Cheese soup is one of the favorites among lovers of first courses. It is always easy to experiment with it. This variation turned out to be quite simple and tasty.
- 4 processed cheeses
- 300 g fresh champignons
- 200g (small sprig) broccoli
- 1 carrot
- 1 onion
- 50 gr soy sauce
- 50 gr Parmesan
In 3 liters of water it is necessary to boil the chopped champignons for 20 minutes. Then cut the processed cheeses into a small cube and add to the mushrooms. Constantly stir the soup until the cheese dissolves in water. Broccoli should be disassembled into inflorescences and cooked in curd broth, which has already dissolved, for 10 minutes. Together with the broccoli, add the lightly fried onions and carrots. 2 minutes before the end of cooking, add soy sauce, pepper, salt to the soup.
If desired, you can add a pinch of dried garlic and ground ginger. When serving, sprinkle the soup a little with grated Parmesan or any hard cheese and herbs.
In 3 liters of water it is necessary to boil the chopped champignons for 20 minutes. Then cut the processed cheeses into a small cube and add to the mushrooms. Constantly stir the soup until the cheese dissolves in water. Broccoli should be disassembled into inflorescences and cooked in curd broth, which has already dissolved, for 10 minutes. Together with the broccoli, add the lightly fried onions and carrots. 2 minutes before the end of cooking, add soy sauce, pepper, salt to the soup.
If desired, you can add a pinch of dried garlic and ground ginger. When serving, sprinkle the soup a little with grated Parmesan or any hard cheese and herbs.
