Cheese soup with chanterelles

12 servings

40 minutes

Another example, in which chanterelles are combined with a creamy taste - butter and processed cheese. The recipe calls for a specific manufacturer's cheese, but it won't be a problem if you replace it with a similar one.

Energy value per serving

• Calories: 116.3
• Proteins: 2.7g
• Fats: 7.9g
• Carbohydrates: 9.1g

Ingredients

• Onion: 120 g
• Carrot: 120 g
• Thyme: to taste
• Butter: 20 g
• Vegetable oil: 50 ml
• Chanterelles: 300 g
• Hochland processed cheese in blocks: 3 pc
• Potato: 400 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Heat butter and vegetable oil in a pot, add a couple of thyme sprigs, sauté for a minute, then add diced onion and sauté until translucent. Remove the thyme that has imparted its aroma.

   Required ingredients:

   • Butter: 20 g
   • Vegetable oil: 50 ml
   • Thyme:  to taste
   • Onion: 120 g

2. Add diced carrots, mix, add chanterelles torn in half, and sauté for a couple more minutes while stirring.

   Required ingredients:

   • Carrot: 120 g
   • Chanterelles: 300 g

3. Add potatoes diced the same size as carrots, pour in 3.5 liters of water, bring to a boil and cook for 15 minutes.

   Required ingredients:

   • Potato: 400 g

4. Add 3 bars of processed cheese to the soup, stirring well until the cheese melts. Season with salt and pepper to taste, then remove from heat and add chopped dill.

   Required ingredients:

   • Hochland processed cheese in blocks: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste