Mushroom soup with cheese in a slow cooker

Delicious half-baked puree. Any mushrooms are suitable. If you use a blender at the end of cooking, you will get 100% mashed soup, but I don't really prefer such soups ... Bon appetit to everyone!!!

Bunny 260188

Recipe author

Mushroom soup with cheese in a slow cooker

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Composition / ingredients

servings:

Processed cheese

200

Mushrooms (You can use both fresh and frozen any mushrooms to your taste. I used the ice cream ones that I collected in the fall.)

250

Onion

200

Carrots

150

Bay leaf

Peppercorns

Poultry meat (You can use any meat. I used a ready-made chicken soup set. And for vegetarians, you can simply add fried and no meat instead of fresh onions and carrots.)

200

Chicken eggs (Boiled.)

Maggi Seasoning (I used chicken cubes 2 pcs.)

to taste

Potatoes

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 27 % 6 g

Carbohydrates 55 % 12 g

88 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
We grind the mushrooms in a blender until they are mushy. Everything is prepared together and you don't even need to interfere. Put 1 hour in the "Soup" mode and after the time has elapsed, mix and you can immediately serve to the table.