Mushroom soup with curds. To a mushroom soup of aromatic mushrooms, the yolk is ideally suited for cheese and creamy taste of melted cheese. Such a useful and nutritious soup of fresh mushrooms is nice to eat at any time of the year, especially in winter, because the oyster mushrooms can always be found on the shelves of stores next to the ubiquitous champignons. This soup is good because it is cooked very simply and quickly, in addition, you can always turn it into soup-puree, whipping with a blender and served with garlic breadcrumbs.
Ingredients:- Mushrooms of oyster mushrooms 300 g
- Potatoes 3 pcs.
- Onions 1 pc.
- Carrot 1 pc.
- Water 1750 ml
- Processed cheese 200 g
- Salt 1 tbsp. l.
- Fresh dill 20 g
- Sunflower refined sunflower oil 3 tbsp. l.
- Step 1 To make soup of venison with melted cheese, you will need mushrooms, potatoes, onions, carrots, processed cheese, salt, water, frying oil and fresh greens.
- Step 2 Cut the mushrooms into cubes or plates.
- Step 3 Boil the boiling water and send mushrooms there. Frozen cheese for a while in the freezer.
- Step 4 While cooking mushrooms (20 minutes), prepare the rest of the ingredients. Potatoes cut into cubes or cubes - it should be put in the soup 15 minutes after boiling the mushrooms.
- Step 5 Cut the onions and carrots into small cubes.
- Step 6 In a frying pan with hot oil, fry the onions until golden.
- Step 7 Add the carrots and continue frying for another 5 minutes.
- Step 8 Slightly frozen in the freezer, melted cheese on a small grater - in this form they will dissolve faster and more thoroughly in the soup.
- Step 9 Add the fried carrots and onions to the mushroom broth with the prepared potatoes and cook for another 5 minutes.
- Step 10 After 5 minutes, run the melted cheese, finely chopped greens and leave the soup on the fire stirring until the cheese completely dissolves (3-5 minutes).