Creamy soup with chanterelles
4 servings
45 minutes
Creamy chanterelle soup is an elegant and warming dish of European cuisine that combines a delicate creamy texture with a rich mushroom aroma. Chanterelles, known for their subtle, slightly fruity flavor, are carefully prepared to unlock their full potential. Sautéed vegetables in creamy butter add extra depth to the soup while cream makes it velvety and tender. Potatoes add a light density and dill provides a fresh tangy note. This soup is perfect for autumn evenings when one craves something cozy and rich. It can be served as a standalone dish or alongside crispy bread. Historically, chanterelles have been highly valued in European cooking for their rich flavor and versatility, and in this recipe they truly shine, creating a harmony of textures and aromas.
1
Sort the chanterelles, pour cold water over them and bring to a boil. Then drain the water, fill with new cold water, and cook for 15 minutes after boiling.
- Small chanterelles: 360 g
2
Finely chop a small onion; melt butter in a pan, when it starts to foam, add onion and flour, frying while stirring until the mixture turns light golden, then add carrot and pour in cream. Bring to a boil, reduce heat, and simmer for 5-7 minutes.
- Onion: 1 piece
- Butter: 2 tablespoons
- Wheat flour: 1 tablespoon
- Carrot: 1 piece
- Cream 20% fat: 150 ml
3
Cut the potatoes into small cubes.
- Potato: 4 pieces
4
When the mushroom broth is ready, add the potatoes, and after about 5 minutes, add the creamy sauté and salt. Cook on low heat until the potatoes are done.
- Potato: 4 pieces
- Cream 20% fat: 150 ml
- Salt: to taste
5
Add the dill to the plates.
- Chopped dill: to taste
