Dried chanterelle soup

In winter, make yourself a hot soup with dried chanterelles. The soup comes out thick, rich, chanterelles give it an incredible mushroom aroma and fantastic taste. It's easy to cook it, but eat your fill.

Ingredients

• Dried chanterelles - 100 Grams Potatoes - 3 Pieces Carrots - 1 Piece Leeks - 1 Piece (Or onions) Cream - 200 Milliliters Salt - - To taste Ground black pepper - - To taste Olive oil - 2 Tbsp. spoons Butter - 30-40 Grams Water - 2 Liters Greens - - To taste (Parsley or dill)

Directions

1. Soak the dried chanterelles in cold water for half an hour.
2. Boil the soaked chanterelles. Cooking time is 20-30 minutes.
3. While the chanterelles are boiling, peel and rinse the potatoes, cut into small cubes.
4. Peel and rinse the leek, or rather the white part, and the carrots. Grate the carrots, cut the onion into slices.
5. Select the boiled mushrooms from the broth (do not pour out the broth!). Add chopped potatoes to the hot mushroom broth.
6. Melt butter in a frying pan, add olive oil to it. Sauté the leeks and carrots, stirring occasionally. After 5-7 minutes, add chanterelles to the onions and carrots (pre-cut the large mushrooms into pieces). Cover and simmer for 10 minutes.
7. Then transfer everything from the pan to a saucepan with broth and potatoes. Sweat for 5-7 minutes. Then add the cream. Put the fire on low and simmer under the lid for another 5 minutes. Dried chanterelle soup is ready! Garnish with chopped herbs before serving. Bon Appetit!