Dried mushroom soup with processed cheese
4 servings
30 minutes
Dried mushroom soup with melted cheese is a refined dish of Italian cuisine that embodies the warmth of home. Dried mushrooms reveal their aromas after long soaking, enriched with woody and earthy notes. Melted cheese adds tenderness and a velvety texture to the soup, turning each spoonful into a gastronomic delight. The light sweetness of carrots, the softness of potatoes, and the appetizing taste of vermicelli harmoniously combine to create a balanced dish that warms and comforts. This soup is an excellent choice for cool evenings when you crave something hearty yet sophisticated. It can be served with crispy bread or herbs to enhance the depth of flavor. Traditionally associated with cozy family lunches, it nourishes not just the body but also brings warmth and joy to gatherings.
1
Sort the dried mushrooms and soak them for at least an hour (preferably overnight).
- Dried mushrooms: 100 g
2
We change the water, boil the mushrooms for 30-40 minutes, then remove them with a slotted spoon and chop them (by any available method).
- Dried mushrooms: 100 g
3
Salt the water where the mushrooms were boiled, add diced potatoes, and cook for 10-15 minutes. Meanwhile, sauté finely chopped onion for a few minutes, then add the mushrooms and fry for another 5-10 minutes, stirring constantly, then add the onion and mushrooms to the potatoes.
- Potato: 4 g
- Onion: 1 head
- Salt: to taste
4
Add the vermicelli and cook until ready (read on the package).
- Vermicelli: 100 g
5
Add the processed cheese, stirring until fully dissolved. Then turn off the stove, cover the soup with a lid, and let it sit for another 5 minutes.
- Processed cheese: 1.5 tablespoon