Cheese Soup with Mushrooms

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

An amazing recipe that transforms cheese soup — seemingly a simple dish — into a noble and intriguing meal. It features a variety of mushrooms: dried porcini that add depth and character, button mushrooms that give the soup a hearty quality, and truffle oil that elevates this classic dish to serious gastronomy.

Ingredients

Dried Chinese mushrooms - 1.4 oz
Potato - 24.7 oz
Water - 2 qt
Onion - 1 head
Carrot - 1 piece
Vegetable Oil - 2 fl oz
Champignons - 7.1 oz
Butter - 0.7 oz
Sliced Processed Cheese - 14.1 oz
Parsley - 0.2 oz
Truffle Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Rinse the dried mushrooms under cold running water to remove any sand.

Step 2

Pour water into a pot and add dried mushrooms. Bring to a boil and simmer for 10 minutes over low heat.

Step 3

Peel and dice the potatoes, add them to the pot with the mushroom broth, and cook for another 10 minutes or until the potatoes are tender.

Step 4

Dice the onion finely. Grate the carrot using a coarse grater.

Step 5

In a skillet, heat vegetable oil and sauté the onion until translucent. Add the carrot and continue to cook for another 3–4 minutes until the carrot is tender.