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Mushroom soup with cheese in a slow cooker

Mushroom and Cheese Soup in a Slow Cooker

A tasty, half-puréed soup. Any mushrooms will work. If you blend it all at the end, you'll get a fully smooth purée, but my family isn't big on that style. Enjoy, everyone!

Zaika260188

Recipe author

Mushroom soup with cheese in a slow cooker

Composition / ingredients

Servings:

Processed cheese

200

Mushrooms (Use any fresh or frozen mushrooms you like. I used the frozen ones I foraged last fall.)

250

Onion

200

Carrots

150

Bay leaf

Peppercorns

Poultry (You can use any meat. I used a ready-made chicken soup pack. For a vegetarian version, just sauté the onion and carrot instead of adding them fresh, and skip the meat.)

200

Eggs (boiled)

Maggi seasoning (I used 2 chicken bouillon cubes.)

Potatoes

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 27 % 6 g

Carbohydrates 55 % 12 g

88 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Grind the mushrooms in a blender until they turn to a paste. Everything cooks together — you don't even need to stir. Set the slow cooker to the "Soup" setting for 1 hour, then give it a stir at the end and serve right away.