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.
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.
- 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.
- 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.
- 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.
- Block processed cheese: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
