Country soup with chanterelles
Description
If you have a sprig of fresh thyme, you can add it for aroma along with the oregano. Well then, I won't keep you waiting any longer. I'll just say that if the mushrooms were gathered by hand, the soup turns out many times more delicious! Now pour into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and wash the vegetables. Rinse the mushrooms and herbs thoroughly as well.
- 2
Step 2
Put the mushrooms into salted boiling water and cook for 5 minutes. Skim off the foam that forms.
- 3
Step 3
Then drain the mushrooms in a colander.
- 4
Step 4
Place a heavy-bottomed pot on the stove, add both types of butter, and sauté the chopped onion until translucent (use 1.5 onions, set aside the other half). Then add the mushrooms. Season with salt to taste, add oregano, and simmer for about 5 minutes over medium heat.
- 5
Step 5
Cut the potatoes into cubes, chop the garlic, and grate the carrots on a coarse grater. Pour water or vegetable broth into a pot. After boiling, add the potatoes and carrots. Cook for 8-10 minutes. Then add the garlic, cream, and cook for another couple of minutes. The soup is ready.
- 6
Step 6
While the soup is absorbing the flavors and aromas, let's prepare an essential accompaniment. Cut the pork fat into small cubes, place in a dry skillet without oil, and fry until crispy, stirring constantly. Then add the halved onion, sliced, and cook until translucent. If there's excess fat in the skillet, drain it off. We only need the onions and cracklings! Chop parsley for garnish.
- 7
Step 7
Our soup is ready! Ladle it into bowls, add the cracklings with onions, and sprinkle with parsley.
- 8
Step 8
Pour onto plates and serve.