Cheese soup with mushrooms
Description
Perfect for lunch. Of course, this recipe is rooted in the traditions of French cuisine, with its love for cheeses and mushrooms in all their forms and manifestations. Yet even haute cuisine can be quite accessible to the home cook—try making this creamy mushroom and cheese soup and see for yourself. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Peel the potatoes, rinse them, and cut into small cubes. The smaller, the better, since we are making a pureed soup. Cut the carrots into thin strips or grate them on a grater.
- 2
Step 2
Mushrooms — sliced thinly. Pour boiling water (or hot chicken broth) over the mushrooms and place over medium heat. Add a whole onion to the pot. After 5–10 minutes, add potatoes and carrots, and cook until done.
- 3
Step 3
We remove the cooked onion and add the cheese—sliced or grated (if you place the cheese in the freezer for an hour, it will grate much more easily)—in small portions to the pot, stirring constantly with a whisk.
- 4
Step 4
When the cheese has completely melted, turn off the heat and cover with a lid. Puree the contents of the pot using a blender or the traditional method—through a sieve.
- 5
Step 5
5. Place back on the heat (now very low), bring to a boil, then turn off the heat. The soup is ready! It should be served hot, accompanied ideally by croutons made from white bread and fresh herbs.