Chanterelle mushroom soup Chanterelles are one of the most popular mushrooms in the people. They are used to prepare the first and second dishes, as well as for canning. They keep the shape well, do not crumble and can be kept in the refrigerator for several days in a raw form. But the most distinctive feature of these fungi is the lack of wormness. Sometimes only a wire can pierce the leg. They grow in the woods in flocks almost all summer and even until the middle of autumn.
Ingredients:- Chanterelles 500 g
- Water 2 l
- Potatoes 3 pcs.
- Onions 1 pc.
- Green onion 50 g
- Fresh dill 1 bunch
- Sour cream 150 g
- Sunflower refined sunflower oil 2 tbsp. l.
- Butter 50 g
- Salt 1 tsp.
- Step 1 To make a chanterelle soup, take fresh chanterelles, potatoes, onions, green onions, dill, refined vegetable oil, butter, sour cream and salt.
- Step 2 Chanterelles sort out, put in a colander, rinse thoroughly in running water and cut into pieces. Small mushrooms leave whole.
- Step 3 Fill the mushrooms with cold water and boil until they begin to settle to the bottom. In the process of cooking, remove the foam.
- Step 4 Peel potatoes, wash and cut into slices or cubes.
- Step 5 Put the potatoes to the broth of chanterelles and boil until soft.
- Step 6 Peel the onion and finely chop.
- Step 7 Heat the vegetable oil in a frying pan and save the onion on it.
- Step 8 Chop the green onion into thin rings.
- Step 9 Salt the mushroom broth, put the onion in it and boil for 5 minutes, then add the green onions and cook for another 5 minutes.
- Step 10 Remove the soup from the heat and season with butter.
- Step 11 Dill wash, dry and finely chop.
- Step 12 When serving, put sour cream on a plate and sprinkle with chopped dill.