Chanterelle soup

4 servings

30 minutes

Chanterelle soup is a warm embrace of Russian cuisine, filled with the aroma of the forest and richness of flavor. Chanterelles, known for their delicate texture and nutty notes, combine with fragrant onions sautéed in butter to create a rich base. The long simmering of the mushrooms reveals their natural flavor nuances, while the addition of sour cream gives the soup creaminess and a slight tang. This recipe, rooted in the traditions of Russian forest feasts, is an excellent choice for a cozy family lunch.

Energy value per serving

• Calories: 270.9
• Proteins: 3.1g
• Fats: 27.3g
• Carbohydrates: 3.3g

Ingredients

• Chanterelles: 500 g
• Water: 3 l
• Lard: 100 g
• Wheat flour: 1 tsp
• Sour cream: 3 tbsp
• Ground black pepper: to taste

Cooking steps

1. Wash the chanterelles; chop the bacon, crush it, and sauté finely chopped onion in it for 10 minutes until it becomes semi-soft.

   Required ingredients:

   • Chanterelles: 500 g
   • Lard: 100 g

2. Then combine the mushrooms with the onions and simmer for another 45 minutes.

   Required ingredients:

   • Chanterelles: 500 g

3. After that, pour boiling water over the mushrooms, add salt, and boil for 30 minutes.

   Required ingredients:

   • Chanterelles: 500 g
   • Water: 3 l
   • Ground black pepper:  to taste

4. Mix a teaspoon of flour with sour cream and season the mushrooms. If desired, sprinkle with pepper to taste.

   Required ingredients:

   • Wheat flour: 1 teaspoon
   • Sour cream: 3 tablespoons
   • Ground black pepper:  to taste