Description
This Huttenkase Pilzsuppe is a creamy, comforting soup that celebrates the rich flavors of various mushrooms. Perfect for cozy evenings or impressing guests, this recipe is a must-try for any mushroom enthusiast.
Ingredients
- Cremini mushrooms
- Shiitake mushrooms
- Button mushrooms
- Huttenkase
- Vegetable broth
- Onion
- Garlic
- Fresh thyme
- Fresh parsley
- Heavy cream
- Olive oil
- Salt
- Pepper
Instructions
- Clean the mushrooms thoroughly with a damp cloth and slice them. Keep some larger pieces for texture.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add finely chopped onions and minced garlic, stirring until they become translucent and fragrant, about 3-4 minutes.
- Toss in the sliced mushrooms and sauté them until they release their moisture and start to brown, about 8-10 minutes.
- Add the vegetable or beef broth to the pot. Bring it to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld.
- Stir in the Huttenkase, ensuring it melts into the soup, creating a creamy consistency. If using cottage cheese, blend it in thoroughly to avoid clumps.
- Pour in the heavy cream and sprinkle in the fresh thyme and parsley. Stir well and let the soup simmer for another 5 minutes.
- Season with salt and pepper as needed. Taste as you go to achieve the perfect balance.
- Ladle the soup into bowls and garnish with additional herbs or a dollop of Huttenkase on top for an extra creamy finish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: Feel free to experiment with different types of mushrooms for varied flavors. For a smoother texture, blend part or all of the soup using an immersion blender.