Chanterelle Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 0.5 liter ½ water
- 0.5 ½ cube broth (depending on the type broth)
- 400 g chanterelles, (also works with other mushrooms)
- 200 g whipped cream (or creme Leere) corresponds to approx. 1 cup
- 4 stalks parsley
- 5 basil leaves
- 3 medium potato (s)
- 1 handful flour
Print Recipe
Pin Recipe Instructions
- First bring the broth to the boil and season to taste. There are different types, some are more intense and some are weaker in taste.
- Fry all the mushrooms in a large pan with a little olive oil and add the parsley. DO NOT add salt or seasoning to chanterelles, as they have a very intense taste! After approx. 5 minutes, remove half of the mushrooms and either puree them very finely in the mixer or, which is much better, puree with a hand mixer until you can no longer see any pieces and you can feel the mushroom aroma.
- Then rub the potatoes and puree everything again until the mixture is completely flat.
- Add some flour and chopped basil to the remaining mushrooms. Leave in the pan for another 2 minutes, then remove, cut a little more and add to the soup. Bring to the boil briefly and stir in the cream. (Don`t beat) Then add a little basil and season to taste. As I said, seasoning is usually no longer necessary, otherwise the soup will taste too salty. Let it simmer for another 10 to 15 minutes, this will further enhance the taste!
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