Composition / ingredients
Cooking method
Pour boiling water over dried porcini mushrooms and leave for 10-15 minutes. Then strain the mushrooms through a strainer, while preserving the mushroom water. Cut the mushrooms into small pieces of any shape.
Wash fresh champignons, dry and cut into slices.
Peel and rinse onions and carrots. Cut the onion into small cubes, and grate the carrots on a coarse grater. Peel the garlic, chop it in any convenient way.
Turn on the slow cooker and set the "Baking" or "Frying" mode (depending on the model of the slow cooker).
Put a piece of butter on the bottom of the bowl of the slow cooker. As soon as the butter melts, pour chopped onions and grated carrots into the slow cooker. Fry the vegetables for 5 minutes until golden brown. Next, pour the chopped champignons into the slow cooker and fry them together with the vegetables for 5-7 minutes until soft.
Then add the soaked white mushrooms and continue cooking in the same mode for another 4 minutes. Add the chopped garlic, mix everything and cook for another minute.
Pour clean water into a bowl and switch the slow cooker to the "Cooking" or "Stewing" mode. Add milk and mushroom broth from dried porcini mushrooms. Bring the soup to a boil, close the lid and cook for about 7-10 minutes more. Season with salt and pepper to taste.
After that, turn off the slow cooker and let the soup cool down a little. Pour the soup into the bowl of a blender or food processor and grind it to a puree and a homogeneous consistency.
Pour the chopped soup back into the bowl of the slow cooker and set the "Cooking" mode. Boil for another 5 minutes.
Grate the hard cheese on a fine grater and add it to the slow cooker. Mix everything thoroughly and turn off the slow cooker.
Give a little time to infuse cheese soup with mushrooms and pour it into soup plates. Garnish the soup with slices of fried mushrooms and chopped parsley. Serve with breadsticks.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
