Fresh Chanterelle Soup
At the peak of mushroom season, a soup like this is a real treat. Growing up, my parents and I went mushroom hunting every fall, and of all the mushrooms, bright golden chanterelles were always my favorite. The other day I finally got my hands on some and made an all-chanterelle meal: soup and fritters. Let's start with the soup.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Wash the mushrooms and cut them into pieces. You can leave the small ones whole.
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Step 3:
Peel and dice the potatoes.
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Step 4:
Cover the mushrooms and the whole onion with cold water and bring to a boil. Cook, skimming the foam, until the chanterelles sink to the bottom.
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Step 5:
Add the potatoes to the chanterelles and cook until the potatoes are tender.
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Step 6:
Stir in the butter and let the soup rest, covered, for 7-10 minutes. Wash, dry, and chop the dill. Ladle the soup into bowls and serve with dill and a dollop of sour cream.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in jackets - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chanterelles - 13 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
