Cheese Soup with Mushrooms

Ingredients

• Dried Chinese mushrooms 0 oz
• Potato 25 oz
• Water 0 qt
• Onion 1 head
• Carrot 1 piece
• Vegetable Oil 0 fl oz
• Champignons 5 oz
• Butter 0 oz
• Sliced Processed Cheese 15 oz
• Parsley 0 oz
• Truffle Oil to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Rinse the dried mushrooms under cold running water to remove any sand.

Step 2

Pour water into a pot and add dried mushrooms. Bring to a boil and simmer for 10 minutes over low heat.

Step 3

Peel and dice the potatoes, add them to the pot with the mushroom broth, and cook for another 10 minutes or until the potatoes are tender.

Step 4

Dice the onion finely. Grate the carrot using a coarse grater.

Step 5

In a skillet, heat vegetable oil and sauté the onion until translucent. Add the carrot and continue to cook for another 3–4 minutes until the carrot is tender.

Step 6

Add the sautéed mixture to the pot, and then add the processed cheese. Bring to a boil.

Step 7

Blend the soup until smooth. Bring it to a boil once more and then remove from heat. Season with salt and pepper to taste.

Step 8

Slice the mushrooms and sauté them in a mixture of vegetable and butter until golden brown.

Step 9

Ladle the soup into individual bowls, top with sautéed mushrooms, and drizzle with truffle oil.

Step 10

Serve the cheese soup, garnished with finely chopped parsley.