Soup with mushrooms and processed cheese
Description
A hearty first course. This soup features the perfect balance of rich mushroom flavor from the champignons and a subtle creamy note from the processed cheese. Be sure to use herbs (dried or fresh), and you can also sprinkle them directly into the bowl just before serving. Serve the soup deliciously with garlic croutons or a slice of slightly toasted white bread. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. First of all, pour water into a saucepan and place it over heat. Peel and wash the onion, then chop it finely. Thoroughly wash and clean the mushrooms, then cut them into small pieces. In a frying pan, heat some sunflower oil and sauté the onion. Then add the mushrooms and cook until all the liquid has completely evaporated.
- 2
Step 2
2. Peel and wash the potatoes, then cut them into small cubes. Add the potatoes to boiling water. Grate the processed cheese on a coarse grater and add it to the cooked potatoes, then add the mushrooms and onions.
- 3
Step 3
3. Wash and finely chop the parsley and dill. Add the chopped herbs to the pot one minute before the soup is ready, then season with salt and pepper. Now the soup is ready to serve.