Cheese soup

Cheese soup



1 cup grated Parmesan cheese
1 cup diced Adyghe cheese
1 cup grated Provolone cheese
1 onion, finely chopped
1 clove garlic, finely chopped
4 cups of milk
2 cups wheat flour
1 tbsp. l butter
1 cube of chicken stock
1/2 tsp dry basil
1 tbsp. l finely chopped green onions
ground black pepper
salt

Fry onions in oil, add the broth cube, garlic, gradually introduce the flour and 2 1/2 cups of milk, stirring constantly, so as not to burn to the bottom. Then sprinkle with basil, salt, pepper, put the parmesan and provolone.

Beat the thickened mixture with a mixer along with the remaining milk, then warm for 15 minutes and serve, sprinkled with Adyghe cheese cubes and green onions.