Cheese Spoon

Cheese Spoon



  • 300g chicken broth
  • 200g mushrooms
  • 20g Chanterelle mushrooms
  • 10g chopped parsley
  • 100g onions
  • 150g carrots
  • 150g celery

Cheese spoon

  • 1 packet wooden spoons
  • 1 silicon ice cube mould 
  • 100g grated Emmental cheese
  • 10g lean bacon
  • 10g new onions
  • 10g Chanterelle mushrooms 


For the broth
Dice the mushrooms, onions, carrots, and celery. Cook the diced vegetables and Chanterelle mushrooms in the broth. Add the parsley at the end. Pour into a bowl.

For the spoon
Dice the Chanterelle mushrooms, new onions, and bacon. Mix with the cheese. Press into the moulds and stick the spoon in them. Put in the freezer

To serve
Defrost the spoons 5 minutes before the soup is ready. Put the spoon in the bowl of soup and stir.


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