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Cheese Soup with Mushrooms and Processed Cheese
Instructions
Prepare the ingredients for the cheese soup with champignon mushrooms and processed cheese.
Peel the potatoes, rinse the tubers and cut them into small cubes. Peel half an onion. Peel the carrot and cut it into quarters.
Put the half onion and the cut potatoes into a saucepan. I will not fry the carrot but cook it together with the potatoes: fried carrot tints the soup yellow-orange, whereas boiled carrot does not affect the colour, so the soup keeps a lovely milky shade. Pour in the water and wait for it to come to a boil.
Once it boils, add salt, reduce the heat and cook for 10 minutes.
While the vegetables cook, deal with the mushrooms. Rinse the champignons quickly in water. If there is any dirt, scrape it off along with the skin. Slice the mushrooms lengthwise into thin pieces.
Heat a frying pan well and add the mushroom slices. Stirring, fry them quickly on the hot pan so the moisture evaporates fast. Add the butter and fry until lightly golden. If you like, add some spices (ground black pepper, dried garlic). Set the finished mushrooms aside.
Grate the processed cheese on the fine holes of a grater.
When the time is up, lift the onion out of the soup with a strainer and discard it.
Add the grated cheese to the boiling soup gradually, a little at a time, stirring as you go. Cook until the cheese has completely dissolved.
Add the mushrooms to the cheese soup and cook over low heat at a gentle simmer for 5 minutes.
Turn off the heat and let the soup infuse for 15–20 minutes.
Make the croutons. Cut the white bread into small cubes.
Fry the croutons until golden in a mixture of butter and vegetable oil.
Pour the cheese soup into bowls and add the herbs. It is best to serve the croutons separately in a small bowl – in the soup they quickly go soggy and stop being crunchy.
Everyone adds croutons to their soup to taste.Enjoy your meal!
Tips
- 1
DO NOT FRY THE CARROT – cook it with the potatoes. Otherwise the soup will turn yellow-orange, when it should be a "milky" colour.
- 2
ADD THE CHEESE IN STAGES while stirring – so it dissolves evenly without lumps.
- 3
FRY THE MUSHROOMS SEPARATELY – over high heat until golden. This gives a "tasty" aroma and brings out the mushrooms in the soup.
- 4
CROUTONS SEPARATELY – do not put them in the pan. In the soup they go soggy and lose their crunch. The same principle works with other kinds of cheese soup.
FAQ
Which processed cheese should I choose? +
A natural processed cheese without vegetable fats or substitutes is ideal. Check the composition: cheese, butter, milk – with no palm oil or "E471" emulsifiers. A fat content of 50–60% is best for cheese soup. Processed cheeses with additions (mushrooms, ham, herbs) will work, but they "distort" the flavour. The best option is a plain processed cheese. One 90 g cheese is the standard amount. For a "premium" soup, use a good-quality processed cheese or a fondue cheese. Do not use a "cheese product" – it will spoil the flavour.
What can I use instead of champignons? +
Alternatives include oyster mushrooms (firmer, with a "meatier" taste), porcini (a premium aroma), chanterelles (a bright colour) and honey mushrooms (small). Dried mushrooms – soak them for 30 minutes, boil for 20 minutes, then fry. Frozen champignons will work; add them without defrosting. Marinated mushrooms are not suitable (a different concept, a sour accent). For a "woodland" soup, use a 50/50 mix of champignons and porcini. Wild mushrooms are a premium option. For a "children's" soup, leave out the mushrooms and add more potato.
How long does the soup keep? +
In the fridge, in a covered pan, for 2–3 days. On the second day the flavour is brighter – it has "infused". Reheat over low heat, without bringing it to a rapid boil (the cheese base can "split"). In the microwave – 3–4 minutes. I do not recommend freezing it: after thawing, the cheese base loses its texture. Make it for 1–2 meals. When reheating, you can add 50 ml of cream – the base becomes more delicate. Always make the croutons fresh – ones made in advance "go stale". Do not leave it at room temperature for longer than 2 hours.
What should I serve the soup with? +
The classic option is with homemade croutons or garlic croutons. With black or grey bread, or toast. With herbs (dill, parsley, spring onion). With a glass of dry white wine (Riesling, Chardonnay) for a restaurant-style serving. For a "cold day", with warmed bread and butter. For a "lunch on the go", in a thermos, with the croutons separately in a bag. For children, without spicy seasonings. With sour cream (1 tbsp) for double creaminess. You can sprinkle grated cheese on top for an extra "cheesy" accent. Garnish with fresh parsley and spring onion when serving.
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