Cheese Soup

For the cheese soup, peel and finely chop the onion. Peel the potatoes and cut into cubes. Cut the mushrooms into slices.

Heat the oil in a pot and sauté the onion and mushrooms. Add the potatoes and season with salt, pepper and marjoram.

Add vegetable stock and milk and cook for another 20 minutes. Add Eckerl cheese and let it melt while stirring.

Mix starch flour with a little cold water and stir into the soup and puree everything with a blender.

Cut dark bread into cubes and toast in a non-stick pan and serve with the cheese soup.

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