If you decide to diversify the first dishes on your dining table - this recipe is just for you! It combines the unique aroma of mushrooms and tender processed cheese, which gives it a creamy consistency and creamy taste. Mushroom soup with cheese from Hohland.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 100 gram Processed cheese (Hochland, "Soup and sauce" for hot dishes)
- 300 gram Oyster mushroom
- 300 gram Champignons
- 2 pieces Onion
- 2 cloves Garlic
- 200 ml Cream (30%)
- 2 tablespoons Butter
- Allspice (to taste)
- Crackers (for feeding - to taste)
Ingredients
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Instructions
- Products.
- Remove the hard lower part of the legs from the mushrooms, cut the mushrooms into medium-sized pieces, leaving a few large ones to serve. Peel and finely chop the onion and garlic. Fry the onion and garlic in butter over medium heat in a thick-bottomed saucepan for 5 minutes.
- Add the mushrooms, increase the heat, fry for 5 minutes. Remove the large pieces and set aside for serving.
- Pour in 800 ml of water, bring to a boil, cook for 2-3 minutes. Whisk with a blender into a puree.
- Add cream and cheese, bring almost to a boil again, season with salt and pepper. Serve with crackers, garnished with delayed fried mushrooms.
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