Rich with vegetables and slightly spiced, this soup tastes sensational. In addition, chanterelle mushrooms will also add some special aroma to our dish.
I assure you will find yourself doubling this recipe often because your children and family members will like it and ask you to cook one more portion.
- 1 bulb onion
- 1 little carrot
- 3 bay leaves
- olive oil (for frying)
- 500 g (1,1 lb) potato
- 300 g (10,5 oz) chanterelle mushrooms
- black ground pepper – to taste
- cream – to taste
- parsley – to taste
- salt – to taste
Peel a bulb onion and a carrot. Chop the vegetables. Pour some olive oil in a pan, add the ingredients and fry them over low heat for 5-10 minutes. Then add bay leaves, salt, and black pepper. Stir the mass carefully. Pour the ingredients with water in proportion 1:3 (1 – vegetables, 3 – water). Cook everything over low heat for half an hour. Then remove bay leaves. Cool the mass, transfer it to a blender and whip until smooth and tender.
Peel chanterelle mushrooms, slice them and fry in olive oil until golden. Add the mushrooms to the soup. Pour the dish into soup plates. Top the cooked soup with chopped parsley and cream before serving.
Enjoy your meal!