EntranceVegetable soups puree in a slow cooker. Delicious vegetable soup
Cooking cheese soup- puree in a multicooker
For cooking cheese soup in a slow cooker, the model of the appliance is not important. Each of them has all the necessary functions - fry and cook. The only difference may concern the time for cooking itself - if your slow cooker is also a pressure cooker, then you will be able to cook this soup a few minutes faster.
Cheese cream soup in a slow cooker is very easy to prepare. Onions, potatoes, carrots and mushrooms should be washed well and cut as small as possible. Since the soup will be cooked in the form of a puree, the method of slicing can be arbitrary - the main thing is that the pieces are thin and cook faster.
Pour a little vegetable oil into the bowl of the appliance, turn on the Frying mode and put the prepared vegetables into it.
Lightly fry onions, potatoes and carrots - 5-6 minutes are enough, after which we add mushrooms on top.
Do not close the multicooker lid, then the vegetables will be fried, not stewed.
When the vegetables get a beautiful golden hue, add to them processed cheese. To make it better dissolved, it can be finely chopped with a knife or grated on a coarse grater.
After adding cheese, you should carefully monitor the products so that they do not burn.
As soon as the cheese is melted, pour cold water or vegetable broth, switch the multicooker to the Simmer or Simmer mode and cook for another 20 minutes.
Already ready soup grind with a submersible or conventional blender and pour into plates, you can add a little fresh or dry herbs.
Cooking cream cheese soup in a slow cooker
Cheese cream soup in a slow cooker is cooked a little differently. In order for it to have a creamy consistency, it is usually added white sauce from flour and cream or milk.
In a slow cooker, this process can be made much easier - after all, everything necessary ingredients are prepared at the same time.
To this tender soup It turned out not only beautiful, but also tasty, you will need to take the following ingredients:
- Champignons - 500 gr
- Milk - 0.5 l
- Cream or sour cream - 250 ml
- Flour - 1 tbsp, l
- Cheese - 100 gr
- Onion - 1 pc.
- Greens fresh or dried - 1/2 tsp, l
It will take you a little more than 30 minutes to prepare this soup - half the time is sautéing vegetables, the other half is boiling or stewing.
Pour milk into the blender bowl and add some greens. A variety of spices and spices will suit your taste - oregano, dried parsley or Provence herbs.
Wash or simply peel the mushrooms, cut into thin sticks.
Pour vegetable oil into the multicooker bowl, but you can also take butter if you wish.
Turn on the slow cooker on the Frying mode, put the mushrooms and onions in the bowl and fry well.
When the vegetables are ready, they will need to be put into the blender bowl - directly into the milk and beat.
Pour the resulting mixture into the multicooker bowl, transfer it to the Soup, Cooking or Stewing mode.
Pour flour on top and mix well, if necessary, add cream, milk or a little water. It remains to cover the slow cooker with a lid and bring the soup to a boil.
Grate cheese or use already grated - Parmesan is ideal for this soup, although you can replace it with regular processed cheese.
Pour the soup into bowls, sprinkle with cheese and garnish with herbs. Enjoy your meal!
They call the soup, which has a very thick texture. All products that are part of this dish are ground to a puree state. Such a soup is most often used in children's meals or during a diet (for example, after a long or serious illness). There are quite a few recipes for such soups that are designed specifically for the slow cooker.
Soup puree in a slow cooker recipes
1. Soup puree with cheese in a slow cooker. To make this soup, you will need:
- processed cheese - 280 grams;
- onion - one medium head;
- broth cooked on meat - two and a half liters;
- potato tubers - 6 pieces, medium size;
- champignons - 220 grams;
- one medium sized carrot;
- parsley and dill - a small bunch;
- sunflower oil - 80 grams.
First you need to thoroughly rinse the mushrooms, and then cut them into small cubes. Potatoes, onions and carrots also need to be peeled and washed. You can cut these vegetables as you like, but not too large. In the multicooker, it is necessary to set the “Multi-cook” mode, the degree of heating should be one hundred and sixty degrees. It is necessary to pour sunflower oil into the container, after heating it, pour chopped mushrooms into it and pour a pinch of salt on top. Mushrooms need to be brought to full readiness.
Next, you need to transfer the finished mushrooms to another dish. We put chopped vegetables in a slow cooker, except for potatoes. They should be fried for five minutes, then, you need to pour, into the fried vegetables, the finished broth. After it boils, add potatoes to the soup. The soup should cook for at least 16 minutes. At the end, put cheese and mushrooms in a slow cooker and, using a blender, grind all the products until a puree.
2. Soup puree with peas in a slow cooker. For this soup you will need the following ingredients:
- dry peas - a glass;
- onion - one head;
- carrot - one piece;
- bacon - 210 grams;
- seasonings to taste.
Peas must be cleaned of debris and washed, and then poured with water and left to swell. Vegetables should be peeled and cut into small cubes. Bacon also needs to be chopped and poured into a slow cooker, which is set to the "Baking" mode. Fry the bacon until a light golden hue appears.
Then, you need to add chopped vegetables and fry them until tender. After that, put peas in a slow cooker and pour clean water. Pepper and salt are added to taste. Next, you need to select the “stewing” mode and leave the soup to cook for 120 minutes. Then, using a blender, you need to grind the vegetables to a puree state. Soup puree can be served at the table.
3. Soup puree with tomatoes in a slow cooker. To prepare this dish you will need:
- ripe tomatoes - 5 pieces of medium size;
- onion - one small head;
- garlic cloves - a couple of pieces;
- tomato paste - 80 grams;
- lavrushka - a couple of leaves;
- seasonings.
- First you need to thoroughly wash the tomatoes and remove the skin from them.
- In order to make the skin easier to remove, you need to pour over the tomatoes with boiling water.
- Then, cut them into slices and use a blender to cook tomato puree.
- Next, peel the onion and garlic, rinse thoroughly and cut into small cubes.
- Pour a little into the multicooker sunflower oil(it is better to take refined) and install the "Baking" program. When the oil is hot, add the chopped onion and fry until golden brown, at least ten minutes.
- Then, when the onion is fried, pour the tomato puree into the slow cooker, put the tomato paste and chopped garlic here.
- Salt and black pepper must be added to taste. Mix the future puree soup well and set the “Stew” program.
getting ready this dish at least 14 minutes. Then, in order for the mass to be completely homogeneous, you can grind it with a blender, or you can leave it as it is.
Soup - mashed potatoes in a slow cooker is the best dish for the most lazy housewives. Preparing it is very simple, especially using a kitchen "helper". The principle "cooked - crushed - ate" is very suitable for this recipe.
You can make soup - mashed potatoes from almost any ingredient. The main thing is that they are skillfully combined and not included in the imbalance with each other. This is a great food for toddlers and for the more mature category, because it is very easy to chew.
The advantage of choosing this particular cooking method is that the slow cooker boils the food well in a short time. It is more difficult to achieve such an effect in these terms on the furnace.
If you use a slow cooker - a pressure cooker, you can get not only tasty soup but also very useful. This technique cooks with pressure rather than high temperatures, which saves beneficial features vegetables.
How to cook soup puree in a slow cooker - 15 varieties
This simple chicken based recipe is easy to make. Specifications multicookers are not important, the dish will turn out delicious regardless of the brand.
Ingredients:
- Chicken - 300 g
- Potato - 4 pcs
- Carrot - 2 pcs
- Bulb - 1 pc.
- Cream 10 - 15% - 500 ml
- Vegetable oil
- Greens - 1 bunch
Cooking:
First you need to cut the onion into medium cubes. Grate carrots on a coarse grater. Potatoes can be chopped into cubes or strips.
Cut the chicken into portions.
A little vegetable oil is poured into the multicooker bowl and vegetables are poured out. You need to select the "Frying" mode. Reduce the time from automatic to 10 minutes.
After 6 minutes, meat is sent to the bowl and continues to fry with vegetables.
When the set time is up, you need to add potatoes, salt and pour 1 liter of hot water.
Close the lid of the device and set the "Soup" mode for 45 minutes at a temperature of 100 degrees.
When the time is up, you need to get the meat out of the soup, and chop the remaining mass with a blender.
Grind the chicken with a knife or hands and send back to the soup. Add cream, mix well and bring to a boil without closing the lid. To do this, select the "Frying" program at maximum temperature regime. When the soup begins to boil, it is turned off, decorated with herbs and served.
A similar soup can be prepared without cream, but this ingredient gives a special tenderness to the dish. If there is no taste negative in relation to cream, then it is preferable to still use them.
This is very hearty meal. Lentils have useful components, which makes the soup also enriched with vitamins.
Ingredients:
- Smoked ribs - 2-3 pieces
- Lentils - 1/2 pack
- Water - 2 l
- Onion - 2 pcs
- Carrot - 2 pcs
- Potato - 2 pcs
Cooking:
Select the "Soup" mode for 1 hour. Saute onions and carrots on it. Add potatoes, lentils and ribs, continue frying everything.
Pour water and boil the food on the same function until cooked.
For lovers of mushrooms, this first course will become a favorite. it great alternative mushroom soup cooked on the stove. The combination of chicken and mushrooms will make the soup more nutritious and satisfying.
Ingredients:
- Potato - 550 g
- Champignons - 250 g
- Processed cheese - 200 g
- Chicken - 200 g
- Carrot - 1 piece
- Onion - 1 pc.
- Vegetable oil
- Greens
Cooking:
All components are pre-crushed. Oil is poured into the slow cooker and mushrooms and onions are fried in the appropriate mode. Potatoes, carrots and chicken are added. After you need to pour it all with boiling water (2 liters). Salt and close the lid of the multicooker.
The "Soup" program is selected and the dish is cooked for 40 minutes.
All ingredients are caught with a slotted spoon from the broth and crushed with a blender. Then back added to the bowl. After mixing well, melted cheese should be sent to the soup.
The dish is brought to a boil in the "Frying" mode. Finely chopped greens are added.
You can serve crackers with the dish or sprinkle them on a serving. This will give a special taste and aesthetics.
The dish is perfect for Lenten menu. It is prepared very quickly and simply.
Ingredients:
- Potatoes - 4 - 5 pieces
- Carrot - 1 piece
- Bulb - 1 pc.
- Peas - 1 cup
- Vegetable oil
- Salt and pepper
Cooking:
Peas need to be soaked first. Cut vegetables and fry in a multicooker bowl.
Then you need to add potatoes and peas, from which you need to drain the water.
Pour the mass with water to the desired density, close the lid and set the "Extinguishing" mode for 2 hours.
The soup is ground with a blender and brought to a boil.
This is a healthy vegetable soup. You can use both fresh zucchini and frozen ones.
Ingredients:
- Zucchini - 2 pcs
- Carrot - 1 piece
- Onion - 1 pc.
- Green onion - 1 bunch
- Potato - 3 pcs
- Cream - 3 tbsp
- Vegetable oil
- Salt, pepper to taste
Cooking:
Coarsely chop all ingredients. Pour oil into the bowl and turn on "Frying" for 15 minutes. Add zucchini and fry until golden brown.
After that, onions, carrots and potatoes are added. Everything is fried the same way. After the end of the time, you need to season the mass and pour hot water so that it covers the vegetables.
The "Soup" mode is set for 40 minutes.
When the timer announces the end of the process, you need to add green onion and grind everything with a blender. Cream is added to the mass to taste.
An interesting variety of soup with pumpkin. The special taste is emphasized by carrots.
Ingredients:
- Carrot - 5 pcs
- Pumpkin - 400 g
- Bulb - 1 pc.
- Garlic - 2 cloves
- Sunflower oil
Cooking:
Carrots and pumpkin need to be peeled, cut into cubes. Chop onion and garlic. Oil is poured into the bowl, onion and garlic are fried. You need to fry a little so that the garlic does not give a bitter accent. To them you need to add carrots and pumpkin.
After turning on the "Soup" program, pour the mass with water and cook for 40 - 50 minutes. Beat with a blender.
This option is all vegetable and contains no meat or mushrooms. Therefore, the dish is less satisfying, but for those who keep themselves within the framework of a diet, this is what you need.
Ingredients:
- Broccoli - 100 g
- Cauliflower - 100 g
- Carrot - 1 piece
- Djando ( green beans) - 2 pods
- Tomato - 1 pc.
- Bulb - 1 pc.
- Bulgarian pepper - 1 pc.
- Potato - 2 pcs
Cooking:
All components are crushed. But only broccoli is sent to the multicooker bowl, cauliflower, beans, peppers, part of tomatoes and potatoes. Then they are poured with hot water and boiled in the "Soup" mode for 40 - 60 minutes.
After turning off the multicooker, the vegetables are laid out in a separate container and chopped. At this time, onions, carrots and a tomato, which must be obtained from the remaining tomatoes, are laid out in the bowl of the kitchen "helper".
Everything is fried on the "Frying" mode. Puree is poured into the fried vegetables and brought to a boil.
The cooking time, which is set on the multicooker display, is individual and is selected depending on its characteristics and brand. Recipes are approximate. If the technique is not too powerful, then this figure needs to be increased.
For lovers of sharp taste sensations, this dish will be a real find. Unusual combination sweet pumpkin and bitter spices will be a winning feature of the soup.
Ingredients:
- Pumpkin - 450 g
- Potato - 2 pcs
- Onion - 1 pc.
- Garlic - 3 cloves
- Carrot - 1 piece
- Curry - 1 tsp
- Chilli pepper chopped - 1 tsp
- Salt pepper
Cooking:
On the "Baking" function, onions are fried, carrots, potatoes and pumpkin are attached to it.
When the vegetables are fried, they are filled with water and cooked on the "Soup" mode. The resulting result is crushed and seasoned with curry, chili and salt and pepper. Everything mixes well.
The uniqueness of this dish is that it can be prepared from a variety of different ingredients. Rice is no exception. Thanks to the addition of pumpkin, the soup becomes unusual.
Ingredients:
- Peeled pumpkin - 1 kg
- Rice - 1/2 cup
- Broth or water - 2.5 liters
- Onion - 1 pc.
- Carrot - 1 piece
- Cream - 180 ml
- Butter - 1 tbsp
- Salt and pepper
Cooking:
The ingredients are cut into large cubes. Butter is added to the container and onions and carrots are fried. To do this, you need to select the "Frying" mode in the same way.
Pumpkin pulp is added to them and also fried. When the vegetables become soft, rice is sent to them and the mass is poured with broth or water. The ingredients are boiled in the "Extinguishing" mode for 40-50 minutes.
After the thick is knocked down with a blender, cream is poured in and the soup is brought to a boil.
This recipe is not very common. The use of coconut milk requires preliminary preparation; it is not always on hand.
Ingredients:
- Broccoli - 300 g
- Bulb - 1 pc.
- Potato - 3 pcs
- Coconut milk - 100 ml
- Salt pepper
Cooking:
Chopped vegetables are placed in a container and filled with water. Salt and pepper are added. Using the "Soup" mode, boil the components, grind them with a blender.
Pour into the dish coconut milk and mix. The soup should be warmed up, but not boiled.
This option is very similar to the previous "Pumpkin with Rice", but there is no cereal. The soup becomes rich and fragrant. Those who do not like pumpkin will not appreciate it.
Ingredients:
- Pumpkin - 350 g
- Potato - 300 g
- Bulb - 1 pc.
- Carrot - 1 piece
- Greens - 1 bunch
- Cream - 100 ml
- Olive oil
Cooking:
Olive oil is poured in and the "Baking" program is selected. With its help, all the components that must first be cut are fried. Don't forget to stir.
After that, two cups of boiling water are poured into the bowl, salt is added.
On the "Stew" is the process of cooking soup. After the end of the regime, everything is knocked down with a blender and brought to a boil. The top of the dish is sprinkled with herbs.
The present diet dish- a storehouse of vitamins and minerals.
Ingredients:
- Spinach - 400 g
- Cream 10% - 100 ml
- Tomatoes - 200 g
- Onion - 200 g
- Butter - 20 g
- Salt pepper
Cooking:
Onions, tomatoes, spinach are chopped and fried in a multicooker bowl for butter. When the process comes to an end, the mass is diluted with water and the "Extinguishing" program is set for 50 minutes.
Then the vegetables are taken out and chopped. Meanwhile, cream is poured into the water and stirred. Add vegetable mix and bring to a boil. Don't forget to season the soup to taste.
Great replacement for borscht. It cooks much faster, it turns out a delicious first course.
Ingredients:
- Tomatoes - 4 pcs
- Bulb - 1 pc.
- tomato paste- 3 tbsp
- Garlic - 3-4 cloves
- Olive oil
- Spices to taste
Cooking:
Tomatoes are cut into 4 parts and poured with boiling water. This must be done in order to remove the peel from them.
Peeled tomatoes are chopped in a blender.
Oil is added to the multicooker bowl, onions, carrots are poured and fried on the "Baking" program for 3 minutes.
The garlic is crushed and added to the onion-carrot mass. There you need to pour tomato puree, paste. The soup is salted, pepper and other spices are added. Mix thoroughly with a special spoon for the surface of the multicooker.
The mass is put on "Extinguishing" and cooked for 10 -15 minutes.
The taste of this soup is quite specific. Celery is felt stronger than the rest of the ingredients. But on the other hand, this dish is very healthy and is included in the diet of athletes.
Ingredients:
- Celery root - 300 g
- Potato - 3 pcs
- Carrot - 2 pcs
- Bulb -1 pc
- Greens to taste
- Salt, pepper to taste
Cooking:
By analogy, vegetables are cut and boiled on the "Soup" or "Stew" function. Then crushed and brought to a boil. Salt and pepper are added. Other spices can be used if desired.
The top of the dish is sprinkled with herbs.
The original interpretation of the dish. Shrimps give a special flavor - an expensive component, but very tasty.
Ingredients:
- Broccoli - 300 g
- Spinach - 200 g
- Shrimps - 50 g
- Cream 10% - 100 ml
- Salt, pepper and spices as desired
Time: 50 min.
Servings: 3-4
Difficulty: 2 out of 5
Soup puree from vegetables in a slow cooker - healthy and healthy food is in fashion
Fashion trends give us tips on what to wear and recipes for what to eat. It is good that a healthy lifestyle is in trend, providing for proper nutrition.
And what can be more useful than vegetables? If you are already rather tired of vegetable first courses, stews, salads, try vegetable puree soup in a multicooker.
delicate texture, pleasant taste, and most importantly - a maximum of vitamins and a minimum of calories.
Recipes of this kind can come in handy if there are children in the family. First, vegetable purees are recommended by pediatricians as a baby's first "adult" meal.
Older peanuts will also like this dish. It is known that children do not hurt vegetables, preferring to catch pieces of carrots and cabbage from a plate.
Puree soup in a slow cooker deprives the tomboys of such an opportunity, but it rich taste, rich aroma and smooth texture will appeal to little gourmets.
Housewives will appreciate this dish for its simplicity. You don’t have to work on artistic cutting of products, as recipes for other dishes sometimes require, anyway, after all, then they are ground into a mass.
The variability of serving is also pleasing: the soup is delicious both hot and cold. Puree soup in a slow cooker is good because the cook's imagination is not limited by anything.
For its preparation, you can use any products: carrots, cabbage (broccoli, Brussels sprouts, cauliflower), zucchini, pumpkin, tomatoes. And what scope for creativity is opened by frozen mixes!
All recipes are good, and the sequence of your actions in each case will be similar to what we describe below.
In this case, our choice fell on the traditional set: onions, potatoes, carrots and Brussels sprouts. Why Brussels sprouts?
It slightly dilutes the usual vegetable set; it does not have such a characteristic flavor as, for example, pumpkin (by the way, this is why many people do not like pumpkin), and it can be bought both raw and frozen, which makes our cream soup in a slow cooker available at any time of the year.
For a wonderfully soft and nutritious first course, you will need:
In addition to products, you should have additional equipment at hand: a blender and a saucepan.
Step 1
Wash and peel potatoes and carrots. Onions should also be removed from the husk. Wash and sort cabbage heads. Break off yellowed, with dark spots and wilted leaves and discard.
Step 2
Cut carrots and potatoes as desired. We chose the shape of medium cubes - finely chop the vegetables to be further grinded, you see, it makes no sense. But very big chunks will take longer to cook.
Step 3
Finely chop the onion. Lubricate the multicooker bowl vegetable oil. Set the “Baking” mode, time 15 minutes. Put onion, fry.
Watch carefully: if the onion has acquired a pleasant golden color, turn off the mode manually, even in the case of an unfinished program. Burnt onions can spoil the whole dish with a burnt aftertaste.
Alternative: Recipes for many puree soups recommend frying onions not in vegetable oil, but in butter. Taste u ready meal will be softer.
Step 4
Add randomly chopped potatoes with carrots and cabbage heads to the bowl. Salt and pepper. Pour the vegetables with water, half a liter will be enough.
Please note: do not pour excess liquid, otherwise the puree will not be thick enough. Just enough water is required to cover the vegetables. Set the multicooker mode “Soup”, time - 20 minutes.
If your multicooker is designed with a valve that releases steam, close it. At the end of the program, open the valve and wait for the steam to escape.
Step 5
Pour the soup from the slow cooker into a blender and grind it to a smooth consistency. If you have an immersion blender, then it is better to pour the soup into a saucepan and bring it to a puree state there - otherwise the knives can damage the coating of the bowl.
Pour milk into the resulting mass, season nutmeg and bring to a boil. This can be done on the stove, or you can use the slow cooker again, the “Baking” mode.
Option: if you add cream instead of milk, the taste will be more tender and delicate, and the texture will be more silky.
Soup puree in a slow cooker turns out fragrant and satisfying, but its monotonous appearance slightly inexpressive. But the food should be not only tasty, but also attractive in order to excite the appetite.
Therefore, we set aside a few heads of cabbage in advance, with which you can decorate the finished dish. In addition to cabbage, we put a little saffron in each plate - and it turned out restaurant dish. There are many options for the final design.
You can even not focus on recipes, but decorate the plates with everything that is in the refrigerator. Looks great soup puree with green peas, drops of sour cream, cauliflower inflorescences, finely chopped greens.
Traditional recipes involve serving puree soup with crackers. Best of all, if it is self-made crispbread.
cut into White bread on the squares, sprinkle with fragrant olive oil, salt and sprinkle with your favorite seasoning (for example, dry Italian herbs).
Mix the bread with spices so that all the ingredients are combined, and send to the oven. Take it out when the surface of the bread becomes golden brown.
Such croutons can be put directly into a bowl of soup, they bright taste wonderfully complement the softness and delicacy of vegetable puree. The main thing is not to eat them just like that before the meal.
See another version of this dish in the video below:
Step 1: prepare the onion.
Using a knife, peel the onion from the husk and then rinse thoroughly under running water. Next, lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.Step 2: prepare the carrots.
Using a vegetable cutter, peel the carrots. Then thoroughly wash the vegetable under running water. warm water and lay out on a cutting board. Using a coarse grater, rub the component directly over a free plate and leave it aside for now.
Step 3: prepare the potatoes.
With the same vegetable cutter, we peel the potatoes from the skin and then rinse well under running warm water to remove the remnants of earth and other dirt. Now put the tubers on a cutting board and chop with a knife into medium pieces. We move the crushed component into a small bowl and completely fill it with ordinary cold water so that the potatoes do not weather.
Step 4: prepare hard cheese.
Grate with a coarse grater hard cheese right on the cutting board. Immediately after this, pour the chips into a clean plate and leave them alone for a while.
Step 5: Prepare the parsley.
Rinse parsley under running water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and immediately pour it into a free saucer. Attention: such a component may not be added to the soup, since it serves mainly as a decoration.
Step 6: Prepare Cheese Puree Soup in a Slow Cooker.
Pour a small amount into the multicooker pan olive oil and turn on mode "Frying". When the contents of the container warm up well, pour the chopped onion and carrot chips here. Stirring from time to time with a wooden spatula, fry everything for 10 minutes.
Next, put the potatoes in a saucepan and pour all the ingredients with clean cool water. Immediately add the bouillon cube here, as well as salt and freshly ground black pepper to taste. Now switch the mode to "Soup" or "Extinguishing", tightly close the multicooker with a lid and cook the dish for 40 minutes. Vegetables should be well cooked and soft. 5 minutes before When finished, open the lid, and pour the cream and grated hard cheese into the soup.
When the appropriate signal sounds, we are in no hurry to invite everyone to the dinner table, but turn on heating mode and let the dish stand a little longer. Attention: the lid must always be closed.
At the end, pour the soup into a large saucepan and, using an immersion blender, grind everything until we get a creamy consistency.
Step 7: Serve the cream cheese soup in a slow cooker.
Using a scoop, pour the puree soup into deep plates and serve to the dinner table along with slices of bread. If desired, the dish can be decorated with finely chopped herbs. True, in the cold season, such a soup will resemble summer, so in winter I usually sprinkle it with parsley.
Enjoy your meal!
In addition to the ingredients indicated in the recipe, you can also add some mushrooms to the soup. For example, these may be fresh champignons, mushrooms, oyster mushrooms and even dried;
This soup is best stored for no more than two days in a saucepan under a well-closed lid and always in the refrigerator;
Instead of hard, you can use processed and even toasted cheese.