Cheese soup with melted cheese and mushrooms

Step-by-step cooking

1. Step 1:

   

   How to cook mushroom soup from champignons with melted cheese? Prepare the products necessary for making cheese soup with melted cheese and mushrooms. You will need well-boiled potatoes, onions, a little carrot, salt to taste and melted cheese. Processed cheese should be taken of very good quality so that it is properly dissolved in the soup. Low-quality cheeses may remain in an undissolved form, in small pieces.

2. Step 2:

   

   Potatoes are washed, cleaned and cut into small pieces. We need a delicious, rich broth, so pour the chopped potatoes with clean cold water, add a little salt and bring to a boil. Cook for 15 minutes. With the specified amount of water, the soup turns out thick. Do you want it not so thick? Add more water!

3. Step 3:

   

   Wash the champignons, cut into small slices. Peel and chop the onion and carrot: onions - in small cubes, and carrots - grate on a coarse grater. Heat the vegetable oil in a frying pan, put the onion and carrot, fry a little and add the chopped mushrooms.

4. Step 4:

   

   Fry everything together, stirring occasionally, so that the products are fried and the bulk of the liquid from the mushrooms evaporates. Mushrooms should be lightly browned.

6. Step 5:

   

   Add the fried vegetables and mushrooms to the pot with potatoes, bring to a boil, boil for a minute.

7. Step 6:

   

   Add the melted cheese to the soup. The cheese must be pre-crushed: cut or grate. Or you can add cheese with a tablespoon, breaking off in small portions and adding to the soup. Remove the soup from the heat and let it stand for five minutes. Stir the finished dish again.

8. Step 7:

   

   Mushroom soup with melted cheese and champignons is ready! It is best served hot. If desired, supplement the soup with fresh herbs to your taste.