Chanterelle soup with turnips

Mushroom soup with potatoes and cereals, I think everyone knows. At one time I found a recipe where it was suggested to add turnips to mushroom soup. An original combination, but a winning one.

Ingredients

• 200-300 g chanterelles
• 1-2 small turnips
• 4-5 potatoes
• 1 carrot
• 1 onion
• 4-5 stalks of green onions
• 3 sprigs of dill
• vegetable oil for frying
• a few black peppercorns to taste
• 1 bay leaf
• salt to taste

Directions

1. Rinse the chanterelles thoroughly. Peel turnips, potatoes, onions and carrots. Cut the turnips and potatoes into thin slices, grate the carrots, chop the onions.
2. Pour 3 liters of water into a saucepan, bring to a boil, salt, put the chanterelles and cook over medium heat for half an hour, removing the foam. Add potatoes and cook for 7 minutes.
3. Heat vegetable oil in a frying pan, fry onions, carrots and turnips until soft. Add the sautéed vegetables to the soup and cook for another 10 minutes. Put bay leaf, peppercorns in the soup, add salt if necessary, cook for another 2 minutes. Let the soup steep for 20-30 minutes.
4. Serve with sour cream and chopped dill.