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Creamy mushroom soup

Total time 50 m.
Preparation 20 m.
Easy
Number of servings 6

Ingredients

Champignon mushrooms 200 g
Potato 2 pc.
Carrot 1 pc.
Cream 10% 100 ml
Processed cheese 100 g
Onions 1 pc.
Fresh dill to taste
Salt to taste
Ground black pepper to taste
Vegetable oil to taste
Water 2 l

Nutritional value

One serving (~ 125 g)
Proteins 5,79 g
Fats 5,58 g
Carbohydrates 9,46 g
Calorie content 109 kcal

Cooking steps

1 Creamy mushroom soup Creamy mushroom soup Peel the potatoes and cut into small cubes. Place in boiling water. Cook for 7-10 minutes.
2 Creamy mushroom soup Creamy mushroom soup Peel the onion and cut into small cubes.
Peel the carrots and grate them on a coarse grater.
Wash the mushrooms well, peel if necessary and cut into plates 1.5-2 mm thick. Any mushrooms can be used.

Heat the vegetable oil in a frying pan. Add onions, carrots and mushrooms. Fry for about 5 minutes, stirring occasionally.
3 Creamy mushroom soup Creamy mushroom soup Place the fried vegetables in a saucepan and cook everything together for another 8-10 minutes.
4 Creamy mushroom soup Creamy mushroom soup Add cream (can be replaced with milk) and melted cheese.
If the processed cheese has a dense consistency, then first cut it into cubes or grate it.
Mix the soup well so that the melted cheese dissolves.
5 Creamy mushroom soup Creamy mushroom soup Add salt, pepper, chopped dill and your favorite seasonings. Bring to a boil and turn off.
6 Creamy mushroom soup Creamy mushroom soup Bon appetit!
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