Chanterelles are one of the most delicious mushrooms. In addition, mushroom pickers love them because they are not wormy. Chanterelles also have an elastic structure and do not crumble, so they are easily transported even in bags. These mushrooms can not only be fried, but also boiled, they make an excellent soup.
It is necessary
-
- chanterelles;
- fresh milk;
- potatoes;
- carrot;
- onion;
- green onions;
- dill;
- vegetable oil;
- 1 tbsp flour;
- 1 tbsp cream;
- sour cream.
Instructions
Step 1
Clean the debris from the chanterelles. To do this, rinse the mushrooms well under running cold water. Then cut large specimens into several parts.
Step 2
To make the mushrooms especially tender, you can soak them. It is better to do this in fresh milk. Fill the chanterelles with it for an hour and a half.
Step 3
Transfer the mushrooms to water and cook. Take liquids twice as much as mushrooms. Do not add salt if, after boiling, the chanterelles will be used for other dishes that are salted during cooking.
Step 4
Remove the emerging foam, it is desirable to maintain a medium heat. The cooking time is approximately 20 minutes. Then discard the mushrooms in a colander.
Step 5
Boiled chanterelles can be frozen by cooling them down. Then transfer to a plastic bag and place in the freezer. Boiled mushrooms will take up less space in the refrigerator than raw mushrooms.
Step 6
You can cook delicious soup from chanterelles. To do this, cut the soaked mushrooms and cook. When the water boils, drain it and refill the mushrooms with new ones. Season with salt and cook for another 15 minutes.
Step 7
Add the sliced potatoes. Chop the onion and fry it with flour in sunflower oil. Then add the grated carrots, fry a little more and pour in the cream. Simmer the vegetables for another 1-2 minutes and combine the dressing with the soup.
Step 8
Simmer for 5 minutes. Add chopped green onions and dill to a saucepan and let the soup steep. Serve with sour cream.
