This is a simple yet luxurious dish that can decorate your holiday table or just a family dinner. Well, tell me how sometimes you want to cook a dish that is simple in complexity, but fast in time. So, this soup is a godsend for lovely hostesses. While preparing this soup, you will spend a minimum of time, but get the maximum pleasure while eating this aromatic dish.
It is necessary
- - 2 liters of water;
- - 4 potatoes;
- - 1 onion;
- - 1 carrot;
- - 500 grams of fresh mushrooms (frozen);
- - 1 processed cheese;
- - a bunch of parsley (dill);
- - 1 tbsp. l. olive oil;
- - salt to taste;
- - pepper to taste;
Instructions
Step 1
Cut the mushrooms into small cubes. Boil water in a 3L saucepan. Place the mushrooms in water and cook for about 20 minutes, gently skimming off the foam.
Step 2
We clean vegetables: potatoes, carrots, onions. Then we cut the potatoes into cubes of the same size as the mushrooms, carrots - into strips, onions - in half rings. Put the chopped potatoes in a saucepan and cook for 15 minutes until tender. Meanwhile, sauté carrots and onions in olive oil in a well-heated frying pan until golden brown.
Step 3
Add the sautéed vegetables to the potato-mushroom broth and cook for 5 minutes. Processed cheese - cut into cubes and add to soup. Stir gently until melted cheese is completely dissolved in broth. Add chopped parsley (dill), salt and pepper to taste. Serve hot.
