Mushroom soup is prepared quickly, easily and simply, and most importantly, inexpensively. Once you have tried to cook it and treat your relatives, you will have no end to them. Relatives will ask you to cook it more than once. Because it is a light, hearty and tasty dish for mushroom and cream cheese lovers.
It is necessary
- - 2 pcs. good quality processed cheese;
- - 500 g of fresh champignons;
- - 1-2 pcs. potatoes;
- - 1 carrot;
- - 2 tbsp. butter for frying;
- - salt, pepper, herbs to taste.
Instructions
Step 1
Take a small saucepan about 2.5 liters. Pour water and place on the stove. While the water is boiling, peel the potatoes and carrots. Cut the potatoes into strips, grate the carrots on a coarse grater. Once the water has boiled, toss the potatoes and carrots into it and leave to simmer.
Step 2
In the meantime, cut the mushrooms into small pieces and fry them in a pan until half cooked. Next, when the potatoes and carrots are ready, crush them with a pusher until puree.
Step 3
Then grate the processed cheese on a coarse grater and pour it into a saucepan, cook until the cheese is completely melted, then add the fried mushrooms. Season with salt and pepper to taste and cook until tender.
Step 4
Serve the soup hot with sour cream and finely chopped herbs. You can also serve separately to the soup rye bread croutons, dried in the oven and sprinkled with mushroom seasoning, or croutons fried in butter with finely grated cheese on one side.
