Creamy Mushroom & Cheese Soup

1. 1 Button mushrooms≈ $7.50 per kg 60 g
2. 2 Carrots≈ $1.50 per kg 20 g
3. 3 Onions≈ $1.60 per kg 25 g
4. 4 Processed cheesepack 200 g ≈ $3.00 45 g
5. 5 Hampack 300 g ≈ $2.85 25 g
6. 6 Potatoes≈ $2.19 per kg 115 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Cut the potatoes⁶ into cubes, add 300 ml water, season with salt, and simmer for 10 minutes until half-cooked. Dice the onion³ and carrot².

2. Sauté the onion³ and carrot² in oil for 3 minutes until the onion turns translucent.

3. Slice the mushrooms into strips and dice the ham⁵. Add them to the onion³ and carrot², then cook for 7 minutes until golden.

4. Transfer the sautéed mixture to the pot with the potatoes⁶ and cook for 5–7 minutes until the potatoes are tender.

5. Grated processed⁴ cheese into the soup, stirring for 2–3 minutes until fully dissolved. Season with salt and pepper.

6. Chop fresh dill⁷ and stir it into the soup just before serving.

In short

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