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Soup with processed cheese and wild mushrooms

Soup with Processed Cheese and Wild Honey Mushrooms

This honey-mushroom soup is hearty and warming on chilly fall evenings — fragrant, full of flavor, and beautifully colorful. It also makes a wonderful first course for a meatless meal: just leave out the cream and the processed cheese. No honey mushrooms on hand? Oyster mushrooms or button mushrooms work just as well.

Pearl

Recipe author

Soup with processed cheese and wild mushrooms

Composition / ingredients

Servings:

Honey mushrooms

250

Potatoes

250

Onion

Carrots

Garlic

Bay leaf

Vegetable oil

Processed cheese

Heavy cream (heavy)

Fresh herbs

Salt

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 50 % 11 g

Carbohydrates 36 % 8 g

135 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Sort through the honey mushrooms, trim them, and rinse well.
Step 2:

Cover the mushrooms with water and bring to a boil. Skim off the foam, reduce the heat to medium, and simmer for about 30 minutes. Drain the cooked mushrooms in a colander and rinse once more under running water.
Step 3:

Peel the vegetables. Cut the potatoes into medium dice, cut the carrots into matchsticks, and slice the onion into half-rings.
Step 4:

Put the potatoes in a pot and cover with water (about 3 cups / 750 ml — adjust the amount depending on how thick you want the soup). Bring to a boil and cook.
Step 5:

Meanwhile, make the sauté. Heat the vegetable oil in a skillet and add the mushrooms, onion, garlic, and carrots. Cook, stirring, for a few minutes until everything is golden.
Step 6:

Once the potatoes are tender, add the sautéed vegetables and the bay leaf to the pot. Salt the soup to taste and turn the heat up to high.
Step 7:

When it returns to a boil, pour in the cream and stir in the processed cheese until smooth. Taste and adjust the salt.
Step 8:

Stir in fresh herbs (here, dill and green onion). Remove from the heat and let the soup rest for a few minutes. Sprinkle with allspice just before serving.

Honey mushrooms are a good source of minerals (iron, calcium, potassium, sodium, phosphorus) and vitamins (mainly A and C). If you forage them yourself, it's essential to tell the edible ones from look-alikes: a true honey mushroom has a thin ring (a "skirt") on its stem and a pleasant, mushroomy smell, while false ones have bare stems, an unpleasant earthy odor, and often brighter caps. If you're not confident, buy them from a trusted source. Oyster mushrooms or button mushrooms — fresh or frozen — make great stand-ins, and you can swap the water for chicken or vegetable broth. Enjoy!