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.
1
Wash the chanterelles; chop the bacon, crush it, and sauté finely chopped onion in it for 10 minutes until it becomes semi-soft.
- Chanterelles: 500 g
- Lard (back fat): 100 g
2
Then combine the mushrooms with the onions and simmer for another 45 minutes.
- Chanterelles: 500 g
3
After that, pour boiling water over the mushrooms, add salt, and boil for 30 minutes.
- 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.
- Wheat flour: 1 teaspoon
- Sour cream: 3 tablespoons
- Ground black pepper: to taste
