Chanterelle mushroom soup - what can be tastier and easier. Those who collect mushrooms in the forest, I think, I remember moments of doubt - will not the grebe fall into the basket? So, in the case of “yellow forest gold” doubts are minimal, because of 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 for their accessibility and omnipresence. Even in the most “non-mushroom” year on the market there will be a merchant with a bucket of yellow “foxes”.
In addition to accessibility, there are a number of advantages over other forest gifts. First, worms almost never affect this fungus. Secondly, you can collect a lot at once, if you are lucky with the clearing. Third, do not need to clean. In general, where not look - one continuous benefit!
What just do not cook chanterelles, in my opinion, the most delicious recipes - mushroom caviar, pasta with mushroom sauce, and, of course, mushroom soup with chanterelles.
- Cooking time: 1 hour
- Servings: 4
Ingredients for cooking mushroom soup with chanterelles:
- 350 g chanterelles;
- 1, 2 l of chicken broth;
- 120 g onions;
- 120 g carrots;
- 150 g potatoes;
- 30g parsley;
- 2 cloves of garlic;
- 50 g butter;
- 20 ml of sunflower oil;
- salt, pepper, bay leaf.
Method of cooking mushroom soup with chanterelles.
We start with the most troublesome process - cleaning mushrooms. Soak foxes in a basin with cold water to moss and needles are soaked.
Then wash the mushrooms under the tap with cold water, put in a colander or on a towel so that they dry.
The basis of any mushroom soup is, of course, the browned onions, and, the more, the tastier. So, pour the sunflower oil into the pot, add a piece of cream, then throw the chopped onion. We pass to a transparent state, we add the garlic teeth passed through a press.
Add finely chopped mushrooms to a transparent onion, cover the pan with a lid, let it sit on moderate heat for 5-7 minutes. Much water will stand out, you do not need to evaporate it, unlike cooking fried mushrooms.
Clean the carrots, rub on a large grater, add to saucepan.
Next, clean the potatoes, cut them into small cubes, add to the rest of the ingredients.
Then add chicken broth. For a vegetarian menu, replace the chicken broth with a vegetable or simply pour water.
I store 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 lid, cook over low heat for 45 minutes.
5 minutes before readiness we throw in a mushroom soup a bunch of finely chopped parsley, mix, remove from heat, and leave to rest for 20 minutes.
To the table we serve mushroom soup with chanterelles hot, sprinkle with freshly ground black pepper and season with sour cream.
By the way, if you chop a mushroom soup with chanterelles in a blender, you get a thick and tasty 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 ready. Enjoy your meal!
