Mushroom soup with chanterelles – what could be tastier and easier. Those who collect mushrooms in the forest, I think, remember the moments of doubt – will not fall in the basket fungus?
So, in the case of “yellow forest gold” minimal doubt, since similar mushrooms there is only about chanterelles, and it is markedly different from its edible namesake.
Mushroom soup with chanterelles
In my opinion, only champignons and oyster mushrooms compete with chanterelles in its availability and ubiquity. Even in the “not mushroom” a year in the market a trader with a bucket of yellow “cubs”.
Except for availability, there are a number of advantages over other forest gifts. First, the worms are almost never amazed by this mushroom. Second, you can collect a lot at once, if you’re lucky with the clearing. Thirdly, without peeling it. In General, wherever you look, one big advantage!
That just does not cook spinach, in my opinion, the most delicious recipes mushroom caviar, pasta with mushroom sauce, and of course, mushroom soup with chanterelles.
- Cooking time: 1 hour
- Number of servings: 4
Ingredients for preparation of mushroom soup with chanterelles:
- 350 g chanterelles;
- 1. 2 l chicken stock;
- 120 g onion;
- 120 g carrots;
- 150 g of potatoes;
- 30 g of parsley;
- 2 teeth of garlic;
- 50 g butter;
- 20 ml sunflower oil;
- salt, pepper, Bay leaf.
The method of preparation of mushroom soup with chanterelles.
Start with the most troublesome process of cleaning mushrooms. Cubs soak in a basin of cold water to the moss and needles was soak.
Then rinse the mushrooms under the tap with cold water, put them in a colander or on a towel so they drain. .
Clean and wash mushrooms
The basis of any mushroom soup is, of course, fried onion, and the more, the better. So, in a saucepan, add the sunflower oil, add a piece of butter, then throw in the chopped onion. Saute until clear, add passed through the press the teeth of garlic.
Saute onions and add garlic
Transparent to the onions add the finely chopped mushrooms, close the pot with a lid, pripuskaet over moderate heat for 5-7 minutes. Highlighted a lot of water to evaporate it is not necessary, in contrast to the fried mushrooms.
Carrots clean, RUB on a coarse grater, add to the saucepan.
In a pan with onions and mushrooms, add the grated carrots
Next, peel the potato, cut into small cubes, add to the other ingredients.
Cut peeled potatoes
Then add chicken broth. For vegetarian chicken broth substitute vegetable or just pour water.
Chicken broth I keep in containers in the freezer, so there was always a stock for soups and sauces.
Pour vegetables and mushrooms soup
Put in a pan Bay leaf, salt to taste. After boiling close the mushroom soup, cover, cook on low heat for 45 minutes.
Add the spices and salt. Bring to a boil and cook on low heat
5 minutes until cooked, throw in the mushroom soup bunch finely chopped parsley, stir, remove from heat, and leave to rest for 20 minutes.
5 minutes before ready add the chopped herbs
To the table, mushroom soup with chanterelles served hot, sprinkle with freshly ground black pepper and flavoured with sour cream.
Mushroom soup with chanterelles
By the way, if chop mushroom soup with chanterelles in a blender, then get a thick and delicious cream of mushroom soup. However, it should be noted that puree soups cooking time need a little boost (about 10-12 minutes).
Mushroom soup with chanterelles ready. Bon appetit!
