Cheese Soup with Champignons

Cheese soup with champignons cooks quickly enough and turns out to be very satisfying and tasty. Intense creamy cheese flavor and mouth-watering mushroom aroma with hints of fresh dill make this first course simply magnificent. Try it!

Ingredients

Directions

Essential products.
Peel the potatoes, cut into medium-sized pieces and pour a little water into a saucepan. Boil for about 15 minutes until cooked through.
Wipe the mushrooms with a damp kitchen towel and cut into slices.
Preheat a dry frying pan and fry the mushrooms over medium heat for about 7-10 minutes, until they decrease in size and the excess liquid evaporates.
Free the potatoes from the liquid and knead them in mashed potatoes (lightly, without fanaticism).
Peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a medium grater.
Rub the processed cheese on a coarse or medium grater.
In a saucepan with a thick bottom, melt the butter and add the vegetable oil. Fry the onions with carrots for 3-5 minutes until soft and light golden brown.
Then add the crushed potatoes and mushrooms to the pan with onions and carrots.
Fill the contents of the pan with water, add a little salt and black pepper.
Cook for 10 minutes.
Then add the processed cheese, stir vigorously (so that the cheese dissolves better) and cook the soup for another 3 minutes.
Then add sour cream.
We wash the dill, chop finely and add to the pan (you can leave a little dill to serve the dish). Bring the soup to a boil, add salt to taste, and turn off the heat.
Pour cheese soup with mushrooms into plates, sprinkle each portion with the remaining dill, and serve. Bon Appetit!

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