How to cook
The onion, carrot and garlic are finely chopped and stewed in a little olive oil.
After they soften, add the finely chopped Portobello mushrooms.
They are stewed for a short time, after which about two and a half liters of warm water is poured into the pot.
Add as much salt as you like and the potatoes are cut into small pieces.
When the potatoes are fully cooked, pour the cooking cream and add the processed cheese.
The aromatic mushroom soup is stirred and boiled, until the processed cheese is dissolved.
The cooked soup is served with finely chopped parsley.
You will really enjoy the taste of this Portobello Mushroom Soup.