Chanterelle Soup
3 servings
25 minutes
Chanterelle soup is a true embodiment of autumn coziness and the warmth of European cuisine. This aromatic mushroom soup originates from the traditions of forest regions where chanterelles were valued for their rich, slightly fruity flavor and delicate texture. Golden mushrooms combined with potatoes, carrots, and onions create a harmony of natural aromas complemented by a hint of garlic and fresh herbs. Bay leaf and black pepper add depth to the broth while a piece of butter gives it smoothness. Chanterelles require little preparation to maintain their natural freshness, resulting in a rich, nourishing, and warming soup. It can be served with crispy bread or rye toast to highlight its intense flavor. A wonderful choice for those who appreciate the comfort of home cooking and natural harmony.
1
Prepare chanterelles: wash them well to ensure no needles or other forest debris remain in the crevices of the cap. The advantage of chanterelles is that they are worm-free, so they do not require any preliminary preparation (soaking or pre-boiling). If the mushrooms are large, they can be cut into pieces; if small, they should not be cut at all.
- Chanterelles: 250 g
2
Peel the potatoes, cut them into cubes of 1–1.5 cm sides, place them in a pot with water, and set over medium heat. Boil for 4–5 minutes until semi-cooked. Add bay leaf, black peppercorns, and salt.
- Potato: 3 pieces
- Sea salt: pinch
3
While the potatoes are boiling, sauté finely chopped garlic in hot olive oil in a skillet, add onion (which can be sliced into thin half-rings), and diced carrots. After a couple of minutes, add the mushrooms and fry for about 5 minutes, stirring vigorously.
- Garlic: 1 clove
- Onion: 0.5 piece
- Carrot: 1 piece
- Olive oil: 2 tablespoons
4
Transfer the contents of the pan to a pot with potatoes and boil for 3-4 minutes.
- Water: 3 glasss
5
Chop the parsley (it can also be cilantro) and add it to the soup before serving. The mushroom flavor will be enhanced by butter: add a small piece to the bowl.
- Parsley: 1 bunch