Latgalian porcini mushroom soup with cheese
6 servings
45 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
Calories195.9kcal
Proteins13.3grams
Fats6.8grams
Carbohydrates22grams
1
Thoroughly wash the mushrooms, pour in water, bring to a boil and cook for about 20 minutes. Drain in a colander.
- 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.
- Ceps (porcini): 1 kg
- Potato: 3 pieces
- Onion: 1 head
- Carrot: 1 piece
- Processed cheese: 200 g
3
Serve garnished with greens.
- Fresh herbs: to taste
