Creamy Soup with Chanterelles and Leeks
Soups • European
Description
You can make mushroom broth from 50 g of dried mushrooms. Rinse them to remove any sand, pour in a liter of water, and add a halved onion, carrot, and celery, along with a bay leaf and several whole peppercorns. Bring to a boil and simmer on low heat for 30–40 minutes. Strain the broth. The mushrooms left over from cooking can also be used in the soup.
Ingredients
- Pickled Chanterelles 5 oz
- 10% cream 10 fl oz
- Mushroom seasoning 0 qt
- Shallot 0 oz
- Leek 0 oz
- Potato 1 piece
- Dill 2 sprigs
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Truffle Oil to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the potatoes into medium cubes and boil them in salted water until they are partially cooked.
Step 2
Slice the shallots and leeks into half-moons, and tear the chanterelles into pieces.
Step 3
In a heavy-bottomed saucepan, sauté shallots and leeks in a mixture of butter and olive oil.
Step 4
Add the chanterelle mushrooms to the onions and sauté everything together. Then pour in the broth, bring to a boil, and simmer for 5 minutes on low heat.
Step 5
Add the cream, then the potatoes. Bring to a boil and remove from heat. Serve garnished with dill and truffle oil.
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