Mushroom Soup With Chanterelles. Step-by-step Recipe With Photo

Mushroom soup with chanterelles - what could be tastier and easier. Those who pick mushrooms in the forest, I think, remember moments of doubt - will a toadstool end up in a basket? So, in the case of the "yellow forest gold" doubts are minimal, since from similar mushrooms there is only a false chanterelle, and it differs markedly from its edible namesake.

In my opinion, only champignons and oyster mushrooms compete with chanterelles in terms of their availability and ubiquity. Even in the most “non-mushroom” year on the market there is a trader with a bucket of yellow “foxes”.

In addition to affordability, there are a number of other advantages over other forest products. Firstly, worms almost never infect this fungus. Secondly, you can collect a lot at once if you are lucky with the clearing. Third, there is no need to clean. In general, wherever you look - one continuous benefit!

What is not made from chanterelles, in my opinion, the most delicious recipes are mushroom caviar, pasta with mushroom sauce, and, of course, mushroom soup with chanterelles.

• Cooking time: 1 hour
• Servings: 4

Ingredients for making chanterelle mushroom soup:

• 350 g of chanterelles;
• 1.2 liters of chicken broth;
• 120 g of onions;
• 120 g carrots;
• 150 g potatoes;
• 30 g parsley;
• 2 cloves of garlic;
• 50 g butter;
• 20 ml of sunflower oil;
• salt, pepper, bay leaf.

Method of making mushroom soup with chanterelles

We start with the most troublesome process - mushroom cleaning. Soak the cubs in a basin of cold water to soak the moss and needles.

Then we rinse the mushrooms under the tap with cold water, put them in a colander or on a towel so that they dry out.

The basis of any mushroom soup is, of course, sauteed onions, and the more, the tastier. So, pour sunflower oil into a saucepan, add a piece of butter, then throw in finely chopped onion. Pass until transparent, add the garlic cloves passed through a press.

Add finely chopped mushrooms to the transparent onion, close the pan with a lid, simmer over moderate heat for 5-7 minutes. A lot of water will be released, you do not need to evaporate it, unlike cooking fried mushrooms.

We clean the carrots, rub on a coarse grater, add to the saucepan.

Next, clean the potatoes, cut them into small cubes, add to the rest of the ingredients.

Then add the chicken broth. For a vegetarian menu, replace chicken broth with vegetable broth or simply pour water.

I keep the chicken broth in containers in the freezer so that there is always a supply for soups and sauces.

Put a bay leaf in a saucepan, salt to taste. After boiling, close the mushroom soup with a lid, cook over low heat for 45 minutes.

5 minutes before readiness, throw a bunch of finely chopped parsley into the mushroom soup, stir, remove from heat, and leave to rest for 20 minutes.

Serve hot mushroom soup with chanterelles to the table, sprinkle with freshly ground black pepper and season with sour cream.

By the way, if you grind the mushroom soup with chanterelles in a blender, you get a thick and delicious mushroom cream soup. However, it should be noted that for puree soups, the cooking time should be slightly increased (by about 10-12 minutes).

Mushroom soup with chanterelles is ready. Bon Appetit!