At first glance, this soup seems to be quite minimalistic in terms of the amount of ingredients used. However, with its amazing taste, it will conquer everyone who tastes it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Delicate aromatic soup with mushrooms and melted cheese will not leave anyone indifferent. It will be especially relevant with the arrival of cold weather, because the dish perfectly warms and nourishes. In general, mushroom soups are tender, nutritious, rich in many vitamins, have a wonderful aroma, smell in autumn and give a special mood. Moreover, this is typical not only of forest mushroom soups, they will be delicious cooked even with ordinary mushrooms. But in this case, you will have to prepare them correctly - fry a little in oil before boiling. Well, I'll tell you today how to make soup with dry porcini mushrooms.
As you know, cooked soups from dry mushrooms come out much more aromatic and satisfying than from frozen and fresh ones. In addition, thanks to the long-term storage of dried mushrooms, you can pamper yourself with dishes prepared with them even in the middle of winter. Therefore, it is worth stocking up on them since the summer. As a last resort, you can always buy dried mushrooms in the store.
It is very easy to prepare such mushroom soups, and you can do it in several ways with a variety of additives. Usually a similar dish is served with herbs and sour cream, you can cut slices of bacon. Fresh baked toasts or garlic grated croutons go well, and fresh green onions will make the taste even more exquisite.
- Caloric content per 100 g - 48 kcal.
- Servings - 5
- Cooking time - 30 minutes
Ingredients:
- White dry mushrooms - 30 g
- Potatoes - 2 pcs.
- Processed cheese - 100 g
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Peppercorns - 2 pcs.
- Salt - 2/3 tsp
- Ground black pepper - 1/4 tsp or to taste
Cooking soup with dry porcini mushrooms and melted cheese
1. Place the dried mushrooms in a sieve and rinse with water. Then transfer them to a deep container and pour boiling water over them. Leave it on for 20 minutes to swell.
2. After this time, transfer the mushrooms to a sieve and rinse again. Then cut them into any shape.
3. Cut the peeled potatoes into cubes and place in a saucepan. Peel the onion and add to the potatoes. In this recipe, the onion will be cooked whole and discarded from the soup at the end of cooking. However, if you like frying onions, you can fry the onions in a skillet in oil.
4. Pour potatoes with drinking water and send to cook on the stove.
5. Add the chopped mushrooms to the pot and continue cooking the soup until the potatoes are almost done.
6. Meanwhile, grate the processed cheese on a coarse grater.
7. Dip the cheese into the saucepan with all the food.
8. Set the heat to low and stir constantly until the cheese is completely dissolved. If you do this over high heat, then the cheese may not melt well, moreover, it will release fat, which will float on the surface of the pan.
9. Serve the soup to the table immediately after cooking, it does not need insisting. If you keep it in the refrigerator, then stir it first before use, and then warm it up. the cheese will detach from the broth as it cools.
See also the video recipe on how to make mushroom creamy champignon soup.
