Creamy Chanterelle Soup

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

For those who disdain diets, the soup can be enriched with sour cream. For those who are mindful of the consequences, the amount and fat content of the cream can be reduced or even partially replaced with milk.

Ingredients

Pickled Chanterelles - 12.7 oz
Salad Potatoes - 4 pieces
Carrot - 1 piece
Onion - 1 piece
Cream 22% - 5 fl oz
Wheat Flour - 1 tablespoon
Butter - 2 tablespoons
Chopped Green Onions - to taste
Salt - to taste

Step by Step guide

Step 1

Sort the chanterelles, pour cold water over them, and bring to a boil. After that, drain the water, pour in new cold water, and boil for 15 minutes.

Step 2

Finely chop a small onion; melt the butter in a pan, and when it starts to foam, add the onion and flour, frying while stirring until the mixture turns light golden, then add the carrot and pour in the cream. Bring to a boil, reduce the heat, and simmer for about 5–7 minutes.

Step 3

Cut the potatoes into small cubes.

Step 4

When the mushroom broth is ready, add the potatoes, and after about 5 minutes, add the creamy sauté and salt. Cook on low heat until the potatoes are done.