Summer soup with chanterelles
Origin of the recipe
Mushroom soup is a dish found in many culinary traditions around the world. In countries where chanterelles are popular, they are often added to soups for their unique flavor and texture. Today, summer chanterelle soup is a popular dish found on restaurant and cafe menus, as well as at home.
What do you need for cooking?
Ingredients
-
Salt
-
Potato
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Butter
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Paprika
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Chanterelle mushrooms
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Leek
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Hunting sausages
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Veal broth
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Green
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Ground hot pepper
Kitchen utensils
- Knife
- Board
- Pot
- shoulder blade
Step-by-step recipe
Step 1:
Wash and cut the leek into half rings.
Step 2:
Peel and cut the potatoes into medium cubes.
Step 3:
Cut the hunting sausages.
Step 4:
Melt the butter in a saucepan.
Step 5:
Pour chopped leeks and whole washed chanterelles into the oil.
Step 6:
Fry for a couple of minutes, add sausages and potatoes and pour in the veal broth.
Step 7:
Add salt, hot ground pepper, dried garlic, paprika.
Step 8:
Cook the soup under a slightly open lid for 15 minutes until ready.
Step 9:
Chop the herbs (the composition and quantity depend on your taste; parsley, dill, and green onions work well).
Step 10:
Before turning off the heat, add the prepared herbs to the soup and enjoy!
Cooking tips
To avoid poorly washing the mushrooms, you can boil them in advance and store them in broth so that any possible grains of sand or debris are removed from the mushrooms.
You can use any meat for the broth, not necessarily veal.
