Creamy onion soup with chanterelles
6 servings
45 minutes
Creamy onion soup with chanterelles is a true embodiment of Estonian home cuisine. This soup combines the sweet aroma of caramelized onions, a delicate creamy texture, and the rich forest flavor of chanterelles. Chanterelles, known for their nutty undertone, add depth to the soup while melted cheese gives it softness and velvetiness. In ancient times, Estonians valued forest mushrooms as a gift from nature, and this soup reflects traditions carefully preserved through generations. It is enjoyed as a warming dish in autumn and winter, with spicy notes of chili paste adding a slight heat that enhances the flavor further. Served with crispy fried onions and fresh parsley, it becomes a true gastronomic delight that evokes the coziness and warmth of home cooking.
1
Clean, chop, and fry the onion in a mixture of vegetable and butter.
- Onion: 1.5 kg
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
2
Pour water into a 5-liter pot (half the volume) and bring to a boil. Add fried onions to the boiling water and cook for 10 minutes.
- Water: 2.5 l
- Onion: 1.5 kg
3
Fry the chanterelles in a pan until cooked, then add to the soup, season with salt, pepper, and add thyme.
- Chanterelles: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Dried thyme: to taste
4
After adding processed cheese and cream to the soup, melt the cheese. Season with hot pepper and salt to taste; a pinch of sugar can be added.
- Processed cheese: 200 g
- Cream: 200 ml
- Chili paste: 0.3 teaspoon
- Salt: to taste
5
Garnish with fried and dried onions with parsley.
- Onion: 1.5 kg
- Salt: to taste