Mushroom puree soup with cheese

1. To prepare this delicious soup, it is necessary to prepare all the ingredients in advance:

- we sort out the mushrooms, clean them from forest debris, wash them thoroughly and cut them into large pieces. Part of the mushrooms can be cut with plates to decorate the finished dish. In principle, you can take any mushrooms, for example, champignons will go well. But still, with porcini mushrooms, the soup will turn out especially fragrant;

- peel and dice the onion;

- peel and grind a clove of garlic;

- wash the parsley and green onions, dry them. Finely chop the onion, you can leave the parsley with twigs, or you can also chop it finely;

- three parmesan on a medium grater.

2. The ingredients are prepared and you can proceed directly to cooking:

- put a large saucepan on medium heat, add oil, warm it up, then put the onion in the saucepan. Fry the onion, stirring, for 5 minutes. Then add garlic and mushrooms, cook all together, without ceasing to stir, for another 5 minutes;

- pour the broth into the pan, bring to a boil, then reduce the heat to a minimum and simmer the contents of the saucepan under a closed lid for 8 minutes;

- pour the future soup into a suitable container and grind it with a blender into a puree, after which the resulting mass is poured into a saucepan (you can return it to the saucepan);

- bring to a boil, add cream, salt, ground black pepper, mix, keep on fire for 2-3 minutes;

- pour out the parmesan, mix and immediately remove the soup from the fire.

3. We arrange the soup on serving plates, decorate with chopped herbs. You can also decorate with toasted plates of mushrooms or crackers.

Bon appetit!