Soup with porcini mushrooms and melted cheese

The rich creamy soup This rich creamy soup with white mushrooms is another favorite of the autumn dishes! The cream taste gives it a melted cheese, which completely dissolves in the soup, giving it both a beautiful milky appearance and an unsaturated silk creamy taste! White mushrooms are very fragrant, and in combination with the rest of the vegetables you get a very tasty vegetable soup. In the absence of white mushrooms, I suggest using champignons and a mushroom cube, but then the soup should not be salted. Definitely recommend this soup!

The rich creamy soup This rich creamy soup with white mushrooms is another favorite of the autumn dishes! The cream taste gives it a melted cheese, which completely dissolves in the soup, giving it both a beautiful milky appearance and an unsaturated silk creamy taste! White mushrooms are very fragrant, and in combination with the rest of the vegetables you get a very tasty vegetable soup. In the absence of white mushrooms, I suggest using champignons and a mushroom cube, but then the soup should not be salted. Definitely recommend this soup!

Ingredients:

• Mushrooms, white 150 g
• Olive oil 50 ml
• Black pepper powder 0.3 g
• Salt 1.5 tsp.
• Fresh dill 0.25 bunch
• Parsley fresh 0.25 bunch
• Garlic 1 clove
• Bay leaf 1 pc.
• Processed cheese 100 g
• Onions 1 pc.
• Carrot 1 pc.
• Pepper sweet 1 pc.
• Potatoes 6 pcs.
• Water 3 l

Instructions

• Step 1 To make soup, we need: potatoes, ceps, sweet pepper, carrots, onions, processed cheese, garlic, bay leaves, olive oil, fresh parsley, fresh dill, water, salt and black ground pepper.
• Step 2 Clean potatoes and cut into strips.
• Step 3 Put the potatoes in a saucepan, rinse, pour cold water and put it on the fire, when it boils - we cut off the gas, salt water and cook under the lid.
• Step 4 While the potatoes are brewed, chop the onions and carrots with straw.
• Step 5 Fry them in olive oil (you can use creamy or refined sunflower oil).
• Step 6 Carrots and onions should turn out golden, medium degree of roasting.
• Step 7 White mushrooms are good for mine, clean and cut into strips.
• Step 8 Pour the mushrooms into a frying pan to fried onions and carrots. Fry them a little under the lid.
• Step 9 Sweet red pepper is also cut into strips and added to mushrooms and vegetables in a pan.
• Step 10 When the vegetables and mushrooms are soft - the roasting is ready.
• Step 11 Pour it into the pan to the cooked potatoes. We continue to cook on low heat.
• Step 12 Greens and garlic is crushed.
• Step 13 Fused cheese rubbed on a coarse grater. Add the cheese to the soup. We merge.
• Step 14 Pour greens, black ground pepper, add bay leaf.
• Step 15 Mix until the melted cheese is completely dissolved, boiling the soup over a slow fire.
• Step 16 Let's once again boil and set aside. We serve soup hot, with greens, sour cream or to your liking.