John Myers
Frothy Potato Soup with Mountain Cheese and Mushrooms
The perfect frothy potato soup with mountain cheese and mushrooms recipe with a picture and simple step-by-step instructions.
- 250 g Floury potatoes
- 1,5 tbsp Butter
- 500 ml Vegetable broth
- 250 g Cream
- 250 g Mushrooms
- 2 piece Shallots
- 1 piece Clove of garlic
- 200 g Mountain cheese
- 1 pinch Salt
- 1 pinch Black pepper
- 2 piece Sprigs of thyme
- Peel the potatoes, boil and let them evaporate. Press through a potato press or mash with a masher. Stir the mash in a saucepan with 1 tbsp butter until smooth.
- Heat the broth with the cream and add to the potatoes. Mix everything together and heat.
- Clean the mushrooms dry and cut into slices, put some mushrooms aside for garnish. Peel and dice the shallots and garlic. Heat the remaining butter and briefly fry the mushrooms, shallots and garlic in it.
- Dice the cheese and add to the soup with the mushrooms. Let simmer briefly. Mix the soup finely. Season with salt and pepper.
- Divide the soup into preheated plates and decorate with the mushroom pieces that have been set aside. Place thyme sprigs in the middle as a decoration.
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