Mushroom cream soup with processed cheese

Ingredients

• 500 g porcini, other forest boletes or brown mushrooms
• 1 onion, chopped
• 2 garlic cloves, crushed
• 4 potatoes, peeled and diced
• 50g butter
• 100g processed cheese Dzintars with Boletus mushrooms
• 100ml double cream
• 2 tbsp soy sauce
• 1 tbsp dried oregano or wild marjoram
• salt, to taste

Method

1. Clean the mushrooms and cut into large pieces. Peel and chop the onion and garlic.
2. Peel and dice the potatoes.
3. Melt the butter in a large saucepan over a medium heat. Add the onion and cook on a low heat for 5–10 minutes, until soft, golden and translucent.Add the garlic and cook for another minute. Stir in the mushrooms and sauté for a few minutes. Add the diced potatoes and enough water to cover. Bring to the boil, then reduce the heat and simmer gently for 15 minutes, or until the potatoes are tender.
4. Remove from the heat and stir in the processed cheese, cream, soy sauce and oregano. Blend the soup until smooth using a hand blender. If the soup is too thick, thin with a little boiling water to reach the desired consistency. Taste and season with salt as needed.