Cream soup with mushrooms and melted cheese

Step-by-step cooking

1. Step 1:

   

   Peel the potatoes, cut them into soup as usual and rinse.

2. Step 2:

   

   Pour 1.5 liters of cold water into a saucepan, pour the prepared potatoes and put them on a lit stove. Before the water boils, foam will be collected, which must be removed with a leaky spoon. For soup, I always throw potatoes in cold water, not boiling water, to get potato broth. Cook after boiling for 15 minutes, do not add salt yet, so that the potatoes do not come out hard and cook for a short time. At this time, we will do the frying.

3. Step 3:

   

   Carrots are peeled and cut into small cubes - you can just grate it on a coarse grater, but I like it better for this soup. Peel and finely chop the onion.

4. Step 4:

   

   Mushrooms are washed and cut into small pieces. Mushrooms need to be taken fresh.

5. Step 5:

   

   Pour vegetable oil into the pan, warm it up a little and pour carrots, onions and mushrooms at once. Add a little salt. Fry over medium heat for 7 minutes, stirring occasionally. If you fry mushrooms on high heat, the juice will remain inside them and will not leak into the pan.

7. Step 6:

   

   Grate the processed cheese on a coarse grater. You can also just mash it with a fork if it is soft enough. The taste of the cheese will also depend on the taste of the soup.

8. Step 7:

   

   15 minutes after boiling the potatoes, add the mushroom roast and cheese to the pan.

9. Step 8:

   

   Mix, pour cream, salt and add seasonings. We try for salt and cook after boiling over low heat for 5 minutes.

10. Step 9:

    

    During this time, the cheese will melt and the soup will be ready to eat. Serve the soup with fresh herbs - green onions, dill, parsley. Pour the greens into a plate just before serving.