Polish mushroom soup

Without soup, lunch is not lunch. Therefore, for all mushroom lovers, I offer a very simple recipe for a delicious, easy-to-prepare soup. Polish champignon mushroom soup tastes very much like mushroom julienne, just as fragrant and thick.

Ingredients

• 5 potatoes
• 400 g fresh champignons
• 2 carrots
• 250 ml sour cream
• 2 tbsp flour
• 1 processed cheese
• vegetable oil
• salt, pepper to taste

Directions

1. Peel potatoes and carrots, cut into small pieces and boil vegetables in salted water until tender. Pour in enough water to just cover the vegetables.
2. Finely chop the mushrooms and fry until tender in a small amount of vegetable oil.
3. Remove the cooked vegetables from the pan, and leave the pot with vegetable broth on the stove, over low heat.
4. Puree vegetables with a blender or in another way convenient for you.
5. Send the resulting puree back to the pan, add the mushrooms and mix.
6. Combine sour cream with flour and mix thoroughly so that there are no lumps.
7. Pour the resulting mixture into a saucepan with vegetables and mushrooms. Add salt, pepper. Mix.
8. Grate melted cheese on a coarse grater.
9. Let the soup boil, add the melted cheese, mix. Cover the soup pot with a lid and remove from the stove.
10. Let the soup brew for 20-30 minutes and serve.
11. You can serve it in bowls or in a loaf of black bread. Before serving the soup in bread, you must preheat the bread in the microwave or in the oven.
12. Bon appetit!