Cream soup of honey mushrooms
3 servings
35 minutes
Chanterelle cream soup is a refined dish of European cuisine that embodies the harmony of taste and texture. This delicate soup made from forest mushrooms has a deep aroma and silky consistency. Chanterelles, known for their vibrant flavor and firm texture, add richness to the soup, while potatoes make it hearty. The sautéed onions add a light sweetness, and the cream provides softness and noble creaminess. Bay leaf and black pepper complete the composition with subtle spicy notes. This soup is perfect for cool days, warming and satisfying. It can serve as a light lunch or an exquisite first course on a festive table. It is usually served with crispy croutons or fresh herbs that highlight the natural depth of flavor.
1
Boil the honey mushrooms in salted water for 20 minutes. If the mushrooms are frozen (meaning they have already been cooked), simply thaw them at room temperature.
- Honey fungus (honey mushrooms): 300 g
2
We will boil potatoes in salted water (2 cups). We will cut it into small pieces to cook faster. We will add a bay leaf to the water for aroma.
- Potato: 1 piece
- Bay leaf: 3 pieces
3
While the potatoes are boiling, we will melt butter in a pan and sauté the onion until it becomes transparent. We will add the mushrooms to the pan and simmer them under a lid until the potatoes are ready. This will take about 20 minutes.
- Butter: 50 g
- Onion: 1 piece
- Honey fungus (honey mushrooms): 300 g
4
Once the potatoes and mushrooms are ready, we place them in a blender and chop them. We do not pour out the water in which the potatoes were boiled — we will use it for further soup preparation; we only remove the bay leaf — it is no longer needed.
- Potato: 1 piece
- Honey fungus (honey mushrooms): 300 g
- Bay leaf: 3 pieces
5
We place the crushed potato-mushroom mixture back in the pot, mix it (can also beat with a mixer), bring to a boil, and turn off the stove. Now we add cream (I prefer the richer ones), mix again, and leave it on the hot turned-off stove for another 5 minutes.
- Cream: 1 glass
- Ground black pepper: to taste
