Mushroom soup with processed cheese

Description

Perfect for lunch. This soup is best served with homemade rye bread or croutons. The soup is light and easily digestible. If desired, you can substitute the processed cheese with butter or hard cheese. You may use other mushrooms, such as porcini or oyster mushrooms, and replace dried button mushrooms with a mix of wild mushrooms.

Instructions

1. 1

   Step 1

   First, prepare the dried mushrooms: transfer them to a bowl and pour white wine over them, let soak for 30 minutes.

2. 2

   Step 2

   Wash and clean the fresh mushrooms, then cut them into small pieces. Then drain the wine (do not discard) and cut the dried mushrooms into pieces of the same size.

3. 3

   Step 3

   Peel the onion and chop it finely. Add olive oil and butter (3 tablespoons) to a saucepan, add the onion and thyme, sauté for a couple of minutes, then add the mushrooms and cook for 10–15 minutes.

4. 4

   Step 4

   Pour in the wine in which the mushrooms were soaked, add salt and pepper, simmer for a couple of minutes, then add the chicken broth and cook for 20 minutes.

5. 5

   Step 5

   Drain a small amount of the liquid into a glass, and blend the rest with an immersion blender until smooth.

6. 6

   Step 6

   Place the remaining butter in a separate saucepan, melt it, add flour, mix well, then pour in the cream and bring the mixture to a boil.

7. 7

   Step 7

   Transfer the contents of the sauté pan into the soup pot, return it to the heat and simmer for 10 minutes, then add the remaining water, chopped processed cheese, and cook for a few more minutes.

8. 8

   Step 8

   The delicious mushroom soup with cheese is ready, you can enjoy it. Garnish it with slices of raw mushrooms and soybean sprouts.