Chanterelle Cream Soup

Name: Chanterelle Cream Soup
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Ingredients: 0.13 кг Замороженные лисички; 62.50 г Картофель; 0.13 л Сливки 33%-ные; 25.00 г Репчатый лук; 6.25 г Чеснок; 12.50 мл Белое сухое вино; 6.25 мл Растительное масло

Delicate cream soup made from wild mushrooms with potatoes and cream. The soup is prepared by sautéing the ingredients, combining them with white wine and cream, then puréeing to a smooth consistency. Perfect for serving with a side dish or as a standalone course.

Total: 60 min
Standard serving: 373.2 g

Soups
Easy

Ingredients

Total 7

Chanterellesзамороженный
130 g
Potato
62.5 g
Cream33%
130 ml≈ 1/2 cup
Onion
25 g≈ 5 clove
Garlic
6.25 g≈ 2 clove
Dry white wineбелый
12.5 ml≈ 2.5 tsp
Vegetable oil
6.25 ml

Instructions

1
Step 1
Thaw the chanterelles and fry them in vegetable oil. At the same time, fry the sliced potatoes together with onion and garlic.
2
Step 2
Combine fried potatoes with chanterelles, add white wine. Evaporate the wine for 2–3 minutes, then pour in the cream and reduce it to the desired consistency.
3
Step 3
Blend the soup in a blender until smooth puree. Season with salt and sugar to taste. If the chanterelles are bitter, add apple vinegar to soften the bitterness.

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Instructions

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Step 3

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Pork with Potatoes and Mushrooms in Pots

Potato and Leek Cream Soup with Crispy Croutons

Cabbage Soup with Barley and Smoked Bacon

Vongole soup puree with smoked paprika

Borscht with Lamb and Two Types of Cabbage

Beef Kharcho Soup in a Slow Cooker

Borscht with beef, beans and sour cream

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