Chanterelle soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5 servings
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Calories
266 kcal
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Course
Soup
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Cuisine
International
Chanterelle soup
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
for the soup:
- 2 tablespoons cooking oil for frying
- 1 onion medium
- 4 cloves garlic
- 1 lb potatoes 3 large, (450g
- 1 lb chanterelle mushrooms 450g
- Turmeric only for the color, big pinch (curcuma
- 6 cups broth vegetable or chicken broth
- 1/4 cup heavy cream 30-36%, 60 ml
- 1 dill small bunch
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
to serve:
- feta cheese
- dill chopped
Instructions
- Prepare all the ingredients: chop the onion, finely chop the garlic (don't press it through a garlic press), peel the potatoes and cut into 1/2-inch (1.5cm) cubes, finely chop the dill. Wash the chanterelle mushrooms, pat dry will paper towels (not very thoroughly) and cut into 2-4 parts depending on how big the mushrooms are, leave small mushrooms whole.
- Heat 1 tablespoon of oil in a big pot. When hot, add the onion, cook over medium-low heat for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute, stirring.
- Move the onion with garlic to the side of the pot (or transfer to a plate if this is easier for you), add another tablespoon of oil to the pot and increase the heat to high. Add the potatoes, cook for about 2 minutes without stirring, letting the potatoes brown a little. Then cook, stirring, for about 1 minute.
- Add the broth, curcuma, and bring the soup to the boil. Cook for about 7 minutes over low heat, or until the potatoes are soft.
- Add the chanterelle mushrooms to the pot, bring the soup to a boil and cook for about 1 minute, or until the mushrooms are tender but still a little firm.
- Take the pot off the heat, add the cream, dill, and season the soup to taste with lemon juice, salt, and pepper.
- Pour the soup into the bowls and crumble feta cheese over the hot soup and sprinkle chopped dill.
- Enjoy!
Notes
- Feta cheese can be omitted if you don't have it on hand but I really recommend adding it as it adds lots of flavor to the soup. Instead of feta cheese, soft or semi-hard goat cheese would also work.
- Curcuma can also be omitted, I'm adding it only so that the color of the soup will be more appetizing.
- Storing and freezing: This soup can be stored for up to 3 days in the fridge. Warm it up gently but don't allow it to come to a rolling boil, as the cream can curdle. Because of the cream, I don't recommend freezing this soup.
- 1 cup is 240ml.
- Calories = 1 serving (1/5 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
266kcal
(13%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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