Incredibly aromatic mushroom soup with melted cheese is a celebration of taste for lunch for all your family and friends. That there is only one smell of the dish hovering in the kitchen in the process of its preparation - even the neighbors will come running to it!
Determine the amount of liquid at your discretion, but with a small amount of it, the first dish turns into a thick soup - in this form, children like it much more. Do not forget to supplement it with various seasonings (mushroom, chicken, vegetable), giving a brighter and richer taste.
Ingredients:
Champignons - 350 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Hot water - 1.2 l
Processed cheese - 200 g
Vegetable oil - 30 ml
Cream 15% - 100 ml
Salt and pepper to taste
Preparation:
1. Peel potatoes and carrots, rinsing the roots in water along the way. Cut the potato tubers into medium cubes and the carrots into small cubes. Pour both slices into a saucepan, cover with boiling water or hot water and place the container on the stove, turning on maximum heat. Cook for 10-12 minutes. Place the processed cheese in a tube or “Druzhba” type cheeses in the freezer - this way they rub more easily on the grater.
2. In the meantime, peel the onion, rinse and chop into cubes. Heat a frying pan on the stove, add vegetable oil and onion slices to it. Spread on medium heat for about 4-5 minutes without frying.
3. Rinse fresh mushrooms (champignons or oyster mushrooms), cut them into large pieces and send them to the fried onions. Season with salt and pepper. Stir so the onion slices are on top. The salt will draw the juice out of the mushrooms - simmer them in your own juice for about 5 minutes, and then pour in the cream, then simmer for another 1-2 minutes and turn off the heating.
4. Remove the processed cheese from the freezer, remove the wrapper and grate on a fine mesh grater.
5. Put the grated cheese mass in a saucepan with boiled vegetables, minimize heat.
6. After a couple of minutes, put the stewed mushrooms there, salt and pepper the soup. Add seasoning if desired. Taste hotter, adjust if necessary. You can add chopped washed dill. Simmer for about 2-3 minutes and turn off the heat - the dish is completely ready.
Pour mushroom soup with melted cheese into deep bowls and serve warm, especially with croutons.
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