Mushroom Soup Soup-connoisseur Style Refined with Cheese Trilogy

Soak the dried porcini mushrooms in lukewarm water for a good 15 minutes. Then squeeze out and cut into small pieces. Pour the liquid through a paper filter and collect it. Clean the other mushrooms (put 2 mushrooms aside) and cut into small pieces. Peel and finely dice the onion and garlic. Heat the vegetable stock.

Heat the butter and sauté the mushrooms with the onion and garlic cubes until translucent. Add the polenta and sweat again briefly. Deglaze with the hot vegetable stock, add thyme and season with a little salt & pepper and simmer gently for a good 15 minutes with the lid open.

In the meantime, cut the "Bavaria Blue" into small pieces, finely grate the "Parmesan", cut the "Fourme d´Ambert" into small pieces, see tip .... Cut the chives into fine rolls.

Remove the soup from the heat, add the cream and puree finely. Now add the cheese and keep stirring until the cheese has melted. Then season again with salt & pepper & nutmeg to taste. Put the lid on and let it draw briefly.

Quickly heat a little butter in a pan and cut the mushrooms into slices and fry them on both sides in the hot butter.

Put the finished soup in a soup cup, garnish with the fried mushrooms and chives and now ..... enjoy your meal .....

7th tip: ... to dice the cheese, always dip the knife blade in a little oil, then the cheese won't stick to the blade. The rind of the "Bavaria Blue" won't dissolve, if you don't want it in there, you can has to cut off the bark beforehand, but I think that doesn't matter, because the "Fourme d´Ambert" doesn't completely dissolve anyway. I like to take the "Fourme d´Ambert" because it doesn't run like other blue cheeses and gives the soup that "certain something".