Cream soup with chanterelles
4 servings
30 minutes
Chanterelle cream soup is a refined dish of European cuisine with a rich and velvety taste. Chanterelles, known for their delicate nutty aroma, add special depth to the soup, while smoked cheese and cream create a tender, enveloping texture. In Europe, chanterelles are valued for their unique gastronomic qualities and are often used in elite restaurants. This soup perfectly warms on cool days, filling the home with coziness and warmth. It can be served as a standalone dish or accompanied by crispy baguette. The addition of nutmeg and paprika makes the flavor even richer and more memorable. This cream soup is a true delight for mushroom dish enthusiasts, combining simplicity in preparation with sophistication in taste.
1
Take a pot and melt the butter in it.
- Butter: 50 g
2
Cut the cheese to melt it faster and add it to the pot. Stir occasionally to prevent the cheese from sticking to the bottom of the pot. Add cream.
- Smoked cheese: 200 g
- Cream 25% fat: 200 ml
- Cheddar cheese: 200 g
3
While the mass melts, sauté the garlic in a pan, then add the chanterelles. Sauté everything over medium heat for 5 minutes.
- Garlic: 1 clove
- Chanterelles: 250 g
4
Add the chanterelles to the mixture and pour everything with boiling water.
- Chanterelles: 250 g
- Water: 1 l
5
Salt, pepper, add nutmeg and paprika.
- Sea salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
- Sweet paprika: to taste
6
Cook on medium heat for another ten minutes.
