Cheesy Mushroom Autumn Soup

Soup with honey mushrooms will fill you up and warm you up on autumn evenings. Fragrant, tasty and very bright! The soup will be an excellent first course on fasting days if cream and processed cheese are excluded from it. Instead of honey mushrooms, you can use oyster mushrooms or champignons.
cook time: 1h 45 min
Caleb Huxley
Cheesy Mushroom Autumn Soup

Nutrition Facts (per serving)

140
Calories
12g
Fat
8g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion 50 g
Garlic 1 clove
Salt to taste
Potato 250 g
Bay leaf 1 pc
Carrot 50 g
Vegetable oil 3 tbsp
Greenery to taste
Cream (fatty) 50 g
Processed cheese 2 tbsp
Honey mushrooms 250 g
Allspice to taste

Recipe instructions

Step 1

Step 1
Sort out the honey mushrooms, peel and wash well.

Step 2

Step 2
Pour water over honey mushrooms and put on fire. After boiling, remove the foam, reduce the heat to medium and cook the mushrooms for about 30 minutes. Then place the prepared honey mushrooms in a colander and rinse again under running water.

Step 3

Step 3
Peel the vegetables. Cut the potatoes into medium-sized cubes, chop the carrots into cubes, and cut the onion into half rings.

Step 4

Step 4
Pour water over the potatoes (about 750 ml, the amount of water depends on how thick you want the soup to be). Let it cook.

Step 5

Step 5
At this time, fry. Heat vegetable oil in a frying pan, add honey mushrooms, onions, garlic and carrots. Fry, stirring, for several minutes until all ingredients are browned.

Step 6

Step 6
When the potatoes are ready, add the roast and bay leaf to the pan. Salt the soup to taste. Turn the heat up to maximum.

Step 7

Step 7
After boiling, pour cream into the soup and add processed cheese, mix everything. Taste again for salt.

Step 8

Step 8
Add greens (in this case dill and green onions). Remove from heat and let sit for a few minutes. Sprinkle with allspice before serving.

Additional rubrics

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