Soup with cheese and mushrooms
Description
Perfect for lunch. When I first tried this wonderful soup at a friend's place, I immediately thought there was no way I could recreate it. But when I found out how simple it is to prepare, I could hardly believe it. Still, I decided to make it for dinner—and the result exceeded all my expectations. Now I want to share with you the recipe for this cheese and mushroom soup, because every home cook should make it at least once. The taste of this amazing soup turns out so delicate and refined that it seems as if it were prepared by professional chefs. But if you take a close look at this easy cheese and mushroom soup recipe, you'll realize just how quick and simple it is to make. So let's get started right away—I can't wait for you to try it! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, we need to prepare a broth using a piece of beef. You can later slice the meat and add it to the soup, but the soup turns out very filling even without it. While the broth is cooking, we slice the mushrooms.
- 2
Step 2
In a skillet, heat the oil and sauté the mushrooms until excess moisture evaporates.
- 3
Step 3
Transfer the sautéed mushrooms into the already prepared meat broth.
- 4
Step 4
Peel the potatoes and cut them into small cubes, then add them to the mushrooms in the broth.
- 5
Step 5
Finely chop the onion and grate the carrot. Sauté the vegetables in a pan with added oil.
- 6
Step 6
Grate the processed cheese on a coarse grater as well. To make this easier, place the cheese in the freezer for a few minutes beforehand.
- 7
Step 7
Now add the sautéed vegetables to the broth and let them simmer for 5-7 minutes. Then add the cheese. Cook for a couple more minutes until the cheese has completely melted into the soup. Sprinkle with chopped dill, season with salt and pepper. Serve the soup garnished with croutons. Enjoy your meal!