Mushroom soup with chanterelles
Mushroom soup with chanterelles - which can be tastier and easier. Those who gather mushrooms in the forest, I think, remember moments of doubt - will not a grebe get into the basket? So, in the case of “yellow forest gold” doubts are minimal, because of the similar mushrooms there is only a false fox, and it differs noticeably from its edible namesake.
In my opinion, only champignons and oyster mushrooms compete with foxes in their accessibility and ubiquity. Even in the most “not mushroom” year on the market there is a merchant with a bucket of yellow “foxes”.
In addition to accessibility, there are a number of advantages over other forest gifts. Firstly, worms almost never infect this fungus. Secondly, you can collect a lot right away if you are lucky with a clearing. Thirdly, it is not necessary to clean. In general, where not to look - one sheer benefit!
What is just not prepared 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 Per Container: 4
Ingredients for making mushroom soup with chanterelles:
- 350 g of chanterelles;
- 1.2 l of chicken stock;
- 120 g of onions;
- 120 g carrots;
- 150 g of potatoes;
- 30 g parsley;
- 2 cloves of garlic;
- 50 g butter;
- 20 ml of sunflower oil;
- salt, pepper, bay leaf.
A method of preparing mushroom soup with chanterelles.
We start with the most troublesome process - cleaning mushrooms. Soak the foxes in a basin of cold water so that the moss and needles get wet.
Then we 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, sauteed onions, and the more, the tastier. So, pour the sunflower oil into the pan, add a piece of butter, then throw the finely chopped onion. We pass to a transparent state, add the garlic teeth passed through the press.
Add the chopped mushrooms to the clear onion, close the pan with a lid, and let simmer for 5-7 minutes. A lot of water will stand out, you do not need to evaporate it, unlike the preparation of fried mushrooms.
Peel the carrots, rub on a coarse grater, add to the saucepan.
Next, peel the potatoes, cut into small cubes, add to the rest of the ingredients.
Then add the chicken stock. For a vegetarian menu, replace the chicken broth with vegetable or just pour water.
I store chicken stock 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 cooking, throw a bunch of finely chopped parsley into the mushroom soup, mix, remove from heat, and leave to rest for 20 minutes.
We 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 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 needs to be slightly increased (by about 10-12 minutes).
Mushroom soup with chanterelles is ready. Enjoy your meal!