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Cabbage and Chanterelle Soup
A light mushroom soup featuring fresh chanterelles, potatoes, and vegetables. Ready in about 40 minutes and perfect for lunch serving 4 to 5 people.
Ingredients
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COMPONENT to taste
- to taste
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Method
Clean the chanterelles of any forest debris and rinse them thoroughly. Cut larger mushrooms in half or quarters.
Melt the butter in a skillet and sauté the chanterelles for 10–15 minutes.
Dice the potatoes into medium pieces, finely chop the onion, and coarsely grate the carrot.
Heat the vegetable oil in a separate skillet. Sauté the onion and carrot over medium heat for 5–7 minutes.
Add the potatoes and sautéed chanterelles to a pot of boiling water. Cook for 15–20 minutes.
Stir in the sautéed vegetables, and season with salt and pepper to taste.
Simmer for another 5–7 minutes, then remove the soup from the heat. Let it rest for a bit before serving hot.
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