Cheese Soup with Chanterelles

Description

Another example where chanterelles combine with a creamy flavor—made with butter and processed cheese. The recipe specifies cheese from a particular brand, but it won't be an issue if you substitute it with a similar one.

Ingredients

• Onion - 5 oz
• Carrot - 5 oz
• Thyme - to taste
• Butter - 0 oz
• Vegetable Oil - 0 fl oz
• Pickled Chanterelles - 10 oz
• Hochland Cream Cheese for Cooking - 3 pieces
• Potato - 15 oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat butter and vegetable oil in a pot, add a couple of sprigs of thyme, and sauté for a minute. Then, add finely diced onion and cook until it becomes translucent. Remove the thyme, which has imparted its flavor.

Step 2

Add the diced carrot, mix well, then add the chanterelles torn in half, and sauté for another couple of minutes, stirring occasionally.

Step 3

Add potatoes, diced into the same size as the carrots, pour in 3.5 liters of water, bring to a boil, and cook for 15 minutes.

Step 4

Add 3 blocks of processed cheese to the soup and stir well until the cheese is melted. Season with salt and pepper to taste, then remove from heat and stir in the chopped dill.

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