Fresh chanterelle soup

At the height of the mushroom season, this soup is a real find. As a child, my parents and I went for mushrooms every autumn. Of all the mushrooms, my favorite are bright chanterelles. The other day I finally got to the mushrooms and cooked such a fox-like monobed: soup and pancakes. Let's start with the soup.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Chanterelles

250

Potatoes

Onion

Butter

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 17 % 1 g

Carbohydrates 67 % 4 g

23 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the ingredients.
Step 2:
Wash the mushrooms and cut them into pieces. Small mushrooms can be left whole.
Step 3:
Peel and dice the potatoes.
Step 4:
Pour cold water over the mushrooms and the whole onion and bring to a boil. Cook, removing the foam, until the chanterelles settle to the bottom.
Step 5:
Put the potatoes to the chanterelles. Cook until the potatoes are ready.
Step 6:
Fill the soup with butter and let it brew under the lid for 7-10 minutes. Wash, dry and chop the dill. Pour the soup on plates. Serve with dill and sour cream.