Potato soup with chanterelles

Potato soup with chanterelles

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Chanterelle Potato Soup

  1. Potato 200 grams (weight after peeling)
  2. Bay leaf 1 piece
  3. Onion 150 grams
  4. Butter 2 tablespoons
  5. Chanterelles 100 grams
  6. 2 cloves of garlic
  7. Sour cream 18% 2 tablespoons
  8. Spices for soup to taste
  9. Salt to taste
  10. Greens to taste
  11. Pepper to taste
  12. 1/2 parsley bunch
  • Main ingredients: Onion, Garlic, Mushrooms, Sour Cream
  • Serving 3 servings
  • World Cuisine


Saucepan, kitchen knife, cutting board, ladle, frying pan, spatula.


Step 1: clean the chanterelles.

Rinse the chanterelles thoroughly, nestle and dry.

Cut the mushrooms into very small pieces.

Step 2: fry the onions.

Cut the onion into small cubes and fry until golden in hot oil.

Step 3: fry the chanterelles.

Add the chanterelles to the onion and fry together

Fry until tender, and at the end add finely chopped garlic and cook until it gives a distinctive, distinctive flavor.

Step 4: cook potato soup with chanterelles.

Peel the potatoes, rinse, cut into cubes and pour 1 liter water, put on fire and cook. Add bay leaf. Cook the potatoes over low heat under a lid.
When the potatoes are ready, add the chanterelles and onions to it, and cook still 5 minutes.
Remove the soup pot from the heat, add sour cream (only mix it with some hot broth first), herbs, salt, pepper, add other spices to taste and mix well. You can serve.

Step 5: serve potato soup with chanterelles.

Serve potato soup with chanterelles must be hot. Do not miss the mushroom season and be sure to cook this wonderful first course.
Enjoy your meal!