Channel Mushroom Soup
2 servings
40 minutes
Chanterelle puree soup is a refined dish of European cuisine that delights with its delicate taste and aroma of forest mushrooms. Chanterelles, known for their golden color and subtle nutty notes, harmoniously combine with ginger and thyme in this recipe, adding zest and depth to the soup. Historically, such soups were popular in France and Italy, where the creamy texture and rich flavor of mushrooms were appreciated. Serving it with cream makes the dish even more velvety, while melted cheddar adds an exquisite aftertaste. This soup is perfect for a cozy family dinner or a festive table setting, creating a sense of warmth and comfort. Enjoy it with fresh bread that highlights the richness of flavor nuances.
1
Boil water. Add a whole onion and cook for about 15 minutes. It results in broth.
- Onion: 0.5 head
2
Grate one medium-sized carrot on a coarse grater. Finely chop half an onion (white onion is fine). Heat olive oil in a pan. You can add a bit of butter for flavor. Add the onion and carrot and fry until golden, then add them to the broth, reducing the heat to medium.
- Carrot: 1 piece
- Onion: 0.5 head
- Olive oil: 100 ml
3
Take chanterelles (can be frozen). Put them in a pan with olive oil. Grate fresh ginger on a fine grater (half a teaspoon) and add it to the mushrooms. Ginger can be replaced with seasoning, but it won't be as aromatic. I also add a teaspoon of oregano. Simmer covered for 5-7 minutes.
- Chanterelles: 600 g
- Ginger: 0.5 teaspoon
4
Add mushrooms to the broth and boil for 10 minutes over medium heat (the water should evaporate by half), then boil for another 10 minutes on low heat.
- Chanterelles: 600 g
5
Add cheese to boiling soup and stir until it dissolves. Salt to taste.
- Cheddar cheese: 30 g
6
Turn off the fire. Let it cool slightly and load everything into the blender.
7
Before serving, pour cream to taste. Garnish with thyme leaves to enhance the flavor.
- Fresh thyme: 1 bunch