The boiling broth add salt, chopped potatoes and toss in the broth on low heat. Dried mushrooms to boil in boiling water for about 20 minutes. After that-to get out of the mushroom broth (reserve broth), minced

In the pan add the butter and the grated carrot, sauté approximately three minutes.

Add to the carrots finely sliced mushrooms, and top with onions. Saute a bit to the onions became translucent, the carrot-Valencay, and the mushrooms soaked with vegetable juices.

Add our vegetable and mushroom mix in the potato broth. There-to spread our cheese. If the cheese you bought a block, it is possible to pre-break into pieces and stir into the broth in a separate container (I do this in a mug). But if there's no time to stand and dissolve slicing cheese, simply add cheese a little early-around immediately after potatoes. If the cheese is very soft like cream, there will be no manipulation with it is additionally not necessary to make. At this point you can add about 100 ml of mushroom broth in the soup. Whole mushroom broth pour into the soup is not advised, because sometimes (all depends on dried mushroom) mushroom soup can taste bitter.

Another 10 minutes let it cook gently for on a slow fire and all! Our fragrant, delicious soup is ready!

I love this soup-its consistency, its flavor. I also like that it can be prepared at almost any time-even early in the morning, though in the afternoon or at night. You can prepare a broth or stew, or just on the water-the taste of his from that not much will change. And everything is done!

Fragrant, thick soup is ready! Welcome to the table!