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Creamy Chanterelle Soup

Make a wonderfully fragrant wild mushroom soup! Creamy chanterelle soup is a real treat. If you haven't yet tried this thick, rich soup, now's the time. Chanterelles have a distinctive aroma, and pureed into soup they turn out not just delicious but beautiful too — a warm golden color. It's a great dish for a family dinner: bright, cozy, and warming, the way a good autumn soup should be.

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Chanterelle soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 70 % 7 g
Carbohydrates 20 % 2 g
73 kcal
GI: 50 / 0 / 50
    1. Sort through the mushrooms carefully, removing any forest debris, then wash them and pat them dry with a paper towel. Transfer the mushrooms to a blender and chop them up. You can set a few aside to sauté as a garnish for the finished soup. 2. Peel the onion, rinse it under cold water, pat it dry, and chop it finely. 3. Wash and dry the fresh parsley and chop it finely, saving some to garnish the soup at serving time. 4. Set a heavy-bottomed pot over medium heat. Add the oil, heat it, then add the prepared mushrooms, onion, and half the chopped parsley. Cook, stirring constantly, for about 6 minutes, until all the moisture released by the mushrooms has evaporated. 5. Sprinkle the flour over everything and cook for another minute, stirring constantly, then pour in the broth. Stir well and raise the heat to bring it to a boil. 6. Once it boils, reduce the heat to low and simmer the soup for 20 minutes. 7. Pour in the cream and warm it through, but don't let the soup boil. 8. Season with salt and freshly ground black pepper (freshly ground is best here). Stir in the reserved parsley. 9. Ladle the finished soup into bowls and garnish with the reserved chanterelles and parsley. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chanterelles - 13  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Mushroom broth - 3  kcal/100g

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