Julienne mushroom soup

Mushrooms and vegetables are thoroughly cleaned and washed. Then I fill a saucepan with water, after which I rub the melted cheese and add them to cold water. The taste of the soup strongly depends on the quality of the cheese, so the choice should be approached responsibly. I heat the pan over medium heat, preventing boiling and stirring constantly. Now it's time to turn off the heat and set the pan aside. I fry the champignons cut into plates on the weakest fire until the water evaporates completely and a pleasant golden crust appears. On the same slow fire, fry the finely chopped onion and grated carrots in turn.

Add mushrooms and vegetables to a saucepan with cheese melted in water and bring to a boil over medium heat. Well, that's almost all, now it's time to cover the soup with a lid and make a weak fire and mark the time. Julienne soup is ready in 15 minutes. It remains only to add salt and sprinkle with herbs. This is an excellent food for a gourmet who does not want to spend a lot of time in the kitchen. I prefer to add a small piece of butter and a tablespoon of sour cream to a plate of julienne soup from champignons, but this is a matter of taste.