First courses should definitely be in every person’s diet, but in the summer you don’t want to eat hot food, and okroshka or beetroot soup can get boring. In this material you will learn how to make cream cheese soup that you can eat without heating.
Mushroom soup with melted cheese and potatoes
Ingredients:
- 3 processed cheese;
- half a kilo of potatoes;
- two hundred grams of champignons;
- half a carrot or one small one;
- one small onion or half a large one;
- two cloves of garlic;
- dill;
- two tablespoons of butter;
- Bay leaf;
- salt pepper;
- liter of water.
Peel the onions and carrots, chop the first product, and grate the second on a coarse grater. Fry the ingredients in butter until golden brown. At the end, add chopped garlic and fry for another 3-4 minutes.
Peel the potatoes, cut into cubes, add to the vegetables, stir and fry for a couple of minutes. Fry the chopped mushrooms in a separate frying pan and then add them to the rest of the ingredients.
Pour water over the ingredients, add bay leaf, bring to a boil and cook for 7-10 minutes until the potatoes are soft. Grate the cheese on a coarse grater and add to the soup.
Add salt, pepper, stir, bring to a boil and cook over low heat for 5 minutes. At the end, add chopped dill and serve the dish.
