Vacherin Fribourgeois AOP soup with fried porcini

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serves 4

  • 1 finely chopped shallot
  • 3 tbs of butter
  • 2 tbs of flour
  • 500 mL of cold veal or other stock
  • 2 dl cream
  • 150 g of grated Freiburger Vacherin cheese
  • a drop of white wine
  • salt and pepper


  • 100 g of sliced porcini
  • cooking butter
  • 1 shallot, finely chopped and sautéed
  • the leaves of 2 sprigs of thyme
  • 1 splash of wine vinegar
  • salt and pepper

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  1. 1 Sauté the shallots in the butter. Mix in the flour. Pour on the stock and stir while bringing to the boil. Allow to simmer for a few minutes.
  2. 2 Add in the cream, bring to the boil and then melt the cheese in the soup. Season with white wine, salt and pepper.
  3. 3 Sauté the porcini in the cooking butter; add the shallots and the thyme, and season with the wine vinegar, salt and pepper.
  4. 4 Serve the soup on warmed plates and garnish with the porcini.

Cheese in this recipe