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Chanterelle soup with cream cheese

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1431
Kitchen Eastern European
Calorie content 78.7 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 4.1 gr.
Fats * 5.9 gr.
Carbohydrates* 10.8 g
* per 100 gr. product
Chanterelle soup with cream cheese
Content

Chanterelle mushroom soup deserves special attention for its great taste. And processed cheese will help to make it completely perfect, it makes the soup rich and gives it a pleasant creamy aroma.

Ingredients

Cooking process

step 1 out of 7
Clean the chanterelles of debris, wash and cut the large mushrooms into several pieces.
step 2 out of 7
Transfer the chanterelles to a saucepan, fill them with cold water, put them on the stove. Bring the contents of the saucepan to a boil, then drain the mushrooms and cover them with fresh water. Bring mushrooms to a boil again and cook for 20 minutes. If you wish, you can use meat broth as a base for the soup.
step 3 out of 7
Peel the potatoes, wash and cut into cubes. Add the potatoes to the chanterelle saucepan and cook until tender.
step 4 out of 7
Peel the onion and chop it finely. Wash the carrots, peel and grate them. Pour a little sunflower oil into a preheated frying pan, fry the onions and carrots until golden brown.
step 5 out of 7
When choosing processed cheese, carefully read the label, a “cheese product” is not suitable for a soup, it dissolves poorly in water and will most likely simply settle to the bottom of the pan. Grate the processed cheese or chop finely.
step 6 out of 7
Add the carrot and onion roast to the soup, stir and cook for 3-5 minutes.
step 7 out of 7
The last step is to add melted cheese to the soup, stirring constantly, cook the soup until the cheese is completely dissolved. Then taste with salt and adjust the flavor to your liking. Remove the saucepan from heat, let the soup steep under the lid for 10 minutes. In the meantime, finely chop the herbs. Serve the mushroom soup and sprinkle with chopped herbs.

Bon Appetit!

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