Cheese soup with porcini mushrooms

Cheese soup with porcini mushrooms

The soup turns out very fragrant, hearty, delicious.


50 g of white dried mushrooms
700 grams of potatoes
400 g of melted cheese
150g carrots


1. Mushrooms pour hot water and leave for 30 minutes.
2. Then they are cut into small pieces.
3. In a saucepan pour the water (about 3 liters), bring to a boil, add the mushrooms and season with salt. Cook for about 30 minutes.
4. Leek cut into rings. Carrots grate on medium grater.
5. Potatoes are cleaned, cut into cubes or cubes.
6. mushrooms add potatoes and cook for about 10 minutes.
7. Add the onion.
8. We should add carrots.
9. At the end of cooking add the cheese, if necessary, salt and pepper.
10. Mix and remove from heat.

Bon Appetit!

Cheese soup with porcini mushrooms

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