I propose a recipe for chanterelle cream soup in vegetable broth. Real jam!
We need:
- fresh chanterelles - 800 grams;
- 2 large onions;
- a stalk of leeks;
- 2 medium carrots;
- 4-5 sprigs of celery;
- 3 potato tubers;
- tomatoes - 2-3 pcs.;
- packaging of a mixture of dried herbs for soup;
- cream 20% fat - 400 ml.;
- butter - 2 tablespoons;
- salt, black pepper;
- 1 tablespoon flour;
- greens (optional).
1. Prepare vegetable broth: put celery, coarsely chopped potatoes, carrots, leeks and tomatoes into a large saucepan, one whole onion. Pour vegetables with a liter of water and put on fire. After boiling, remove the foam, add dried herbs. The broth should be cooked over low heat for 30 minutes. Filter the finished broth through a sieve.
2. While the broth is cooking, prepare the chanterelles: clean, wash and cut them not very large. Finely chop the second onion. In a preheated frying pan, melt the butter, spread the chopped mushrooms and onions. Fry over medium heat, stirring occasionally. Gently pour the juice that appears after 10 minutes of frying into the broth. After that, you can add more butter, if necessary. Fry the chanterelles until dark brown.
3. Add the fried chanterelles to the filtered broth and pour in the cream. Turn on the blender and gently grind the contents of the pan into a homogeneous mass. In the process of grinding, gradually add flour, then salt and black pepper to taste. We put the saucepan on the stove and over low heat, bring the cream soup until cooked, avoiding a strong boil.
4. Serve the soup in deep bowls, garnish with finely chopped herbs - onions or parsley.
Helpful hints.
1. Instead of flour, you can use already boiled potatoes - just add them to the soup before mixing with a blender.
2. Instead of chanterelles, you can use champignons (1 kilogram).
3. Vegetables cooked in broth can become a wonderful and tasty side dish for meat or fish for the second.
