Creamy mushroom soup
Total time 50 m.
Preparation 20 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
2
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.
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.
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