Fresh chanterelle soup
4 servings
75 minutes
Fresh chanterelle mushroom soup is a fragrant and refined dish of Russian cuisine that evokes memories of forest walks. Chanterelles, with their rich nutty-fruity flavor, give the soup a unique character. They are cooked until tender, complemented by delicate pieces of potato and sautéed onions. Bay leaf and black pepper add depth to the aroma, while fresh green onions provide lightness. The final touch is butter, which makes the texture silky and rich. This soup is perfect for cozy family lunches and is served with a spoonful of sour cream and dill. It warms and delights, conveying the taste of the forest in every spoonful.
1
Sort the mushrooms, clean them, and rinse thoroughly with water through a strainer. Cut large mushrooms into pieces; smaller ones can be left whole.
- Chanterelles: 300 g
- Water: 1 l
2
Boil the chanterelles until they start to settle at the bottom of the pot. Remove the foam that appears during cooking.
- Chanterelles: 300 g
3
Peel the potatoes and cut them into small cubes. Add them to the pot with the chanterelles and cook until 50-70% done. Salt the broth.
- Potato: 2 pieces
- Salt: to taste
4
Add the previously diced and sautéed onion to the pot. Cook for another 3-5 minutes.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
5
Slice the green onion into thin rings and add to the main dish. Next - bay leaf and peppercorns. Season with pepper to taste. Cook for another 3 minutes.
- Spring onion: to taste
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- Ground black pepper: to taste
6
Season the soup with butter and remove from heat. When serving, you can add chopped dill and sour cream to the soup.
- Butter: 30 g
- Dill: to taste
- Sour cream: to taste
