Soup with chanterelles
Description
Perfect for lunch. There's nothing complicated about preparing chanterelle soup. It doesn't aim to be fancy—rather, it's an everyday soup for those living in regions rich in chanterelles and other mushrooms. Meet your dish: the soup is ready to serve.
Instructions
- 1
Step 1
In a small saucepan, add the washed chanterelles, bay leaf, and bring to a boil.
- 2
Step 2
After the chanterelles come to a boil, drain part of the water, pour the remaining liquid into a deep plate and set aside for now. Then sauté finely chopped onion in olive oil until translucent in the same pot where the chanterelles were cooked.
- 3
Step 3
Then add the carrot, grated on a coarse grater, to the onion.
- 4
Step 4
When the vegetables are well sautéed and have absorbed the oil, add our chanterelles (together with the remaining liquid).
- 5
Step 5
After simmering the vegetables and chanterelles over medium heat for a while, add 2.5 cups of water, season with salt and pepper, add spices, cover with a lid, and simmer over low heat until the contents of the pot begin to boil.
- 6
Step 6
After the soup comes to a boil, add finely chopped herbs. In this case, dill.
- 7
Step 7
Let the soup boil for about 5-7 minutes. Then turn off the heat and cover with a lid.
- 8
Step 8
And serve at the table with black bread.