John Myers
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Chanterelle Soup with Parmesan Cheese Noodles
The perfect chanterelle soup with parmesan cheese noodles recipe with a picture and simple step-by-step instructions.
Chanterelle soup
- 250 g Chanterelles
- 50 g Onion
- 1,5 ml Olive oil
- 250 ml White wine dry
- 1,3 liter Bouillon
- Parsley
- Salt and pepper
Parmesan cheese noodles
- 350 ml Bouillon
- 90 g Grated Parmesan
- 60 ml Cream
- 1,5 g Xanthan gum
- 2,5 g Methyl cellulose
- For the soup, clean the chanterelles, cut them in half and rinse them briefly under cold running water. Finely chop the onions and sauté in olive oil. Add chanterelles and deglaze with white wine. Pour in the stock, bring to the boil and season with salt and pepper.
cheese pasta
- Bring the stock to the boil and add the grated Parmesan. Simmer for approx. 2 minutes, stirring constantly, then cover and let stand for 10 minutes without heat. Pass the liquid through a cloth and boil down to 150 ml. Add the cream, Xantana and Metil and mix. Place the mixture in the refrigerator for a few hours. Chop the parsley very finely and fold in. Draw up the mixture with a syringe and, if you like, squirt it into the hot soup in front of the guest.
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