Rich creamy soup with champignons and cheese, a good lunch for the whole family.
Cooking time 30 minutes
Water 1.5 l
Fresh champignons 200 g
Cheese 50 g
Potatoes 2 pcs
Carrot 1 pc
Onion 1 pc
Vegetable oil 2 tbsp. l.
Salt to taste
Peel mushrooms, onions and carrots.
In a frying pan, fry finely chopped onions, chopped carrots and chopped mushrooms with vegetable oil.
Peel and dice the potatoes.
Fry vegetables with mushrooms over medium heat, stirring for 3-5 minutes.
Place the potatoes in a saucepan and cover with water, cook until tender, 7-10 minutes.
Add overcooked vegetables with mushrooms to a saucepan. Cook for 3-5 minutes.
Add grated cheese and salt to taste.
Turn off heat and leave covered for 10 minutes.
Pour into plates and serve.