Porcini Mushroom Soup with Cheese
I suggest you try another version of the cheese soup already presented on the website. The dish turns out very tasty, nutritious and aromatic. It is best to use porcini mushrooms. Ingredient calculations are given for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- dried white mushrooms 50 g
- potato 700 g
- cheese 400 g
- carrot 150 g
- leek
- salt
- pepper
Instructions
Step 1 of 10
Cover the mushrooms with hot water. Leave for 30 minutes.
Step 2 of 10
Cut them into small pieces.
Step 3 of 10
Pour water (about 3 l) into a pot. Bring to a boil. Add the mushrooms. Salt. Cook for 30 minutes.
Step 4 of 10
Slice the leek into rings (finely chop the onion).
Step 5 of 10
Grate the carrot on a medium grater.
Step 6 of 10
Peel the potatoes. Cut into sticks or cubes.
Step 7 of 10
Add the potatoes to the mushrooms. Cook for 10 minutes.
Step 8 of 10
Add the onion.
Step 9 of 10
Add the carrot.
Step 10 of 10
At the end of cooking, add the cheese. Pepper and salt if necessary. Stir. Remove from heat.