Soup with mushrooms, croutons and blue cheese
10 servings
30 minutes
This exquisite mushroom soup with croutons and noble cheese is a true masterpiece of French cuisine. Its deep aroma unfolds thanks to the combination of porcini and champignon mushrooms, which provide a rich flavor and velvety texture. The melted cheese delicately binds all the ingredients together, while the blue cheese adds a refined tanginess. Crispy garlic croutons offer a contrasting addition, making each spoonful of soup unforgettable. Historically, such soups were popular in regions of France where noble cheese varieties were appreciated. This soup is an ideal choice for a cozy dinner or an elegant lunch, warming and sophisticated at the same time.
1
Pour hot water over the mushrooms and let them sit for 30 minutes.
- Dried porcini mushrooms: 50 g
2
Dice the onion.
- Onion: 100 g
3
Slice the mushrooms thinly.
- Button mushrooms: 300 g
4
Cut the loaf into cubes.
- White loaf (baton): 150 g
5
Cut the moldy cheese into cubes.
- Mould-ripened cheese: 150 g
6
Fry the onion in vegetable oil in a pot.
- Vegetable oil: 100 ml
7
Add white mushrooms (drain the water and squeeze a little).
- Dried porcini mushrooms: 50 g
8
Pour in 2.5 liters of water. Bring to a boil, add salt and pepper, and cook for 30 minutes.
- Salt: to taste
- Ground black pepper: to taste
9
Then blend everything with a blender.
10
Add mushrooms, boil for 10 minutes.
- Button mushrooms: 300 g
11
Add the melted cheese, mix, and remove from heat.
- Processed cheese: 200 g
12
For croutons, add crushed garlic to the oil. Let it steep for 10-15 minutes. Fry the bread in this oil until golden brown.
- Garlic: 3 cloves
- Vegetable oil: 100 ml
- White loaf (baton): 150 g
13
Pour the soup into bowls, add croutons and cheese.
- White loaf (baton): 150 g
- Mould-ripened cheese: 150 g
