Name: Cheesy Mussel Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: European
Ingredients: Parsley - 8 g; Ground black pepper - 1 g; Curly fries - 2 pcs.; Hard cheese - 100 g; Water - 1.2 l; Fresh mussels in shells - 450 g; Salt - ½ tsp.; Carrot 1 pc. - 1 pcs.; Onions 2 pcs. - ½ pcs.; Processed cheese - 85 g; Garlic - 1 clove; Bay leaf - 2 pcs.; Refined sunflower oil - 1 tbsp.; Baguette - 100 g

European

Mussels and cheese are a perfect pairing, not just in salads and casseroles, but in soups too! Add vegetables and potatoes, and you'll have an incredibly hearty, thick, and aromatic first course that will warm you on any chilly day. For the best outcome, use a semi-hard cheese and a soft processed cheese so it dissolves perfectly and gives the soup a rich, creamy flavor.

Prepare all ingredients: thoroughly wash and peel the potatoes, carrots, garlic, and onions. Remove the mussels from their shells and rinse them well. Rinse the parsley. Get a pot, grater, and frying pan ready.

Dice the potatoes into 1.5-2 cm cubes. Finely grate the carrots and dice the onion into 3-4 mm pieces. Separate the parsley leaves from the stems and finely chop them. Press the garlic through a garlic press. Grate the hard cheese on a medium grater.

Pour water into a pot and bring it to a boil over high heat. Reduce the heat to medium, then add the potatoes and bay leaf. Cook for about 8-10 minutes.

Heat a skillet with vegetable oil over medium heat. Sauté the onion for 2-3 minutes until light caramel in color. Add the carrots and sauté the vegetables together, stirring, for another 2-3 minutes until tender. Transfer the sautéed vegetables to the pot with the potatoes.

Once the soup comes to a boil, add the mussels. Stir in the grated hard cheese, salt, black pepper, as well as the processed cheese and garlic. Mix well and cook the soup for 3-4 minutes until the cheese is completely melted.

Turn off the heat under the pot, then add the parsley. Stir the soup, cover it, and let it rest for about 5 minutes.

Serve the cheesy mussel soup with slices of fresh baguette.

Cheesy Mussel Soup

Russian

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Vegetable soup with processed cheese in chicken broth


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Potato soup with cheese in vegetable broth is a simple but delicious first course that you can prepare quickly and without much hassle! A little trick: to always have vegetable broth on hand, cook it in advance. All vegetable trimmings can be used - the remains of carrots, the seed pods and partitions of sweet peppers, the stems of mushrooms, the stems of herbs, the remains of onions or cloves of garlic. Simmer the broth over low heat for 30 minutes, strain and pour into small containers, then freeze and use as needed. In this recipe we use just vegetable broth, but some variations are quite acceptable. Try making soup with chicken broth or just water.

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Lazy beef chili soup

This miso soup is rich with savory flavors. Add more dashi to the soup if you prefer a stronger broth. You can use yellow, white, or red miso paste for this soup — yellow is sweet and creamy, red miso is stronger and saltier.

Cheesy Mussel Soup

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