Cheese soup with wild mushrooms and croutons
4 servings
60 minutes
Already strong broth of dried wild mushrooms is thickened with processed cheese. If you don't have dried wild mushrooms on hand, you can replace them with fresh champignons.
1
We wash the mushrooms well and soak them in cold water for 2-3 hours, we do not pour out the brown water from the mushrooms, but set it aside, we will add it to the soup later, this is important!
- Dried porcini mushrooms: 150 g
2
Pour cold water into the pot and boil the soaked mushrooms on low heat for 15-20 minutes.
- Dried porcini mushrooms: 150 g
3
Meanwhile, we peel the potatoes and cut them into cubes, and tear the bread into pieces and dry it in the oven.
- Potato: 200 g
- White bread: 4 pieces
4
We take out part of the mushrooms from the water and set them aside
- Dried porcini mushrooms: 150 g
5
Dissolve the processed cheese in boiling water with mushrooms, add the potatoes, and cook for another 10-15 minutes until the potatoes start to break down.
- Processed cheese: 150 g
- Potato: 200 g
6
We blend everything until smooth, then add the reserved mushrooms and their brown liquid, and blend again but not too much (this is to ensure small pieces of mushrooms float in the soup and it isn't as smooth as baby puree).
- Dried porcini mushrooms: 150 g
- Salt: to taste
- Dried porcini mushrooms: 150 g
7
We cook the soup for another 10 minutes, adding salt and spices to taste.
- Salt: to taste