Cheese and potato soup with chanterelles

4 servings

40 minutes

Cheese and potato soup with chanterelles is a cozy, warming dish of Russian cuisine, featuring a delicate creamy texture and rich flavor. Historically, soups based on potatoes and cheese were widely used in Russian gastronomy due to the availability of ingredients and their nutritional properties. The creaminess of the cheese harmonizes with the earthy aroma of chanterelles, creating a rich, layered taste. The light sweetness of milk adds extra softness to the dish, while fried onions contribute a warm caramel note. This soup is perfect for cozy home evenings, especially in cold weather. The chanterelles adorning the portions not only add zest but also make the dish visually appealing. A small portion of fresh dill adds a light freshness, completing this gastronomic masterpiece.

Energy value per serving

• Calories: 223.4
• Proteins: 6.6g
• Fats: 8.6g
• Carbohydrates: 32.1g

Ingredients

• Potato: 500 g
• Cream cheese: 80 g
• Onion: 2 pc
• Butter: 10 g
• Chanterelles: 100 g
• Milk: 1 glass

Cooking steps

1. Chop two medium onions into cubes and sauté them in butter.

   Required ingredients:

   • Onion: 2 pieces
   • Butter: 10 g

2. Clean the potatoes, chop them, and add to the onions. Also, pour in milk and water in equal proportions, and simmer on low heat until the potatoes are soft.

   Required ingredients:

   • Potato: 500 g
   • Milk: 1 glass

3. When the potatoes are soft, add cheese cut into small pieces. Stir to dissolve the cheese evenly.

   Required ingredients:

   • Cream cheese: 80 g

4. Remove from heat and puree. Then bring to a boil again.

5. Fry the chanterelles separately in a pan. Decorate the portions with chanterelles, and you can also add finely chopped dill for beauty.

   Required ingredients:

   • Chanterelles: 100 g