Cheese soup is a favorite among lovers of hearty first courses. It's versatile and easy to experiment with. This variation is simple yet delicious.
- 4 processed cheese blocks
- 300 g fresh mushrooms (champignons)
- 200 g broccoli (a small branch)
- 1 carrot
- 1 onion
- 50 g soy sauce
- 50 g Parmesan cheese
In 3 liters of water, boil the sliced mushrooms for 20 minutes. Meanwhile, cut the processed cheese blocks into small cubes and add them to the mushrooms. Stir the soup continuously until the cheese dissolves completely in the water.
Break the broccoli into florets and cook them in the cheese broth for 10 minutes after the cheese has melted. Along with the broccoli, add lightly sautéed onions and carrots.
Two minutes before the soup is ready, add soy sauce, pepper, and salt to taste.
Optionally, you can add a pinch of dried garlic and ground ginger. When serving, sprinkle the soup with grated Parmesan or any hard cheese and garnish with fresh herbs.
In 3 liters of water, boil the sliced mushrooms for 20 minutes. Meanwhile, cut the processed cheese blocks into small cubes and add them to the mushrooms. Stir the soup continuously until the cheese dissolves completely in the water.
Break the broccoli into florets and cook them in the cheese broth for 10 minutes after the cheese has melted. Along with the broccoli, add lightly sautéed onions and carrots.
Two minutes before the soup is ready, add soy sauce, pepper, and salt to taste.
Optionally, you can add a pinch of dried garlic and ground ginger. When serving, sprinkle the soup with grated Parmesan or any hard cheese and garnish with fresh herbs.
