Mushroom soup with processed cheese
Description
The recipe won't take much time. Mushroom soup originated in France in the late 18th century, and then the tradition of adding mushrooms to soup spread throughout Europe. Mushroom soup remains popular even today. Home cooks use various types of mushrooms, but for this purpose, the best choice is still the common mushroom—champignons. They cook quickly and require no additional preparation. You can simply clean them, slice, and add to the pot. In France, potato is not added to mushroom soup, but I suggest making it more traditional for us by including just a few potatoes. The soup will gain special piquancy from the processed cheese "Paprikash." Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes, mushrooms, and onion. Fill a 2.5-liter pot with water and place it on the stove to boil. While you prepare the ingredients, the water will have time to come to a boil.
- 2
Step 2
Cut the potatoes into small pieces and add them to boiling water.
- 3
Step 3
Chop the mushrooms. Choose the size of the pieces yourself; I prefer medium-sized mushroom pieces. Add the mushrooms to the potatoes and cook for 15 minutes.
- 4
Step 4
Dice the onion finely.
- 5
Step 5
Sauté the onion in a small amount of sunflower oil and add it to the soup.
- 6
Step 6
Cut the processed cheese "Paprikash" into small cubes. I recommend using high-quality cheese so that it melts well. You can use traditional creamy cheese, but I prefer processed cheese with added ingredients, as it gives the soup new flavor notes.
- 7
Step 7
Add the cheese to the soup 10 minutes before it's done. Cook until completely dissolved.
- 8
Step 8
The mushroom soup with processed cheese is ready. Ladle it into small bowls and serve.