Mushroom soup with chanterelles
4 servings
30 minutes
Mushroom soup with chanterelles is a fragrant and delicate dish of Russian cuisine that has delighted gourmets with its rich flavor and forest aroma since ancient times. Chanterelles, with their light nutty and fruity notes, give the soup a unique sophistication. Boiled potatoes and rice make it hearty and nutritious, while sautéed vegetables enhance the depth of flavor. This dish is perfect for a cozy family dinner or a warm lunch on a cool autumn day. Mushroom soup with chanterelles is valued for its naturalness and simplicity, while its delicate texture and balanced taste make it a favorite treat in both rural homes and fine restaurants.
1
Peel the carrot and chop it finely. Also, chop the onion finely.
- Carrot: 150 g
- Onion: 50 g
2
Peel the potatoes and cut them into random pieces. You can cut them quite large.
- Potato: 400 g
3
I washed the mushrooms, but I don't cut them - they are small. Large mushrooms can be cut.
- Chanterelles: 300 g
4
Pour vegetable oil into the pot and heat it. Add chopped carrots and onions to the oil. Fry on high heat for 1 minute.
- Vegetable oil: 2 tablespoons
- Carrot: 150 g
- Onion: 50 g
5
Add mushrooms. They can also be sautéed a bit to make the soup tastier. But it's optional; you can skip sautéing.
- Chanterelles: 300 g
6
We pour water into the pot. We add dried parsley. We mix everything, cover it with a lid, and bring the soup to a boil.
- Water: 1.5 l
- Dried parsley: 1 tablespoon
7
Add potatoes and rinsed rice, as well as salt, to the boiling soup. Cover the pot again and cook the soup for another 10-15 minutes.
- Potato: 400 g
- Rice: 2 tablespoons
- Salt: to taste
