Cheese Soup with Trout and Mushrooms
Soups • European
Description
This delightful cheese soup combines the rich flavors of trout and mushrooms, creating a comforting dish perfect for any occasion. The creamy texture and savory taste will warm you up on a chilly day. Enjoy this recipe that brings together fresh ingredients and a touch of culinary creativity, making it a favorite for family dinners or cozy gatherings.
Ingredients
- Fillet of Sturgeon 10 oz
- Potato 5 oz
- Carrot 5 oz
- Onion 5 oz
- Champignons 5 oz
- Sliced Processed Cheese 5 oz
- Bay leaf 1 piece
- Grated Pecorino Pepato Cheese 5 oz
- Dried celery leaves 2 spoons
- Chopped Sage Leaves 2 spoons
- Chopped Green Onions 2 spoons
- Butter 0 oz
- Starch film 1 tablespoon
- Lemon-Pepper Mix to taste
Step-by-Step Guide
Step 1
Peel the vegetables and chop them along with the mushrooms.
Step 2
Bring 5 cups of water to a boil, then add the potatoes.
Step 3
Sauté the onions, carrots, and mushrooms in butter in a skillet. Add to the potatoes. Cook until the potatoes are tender.
Step 4
Cut the processed cheese and add it to the soup, then also add grated cheddar cheese.
Step 5
As soon as the cheese melts, season with salt and pepper, sprinkle with celery, and add a bay leaf.
Step 6
After that, cut the trout fillet into small pieces and add it to the soup, cooking for 5 minutes.
Step 7
Dissolve the starch in water and pour it into the soup, stirring well. Sprinkle with herbs and basil, and cook for another 2 minutes.
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