Creamy Mushroom Soup with Cheese in a Multicooker

To prepare mushroom soup with cheese in a multicooker, take the ingredients from the list.

Put dried mushrooms in a deep dish and pour a glass of boiling water. Leave for 1 hour to swell. You can do this in the evening, then cooking the soup will take about half an hour.

Rinse the peeled onion and finely chop it.

Select the Fry or Bake mode in the multicooker, let the bowl heat up and combine vegetable and butter in it. Fry the onion in the mixture of oils until soft.

Meanwhile, finely chop the fresh mushrooms, which have been cleaned from dirt, and finely chop the soaked mushrooms (this way they will release their flavor faster).

In a multicooker bowl, add all the mushrooms to the onion, mix and fry for another 5 minutes.

Finely chop the peeled potato tubers (this will speed up the cooking process). Add to the mushrooms and onions and mix.

Pour half a liter of water, add a little salt (later cheese will be added to the soup, which also contains salt), pepper, dried herbs (you can use a mixture of Italian herbs or just basil, oregano, thyme), a small bay leaf. Select the Soup or Stewing mode, time - 15-20 minutes or until the potatoes are cooked until tender.

While the soup is cooking, to save time, you can prepare croutons for serving. Cut white bread or baguette (preferably stale) into cubes, transfer to a baking sheet (they can also be fried in a frying pan), sprinkle with a little salt, pepper, favorite herbs, drizzle with oil. Mix.

Brown the croutons until crispy at 180 degrees Celsius (about 7-8 minutes). Let them cool.

Pour 100-150 ml of liquid from the ready soup into a cup. Cut processed cheese and add it to the multicooker bowl.

Let the soup simmer until the cheese is completely dissolved. Taste and season additionally if needed.

Transfer the soup to a blender or another pot (do not puree the soup in the multicooker bowl as it can damage the coating). Puree the soup until smooth. If necessary, dilute the soup with the drained broth. You can also dilute it with cream for a more pronounced creamy taste.

The mushroom cheese puree soup in the multicooker is ready. Serve it immediately. Enjoy your meal!