Fine mushroom soup with chanterelles and mushrooms

Name: Fine mushroom soup with chanterelles and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 250 g Mushrooms; 250 g Chanterelles; 1 TABLESPOON + 1 tsp oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON slightly heaped flour; 600 ml Vegetable broth; 6 Stem(s) Parsley; 150 g Whipped cream

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
250 g Mushrooms
250 g Chanterelles
1 TABLESPOON + 1 tsp oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON slightly heaped flour
600 ml Vegetable broth
6 Stem(s) Parsley
150 g Whipped cream

Directions

1
Peel and finely chop the onion. Clean and sanitize the mushrooms. Clean and thoroughly wash the chanterelles, best 2 times, drain. Set aside about 4 mushrooms and about 8 chanterelles.
2
Cut the remaining mushrooms into small cubes. Heat 1 tablespoon of oil in a saucepan. Sauté the onion cubes in it. Add the mushrooms and steam until the liquid of the mushrooms has boiled away. Season mushrooms with salt and pepper and dust with flour.
3
While stirring, slowly deglaze with broth and simmer for about 10 minutes. In the meantime, wash the parsley, shake dry and chop the leaves finely, except for a few for garnishing. Halve the remaining mushrooms or cut them into thick slices.
4
Heat 1 teaspoon of oil in a coated frying pan. Sauté the mushrooms for about 3 minutes. Add cream and parsley to the soup, bring to the boil and season with salt and pepper. Serve the soup, place the fried mushrooms in the middle and garnish with parsley leaves.