Chanterelle soup

Chanterelle soup is a very light, tasty and aromatic mushroom soup. Suitable for vegetarians and dieters.

Ingredients

• Chanterelles - 250-300 Grams
• Carrots - 1 Piece
• Onion - 1 Piece
• Bay leaf - 1 piece
• Olive Oil - To taste
• Salt, pepper, spices - To taste

Directions

1. Pour the washed chanterelles into a small saucepan, add the bay leaf and bring the contents to a boil.
2. After the chanterelles have boiled, drain some of the water, pour the rest into a deep plate and set aside for a while. Next, fry the finely chopped onions in olive oil until transparent in the same saucepan where the chanterelles were cooked.
3. Then add the carrots, grated on a coarse grater, to the onion.
4. When the vegetables are well fried and have absorbed the oil, add our chanterelles (along with the remaining liquid)
5. After slightly darkening vegetables and chanterelles over medium heat, add 2.5 cups of water, salt with pepper, add spices, cover and simmer over low heat until the contents of the pan begin to boil.
6. After the soup has boiled, add finely chopped greens. In this case, dill.
7. Let the soup simmer for about 5-7 minutes. Then turn off and cover with a lid.
8. And we serve with black bread. Bon Appetit!