Cheese soup with champignons

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products for cheese soup with champignons. I advise you to wash the peel of potatoes and carrots with a brush under a stream of cold water before cleaning. This way you will surely avoid getting the remnants of earth and sand into the soup.

2. Step 2:

   

   Peel potatoes, carrots and onions. Wash the peeled vegetables, champignons and greens thoroughly (the greens and champignons can first be rinsed in a large bowl with water, rinsing and changing the water several times so that the soil particles leave, and then rinse under running water).

3. Step 3:

   

   Pour rice (you can use any kind of rice to your taste) into a small container, for example, in a glass or in a cup. Rinse it several times, constantly changing the water, until the water becomes clear. Rice can be replaced at will, for example, with oatmeal or any other cereal, as well as noodles, but in this case, take into account the time and method of their preparation. The taste of the dish will also be different.

4. Step 4:

   

   Cut the potatoes into the same small cubes or cubes, as you are more accustomed to. Put the potatoes and clean rice in a saucepan. Fill everything with water, put it on high heat and wait for the moment of boiling, add salt to taste. If foam has formed, remove it with a slotted spoon. After reducing the heat to medium, leave the pan on the stove with the lid closed until the potatoes are ready. It will take about 15-20 minutes.

5. Step 5:

   

   While the potatoes and rice are cooking, prepare the remaining ingredients. Grate the carrots on a medium grater, or cut them to your liking, most importantly finely. Chop the onion, too, small. This is necessary so that the vegetables are fried quickly and at the same time. Heat vegetable oil in a frying pan and fry carrots and onions in it. In what oil is it better to fry? It is better to choose the oil with the highest smoking temperature (i.e. it heats up and does not burn for a long time)

7. Step 6:

   

   Champignons (I used brown ones in the recipe, but you can take white ones) cut into 3-4 mm plates.

8. Step 7:

   

   When the potatoes are ready (you can check the readiness by piercing a piece with a knife, the potatoes should be absolutely soft), make the fire to maximum. Immediately send the champignons to the pan.

9. Step 8:

   

   After boiling, add the fried onions and carrots to the soup. You can also optionally add a bay leaf. Cook everything for about one to two minutes.

10. Step 9:

    

    Add the melted cheese, mix everything well.

11. Step 10:

    

    Add finely chopped greens to the soup. Green onions and dill will do very well. But you can use any other greens to your liking. After re-boiling, turn off the stove, cover the soup with a lid and let it brew for at least 10-15 minutes.