Harz Cheese Cream Soup with Chanterelles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s), floury boilin
- 100 g Harz cheese
- 1 liter vegetable stock
- 3 tablespoon herbs, mixed, frozen
- 120 g chanterelles, frozen or fresh
- 50 g bacon, possibly
- 2 shallot (s)
- 1 tablespoon fat for frying
- 1 tablespoon parsley, chopped
- Salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes and cook in salted water. In the meantime, peel the shallots and cut into fine cubes, also finely dice the bacon.
- Clean fresh mushrooms and cut into pieces. Put frozen mushrooms on a plate and let thaw a little.
- Drain the cooked potatoes, mash them and season with freshly grated nutmeg.
- Bring the broth to the boil in a saucepan, stir in the potato mixture, bring to the boil again and stir in the crumbled cheese. Let the soup boil for 5 minutes while stirring constantly to melt the cheese.
- Scatter the herbs and season the soup with pepper. Let it steep on the exposed hotplate.
- Heat the frying fat in a pan, brown the diced bacon and onion in it, then add the mushrooms and fry covered for about 5 minutes. Remove the lid and let the liquid boil off.
- Season with salt and pepper and add the chopped parsley, be careful with the salt, as the bacon is already salty.
- Bring the soup to the boil again, stir well and, if necessary, add salt and pepper to taste.
- Divide the soup on plates and put the fried mushrooms in the middle.
- If you omit the bacon, the dish is also suitable for vegetarians.
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