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Potato and chanterelle puree soup

4 servings

60 minutes

Potato and chanterelle puree soup is a refined dish of Chinese cuisine that combines the delicate texture of potatoes with the aroma of forest mushrooms. Chanterelles, known for their slightly nutty flavor, add elegant depth to the soup, while tofu contributes softness and nutrition. Inspired by the traditions of Chinese gastronomy, this soup not only warms but also delights with subtle notes of soy sauce and sherry. Served with basil, it gains freshness and visual appeal. Ideal as a standalone dish or an accompaniment to a light dinner, this puree soup highlights the harmony of simple ingredients and the sophistication of Eastern cuisine.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
191.2
kcal
10.2g
grams
7.8g
grams
18.1g
grams
Ingredients
4servings
Chanterelles
250 
g
Onion
1 
pc
Potato
250 
g
Butter
1 
tbsp
Bouillon
500 
ml
Tofu
125 
g
Soy sauce
3 
tbsp
Ground black pepper
2 
g
Dry sherry
2 
tbsp
Basil
0.5 
bunch
Cooking steps
  • 1

    Clean the chanterelles, cut the large mushrooms. Clean and chop the onion and potato.

    Required ingredients:
    1. Chanterelles250 g
    2. Onion1 piece
    3. Potato250 g
  • 2

    Melt butter or margarine in a pot, sauté the mushrooms slightly, then remove from heat. The cooked mushrooms should remain warm.

    Required ingredients:
    1. Butter1 tablespoon
    2. Chanterelles250 g
  • 3

    Sauté the onion and potato lightly in a pot, but do not let them darken. Add broth and simmer in a covered pot for 15 minutes.

    Required ingredients:
    1. Onion1 piece
    2. Potato250 g
    3. Bouillon500 ml
  • 4

    Before cooking, soak the tofu in cold water for 5 minutes, then dry it. Cut the tofu and add it to the onion and potatoes. Blend the ingredients until a thick, frothy, homogeneous mass forms. Pour everything into a pot and bring to a boil again. Season with soy sauce, pepper, and sherry.

    Required ingredients:
    1. Tofu125 g
    2. Soy sauce3 tablespoons
    3. Ground black pepper2 g
    4. Dry sherry2 tablespoons
  • 5

    Add chanterelles to the soup and heat well. Serve garnished with basil.

    Required ingredients:
    1. Chanterelles250 g
    2. Basil0.5 bunch

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