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Chanterelle soup

0
739
Kitchen Eastern European
Calorie content 71.4 kcal
Portions 2 port.
Cooking time 50 minutes
Proteins * 1.5 gr.
Fats * 7.4 gr.
Carbohydrates* 7.1 gr.
* per 100 gr. product
Chanterelle soup
Content

Have you ever tried fried mushroom soup? We invite you to join us and make chanterelle soup. Cooking takes no more than half an hour, but very little for mushroom soup. The soup contains vegetables, cream and several types of herbs that give the soup an amazing flavor. Frying onions and lard makes the soup more satisfying, while cream and butter give it a pleasant creamy taste.

Ingredients

Cooking process

step 1 out of 13
Peel and wash onions, carrots and potatoes, chop the onion into small cubes and set aside half of the onion, it will be useful to us later.
step 2 out of 13
We clean the chanterelles, rinse and throw them into a saucepan with boiling water. We boil for 5-7 minutes, remove the foam, then remove the pan from the heat and discard the mushrooms in a colander.
step 3 out of 13
Pour olive oil into a saucepan with a thick bottom and put it on medium heat. After the olive oil has warmed up, put the butter in a saucepan.
step 4 out of 13
Put chopped onion in hot oil and fry it over medium heat for 2-3 minutes. Then add chanterelles, thyme and oregano to the pan. Mix the ingredients, reduce the heat and simmer for 8-10 minutes under a closed lid.
step 5 out of 13
Cut the potatoes and garlic into small cubes, rub the carrots on a fine grater.
step 6 out of 13
Pour water into a saucepan with chanterelles (if you prefer not too thick soup - it is better to add 2 liters of water, if you want to achieve a thick consistency - 1.5 liters is enough) or vegetable broth and bring to a boil over medium heat. Then add chopped potatoes to the vegetables and let the soup boil for 5-7 minutes. Then add grated carrots to the soup, reduce the heat and boil the soup for 10-12 minutes. After a while, we send the garlic to the pan.
step 7 out of 13
Cut the frozen lard into thin slices, then chop them into cubes.
step 8 out of 13
We spread the chopped bacon in a dry preheated frying pan. Fry lard over medium heat to melt the fat out of it and leave crispy cracklings.
step 9 out of 13
When the bacon is well fried, we send the half of the onion that we left, chopped into small cubes, into the pan. Stir and fry for 3-4 minutes, then remove from heat.
step 10 out of 13
Add cream to the soup, stir and boil for 2-3 minutes, then remove the soup from heat.
step 11 out of 13
Put the fried bacon with onions on a plate, carefully separating it from the melted fat, and sprinkle with half of the chopped greens.
step 12 out of 13
Add the second half of the chopped greens to the hot soup, mix and pour the soup into bowls.
step 13 out of 13
Serve the finished soup on the table and put a spoonful of frying in a plate. You can start tasting. Bon Appetit!

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