Soup in the microwave

How to quickly cook cheese mushroom soup in the microwave? Prepare food. Any broth is suitable - vegetable, mushroom, chicken. I made a mushroom broth from a cube. If you don't have stock, use water. Any mushrooms are also suitable, but the simplest version of the soup is prepared with champignons, as they do not require additional processing. Take 10% cream, any starch, cheese - natural, without vegetable fats.

Take a glass dish that can be used for microwave cooking. Choose a pot with high sides, as the soup can run away. It is better if it is made of glass, not plastic. Pour the broth into it. Wash mushrooms, dry and cut into small pieces. I also cleaned the caps of the mushrooms, but this is not necessary.

Onion cut into small cubes.

Throw the mushrooms and onions into the broth. Cover the pot with a special microwave-safe lid with holes for steam to escape. If you don’t have one, then an ordinary plate. Leave a small gap for steam to escape.

Place the pot in the microwave on the highest setting for 10-15 minutes. I cooked at 750W for 15 minutes. Mushrooms should be fully cooked. Take the pot out of the microwave. Be careful not to get burned. Wait a bit for the broth to cool down and purée the soup with an immersion blender.

Crumble melted cheese into soup. Pour starch into a bowl and pour, stirring, cream. Pour the starch diluted in cream into the broth.

Cover the pot with a lid or plate again. Put it in the microwave for another 5-7 minutes. During this time, the soup should warm up well, and the cheese in it should melt. Remove the saucepan and stir the soup well to melt the remaining cheese. Salt and pepper it to taste. I didn't add the salt as the broth from the cube is quite salty.

Serve the soup hot, you can sprinkle it with herbs. It would be nice to add croutons. Bon appetit!