in Soup Recipes

Chanterelle soup

updated

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Ingredients for 2 servings:

  • 200 g chanterelles
  • 300 ml vegetable broth, preferably homemade
  • Pepper, a good pinch
  • Salt, to taste
  • 1 shot of rapeseed oil or other neutral oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

alkaline, vegan

Clean the chanterelles, wash them briefly, and roughly chop them. Heat the oil in a pan and fry the chanterelles. Deglaze with vegetable stock and simmer for 5-10 minutes, then season with pepper. Puree the soup, season to taste, and add a little more vegetable stock if it’s too thick. I add salt only when the soup is on the plate. Tigernut dumplings are delicious with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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