Mushroom puree soup with melted cheese

How to make mushroom soup with melted cheese?

1. Peel potatoes and carrots, cut into small cubes. Peel the onion.
2. Boil salted water in a saucepan, add chopped vegetables and a whole onion and cook until tender for 15 minutes. Then remove the onion.
3. Chop the soup with a blender.
4. Cut the champignons into thin slices and fry in a frying pan in vegetable oil.
5. Put cottage cheese and cream cheese in a saucepan with mashed soup, mix and whisk the soup with a blender until smooth.
6. Add the fried mushrooms to the soup, bring to a boil, season with salt and pepper, remove from heat. Let it brew under the lid for 15 minutes and serve.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Buy fresh mushrooms of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours.  In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".