Soup with processed cheese and mushrooms
Description
A hearty first course. The soup can be prepared on meat broth, vegetable broth, or simply on water. You may add chicken, beef, or pork if desired, but my recipe is for a fasting meal. I use common button mushrooms. Serve the soup immediately after cooking, with croutons and chopped fresh herbs. Serve hot.
Instructions
- 1
Step 1
1. Clean the mushrooms from the skin, then slice them thinly or cut into pieces.
- 2
Step 2
2. Heat a pan with sunflower oil and add the mushrooms. Fry until cooked, then transfer to a plate.
- 3
Step 3
3. Peel the carrot and grate it on a fine grater.
- 4
Step 4
4. Return the skillet to the heat, add 1-2 tablespoons of vegetable oil, add the carrots and sauté.
- 5
Step 5
5. Peel and dice the potatoes into small cubes.
- 6
Step 6
6. Put the cheese in the freezer beforehand, then grate it on a coarse grater.
- 7
Step 7
7. Fill a pot with water and bring it to a boil. Add carrots, mushrooms, and potatoes to the water.
- 8
Step 8
8. Cook for 10-15 minutes, then season with salt and pepper. Add processed cheese and cook until melted (5-7 minutes). Before serving, stir in chopped fresh herbs.