Chanterelle soup

3 servings

45 minutes

Recipe from chef Evgeny Mikhailov, Drinks@Dinners.

Energy value per serving

• Calories: 211.4
• Proteins: 4g
• Fats: 14.8g
• Carbohydrates: 15.6g

Ingredients

• Chanterelles: 200 g
• Potato: 150 g
• Onion: 80 g
• Carrot: 50 g
• Butter: 5 g
• Cream 25%: 150 ml
• Vegetable oil: to taste

Cooking steps

1. Boil the chanterelles in 3 liters of water over low heat to make broth.

   Required ingredients:

   • Chanterelles: 200 g

2. Remove the mushrooms from the prepared broth.

3. Chop the potato and carrot finely.

4. Send the potatoes and carrots to the broth, boil until soft.

   Required ingredients:

   • Potato: 150 g
   • Carrot: 50 g

5. Chop the onion finely.

6. Sauté the onion in butter.

   Required ingredients:

   • Onion: 80 g
   • Butter: 5 g

7. Add sautéed onion to the broth.

   Required ingredients:

   • Onion: 80 g

8. Combine half of the boiled chanterelles with cream, add 5 tablespoons of broth, bring to a boil, and blend until creamy texture.

   Required ingredients:

   • Chanterelles: 200 g
   • Cream 25%: 150 ml

9. Send the chanterelle puree to the soup.

   Required ingredients:

   • Chanterelles: 200 g

10. Also add the remaining whole chanterelles to the soup. If they are too large, they can be chopped.

    Required ingredients:

    • Chanterelles: 200 g

11. Serve the soup with parsley/pickled cucumber or croutons.

    Required ingredients:

    • Vegetable oil:  to taste