In a small saucepan, pour water more than half and put it on the fire. Cheese cut into cubes, put in a saucepan and bring to a boil. The vegetable mixture is poured into a pan and lightly fry in olive oil, season with salt and remove from heat before vegetables lose color.

Pour the vegetables in a pot of boiling cheese water. The water salt. Add a handful of mushrooms. Cook for another 5 minutes, stirring occasionally.

The soup is ready! Add fresh herbs and let stand the soup for about 10 minutes. Serve with croutons or whole-wheat crackers