in Germany, Soup Recipes

Cheese soup with chanterelle mushrooms

updated

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Ingredients for 4 servings:

  • 500 g minced meat
  • 2 stalk(s) leeks
  • 1 jar stick sponge, drained weight 155 g
  • 2 large onions
  • 500 ml vegetable stock
  • 200 g cheese, with herbs
  • 100 g cream cheese spread
  • Oil for frying
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simply

Peel the onions and dice them. Cut the semi-hard cheese into small cubes so it melts faster. Halve the leek and cut it into strips. Sauté the onions with the oil in a saucepan. Add the minced meat and let it brown. Stir occasionally to ensure it is well distributed and cooks evenly. Add the leek and let it cook a little. Deglaze with the vegetable stock. Add the semi-hard cheese and the mushrooms and simmer over medium heat until the cheese has melted. Add the processed cheese and simmer for another 20 minutes, until the soup has a nice consistency. Finally, season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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