Cream of mushroom soup in vegetable broth: an easy-to-repeat fall dish

Cream soup is the best option in the cold season. It has a dense consistency, at the same time a delicate and silky texture, and is extremely nutritious and warming. Among the wide variety of this type of soup, mushroom cream soup is a truly autumnal one, which is especially tasty when cooked in vegetable broth.

Food blogger Oksana Kretsul (oksana_kretsul) shared a recipe for cream soup with chanterelle mushrooms on her Instagram page.

Ingredients:

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

• olive oil
• butter - 30 g
• salt, pepper
• cow cream/coconut milk - 150 ml
• Parmesan cheese - 50 g
• water - 500 ml

Method of preparation:

1. Rinse the chanterelles thoroughly under running water.

2. Cut the potatoes into cubes.

3. Add the chopped potatoes, one whole onion, bay leaves, and three cloves of garlic to the water. Put on the fire.

4. Cut the second onion into half rings and fry in olive oil with butter or Ghee.

5. Add three cloves of garlic minced through a press to the onion. Add the chanterelles at the same time. Fry until the chanterelles release all the juice.

6. Meanwhile, remove the bay leaves and onion from the soup. Immediately add the chanterelles. Add salt and pepper and cook for 10-15 minutes.

7. Whisk the finished soup in a saucepan with an immersion blender.

8. Add cream or vegetable milk and grated Parmesan to the resulting mass. Stir and bring to a boil.