Channel Mushroom Soup
4 servings
40 minutes
Chanterelle cream soup is a delicate and aromatic dish of European cuisine that combines the velvety texture of zucchini with the earthy flavor of golden chanterelles. Chanterelles, known for their nutty-fruity notes, make the soup truly refined. The recipe is based on sautéed slices of zucchini that turn into silky puree after boiling. Sour cream complements the flavor by adding a light tanginess, while tarragon provides a fresh herbal accent. The dish is perfect for cozy family dinners or festive evenings when you crave something both exquisite and comforting. The soup is especially good in the autumn season when forest mushrooms reveal their aroma in full bloom. It is served hot, garnished with tender slices of sautéed chanterelles that give the dish an appetizing look and rich taste.
1
Peel the zucchini, cut in half, remove the seeds, slice, and lightly fry.
- Zucchini: 500 g
- Vegetable oil: 2 tablespoons
2
Pour in the broth, bring to a boil and cook for 10 minutes. Cool down and strain through a sieve along with the broth.
- Vegetable broth: 1 l
3
Then add sour cream, season with salt, pepper, ginger, and bring to a boil while stirring.
- Sour cream: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Ground ginger: pinch
4
Blanch the mushrooms, cut the large ones into strips and leave the small ones whole. Fry in oil and add salt.
- Chanterelles: 100 g
- Vegetable oil: 2 tablespoons
- Salt: to taste
5
Add mushrooms to the soup and sprinkle with chopped tarragon.
- Chanterelles: 100 g
- Tarragon: 2 stems
