I offer a recipe for chanterelle cream soup on vegetable broth. Real jam!
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We will need:
- Fresh chanterelles - 800 grams;
- 2 large onions;
- stem of leek;
- 2 medium carrots;
- 4-5 branches of celery;
- 3 potato tubers;
- tomatoes - 2-3 pcs.;
- packing a mixture of dried herbs for soup;
- cream of 20% fat content - 400 ml.;
- butter - 2 tablespoons;
- salt, black pepper;
- 1 tablespoon of flour;
- greens (optional).
1. Cooking vegetable broth: put celery in a large pot, chopped potatoes, carrots, leeks and tomatoes, one whole onion. Pour vegetables with a liter of water and set on fire. After boiling, remove the foam, add dried herbs. The broth should be cooked for 30 minutes over low heat. The finished broth is filtered through a sieve.
2. While the broth is cooked, we prepare the chanterelles: clean, wash and cut not very large. Finely chop the second onion. In a heated pan, melt the butter, spread the chopped mushrooms and onions. Fry over medium heat, stirring occasionally. The juice that appears after 10 minutes of frying is carefully poured into the broth. After that, you can, if necessary, add more butter. 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 carefully grind the contents of the pan into a homogeneous mass. In the grinding process, gradually add flour, then salt and black pepper to taste. We put the pan on the stove and over low heat bring the cream soup to readiness, avoiding a strong boil.
4. Serve the soup in deep plates, garnishing with finely chopped greens - onions or parsley.
Useful tips.
1. Instead of flour, you can use already cooked potatoes - just add it to the soup before mixing with a blender.
2. Instead of chanterelles, champignons (1 kilogram) can be used.
3. Vegetables cooked in broth can be a wonderful and delicious side dish for meat or fish for the second.