Chanterelle Mushroom Soup
Soups • European
Description
Recipe by Chef John Smith, Culinary Delights.
Ingredients
- Pickled Chanterelles 5 oz
- Potato 5 oz
- Onion 5 oz
- Carrot 0 oz
- Butter 0 oz
- 10% cream 5 fl oz
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Simmer the chanterelles in 3 liters of water to make a broth.
Step 2
Remove the mushrooms from the prepared broth.
Step 3
Finely chop the potatoes and carrots.
Step 4
Add the potatoes and carrots to the broth and cook until tender.
Step 5
Finely chop the onion.
Step 6
Sauté the onion in butter.
Step 7
Add the sautéed onion to the broth.
Step 8
Combine half of the boiled chanterelles with the cream, add 5 tablespoons of broth, bring to a boil, and blend until you achieve a creamy texture.
Step 9
Add the chanterelle puree to the soup.
Step 10
Also add the remaining whole chanterelles to the soup. If they are too large, you can cut them into smaller pieces.
Step 11
Serve the soup with parsley, pickles, or croutons.
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