Mushroom Cheese Soup

Name: Mushroom Cheese Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g small mushrooms; 1 medium onion; 1 TABLESPOON oil, salt, pepper; 2 tablespoons (30 g) flour, 1/4 l milk; 3-4 Tsp Vegetable broth (instant); 1 (62,5 g) Corner Cream and Processed Cheese; 2-4 Stem(s) Parsley; 4 discs Toast; 1-2 TABLESPOONS butter/margarine

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g small mushrooms
1 medium onion
1 TABLESPOON oil, salt, pepper
2 tablespoons (30 g) flour, 1/4 l milk
3-4 Tsp Vegetable broth (instant)
1 (62,5 g) Corner Cream and Processed Cheese
2-4 Stem(s) Parsley
4 discs Toast
1-2 TABLESPOONS butter/margarine

Directions

1
Clean the mushrooms, wash if necessary and cut into slices. Peel and finely dice onion
2
Heat the oil in a pot. Sauté the onion in it. Add mushrooms and fry for about 5 minutes. Season with salt and pepper. Sprinkle with flour and sauté briefly. Deglaze with 3/4 l water and milk while stirring, bring to the boil. Stir in broth. Dice cheese roughly, add to the soup and melt while stirring. Season soup to taste
3
Wash the parsley and pluck the leaves from the stems. Add to the soup except for something to garnish. Cut bread into triangles. Heat the fat in a pan. Roast the bread in it until golden brown. Garnish the soup with the remaining parsley. Add the toasted bread
4
The mushroom-cheese soup can be precooked well. Then cool the soup quickly (e.g. in a cold water bath). Store in the refrigerator