Summer soup with chanterelles and processed cheese
Description
Perfect for lunch. Where I grew up (northern Ukraine), chanterelles are used very actively in cooking, since they grow there just as abundantly. So I know at least several dozen dishes with chanterelles, and one of my favorites is a summer chanterelle soup with processed cheese. The soup turns out quite thick in consistency, yet it's very easy to digest—after all, chanterelles give us a completely low-fat broth. The ingredients are very simple, yet the soup turns out just right. I highly recommend it. Serve the soup hot.
Instructions
- 1
Step 1
Thoroughly wash the chanterelles and clean them from debris. Then cut the large ones into pieces, while the small ones can be left whole. Place the chanterelles in a pot, cover with water, and simmer under a lid over medium heat for 15 minutes.
- 2
Step 2
Be sure to remove any foam that forms.
- 3
Step 3
We wash the green onions, finely chop them, and sauté in butter for about 2 minutes.
- 4
Step 4
Add the carrot sliced into rings to the same pan. Fry for another 2 minutes, stirring.
- 5
Step 5
After the aforementioned 15 minutes of boiling the chanterelles, add diced potatoes to the pot. Cook for another 10-15 minutes, until the potatoes are done.
- 6
Step 6
When the potatoes are almost done, add the fried onion and carrots, bay leaf, salt, pepper, and processed cheese to the soup.
- 7
Step 7
As soon as the soup comes to a boil, immediately remove it from the heat. Add finely chopped basil, adjust seasoning with salt and pepper, and serve hot.
- 8
Step 8
Ready. Serve with herbs.