Soup with champignons and cheese

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.

Bon appetit!