Light cheese soup with broccoli and mushrooms

Light cheese soup with broccoli and mushrooms

Ingredients

• broccoli 200 g
• champignons 5-7 pcs.
• processed cheese 2 pcs.
• potatoes 1-2 pcs.
• carrots 1 pc.
• olive oil
• salt

Directions

1. Fry the mushroom pieces for about 10 minutes with grated carrots. Disassemble broccoli into inflorescences, cut potatoes into cubes. Bring the water to a boil, add all the ingredients, add salt, boil for 10 minutes. Pour chilled and grated cheese curds into the soup, stir, let them dissolve. Sprinkle dill on the cheese soup and serve with brown wheat croutons.