Cheese Soup with Mushrooms
6 servings
40 minutes
A wonderful recipe that turns cheese soup - seemingly a simple food - into a noble and interesting dish. And there are a lot of mushrooms here: dried porcini, responsible for nobility and character, and champignons, which give the soup weight , and truffle oil, which immediately transfers the Soviet household classic into the category of serious gastronomy.
1
Prepare all the ingredients. Rinse the dried mushrooms from sand with cold running water.
- Dried porcini mushrooms: 40 g
- Water: 2 l
2
Pour water into a pot and add dried mushrooms. Bring to a boil and simmer for 10 minutes on low heat.
- Dried porcini mushrooms: 40 g
- Water: 2 l
3
Clean and chop the potatoes, add them to a pot with mushroom broth, and cook for another 10 minutes or until the potatoes are done.
- Potato: 700 g
- Water: 2 l
4
Chop the onion into small cubes. Grate the carrot on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
5
Heat vegetable oil in a pan and sauté the onion until translucent. Add the carrot and fry for another 3-4 minutes until the carrot is soft.
- Vegetable oil: 60 ml
- Onion: 1 head
- Carrot: 1 piece
6
Send the sauté to the pot and add processed cheese. Bring to a boil.
- Processed cheese: 400 g
7
Blend the soup until smooth. Bring to a boil again and remove from heat. Season with salt and pepper if needed.
- Salt: to taste
- Ground black pepper: to taste
8
Slice the mushrooms and fry them in a mixture of vegetable and butter until golden brown.
- Button mushrooms: 200 g
- Vegetable oil: 60 ml
- Butter: 20 g
9
Pour the soup into serving plates, top with fried mushrooms and drizzle with truffle oil.
- Button mushrooms: 200 g
- Truffle oil: to taste
10
Serve the cheese soup garnished with finely chopped parsley.
- Parsley: 5 g
