Mushroom cream soup

Mushroom cream soup


Mushrooms — 200-300 g
Carrots-1 PC —
Onion – 1 PC —
Potatoes — 2-3 PCs.
Processed cheese-200 g
Milk or cream-100 g
Vegetable oil-30 g
Herbs — 0,5 beam
Salt-1 tsp.
Pepper – 1 pinch


1. Boil 2 liters of water. During this time, clean the potatoes and cut it into cubes. Lower the potatoes in boiling water and cook for 10 minutes.

2. Take the onions and carrots, clean and rinse. Onions cut into cubes, carrots grate on a coarse grater.
3. Wash and cut into slices mushrooms.

4. Warm up the pan, pour vegetable oil. Spread vegetables and mushrooms. Simmer over medium heat, stirring, for 3-4 minutes.

5. When the vegetables are roasted, add them to the soup and cook another 7-10 minutes. Cut into cubes processed cheese. Wash and finely chop the greens.

6. In soup adding milk (or cream) and cheeses. Salt and pepper to taste. Give mushroom soup to boil and remove it from the fire. Put the greens and give the soup to brew under the lid for another 10 minutes.

Bon appetit!

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