Soup with salted chanterelles
Description
The soup is easy and quick to prepare. Since the soup is made with salted mushrooms, it should be salted at the end of cooking to avoid over-salting. Soup made from salted bay boletes will perfectly diversify your lunch table and make an excellent option for fasting. You can optionally add bell pepper, zucchini, or fresh tomatoes to the soup. Serve hot, ladled into bowls.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making soup with salted boletus mushrooms. Rinse the mushrooms under cold water and drain in a colander to allow all the water to drain off completely.
- 2
Step 2
Peel the potatoes, wash them, and cut into julienne strips. Place them in the pot where you will cook the soup.
- 3
Step 3
Chop the fresh cabbage and add it to the potatoes. Pour water into the pot and place over medium heat. Cook until the vegetables are done, about 10-15 minutes.
- 4
Step 4
While the vegetables are boiling, prepare the boletus mushrooms with sautéed onions. Slice the mushrooms into strips, place them in a frying pan with vegetable oil, and sauté for 5–7 minutes over medium heat.
- 5
Step 5
Peel the onion and carrot, then wash them. Cut the onion into half-rings, grate the carrot on a coarse grater. Place the vegetables into a frying pan with the mushrooms.
- 6
Step 6
Sauté the mushrooms with the vegetables over medium heat for 7-8 minutes, stirring occasionally.
- 7
Step 7
Place the sautéed boletus mushrooms with vegetables into a saucepan and mix. Bring the soup to a boil and simmer over low heat for 5-7 minutes. Turn off the heat and let it stand for 10 minutes.
- 8
Step 8
Season the morel soup to taste with salt, add pepper, stir in chopped fresh herbs, and serve.
- 9
Step 9
The soup is ready. Serve hot.