Turkey, chanterelle, and lentil soup
Description
Perfect for lunch. The soup turns out very filling thanks to the lentils and aromatic because of the chanterelles. You can skip sautéing the chanterelles, but then their aroma won't fully develop. I used small black lentils of the "Beluga" variety, as they don't require pre-soaking and cook quickly. If you use another type of lentils, adjust the cooking time according to your variety. Serve the soup best with sour cream or mayonnaise. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making turkey, chanterelle, and lentil soup.
- 2
Step 2
Sort the mushrooms, cut off any spoiled parts, and wash them thoroughly. Chop the mushrooms and sauté in vegetable oil over medium heat for 10 minutes. Remove the skillet from the heat.
- 3
Step 3
Rinse the turkey, place it in a pot, and cover with cold water. Put the pot over medium heat and cook the turkey for 45 minutes, skimming off the foam. Remove the cooked turkey from the broth and let it cool.
- 4
Step 4
Peel the potatoes, cut them into strips, and add them to the pot with the broth.
- 5
Step 5
Rinse the black lentils and add them to the broth with potatoes. Simmer for 20 minutes over low heat after boiling.
- 6
Step 6
Peel the onion and finely chop it, grate the carrot on a medium grater. Place the vegetables in a frying pan with vegetable oil and sauté for 7 minutes over medium heat, stirring.
- 7
Step 7
Place the sautéed chanterelles and sautéed vegetables into the pot. Simmer the soup for another 10 minutes.
- 8
Step 8
Season the soup with salt and pepper, add the sliced turkey meat, and bring to a boil.
- 9
Step 9
Finely chop the herbs, add them to the pot, and let the soup stand for 10 minutes.
- 10
Step 10
Pour onto plates and serve.