Mushroom soup with cheese in a slow cooker

Name: Mushroom soup with cheese in a slow cooker
Total time: 1 h 40 min
Yield: 12
Ingredients: 200 g Processed cheese; 250 g Mushrooms; 200 g Bulb onions; 150 g Carrot; 4 Bay leaf; 10 Peppercorns; 200 g Poultry meat; 2 Chicken eggs; to taste Maggi seasoning; 1 kg Potato; to taste Salt

Delicious semi-puree soup. Any mushrooms are suitable. If you use a blender at the end of cooking, you will get 100% puree soup, but I don’t really prefer such soups... Bon Appetit everyone!!!

35

695

Bella Johnson

Author of the recipe

Mushroom soup with cheese in a slow cooker

Calories

146Kcal

Protein

6gram

Fat

10gram

Carbs

19gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

200g

250g

200g

150g

4

10

200g

2

to taste

1kg

to taste

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
Grind the mushrooms in a blender to a pulp. Everything is cooked together and you don’t even need to stir. Set it in the “Soup” mode for 1 hour and after the time has elapsed, stir and you can serve immediately.