Cheese cream - soup with mushrooms

Method

1. In a large pot, bring water to a boil.
2. Add the diced potatoes, diced onions, and grated carrots to the boiling water.
3. Cook over low heat for about 15 minutes, or until the potatoes are tender.
4. Meanwhile, clean and cut the mushrooms into slices.
5. After the potatoes are tender, add the sliced mushrooms to the pot.
6. Season the soup with salt to taste.
7. Continue cooking for an additional 10 minutes.
8. Grate the cheese using a fine grater.
9. Add the grated cheese to the soup and stir until it melts completely, while still cooking over low heat.
10. Once the cheese has melted, remove the soup from the stove.
11. Use a blender to puree the soup until smooth. If the soup is too thick, you can add some boiled water to achieve the desired consistency.
12. Optional: For an extra touch, add more chopped grilled champignons to enhance the presentation of the soup.
13. Serve the soup hot and enjoy!
14. Note: This recipe yields approximately 4 servings. Adjust the quantities accordingly if you need to serve more or fewer people.