Aromatic mushroom soup with chanterelles, potatoes and carrots

4 persons | 55 minutes

The forest mushrooms give the soup a spicy, slightly peppery taste. With potatoes, onions and carrots, it gets a wonderful aroma and is very tasty. With the vegetables that can be found in every household, this mushroom soup can be prepared quickly and easily.

Rating: Ø 5 ( 4 votes )
Aromatic mushroom soup with chanterelles
Aromatic mushroom soup with chanterelles

4 persons | 55 minutes

The forest mushrooms give the soup a spicy, slightly peppery taste. With potatoes, onions and carrots, it gets a wonderful aroma and is very tasty. With the vegetables that can be found in every household, this mushroom soup can be prepared quickly and easily.

Rating: Ø 5 ( 4 votes )

Ingredients

  • 350-400 g chanterelles
  • 1 tbsp butter
  • 3-4 potatoes
  • 1 onion
  • 1 carrot
  • 1-2 tbsp oil
  • 1500-1800 ml water
  • Salt, to taste
  • Black pepper , to taste

Instructions

  1. Pull the chanterelles and rinse under running water.
  2. Cut larger mushrooms in halves or quarters.
  3. Heat the butter in a pan.
  4. Fry the chanterelles in it for 10-15 minutes.
  5. Peel the potatoes, onion and carrot.
  6. Cut the potatoes into medium-sized pieces.
  7. Chop the onion.
  8. Roughly grate the carrot.
  9. In a clean skillet, heat the oil over medium-high heat.
  10. Fry the carrots and onion for 5-7 minutes.
  11. Put the potatoes and mushrooms in a pot of boiling water.
  12. Cook the soup for about 15-20 minutes.
  13. Add the roasted vegetables, salt and pepper afterwards.
  14. Let the mushroom soup simmer for another 5-7 minutes.
  15. Then from Take off the heat and serve hot.

Utensils

  • vegetable peeler
  • cutting board
  • knife
  • frying pan
  • stewpot
  • grater