Chicken broth with mushrooms and processed cheese
6 servings
30 minutes
Chicken broth with mushrooms and melted cheese is a cozy dish of European cuisine that warms the soul and delights with its delicate flavor. Its roots trace back to traditional soups where the richness of the broth combines with the earthy depth of mushrooms and the creamy softness of melted cheese. A light aroma of bay leaf and pepper enhances the taste, while beans add extra texture. The soup has a velvety consistency thanks to the melted cheese that unfolds into a rich creamy delight. It's an excellent dish for cool days when you crave something nourishing yet gentle, harmoniously blending classic ingredients. It can be served with crispy bread or fresh herbs to enhance the flavor palette. Simple to prepare yet elegant – it suits both a cozy family dinner and a light lunch.
1
Add frozen champignons or other mushrooms to the hot broth, and also add an onion.
- Button mushrooms: 200 g
- Onion: to taste
2
Pour about 100 ml of water into a small saucepan and add Viola cheese. Place on low heat and mash the cheese with a fork to gradually achieve a homogeneous mass.
- Processed cheese: 140 g
3
When the mushrooms are almost ready, add grated carrots and cook for another 5 minutes.
- Carrot: 100 g
4
Add beans, salt, pepper, and bay leaf to the soup. You can sprinkle with dried herbs.
- Canned white beans: 100 g
- Salt: to taste
- Black peppercorns: to taste
