Cheese Soup with Wild Mushrooms

Cheese Soup with Wild Mushrooms

40 min
Medium
1 serv.
351 g / 1 serv.

Rating

Average rating:—

Description

Rich soup with wild mushrooms and melted cheese, complemented by sweet corn and aromatic thyme.

  1. Clean the mushrooms, rinse and cut into large pieces.
  2. Peel and dice the potato. Finely chop the onion and celery, crush the garlic.
  3. Heat sunflower oil in a pot and sauté onion, celery and garlic until soft.
  4. Add mushrooms and thyme, cook for 5-7 minutes until the liquid evaporates.
  5. Pour in 500 ml of water, add potatoes, bring to a boil and simmer for 15 minutes over medium heat.
  6. Add corn and processed cheese, stirring until the cheese is completely melted.
  7. Season with salt and pepper, simmer for 3 more minutes and remove from heat.
  8. Let the soup rest covered for 5 minutes before serving.
478
136 kcal / 100 g
kcal
18.6 g
5.3 g / 100 g
Protein
24.3 g
6.9 g / 100 g
Carbohydrates
34.7 g
9.9 g / 100 g
Fats