How to cook chanterelle soup: an easy first course packed with vitamins

Chanterelles are very versatile mushrooms that do not require long soaking, peeling, or boiling. They are often chosen for pickling and stewing. Also, this product can be used to make a delicious cream soup. It is an ideal source of nutrients.

The idea of making chanterelle cream soup was published on the Instagram page of food blogger Oksana (oksana_kretsul).

Ingredients:

• chanterelles - 800 g
• potatoes - 4-5 pieces
• onion - 2 pcs.
• garlic - 6 cloves
• bay leaves - 2-3 pcs.
• olive oil

• butter - 30 g
• salt
• pepper
• cream/coconut milk - 150 ml
• parmesan cheese - 50 g
• water - 500 ml

Method of preparation:

1. Rinse the chanterelles thoroughly under running water.

2. Peel the potatoes and onions.

3. Add diced potatoes, one onion, bay leaf and three cloves of garlic to the water.

4. Put it on the fire.

5. Cut the second onion into half rings and fry in olive oil with butter.

6. Add three cloves of garlic (chopped or passed through garlic press) to the onion and the chanterelles.

7. Fry the mushrooms until all the juice is released.

8. Remove the bay leaf and onion from the soup, add the chanterelles, season well with salt and pepper, cook together for 10-15 minutes and beat everything.

9. Add cream or vegetable milk, grated parmesan cheese, mix well and bring to a boil. Turn off.