There are many recipes for cheese soups, among which everyone will find something to their liking. They differ from other soups in speed, ease of preparation and nutritional value. One of the most popular recipes is cheese soup with mushrooms. It is remembered for its extraordinary aroma and pleasant texture.
It is necessary
-
- water - 1.5 liters
- 2 processed cheese curds for soup
- champignons - 300-500 grams
- 1 carrot
- 1 onion
- olive oil
- salt
- pepper.
Instructions
Step 1
Place a pot of water on the stove. While the water is boiling, wash and peel the potatoes, carrots and onions thoroughly. Cut the potatoes into small cubes and cook in boiling water.
Step 2
Finely grate carrots, put in a pan, add vegetable oil (odorless) and 1-2 tbsp. spoons of water. Simmer over low heat, covered for 3-5 minutes. Add onions to the carrots, fry the vegetable mixture until tender.
Step 3
Examine the mushrooms. Old, moldy, shriveled mushrooms are not suitable for cooking. Peel, rinse and cut the mushrooms lengthwise into thin slices about 3-5 mm wide. Put the mushrooms in a pan where vegetables are fried, add a little salt and pepper, reduce the heat and fry, stirring occasionally, until the water released from the mushrooms evaporates.
Step 4
Cut one processed cheese into small cubes and put in boiling water with boiled potatoes. Reduce heat to low, as the cheese will not dissolve well with intense boiling. Add the overcooked vegetables and mushrooms to the pan. Cook, stirring constantly, until the pieces of cheese are completely dissolved. Salt. Before serving, toss the second cheese, grated on a coarse grater, into the soup. Stir and, as soon as the soup boils, cover and turn off the heat.
