Chanterelle mushroom soup
Description
Very tasty mushroom soup with chanterelles. If you, like us, have mushrooms appearing in mid-July, then this recipe is just for you. The combination of mushroom aroma and (colorful) vegetables makes this soup perfect. Ladle into bowls and serve.
Instructions
- 1
Step 1
Here are all the necessary ingredients.
- 2
Step 2
Bring the chanterelle broth to a boil (I added an additional 0.5 water). After boiling, add the chanterelles, cut the potatoes into not very large pieces, and add them as well.
- 3
Step 3
While all this is cooking, slice the carrots and lightly sauté them in a small amount of oil.
- 4
Step 4
After sautéing the carrots, lightly fry the onion. While the onion is frying, add peas, broccoli, and corn to the pot together with the sautéed carrots.
- 5
Step 5
Add the chopped green onions to the pot after they have been sautéed in the pan.
- 6
Step 6
Boil for about 10 minutes over low heat.
- 7
Step 7
Then let it sit covered for about 5 minutes.
- 8
Step 8
Before serving, add finely chopped dill or parsley to taste. The soup is very tasty both with and without sour cream—it's a matter of personal preference.