This soup can be called a culinary masterpiece. In terms of taste and visual qualities, the soup is similar to a dish from a restaurant, although it is prepared at home. Incredibly delicious, your loved ones will ask for more.
It is necessary
- - 500 g of chanterelles,
- - 50 g butter,
- - 80 g onions,
- - 50 g of celery,
- - 2 cloves of garlic,
- - 10 g dry spices,
- - 500 g potatoes,
- - 1 liter of chicken broth,
- - 500 ml of cream,
- - 300 g of corn (fresh or frozen),
- - 10 g thyme,
- - 120 g of hard cheese,
- - 50 g parmesan,
- - salt to taste,
- - white or black pepper to taste.
Instructions
Step 1
Cut the corn off the cob, transfer to a cup.
Step 2
Cut the peeled onion into small cubes. Pass the peeled cloves of garlic through a press.
Step 3
Rinse the celery stalk and cut into slices.
Step 4
Rinse the potatoes, peel, cut into small cubes.
Step 5
Peel the mushrooms and rinse well so that there is no sand. Leave the chanterelles whole, if they are large, then they can be cut into several parts.
Step 6
Place the butter in the soup pot. Put the saucepan over medium heat and after it has warmed up a little, put the prepared onion with celery and garlic into it. Fry until the onions are translucent.
Step 7
Then add the chanterelles to the pan, season with spices, stir, cook for three minutes (until the liquid evaporates).
Step 8
Put potatoes, thyme sprigs (you can leave a little for decoration) and corn cobs to the mushrooms. Pour the chicken stock and cream over the contents of a saucepan. After boiling, reduce the heat to low and cook the soup for 15 minutes.
Step 9
After 15 minutes, remove the cobs with thyme sprigs from the pan, add the corn kernels, stir, cook for five minutes. Then add grated cheese to the soup, mix gently, cook for another two minutes. Salt, season with ground pepper, remove from heat. Garnish the soup with thyme or whatever you like before serving.
