Cheese soup with chanterelles and meatballs

Ingredients for 6 servings:

• 250 g chanterelles
• 2 onions
• 2 sausages, coarse, raw
• 3 tsp broth, instant
• 150 g processed cheese
• 2 tbsp flour
• 600 ml water
• 400 ml broth (mushroom broth)
• 3 tbsp Parmesan
• 1 bunch of chives
• n. B. Oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Clean, wash, and slice the mushrooms. Peel and dice the onions. Heat 2 tablespoons of oil in a pan, form small balls of sausage meat from the skins into the hot fat, and fry until crispy all over. Fry the mushrooms and half of the onions in the hot frying fat until golden brown. Heat 1 tablespoon of oil in a large pot. Fry the remaining onions until translucent, dust with flour, and sauté. Deglaze with water and the glass of mushroom stock. Bring to a boil and stir in the instant stock. Cook for about 5 minutes. Then roughly chop the processed cheese and melt it in the soup. Season with salt and pepper. Wash the chives and cut them into rolls. Add the meatballs and the mushroom mixture to the soup and serve sprinkled with Parmesan and chives.