mushroom cream soup

The most delicious creamy mushroom soup! The combination of cream, processed cheese, and mushrooms is so tasty, you'll lick your fingers. Ingredients: champignons - 200 grams; potatoes - 2 pieces; cream (or milk) - 100 grams; carrot - 1 piece; processed cheese - 70-100 grams; onion - 1 piece; dill - 1 bunch; salt - to taste; pepper - to taste; vegetable oil for frying. The most delicious creamy mushroom soup. Step-by-step recipe. To make the creamy mushroom soup, first, boil two liters of water in a pot. While the water is heating, prepare the potatoes. They need to be washed, peeled, and cut into small cubes (I cut them into 1-1.5 cm cubes). After the water boils, add the potatoes and cook for about ten minutes. While the potatoes are cooking, peel the onion and cut it into small cubes. Wash the raw carrot, peel it, and grate it on a coarse grater. Next, prepare the mushrooms. Champignons need to be cleaned and sliced into small plates (I slice them about 1.5-2 mm thick). You can use any mushrooms you like, not just champignons. Next, sauté the vegetables. In a heated frying pan, pour in vegetable oil, add the chopped vegetables (onion, carrot, and champignons), and sauté for three or four minutes, stirring occasionally. Add the prepared sauté to the pot with boiling potatoes, and cook everything for another seven to ten minutes. Cut the processed cheese into small cubes (sometimes I grate it on a fine grater: this way it dissolves faster in the soup). When the ingredients have cooked for seven to ten minutes, add the milk and processed cheese. The processed cheese should dissolve well in the soup. Once all the ingredients are in the pot, add salt and black pepper to taste. Allow it to boil. If you love spices, you can add them to the soup: it will become more aromatic. Take a small bunch of dill, wash it, trim the ends, and chop it finely. When the soup has boiled, remove it from heat, add the finely chopped greens, and mix everything well. After adding the greens, cover the pot with a lid and let it steep for ten minutes - the soup is ready. The creamy mushroom soup goes very well with baked croutons rubbed with garlic. It’s very easy to make croutons. You can use any bread for croutons (white or black), to prevent the bread from crumbling, it needs to be dried (don’t use fresh bread). Cut the dried bread into small cubes. In a hot frying pan with vegetable oil, add the bread cubes and minced garlic, sauté until golden brown. After frying, it’s best to place the croutons on a napkin to drain excess fat. You can also spread the bread cubes with garlic on a baking sheet and bake in the oven, stirring occasionally with a spatula. Toasts or garlic bread can also be perfect with the soup. Slice the bread (to your liking) and fry it in a hot frying pan in vegetable oil on both sides, and after it cools slightly, rub it with garlic.