First, prepare the carrots: peel, cut into pieces, put to boil (in a saucepan pour 1 liter of water).

While boiling the carrots, cut processed cheese in cubes. Let the carrots boil until tender, add cheese and wait until melted, on medium heat.

Immersion blender grind it all into a homogeneous mass.

Carrot-cheese mass while off to the side. Put on the fire a pot with 2 liters of water, add 2 bouillon cube (or 1 tbsp). Mushroom is desirable, but not essential, and can any other. While the water boils, finely chop the mushrooms (the smaller the better) and fry them in butter until tender. You can add in a pan with 50 ml of water.

When water in saucepan is boiling, add in mushrooms, give a little boil. Pour the carrot-cheese mixture, a few minutes boiling. Salt is not necessary, personally I have enough salt from the broth. When serving, be SURE to sprinkle with finely chopped dill. Soup in terms of density is derived, perhaps, unusual to swim in it, only small pieces of mushrooms. But at my house the soup pot is enough only for half a day. So - Bon appetit!