Usuba
Mushroom Soup with Cream Cheese and Croutons
Creamy soup made from dried wild mushrooms with processed cheese. The mushroom broth gives a deep flavor, while the cheese makes the texture tender and enveloping. Served with crispy croutons made from white bread.
- Prep
- 180 min
- Cooking
- 60 min
- Total
- 240 min
- Standard serving
- 165.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the dried mushrooms and soak in cold water for 2–3 hours. Save the mushroom water — you will need it for the soup.
- 2
Step 2
Pour cold water into a pot and cook the soaked mushrooms over low heat for 15–20 minutes.
- 3
Step 3
Peel the potatoes and cut them into cubes. Break the white bread into pieces and dry it in the oven until crispy.
- 4
Step 4
Remove some of the mushrooms from the pot and set aside.
- 5
Step 5
Dissolve the processed cheese in boiling water with mushrooms, add potatoes and cook for 10–15 minutes until the potatoes begin to soften.
- 6
Step 6
Blend the contents of the pot until smooth. Add the reserved mushrooms and mushroom liquid, then blend lightly once more — the soup should retain visible mushroom pieces rather than turn into a puree.
- 7
Step 7
Boil the soup for another 10 minutes, salt and season to taste. Serve with croutons and fresh herbs.
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