Chanterelle soup: A nostalgic summer delight from forest to table

Since chanterelles appeared in the forests and on the stalls, I’ve been thinking about this soup. My Aunt Hela used to prepare it masterfully. The whole pot would disappear during one meal because everyone had seconds. It’s hard to forget that taste. After several years of trying, I can say that I probably managed to cook a similar soup. Aunt Hela would be pleased!

Chanterelle soup is an excellent idea for a summer dinner, especially when you don’t have to buy mushrooms. The ones you pick yourself are the best. The soup is based on fresh chanterelles. It’s delicate, light, and at the same time filling. Aunt Hela sometimes served it with potatoes, but good additions include pasta or groats. However, at the beginning of the season, it’s better not to overwhelm the taste of the chanterelles.

Every year, I wait for chanterelles. They are one of my favourite mushrooms. They are not only tasty but also healthy. They contain vitamins, including vitamin D, which is why they are called "forest sunshine." In chanterelles, you can also find potassium, magnesium, and phosphorus. Additionally, they are low-calorie. Whenever I manage to gather or buy them, I prepare soup. Its second essential ingredient is broth. Like my aunt, I use vegetable broth, which makes the soup light and delicate, but there are no contraindications to using meat broth.

My aunt traditionally thickened the chanterelle soup with cream. I admit I made a small change here. I’m not a fan of soups with a strong dairy note now. So, I serve the cream separately so everyone can season the soup according to their preferences. It can also be replaced with yogurt or mascarpone cheese. For me, a pure soup without dairy but with a lot of finely chopped dill is the best. Chanterelle soup can also be blended. My aunt probably never even dreamed of it. I think it’s also better when whole mushrooms are in the soup.

Ingredients:

• 500 grams of chanterelles,
• 750 millilitres of vegetable broth,
• carrot,
• parsley root,
• onion,
• 18% cream to taste,
• 3 tablespoons of butter,
• 2 tablespoons of flour,
• bay leaf,
• salt, pepper to taste,
• a few sprigs of dill or parsley.

Preparation:

1. Clean the mushrooms with a paper towel or brush, cutting off the ends. If they are filthy, rinse them.
2. Cut larger chanterelles in half, leaving the smaller ones whole. Peel the onion and other vegetables.
3. Melt the butter in a pot over medium heat. Sauté the finely chopped onion and chanterelles until the excess liquid evaporates. Sprinkle the mixture with flour, incorporate it, and cook everything for another minute. Then, gradually pour in the broth and add the vegetables and spices.
4. Bring the soup to a boil, then reduce the heat. Cook for another 20 minutes. Finally, thicken the soup with cream.
5. Serve with finely chopped dill or parsley.