Chanterelle soup: A treasured family recipe reimagined

Since chanterelles appeared in the forests and on the market 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 have probably managed to cook a similar soup. Aunt Hela would be pleased!

Chanterelle soup is a great 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 it also goes well with pasta or groats. However, at the beginning of the season, it’s better not to disturb the taste of the chanterelles.

Every year, I wait eagerly for chanterelles. They are one of my favorite mushrooms, not only tasty but also healthy. They contain several vitamins, including vitamin D, earning them the nickname "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 this soup. The second important ingredient is broth. Just like my aunt, I use vegetable broth, which makes the soup light and delicate, though 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 am not a fan of soups with a strong dairy note these days. So, I serve the cream separately, allowing everyone to 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, though my aunt probably never even dreamed of it. In my opinion, it’s better when there are whole mushrooms in the soup.

Ingredients:

                                          
• 18 ounces of chanterelles
• 3 cups of vegetable broth
• 1 carrot
• 1 parsley root
• 1 onion
• 18% cream to taste
• 3 tablespoons of butter
• 2 tablespoons of flour
• 1 bay leaf
• Salt and pepper to taste
• A few sprigs of dill or parsley

Preparation:

                  
1. Gently clean the mushrooms with a paper towel or brush, and cut off the ends. If they are very dirty, rinse them.
2. Cut larger chanterelles in half and leave 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. Cook 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.