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Fresh porcini mushroom soup with cheese

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631
Kitchen Eastern European
Calorie content 80.8 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 4.5 gr.
Fats * 6 gr.
Carbohydrates* 10.8 g
* per 100 gr. product
Fresh porcini mushroom soup with cheese
Content

A light and tasty soup of fresh porcini mushrooms with cheese will satisfy your hunger on a hot summer day, when you do not want to eat anything greasy. Cheese and mushroom flavors go well with each other. If you like not very thick soups, we recommend reducing the amount of mushrooms.

Ingredients

Cooking process

step 1 out of 12
Sort out, peel and wash fresh porcini mushrooms. Wash and discard in a colander.
step 2 out of 12
Cut pure mushrooms into pieces; you do not need to chop especially hard.
step 3 out of 12
Pour water into a saucepan, put on fire. After boiling, add mushrooms, reduce heat to medium and skim. Cook the mushrooms for about 20 minutes.
step 4 out of 12
Peel the onion together with the carrots, chop and sauté until soft, adding vegetable oil.
step 5 out of 12
Peel and cut the potatoes into cubes.
step 6 out of 12
When the mushrooms are cooked, add the potatoes, cook for another 10 minutes. Next, put the vegetable fry into the soup.
step 7 out of 12
For the soup, use processed cheese that is specially made for soups. This is important, because only such curd cheeses disperse well in hot liquid.
step 8 out of 12
Cut the cheese into cubes. If there is no such processed cheese, then you can purchase regular processed cheese, but it needs to be slightly frozen and grated. Add the cheese to the soup.
step 9 out of 12
Stir until the curds dissolve.
step 10 out of 12
Salt the mushroom soup, add peppercorns and bay leaves.
step 11 out of 12
Check the potatoes for tenderness. If it is soft, then the soup is ready.
step 12 out of 12
Pour porcini mushroom soup with cheese into bowls and serve hot.

Bon Appetit!

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