Fish soup with mushrooms and cheese
8 servings
60 minutes
Fish soup with mushrooms and cheese is an exquisite combination of seafood and rich creamy flavor. Its roots trace back to European cuisine, where the skillful blending of simple ingredients creates true gastronomic masterpieces. Tender salmon and cod enrich the broth with a robust taste, while mushrooms add a light earthy note. Melted cheese gives the dish a creamy texture, turning it into a warming treat. Lemon juice subtly enhances the fish's flavor, adding freshness, while dill brings in spicy herbal accents. This soup is perfect for a cozy family dinner or as an exquisite first course in a festive menu. It is not only delightfully rich but also healthy, packed with proteins and micronutrients essential for health. Serve it with crispy baguette or light white wine for complete enjoyment.
1
Pour water into a large pot (I have 2.5 L), add a couple of bay leaves, place cod and salmon in the water, and bring to a boil.
- Bay leaf: to taste
- Salmon: 400 g
- Cod: 350 g
2
While the water is boiling, we clean and peel the carrot, slicing it into thin rounds. We chop the onion finely; we wash the mushrooms thoroughly and cut them into cubes.
- Carrot: 1 piece
- Sweet red onion: 1 piece
- Button mushrooms: 250 g
3
Add chopped carrots to boiling water and cook for 20 minutes.
- Carrot: 1 piece
4
In the pan, we sauté onions and mushrooms (you can add a couple of spoons of fish broth from the pot), adding salt and pepper.
- Sweet red onion: 1 piece
- Button mushrooms: 250 g
- Salt: to taste
- Ground black pepper: to taste
5
We take out the fish, remove the skin and large bones. Cut into small pieces and return to the pot. Add sautéed mushrooms with onions, mix, and season with salt and pepper to taste.
- Salmon: 400 g
- Cod: 350 g
- Sweet red onion: 1 piece
- Button mushrooms: 250 g
- Salt: to taste
- Ground black pepper: to taste
6
Cut the melted cheese into cubes and add it to the pot. Wait a bit for the cheese to melt.
- Processed cheese: 50 g
7
We squeeze lemon juice into the soup (about 1/4 of a lemon), taste it, the main thing is not to overdo it!
- Lemon: 1 piece
8
Chop the dill and add it to the pot, then mix.
- Dill: 1 bunch
