucchini, 190 ml milk, 110 ml cream, 46 g butter, 65 g leek, 12 g garlic, 14 g basil, 14 g oregano, salt, 2 bay leaves.

Boil the shrimp, adding salt, with bay leaves. Strain the broth, leaving about a liter for cream soup. Clean the shrimp. Melt the butter. Finely chop the white onion stalk. Peel the garlic and chop it with a knife. Fry the onion, then add the garlic. We clean the vegetables, rinse them, grate the potatoes and zucchini. Pour milk into the strained shrimp broth and boil. Add grated vegetables and fried onion and garlic mixture. Cook for 10 minutes. We wash the greens, chop them, and place them in the soup. Boil for another 5 minutes. Salt. Pour in the cream. After 2 minutes, add 2/3 of the boiled shrimp. Remove from heat, beat with a blender. Garnish with remaining shrimp.

Recipe 3.

Ingredients: 950 g shrimp, 195 ml white wine, 620 ml fish broth, 390 ml cream, 230 g oyster mushrooms, 1 branch of celery, 64 g butter, 17 g dill, 3 g dry nutmeg, 2 g dry hot pepper, salt .

Defrost the shrimp and peel them. Wash and chop the oyster mushrooms. Fry these ingredients one by one in oil. We send them to the heated broth. Pour in the wine. Rinse the celery and add it whole to the soup. Add nutmeg, hot pepper, and salt. Boil for 20 minutes. Take out the celery. Beat the soup with a blender. Pour in half the cream required according to the recipe. Lightly beat. Whip the remaining cream separately and use it to decorate the finished dish. Pour the soup into portioned bowls, sprinkle with chopped dill, and put whipped cream on top.

Recipe 4.

Ingredients: 370 ml coconut milk, 260 g tiger prawns, 260 g chicken meat, 270 ml broth, 6 g ginger root, 85 g lime, 12 ml vegetable oil, 64 g green onions, 9 g chili, 14 g cilantro, 16 g walnuts, salt.

Wash the chicken meat and boil with salt for about 40 minutes. Remove the finished chicken and strain the broth. Peel the nuts, chili, ginger root. Place these components in a blender bowl and grind. Wash the lime, rub the zest into the mixture of ginger, chili and nuts. Squeeze lime juice over them. Clean the shrimp. Pour coconut milk into the strained broth. After boiling, add shrimp. Chop the cooled meat finely. Fry the mixture of zest, nuts, chili in oil. We send it to the soup, add pieces of chicken and chopped onions. Boil for 6 minutes, add salt. Decorate with cilantro.

Recipe 5.

Ingredients: 520 g shrimp, 380 ml coconut milk, 340 g oyster mushrooms, 65 ml fish sauce, 120 g rice, 5 g chili paste, 180 g tomatoes, 110 g onions, 2 lemongrass stalks, 16 cm galangal root, 1 lime, 3 lime leaf, 12 g chili pepper, 1.3 liters of water.

Thinly slice the galangal. Cut the lemongrass into 30 mm long slices and beat lightly. Boil these ingredients for 6 minutes with 32 ml of fish sauce. We wash the oyster mushrooms, cut them, and place them in a decoction. Peel the tomatoes and onions, chop them, and add them to the soup. Add chili paste. Cook for 12 minutes. We clean the thawed shrimp, making sure to remove the black vein. Transfer the shrimp tails along with the lime leaves to the pan. Squeeze out the lime juice. Cook for 7 minutes. Pour in coconut milk. Let's boil. If necessary, add fish sauce, which replaces salt here. Boil the rice separately. Place boiled rice in bowls and pour in soup. Remove the galangal, lemongrass and lime leaves. Garnish with fresh chili.

Recipe 6.

Ingredients: 635 g king prawns, 230 g mussels, 1300 g tomatoes, 230 g sweet red peppers, 95 g red onions, 55 g carrots, 5 g Tabasco sauce, 14 g basil, 14 g garlic, 235 ml dry wine, 5 g dried Italian herbs, 22 ml balsamic vinegar, 26 ml olive oil, 56 g Parmesan, salt.

After pouring boiling water over 330 g of tomatoes, remove the skins. We clean the pepper. We cut these vegetables into cubes. Chop the washed basil, peeled onion, carrots, and 10 g of garlic as finely as possible. Fry the ingredients in hot oil for 5 minutes in the following order: onions, carrots, peppers, garlic, tomatoes, basil. Transfer to a saucepan and blend with a blender. We peel the remaining fresh tomatoes, grind them in a blender, and combine them with the rest of the ingredients. Add dry herbs, salt, Tabasco sauce and vinegar. Cook for 12 minutes. Place the remaining garlic into the hot oil, which we first crush with a knife without peeling. After 2 minutes, remove the garlic cloves and add the peeled shrimp to the oil. Fry for 6 minutes, add salt. Grate Parmesan. Pour the soup into portions, adding shrimp and Parmesan to each bowl.

Recipe 7. Vegetable soup with shrimp and almonds

Ingredients: 430 g peeled shrimp, 560 g broccoli, 230 g pepper, 160 g peas, 220 g hake fillet, 2.1 l water, 1 clove garlic, ¼ part lemon, salt, 40 g almonds, 26 ml vegetable oil, cilantro , pepper.
We wash the hake and boil it with salt. Strain the broth. Wash the vegetables. Divide the broccoli into pieces, peel and chop the pepper. Fry the sliced nuts in oil and squeeze out the garlic at the end. Place chopped vegetables and peas into the broth and cook for 3 minutes. Add shrimp and nuts. Boil for another 6 minutes. Place pieces of boiled hake, pepper, and squeeze out citrus juice. Decorate in portioned bowls with whole shrimp and cilantro.

- a spectacular, unusual and at the same time easy to prepare dish. For it to become a real home culinary masterpiece, you just need to choose a recipe that best suits the taste preferences of its tasters and strictly follow the cooking instructions. Having spent a little time, without much difficulty you can create a tasty “sea” first course, which, moreover, due to the large amount of valuable substances in seafood, will bring significant benefits to the body.

Cheese soup with shrimp is an incredibly tasty first course that will make your usual diet more varied and will delight all seafood lovers. Light, tender, easy to prepare, the soup is especially popular in Mediterranean cuisine.

Each country with access to the sea boasts its own unique recipe for cheese soup with shrimp. In one case it turns out to be lighter and more dietary, in another - more satisfying and nutritious, but an invariably excellent result is the main advantage of this dish.

With shrimp and cream cheese

The combination of cheese and shrimp is perfect. The soup prepared with these ingredients looks very appetizing, has a pleasant aroma and has a soft creamy taste.

Ingredients:

Water - 2 l;
Medium s/m shrimp - 0.5 kg;
Cream cheese - 400g;
Potatoes - 3 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Soy sauce - 1 tbsp;
Lemon juice - 1 tbsp;
Garlic - 2 cloves;
Fresh greens;
Olive oil;
Sweet paprika;
Pepper;
Salt.

It is better to cook cheese soups in a small saucepan - once or twice in order to fully enjoy the taste of such a delicious first course. Considering that preparing cheese soup with shrimp at home will take less than an hour, it is very easy to please yourself and your family with a delicious soup, not only on a day off.

Preparation:

Thaw the shrimp.
Prepare the vegetables: cut the potatoes into cubes, the onion into strips, and grate the carrots on a fine grater.
Rinse the potato cubes well under running water to remove excess starch and add them to boiling water. Reduce the heat and leave to simmer for 10-15 minutes.
During this time, fry the onion and grated carrots until golden brown.
At the same time, chop the garlic and lightly fry it in olive oil until it acquires a characteristic aroma.
Without removing the garlic, place the shrimp in the pan and brown them a little.
Pour in a tablespoon of soy sauce, sprinkle with lemon juice, sprinkle with seasonings and simmer for another 1-2 minutes, but no more, otherwise the shrimp will become tough.
During this time, the potatoes are almost cooked and you can add cream cheese, fried onions and carrots and fried shrimp along with butter and garlic, leaving a small amount for decoration.
Mix all ingredients well and leave the soup covered for 5-10 minutes.

Pour the finished first course into plates, place a few shrimp in the center of each and sprinkle with finely chopped fresh herbs.

By slightly changing the cooking technology, you can cook a delicious cream cheese soup with shrimp from the same ingredients. True, there is no need to transfer fried shrimp into the pan. After adding the fried onions and carrots with seasonings to the boiled potatoes and cooking everything for a few minutes, beat the finished soup directly in the pan with a submersible blender until smooth.

If the dish turns out to be thick, then you can add 100-150 ml of low-fat cream to it. Before serving the pureed cheese soup, place shrimp fried with garlic and a sprig of herbs on each plate.

With shrimps, melted cheese and cream

The delicious aroma, silky texture and incomparable taste of creamy cheese soup with shrimp, as in the photo, will conquer even gourmets who are well versed in cooking. This soup can be found quite often on the menus of Italian and Spanish restaurants.

Ingredients:

Water - 2 liters;
Hard cheese - 100 g;
Processed cheese - 100 g;
Cream - 150 ml
Medium s/m shrimp - 300 g;
Large s/m shrimps - 10 pcs;
Potatoes - 2-3 pcs;
Carrots - 1 piece;
Onion - 1 piece;
Fresh greens - 100 g;
Salt pepper.

There are several rules that must be followed when preparing this shrimp soup:

Using shelled shrimp. If you cook unpeeled seafood, the chitin contained in the shells will make the broth richer and more aromatic. Of course, the shells should then be removed.

Sequencing. It is advisable to cut the ingredients into the same size and place them in the pan one at a time so that they do not boil over.

There is no need to defrost the shrimp before placing them in boiling water.

Preparation:

Wash the potatoes and carrots, peel them and cut them into small cubes.
Finely chop the onion.
Place all the ingredients in a suitable saucepan, add water and cook for 15-20 minutes.
In a separate pan, boil the shrimp in their shells for 5-7 minutes.
Strain the broth through a sieve and pour into the vegetables, and remove the shells from the shrimp.
Grate the processed cheese there on a fine grater - this will dissolve it faster.
Mix well, add salt and pepper, and a couple of minutes before the end of cooking, add the shrimp, pour in the cream and add chopped herbs.
Fry large shrimp in butter and garlic until golden brown.
Grate hard cheese.

The taste of the finished soup will be more tart and spicy if you add a little lime juice and a pinch of oregano at the end of cooking.

Let the freshly cooked soup with melted cheese and shrimp brew for 5-7 minutes, after which you can call everyone to the table. Sprinkle the soup with grated cheese in portions and place a couple of large shrimp in each plate. Serve separately with croutons, toasted baguette or crispy croutons.

With shrimp and mushrooms

When you want to pamper your family with a new and original dish, but have neither the time nor the energy for exquisite culinary masterpieces, you should pay attention to the step-by-step recipe for soup with melted cheese, shrimp and mushrooms. Does the tandem of seafood and mushrooms seem a little strange? But in vain! In combination with delicate cream and cheese, it is especially successful.

Ingredients:

Water - 1.5 liters;
Processed cheese - 200 g;
Champignons - 0.5 kg;
Peeled shrimp - 0.5 kg;
Cream - 200 ml;
Flour - 2 tbsp;
Onion - 1 piece;
Garlic - 3-4 cloves;
Salt, pepper, dill.

Cheese is one of the main ingredients of cheese soup, so you need to approach its choice with all responsibility. It is naive to believe that high-quality cream cheese can be replaced with cheap processed cheese like “Druzhba”.

Cheeses sold in plastic containers dissolve well in hot water, but processed cheeses in foil can easily spoil the taste of the finished dish. In addition, preference should be given to products without additives. If the recipe for cheese soup indicates that it will be prepared with shrimp, then processed cheese with a strong smoked taste will obviously be of no use in such a dish.

How to cook cheese soup with mushrooms and shrimp in a saucepan or in a slow cooker:

Cut the onion into small strips, mushrooms into thin slices.
Fry mushrooms with onions until tender, add salt.
Thaw the shrimp. If they are large, cut them into several pieces, leaving some whole ones for decoration. Small and medium ones can be used entirely.
Chop the garlic, lightly fry, then add the shrimp to it for a couple of minutes.
Place a saucepan with water on the fire.
Place melted cheese in boiling water and stir until it dissolves. Pour the cream into the pan in a thin stream and bring to a boil over low heat.
Dilute flour in water and add to cheese broth.
After 5 minutes, place the fried mushrooms and seafood into the pan, add salt and pepper and let cook for a few minutes.

Pour cheese soup with champignons and shrimp into bowls, garnishing each serving with whole shrimp. A little ground paprika and a sprig of herbs will make the serving even more appetizing.