Latgalian porcini mushroom soup with cheese

Name: Latgalian porcini mushroom soup with cheese
Total time: 45 min
Yield: 6
Ingredients: Ceps (porcini) 1 kg; Processed cheese 200 g; Potato 3 piece; Carrot 1 piece; Onion 1 head; Fresh herbs 0 to taste

6 servings

45 minutes

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

195.9

kcal

13.3g

grams

6.8g

grams

22g

grams

Ingredients

6servings

Ceps (porcini)

1

kg

Processed cheese

200

g

Potato

3

pc

Carrot

1

pc

Onion

1

head

Fresh herbs

to taste

Cooking steps

1
Thoroughly wash the mushrooms, pour in water, bring to a boil and cook for about 20 minutes. Drain in a colander.
Required ingredients:
1. Ceps (porcini): 1 kg

2
Pour water into a pot, add mushrooms, diced potatoes, onion, grated carrot, bring to a boil and cook for 15 minutes. Then add cheese, stir until melted, bring to a boil again and remove from heat.
Required ingredients:
1. Ceps (porcini): 1 kg
2. Potato: 3 pieces
3. Onion: 1 head
4. Carrot: 1 piece
5. Processed cheese: 200 g

3
Serve garnished with greens.
Required ingredients:
1. Fresh herbs: to taste

Latgalian porcini mushroom soup with cheese

Similar recipes