Turkey, Mushroom, and Melted Cheese Soup

This soup comes together very fast, is low in calories, and tastes wonderful! Add a little hot pepper or your favorite spices if you like.

Recipe author

Servings:

White mushrooms

150

Turkey breast

100

Potatoes (2 small potatoes)

100

Carrots

Onion

Vegetable oil

Processed cheese

Water

0.7

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 45 % 5 g

Carbohydrates 18 % 2 g

52 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients: a couple of small potatoes, half a medium onion, a small carrot, mushrooms (fresh works fine — mine happened to be already cooked), raw or (as in my case) roasted turkey breast, vegetable oil, salt, and a good melted cheese.
Step 2:

Chop the onion.
Step 3:

Grate the carrot.
Step 4:

Dice the potatoes small.
Step 5:

Sauté the onion and carrot.
Step 6:

Add the mushrooms to the sauté.
Step 7:

Chop the cheese. Bring the water to a boil in a pot and add the potatoes. If you're using raw meat, finely chop it and add it along with the potatoes. Cook for about 30 minutes. Then add the sautéed onion, carrot, and mushrooms, and season with salt to taste. Simmer for 5 minutes, then add the finely chopped or coarsely grated melted cheese. Stir until the cheese has completely melted in, turn off the heat, and let the soup rest for 10 minutes.