Description
My family loves all kinds of cream soups, favorites has always been the cheese and mushroom. This time I decided to connect them and get an incredible result! Very tasty, fragrant, textural. The supply of bread not only looks effekto, but very interesting in eating. First, getting a spoonful of soup, maybe a few passes along the walls of the edible "plates", thus collecting myakish-soaked bread. And secondly, you can snap off a crisp, rosy wall of bread. A bit of sugar to the soup it's really good. The soy sauce enriches the flavor of the soup and makes it even more interesting.
Ingredients
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Onion
1 piece
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Carrots
0.5 piece
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Mushrooms
250 g
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Soy sauce
3 Tbsp
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Potatoes
2 piece
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Cheese
150 g
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Bread
-
The mixture of peppers
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Broth
1 l
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Vegetable oil
2 Tbsp
Cooking
Onions and carrots cut into small cubes. In a saucepan heat a couple of tablespoons of vegetable oil. Fry the onions until light brown colour, add the carrots and fry all together for a few minutes.
Mushrooms, cleaned, cut into slices and add to the skillet. Fry together with the onions and carrots until the mushrooms will not give up almost all of its juice.
Pour 3-4 tbsp of soy sauce, leave for a few minutes on the fire
Peel the potatoes and cut into small dice and add to the skillet
Pour the soup broth, bring to a boil, reduce heat and simmer 15 minutes until cooked all the ingredients. I use chicken broth, you can add vegetable, meat or just water.
While preparing the soup, prepare the bread. Cut top of bread and remove the crumb, leaving a thick layer on the sides and on the bottom. Brown the bread in the oven at a temperature 220S 10 minutes.
Lead melted cheese in the soup, cook for another couple of minutes, then beat with a blender until smooth. Pour the soup into the hot toasted bread and season with a mixture of peppers.
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