Creamy Wild Mushroom and Gjetost Cheese Soup - Pong Cheese
The milk of Gjetost cheese comes from cattle that graze on wild fungi so the flavours seem to intensify in this wild mushroom soup recipe.
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
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