Cheddar and Mushroom Broccoli Soup

Slice the button mushrooms and sauté them in a non-stick skillet with a little bit of oil for 5–7 minutes.

Grate the carrot, add it to the mushrooms, and cook for another 2–3 minutes.

Cut the broccoli into small florets. If using frozen, let it thaw slightly before cutting.

Dice the potatoes into small cubes.

Bring about 1 liter of water to a boil, then add the potatoes, broccoli, mushrooms with carrots, and salt. Simmer for 10 minutes.

Grate the processed cheese coarsely and stir it into the soup. Cook for another 5 minutes until the cheese is completely melted.