Creamy Mushroom & Potato Soup with Ham

1. 1 Button mushrooms≈ $7.50 per kg 45 g
2. 2 Carrots≈ $1.50 per kg 19 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Processed cheesepack 200 g ≈ $3.00 45 g
5. 5 Hampack 300 g ≈ $2.91 25 g
6. 6 Potatoes≈ $2.15 per kg 115 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Olive oil 14 ml
9. 9 Sunflower oil 14 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the potatoes⁶ into cubes and boil in water for 10 minutes. Dice the onion³ and carrot²

2. Sauté the onion³ and carrot² in olive oil for 3 minutes

3. Slice the mushrooms into strips and dice the ham⁵. Add to the onion³ and carrot², sauté for 7 minutes. Transfer to the pot with potatoes⁶ and simmer for 5–7 minutes

4. Grate the processed⁴ cheese and stir into the soup until fully melted

5. Chop fresh dill⁷ and add just before serving

In short

• In the planner this dish is cooked for two days: reheat on day two.