Cheese Soup with Wild Mushrooms and Croutons
⏳ Time
1 hour + 3 hours
🥕 Ingredients
8
🍽️ Servings
4
Description
Dried mushrooms can be replaced with fresh or frozen champignons, making the cooking process easier, but personally, I prefer the taste of wild mushrooms.
Ingredients
- Dried Chinese mushrooms - 5.3 oz
- Sliced Processed Cheese - 5.3 oz
- Garlic - 1 clove
- White bread - 4 pieces
- Butter - 1.4 oz
- Herbs - to taste
- Salt - to taste
- Salad Potatoes - 7.1 oz
Step by Step guide
Step 1
Wash the mushrooms well and soak them in cold water for 2-3 hours; do not discard the brown water from the mushrooms, set it aside, as we will add it to the soup later, this is important!
Step 2
Pour cold water into a pot and cook the soaked mushrooms over low heat for about 15-20 minutes.
Step 3
Meanwhile, peel the potatoes and cut them into cubes, and tear the bread into pieces and dry them in the oven.
Step 4
Remove some mushrooms from the water and set them aside.
Step 5
Dissolve the processed cheese in the boiling water with the mushrooms and add the potatoes; cook for another 10-15 minutes until the potatoes start to fall apart.
Step 6
Blend everything to a smooth consistency, add the reserved mushrooms and their brown water, and blend again, but not too much (this is to ensure that small pieces of mushrooms float in the soup and it is not as uniform as baby food).
Step 7
Cook the soup for another 10 minutes, adding salt and spices to taste.
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