Cheese soup with trout and mushrooms
5 servings
35 minutes
Cheese soup with trout and mushrooms is an exquisite dish of European cuisine that combines the tenderness of trout, the aroma of champignons, and the rich taste of cheese. The history of such soups goes back to the traditions of French and Swiss cuisine, where cheese serves as a base for creating a velvety texture. The flavor of this soup surprises with its harmony – the creamy softness of melted and grated Cheddar cheese perfectly complements the light sweetness of carrots, the depth of mushroom aroma, and the nobility of red fish. Light herbal notes of basil and dill add freshness, while starch makes the consistency thicker. This soup not only warms but also satisfies while remaining elegant in presentation. An ideal option for a cozy dinner or romantic evening, it offers warmth and gastronomic pleasure in every spoonful.
1
Clean the vegetables and chop them together with the mushrooms.
- Carrot: 100 g
- Onion: 80 g
- Button mushrooms: 100 g
2
Boil 5 cups of water, add potatoes.
- Potato: 200 g
3
Fry onion, carrot, and mushrooms in butter. Add to the potatoes. Cook until the potatoes are done.
- Onion: 80 g
- Carrot: 100 g
- Button mushrooms: 100 g
- Butter: 20 g
4
Cut the processed cheese and add it to the soup, also add grated cheddar cheese.
- Processed cheese: 150 g
- Grated cheese: 100 g
5
Once the cheese melts, season with salt, pepper, sprinkle with celery, and add a bay leaf.
- Bay leaf: 1 piece
- Dried celery leaves: 2 teaspoons
- Mixed peppercorns (four peppers): to taste
6
Then cut the trout fillet into small pieces and add to the soup, cook for 5 minutes.
- Trout fillet: 250 g
7
Dissolve starch in water and pour it into the soup, stir. Sprinkle with greens, basil, and cook for another 2 minutes.
- Starch: 1 teaspoon
- Chopped basil leaves: 2 tablespoons
- Chopped dill: 2 tablespoons
