Creamy Soup with Chanterelles and Leeks

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can make mushroom broth from 50 g of dried mushrooms. Rinse them to remove any sand, pour in a liter of water, and add a halved onion, carrot, and celery, along with a bay leaf and several whole peppercorns. Bring to a boil and simmer on low heat for 30–40 minutes. Strain the broth. The mushrooms left over from cooking can also be used in the soup.

Ingredients

Pickled Chanterelles - 5.6 oz
10% cream - 10 fl oz
Mushroom seasoning - 1 qt
Shallot - 1.8 oz
Leek - 1.8 oz
Potato - 1 piece
Dill - 2 sprigs
Butter - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Truffle Oil - to taste
Olive Oil - 0 fl oz

Step by Step guide

Step 1

Cut the potatoes into medium cubes and boil them in salted water until they are partially cooked.

Step 2

Slice the shallots and leeks into half-moons, and tear the chanterelles into pieces.

Step 3

In a heavy-bottomed saucepan, sauté shallots and leeks in a mixture of butter and olive oil.

Step 4

Add the chanterelle mushrooms to the onions and sauté everything together. Then pour in the broth, bring to a boil, and simmer for 5 minutes on low heat.