Fish Soup with Mushrooms and Cheese
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
This recipe is actually very flexible; you don't have to use processed cheese, as it can easily be replaced with coconut milk or cream. You can also add ginger and chili during cooking, which will make the soup spicy and reminiscent of Tom Yum. Experiment!
Ingredients
- Salmon - 14.1 oz
- Cod - 12.3 oz
- Carrot - 1 piece
- Sweet Red Onion - 1 piece
- Pickled Chanterelles - 8.8 oz
- Sliced Processed Cheese - 1.8 oz
- Lemon - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Dill - 1 bunch
- Bay leaf - to taste
Step by Step guide
Step 1
Pour water into a large pot (I have 2.5 liters), add a couple of bay leaves, place the cod and salmon in the water, and bring to a boil.
Step 2
While the water is boiling, peel and clean the carrot, and slice it into thin rounds. Finely chop the onion; wash the champignon mushrooms thoroughly and cut them into cubes.
Step 3
Add the sliced carrot to the boiling water and cook for about 20 minutes.
Step 4
In a frying pan, sauté the onion and mushrooms (you can add a couple of tablespoons of fish broth from the pot), adding salt and pepper.
Step 5
Remove the fish, remove the skin and large bones. Cut it into small pieces and return it to the pot. Add the sautéed mushrooms and onions, mix, and season with salt and pepper to taste.
Step 6
Cut the processed cheese into cubes and add it to the pot as well. Wait a little for the cheese to melt.
Step 7
Squeeze lemon juice into the soup (about 1/4 of a lemon), taste it, and be careful not to overdo it!
Step 8
Chop the dill and add it to the pot, mixing well.
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