Chanterelle Soup

Name: Chanterelle Soup
Ingredients: 500 g chanterelles; 100 g bacon; 2 new carrots; 2 potatoes; 2 green garlic stalks; 4 green onions; 1 red bell pepper; 1/2 teaspoon Eros Pista (red hot pepper paste); 1 sprig of fresh thyme; 1 bay leaf; a pinch of nutmeg; 1 bunch of fresh parsley; 200 ml sour cream; 2 tablespoons mustard with horseradish; 1 egg; salt; pepper

Soups - Chanterelle Soup by Vicentia P. - Recipia

Chanterelle Soup In childhood, picking chanterelles was associated with Sunday outings to the Băișorii Mountains, in a fir grove where we almost always found some tender mushrooms. This soup retains something of the simplicity of those days: the vegetables are boiled, the chanterelles are added later, and finally, the soup is enriched with sour cream, egg, and mustard with horseradish. It is prepared quickly and has a pleasant taste, with the specific aroma of chanterelles and a slight spiciness from the pepper paste and mustard. Quick Info Total time: not specified in the original recipe Preparation time: not specified; vegetable preparation is short Cooking time: chanterelles boil in a maximum of 10 minutes after being added to the soup Servings: the number of servings is not specified; the recipe uses 3 liters of water Difficulty: easy Recipe type: mushroom soup with sour cream, suitable for an everyday lunch Ingredients 500 g chanterelles, preferably young and tender 100 g bacon or smoked lard 2 new carrots 2 potatoes 2 green garlic stalks 4 green onions 1 red bell pepper 1/2 teaspoon Eros Pista or another red hot pepper paste 1 sprig of fresh thyme 1 bay leaf 1 pinch of nutmeg powder 1 bunch of fresh parsley 200 ml sour cream 2 tablespoons of mustard with horseradish 1 egg salt pepper 3 liters of water To start Carefully clean the chanterelles of soil and wash them. Very large ones can be sliced, while smaller ones can remain whole. It is best not to leave them in water for too long, as they absorb moisture and lose their texture more easily. Cut the potatoes into cubes, slice the carrots, slice the bell pepper, and dice the bacon. Chop the green onion, green garlic, and herbs, but keep them for when they will be added to the soup. Preparation method 1. In a pot, put the 3 liters of water, salt to taste, and the bay leaf. Add the potatoes, carrots, bell pepper, bacon, and hot pepper paste. Also, add the sprig of thyme. 2. Let the vegetables and bacon boil until the potatoes and carrots are tender. The duration depends on how large the vegetables are cut, so check them with a fork. 3. When the potatoes and carrots are cooked, add the chanterelles, green onion, green garlic, and chopped herbs. If you have large chanterelles, they should be sliced before being put in the pot. 4. Boil the soup for a maximum of 10 more minutes. Young chanterelles cook quickly, and after this time they should be cooked without becoming overly soft. 5. In a bowl, mix the egg with the sour cream and mustard with horseradish. Gradually take some hot broth from the pot and add it to the mixture, stirring continuously. This step thins the mixture and gradually brings it to the temperature of the soup. 6. Pour the sour cream mixture into the pot in a thin stream, stirring at the same time. After incorporation, season with nutmeg and pepper. Taste and adjust the salt if needed. 7. Serve the soup with plenty of chopped fresh parsley. For a more balanced taste, let it sit for a few minutes after adding the sour cream, without boiling it for long. Why I make this recipe often I like it because it doesn’t require a separately prepared base and has few steps. While the potatoes and carrots are boiling, the chanterelles can be cleaned, and the enrichment of the soup takes just a few minutes. The bacon adds flavor, and the sour cream with mustard and horseradish completely transforms the simple broth into a hearty and aromatic soup. Another advantage is that chanterelles do not need to be cooked for long. If they are young, they remain pleasant to chew and do not need to be fried beforehand. It is a suitable recipe especially when you have fresh mushrooms and want to use them without complicating the dish too much. Tips Choose the youngest and tenderest chanterelles. The large ones can be more fibrous and need slicing before boiling. Clean the mushrooms well, especially in the area of the gills and stem, where dirt can accumulate. Wash them quickly and let them drain before use. Do not add the chanterelles at the beginning. They cook faster than the potatoes and carrots, and the recipe only puts them in the pot after these vegetables are tender. When enriching the soup, gradually add hot broth over the sour cream and egg mixture. If you pour the cold sour cream directly into the pot, there is a risk of curdling. After adding the sour cream mixture, avoid prolonged boiling. The soup homogenizes by stirring and can be warmed slightly, but does not need to boil for a long time. Substitutions Bacon can be replaced with smoked lard, as specified in the basic recipe. It is important to be smoked, as it contributes to the soup's flavor. If you do not have green garlic, it can be omitted, but the taste will be less fresh. Replacing it with dried garlic is not recommended here if you want to maintain the spring character of the recipe. Plain mustard can replace mustard with horseradish, but the soup will lose the slightly spicy and aromatic note that horseradish brings. Eros Pista paste can be replaced with another red hot pepper paste, keeping the same amount. If the paste is spicier than the one usually used, it is better to start with less and adjust to taste. Variations For a milder soup, the hot pepper paste can be reduced or omitted. The mustard with horseradish will still keep a slight spiciness. If you have chanterelles of different sizes, slice only the large specimens and leave the small ones whole. This way, they cook more evenly. The soup can also be made with less bacon if you prefer the mushroom flavor to be more pronounced. There is no need to add oil, as the bacon is already fatty. Serving ideas Serve the soup hot, with chopped fresh parsley added directly to the bowl. The mustard with horseradish already provides enough flavor, so no additional toppings are needed. For a simple meal, the soup can be served as a main dish, as it contains potatoes, bacon, sour cream, and egg. The chanterelles remain the main ingredient, while the vegetables complement the texture and flavor. Frequently Asked Questions Do chanterelles need to be boiled separately before being added to the soup? No. In this recipe, chanterelles are added directly to the pot after the potatoes and carrots are tender. Their boiling lasts a maximum of 10 minutes. Can I use frozen chanterelles? The recipe is written for fresh chanterelles. If using frozen chanterelles, they must be thawed and well-drained before being added, to avoid unnecessarily diluting the soup. Why is hot broth added over the sour cream and egg? The hot broth gradually warms the sour cream and egg mixture. Thus, it incorporates more easily into the soup and reduces the risk of the egg curdling suddenly. Can I skip the mustard with horseradish? Yes, but the final taste will be less aromatic and less spicy. If you remove it, season the soup carefully, as the mustard also contributes to the balance of flavors. How much salt should be used? The amount depends on how salty the bacon or smoked lard is and the taste of the mustard. It is safer to put less salt at the beginning and adjust the soup at the end. Nutritional values The values below are estimates, as the number of servings is not specified, and the amount of salt and exact type of sour cream can alter the result. For approximately 100 ml of soup: Calories: approximately 35-45 kcal Proteins: approximately 1.5-2 g Fats: approximately 2.5-3.5 g Carbohydrates: approximately 2-3 g For the entire amount of soup, the estimate is approximately 1,300-1,500 kcal, depending on the bacon and the fat percentage of the sour cream. Most of the fats come from bacon and sour cream, and carbohydrates mainly come from potatoes and carrots. The values are indicative and do not replace a nutritional calculation made with the labels of the products used. Storage and reheating The soup can be stored in the refrigerator in a covered container and is best consumed within 1-2 days. Since it contains sour cream and egg, do not leave it at room temperature for long. Reheat only the amount you are going to serve, over low heat, stirring gently. Strong boiling after the soup has been enriched is not recommended, as the sour cream can separate, and the egg can develop a grainy texture.

Chanterelle Soup

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