The soup is prepared quickly in "hot" mode. Chop the onion, in 2-quart saucepan take a couple of bulbs, he will give us the richness. Pan I have a 3-ply, so all transactions spend in it. So, onion chopped, put in a pan and lightly saute. While preparing onions, cut mushrooms. Champignon - clean mushroom, remove foil from it there is no need, I clean them as follows: pour in a pot of cold water, dilute 1 tablespoon of flour and so my in a circular motion. Then only rinse the mushrooms with clean water. Flour works as an abrasive and cleans them perfectly. Sliced mushrooms add to onion and simmer a bit.

Then add cheese, we like Hochland melted butter and a little spread. Add a little boiling water so it doesn't stick and stir. The cheese should be completely separate.

While the mushrooms cooked, cut the potatoes.

The cut vegetables are sent to the mushrooms.

Simmer 8-10 minutes, until soft potatoes, add boiling water, salt to taste and bring to readiness.

It turns out the soup is nourishing, light but satisfying. Not a puree, so called cream soup. Carrots are not added, because it can "simplify" the soup with spices, you should be careful not to kill the spirit of the mushroom. In a bowl, you can chop the dill.