- Mushrooms chanterelle - 300 grams
- Potatoes young - 2 pieces
- Young carrots - 2 pieces
- Processed cheese - 100 Grams
- Butter - 20 Grams
- Green onions with heads - 3 Pieces
- Basil - - To taste
- Bay leaf - 2 pieces
- Salt - - To taste
Chanterelles are thoroughly washed, cleaned of litter. Then large chanterelles need to be cut, small ones can be left as is. We put chanterelles in a saucepan, pour water and cook under a lid on moderate fire for 15 minutes. Allocating foam is removed without fail. Green onion, finely chopped and fried in butter for about 2 minutes. There also add ringleted carrots. Fry for 2 more minutes, stirring. After the stipulated above 15 minutes of cooking chanterelles, add the diced potatoes to the saucepan. We cook for another 10-15 minutes - until the potatoes are ready. When the potatoes are almost ready, we add to the soup fried onions and carrots, bay leaf, salt, pepper and cream cheese. Once the soup boils - immediately remove it from the fire. Add the finely chopped basil, smooth it with salt and pepper and serve it hot. Bon Appetit!
Servings: 6