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Chanterelle soup

Delicious and simple soup with chanterelle mushrooms, potatoes, and dill.
Course Soup
Cuisine international
Keyword chanterelle recipes, chanterelle soup, soup with chanterelle mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 servings
Calories 266kcal
Author Aleksandra

Ingredients

for the soup:

  • 2 tablespoons frying oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 lb (450g) potatoes, 3 large potatoes
  • 1 lb (450g) chanterelle mushrooms
  • big pinch of curcuma only for the color
  • 6 cups broth vegetable or chicken broth
  • 1/4 cup heavy cream 30-36%, 60 ml
  • 1 small bunch dill
  • 1 tablespoon lemon juice
  • salt and pepper to taste

to serve:

  • feta cheese
  • chopped dill

Instructions

  • Prepare all the ingredients: chop the onion, finely chop the garlic (don't press it through a garlic press), peel the potatoes and cut into 1/2-inch (1.5cm) cubes, finely chop the dill. Wash the chanterelle mushrooms, pat dry will paper towels (not very thoroughly) and cut into 2-4 parts depending on how big the mushrooms are, leave small mushrooms whole.
  • Heat 1 tablespoon of oil in a big pot. When hot, add the onion, cook over medium-low heat for about 5 minutes until soft and translucent. Add the garlic and cook for 1 minute, stirring.
  • Move the onion with garlic to the side of the pot (or transfer to a plate if this is easier for you), add another tablespoon of oil to the pot and increase the heat to high. Add the potatoes, cook for about 2 minutes without stirring, letting the potatoes brown a little. Then cook, stirring, for about 1 minute.
  • Add the broth, curcuma, and bring the soup to the boil. Cook for about 7 minutes over low heat, or until the potatoes are soft.
  • Add the chanterelle mushrooms to the pot, bring the soup to a boil and cook for about 1 minute, or until the mushrooms are tender but still a little firm.
  • Take the pot off the heat, add the cream, dill, and season the soup to taste with lemon juice, salt, and pepper.
  • Pour the soup into the bowls and crumble feta cheese over the hot soup and sprinkle chopped dill.
  • Enjoy!

Notes

  • Feta cheese can be omitted if you don't have it on hand but I really recommend adding it as it adds lots of flavor to the soup. Instead of feta cheese, soft or semi-hard goat cheese would also work.
  • Curcuma can also be omitted, I'm adding it only so that the color of the soup will be more appetizing.
  • Storing and freezing: This soup can be stored for up to 3 days in the fridge. Warm it up gently but don't allow it to come to a rolling boil, as the cream can curdle. Because of the cream, I don't recommend freezing this soup.
  • 1 cup is 240ml.
  • Calories = 1 serving (1/5 of the recipe). This is only an estimate!

Nutrition

Calories: 266kcal