Mushroom soup with cauliflower
Description
A hearty first course. This mushroom soup with cauliflower turns out very aromatic, tender, and nutritious. It gains a special piquancy from celery and processed cheese. If desired, you can turn it into a cream soup by blending it. This won't change the soup's flavor. You can also serve it with croutons made from wheat bread. Either way, this soup will leave no one indifferent.
Instructions
- 1
Step 1
1. The most beneficial and affordable ingredients form the basis of this soup. To make the mushrooms aromatic, I first blanch them for a couple of minutes in boiling water, then finish cooking them in a skillet.
- 2
Step 2
2. So, bring water to a boil in a saucepan, add the mushrooms. Bring to a boil with the lid closed, cook for a couple of minutes, then remove and place on a cutting board.
- 3
Step 3
3. We will use this broth to prepare our soup. While the mushrooms are cooling, separate the cauliflower into florets and add them to the boiling mushroom broth. Salt the broth and add spices to taste.
- 4
Step 4
4. Chop the onion and carrot.
- 5
Step 5
5. Now that our mushrooms have cooled down, slice them thinly and fry them in a pan with vegetable oil.
- 6
Step 6
6. Add the onion and carrot, fry until cooked.
- 7
Step 7
7. Add the sautéed mixture to the boiling soup. Separately slice the celery stalks and also add them to the soup. Cook over medium heat. Cut the potatoes into cubes or strips and add them to the soup as well. Now all that's left is to wait until the potatoes are cooked.
- 8
Step 8
8. And finally, add the cubed processed cheese.
- 9
Step 9
9. Let our soup steep for about 15 minutes—then serve hot.