Cheese soup with dried mushrooms
Description
The recipe won't take much time. You can use any dried mushrooms for this creamy soup. It's better to use high-fat cream to make the soup richer and creamier. If you want a thicker soup, increase the amount of cheese or use another method. Add a little flour to the cold cream before pouring it into the soup and mix until smooth. The soup won't taste floury, but will turn out thicker and velvety. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making mushroom and cheese soup with dried mushrooms.
- 2
Step 2
Place the dried mushrooms in a deep bowl and pour one liter of water over them. Let them soak in a cool place for 8 hours.
- 3
Step 3
Peel the carrots, rinse and grate finely. Pour vegetable oil into a frying pan and heat over medium heat. Add the carrots to the pan.
- 4
Step 4
Peel the onion and finely chop it. Add it to the pan with the carrots. Fry the vegetables for 5 minutes, stirring.
- 5
Step 5
Strain the water in which the mushrooms were soaked into a saucepan. Place the saucepan over medium heat and bring to a boil.
- 6
Step 6
Cut the soaked mushrooms into strips and add them to the pan with the vegetables. Sauté the vegetables with the mushrooms over medium heat for 7 minutes.
- 7
Step 7
Peel the potatoes, rinse them, and cut into strips. Place in a pot with mushroom broth and cook for 10 minutes.
- 8
Step 8
Add the sautéed vegetables with mushrooms to the pot. Cook for 5 minutes.
- 9
Step 9
Pour the cream into the pot with the soup and mix.
- 10
Step 10
Grate the processed cheese on a coarse grater.
- 11
Step 11
Add the grated cheese to the pot with the soup. Stir and cook for 5 minutes over low heat after boiling. The cheese should melt completely. Remove from heat and let stand for 10 minutes to allow the soup to steep.
- 12
Step 12
Our creamy mushroom soup with dried mushrooms is ready. Ladle into bowls, add dill, and serve.