Mushroom Soup with Blue Cheese and Croutons
An aromatic and delicate dish. The taste is harmoniously complemented by cheese and croutons. Frozen porcini mushrooms can replace dried ones. The recipe makes approximately 8-10 servings.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- dried white mushrooms 50 g
- champignons 300 g
- processed cheese 200 g
- onion 100 g
- blue cheese 150 g
- baton loaf 150 g
- vegetable oil 100 ml
- garlic clove 3 clove
- salt
- pepper
Instructions
Step 1 of 14
Cover the mushrooms with hot water and leave for 30 minutes.
Step 2 of 14
Dice the onion.
Step 3 of 14
Thinly slice the champignons.
Step 4 of 14
Dice the baton loaf.
Step 5 of 14
Dice the blue cheese.
Step 6 of 14
Sauté the onion in a pot with vegetable oil.
Step 7 of 14
Add the white mushrooms (after draining the water and squeezing them slightly).
Step 8 of 14
Pour in 2.5 l of water, bring to a boil, salt and pepper. Cook for 30 minutes.
Step 9 of 14
Blend the contents with a blender.
Step 10 of 14
Add the champignons and cook for 10 minutes.
Step 11 of 14
Add the processed cheese, stir, and remove from heat.
Preparing Croutons
Step 12 of 14
Add garlic pressed through a garlic press to the oil. Leave for 10–15 minutes.
Step 13 of 14
Fry the baton loaf cubes in this oil until golden brown.
Step 14 of 14
Pour the soup into bowls; add cheese and croutons when serving.