Cream of Mushroom Cheese Soup

For the cream of mushroom cheese soup, clean the mushrooms and cut into thin slices. Heat the butter in a casserole or larger pan and cook the mushrooms until tender.

Set aside some nice slices of the mushrooms (for garnish). Deglaze the mushrooms with the vegetable soup and bring to the boil.

Mix the flour in the milk and add to the soup. Bring everything to the boil again and puree with the hand blender or in a blender to a fine creamy soup. Add the processed cheese and season with herb salt and pepper.

Pour the soup into soup bowls, sprinkle with parsley and garnish with mushroom slices.

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