Frozen chanterelle soup

Chanterelles must be removed from the freezer in advance and left for 2-3 hours at room temperature. When they are defrosted, you need to throw them into a colander and squeeze out the excess liquid a little by pressing. We also prepare the remaining ingredients:

- wash and peel the carrots and parsley root, then cut them into small cubes,

- peel the onion and garlic, after which we cut the onion in proportion to the carrots and parsley, and three garlic on a fine grater or chop with a knife,

- celery stalk and fennel are washed and cut into cubes,

- we leave the chanterelles whole, but if they are large, then we cut them in half or into quarters,

- dried tomatoes are cut lengthwise into several parts.

And now let's start cooking! We do this:

- put a saucepan with thick walls and bottom on medium heat, after pouring olive oil into it,

- when the oil warms up enough, put the chopped carrots, parsley root, celery fennel, onion and garlic in it. Fry them, stirring constantly, for 8 minutes,

- put the prepared chanterelles in a saucepan, stirring, cook everything together for 3 minutes, set aside a little mixture to decorate the finished dish,

- pour the broth into a saucepan, bring to a boil, then cook the soup on the lowest heat for half an hour,

- time has passed - add heavy cream to the soup, also pour salt and freshly ground black pepper, mix everything and turn off the fire.

We lay out the finished soup on serving plates, decorate each portion with fresh parsley and dried tomatoes on top, spread a little mushroom mixture, specially left for decoration.

We serve the soup hot on the table. And enjoy! ;)