Cheese soup (with mushrooms and broccoli)


5-7 champignons 

2 cheese

Broccoli – 200 g

1-2 potatoes

1 carrot

Salt to taste

Vegetable oil – for frying


Cut the champignons. Fry for 5-10 minutes. Three carrots on a grater and also fry.

We share broccoli but inflorescences, into smaller pieces.

You can take fresh broccoli (in season), you can use frozen broccoli – in this case, broccoli slightly defrost before cooking cheese soup, otherwise it will be difficult to cut.

We cut the potato. In boiling water, add all the ingredients, salt and cook for 10 minutes.

Rub the cheese on a coarse grater. Add to the soup.

Cook for another 5 minutes, until the curd cheese is dispersed. Sprinkle with dried dill (if desired) and allow the soup to sweat for a couple more minutes. Serve cheese soup with crackers or croutons.

Bon Appetit!

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