Creamy Wild Mushroom and Gjetost Cheese Soup
Ingredients
3 tablespoons butter
2 shallots, diced
A few sprigs of fresh thyme or ½ teaspoon dried thyme
300g chanterelles/wild mushrooms
1 litre stock
100g Gjetost cheese, sliced or grated
180 ml heavy cream
Salt and pepper
How to make it
Wild stews in Norway include a handful or so of wild mushrooms and it’s common to toss in a few slices of Gjetost Cheese to add more richness and depth to the overall flavour. The milk of Gjestost comes from cattle that graze on wild fungi so the flavours seem to intensify in this recipe.
- In a large, heavy pot, heat the butter over medium-high heat.
- Toss in the diced shallots and thyme and cook for 2 minutes or until the shallots are soft and translucent.
- Add the chanterelles and sauté for 6 to 8 minutes or until the mushrooms start to brown and caramelize.
- Pour in the stock and simmer, uncovered, for 10 minutes or until slightly reduced.
- Add the Gjestost and heavy cream, stir until combined, and cook 5 minutes longer until heated through.
- Season to taste with salt and pepper, garnish with fresh thyme, and serve.
As an alternative to Gjetost Cheese you could try Jarlsberg, or a strong cheddar would work too.
Original recipe from North Wild Kitchen.
Other Soup Recipes
This creamy broth-soup will make you think of New England chowder, though with it’s cheddar contribution this is full of English flavour.
The gorgeous taste combination of smoked haddock and the creamy and strong Celtic Promise makes this Cheese Chowder more comforting than a lie in.
Create a gourmet meal at home with this easy Leek, Broccoli and Stilton Soup recipe. Perfect to warm the cockles on a cold Winter’s night.
Soup Accompaniments
Scones are great, but have you ever tried warm cheddar scones, with melted butter?
Celery doesn’t have to be boring – spice it up with some sharp and creamy Stilton! These Stilton and Celery Wraps are great as snacks or as side accompaniments to soups.
