Cream of Mushroom Soup with Cheese Sticks

Ingredients

for the cheese sticks:

500 g unleavened puff pastry

70 g cheese

1 egg

Vegetable oil

For the soup:

150 ml dry white wine

400 g processed cheese

200 ml 25% cream

1000 ml water

100 g Gouda cheese

180 g bacon

400 g mushrooms

3 tbsp vegetable oil

1 tbsp flour

1 tbsp nutmeg to taste

Salt to taste

Let the dough defrost at room temperature. Cut into six rectangles.

Whisk the egg and brush it over the dough. Sprinkle three slices with finely grated Swiss cheese, cover with the remaining slices, and press them together. Cut the slices into 1-centimeter-wide strips and roll each into a spiral.

Place the cheese sticks on a parchment-lined baking sheet greased with vegetable oil. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes. Let the cooked sticks cool.

For the soup, chop the bacon and fry it in a dry frying pan until crisp. Peel, wash, and slice the mushrooms. Finely grate the Gouda.

Transfer the fried bacon to a plate, setting aside 1 tablespoon for garnish. Heat the oil in a saucepan and fry the mushrooms until golden brown. Set aside 1 tablespoon for garnish.

 Sprinkle with flour and sauté briefly. Stirring constantly, add 1 liter of water, wine, and cream. Bring to a boil. Continuing to stir, add the processed cheese, Gouda, and bacon.

Bring the soup to a boil, then simmer for 3 minutes. Season with white pepper and nutmeg, and add salt to taste. Serve with cheese sticks, garnished with fried bacon and mushrooms.

Enjoy!