Mushroom Cheese Soup

Ingredients

• 4 cups water
• 1 large carrot (diced)
• 2 medium potatoes (onion)
• 1 medium onion (minced)
• 10 oz fresh mushrooms (sliced)
• 6 oz spreadable cheese* (see the notes)
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp parsley (optional)

Instructions

1. 1

   Melt butter in a large pan and over medium heat. Add onion and carrot, season with the salt and pepper and cook stirring occasionally for 5-7 minutes or until onion is translucent.

2. 2

   Add mushrooms and continue cooking until all liquid evaporates and mushrooms are slightly brown, about 10 minutes.

3. 3

   Meanwhile add water and potatoes to a large pot and cook on a medium-low heat until potatoes are tender. Add cooked mushrooms and spreadable cheese and stir until cheese melts breaking big chunks with a wooden spoon.

4. 4

   Adjust salt and pepper, sprinkle with parsley and serve.