Chanterelle puree soup

1. We carefully sort out the mushrooms, get rid of the forest litter and wash them, after which we blot them with a paper towel. We transfer the mushrooms to the bowl of a blender and chop them.Part can be left and fried to decorate the finished dish.

2. Peel, rinse with cold water, dry with a paper towel and finely chop onions.

3. Wash and dry the fresh parsley, chop it finely. Part of the parsley is left to decorate the dish before serving.

4. We put a saucepan with thick walls and a bottom on medium heat. Pour the oil into it, heat it up, then put the prepared mushrooms, onions and half of the chopped parsley in a saucepan. Cook, stirring constantly, all together for 6 minutes - until all the moisture released from the mushrooms evaporates.

5. Sprinkle the contents of the pan with flour, cook for another 1 minute, constantly stirring, then pour the mushroom mixture with broth. Mix everything thoroughly and add heat to bring the future soup to a boil.

6. When the liquid boils, reduce the heat to a minimum and cook the soup for 20 minutes.

7. Time has passed - pour cream into the soup, warm it up a little, but do not let the contents of the pan boil.

8. Pour salt into the soup, add ground black pepper, which is best used freshly ground. We also put the parsley put aside for later in the soup, mix everything together.

9. We put the finished soup on serving plates, decorate with chanterelles and parsley left for later. We serve the soup on the table hot.

Bon appetit!