Chanterelle soup

Chanterelle soup

The dishes of Slavic cuisine do not often abstain from meat. This chanterelle soup is the exception. Even vegetarians and even vegans can enjoy this nutritious soup.

Ingredients

  • 150 g pearl barley
  • 400 g of chanterelles
  • 2 big potatoes
  • 1 big carrot
  • 1 big onion
  • Salt, bay leaf, clove

Description

Golden yellow chanterelles combine their aroma in this soup with hearty pearl barley. These are barley grains, which are freed from the shell and polished. The Slavic word Krupa, which means hailstone or groats, refers to pearl barly.

Through peeling and polishing the barley loses numerous nutrients and also the seedling - a nightmare for devotees of wholesome nutrition. However, it is possible to replace barley with the same amount of whole grain barley. But you have to cook whole grains a little longer to soften.

Chanterelles should be washed only briefly, like all mushrooms. They tend to soak up water thus losing their fine taste. In this soup bay leaf and cloves enhance the aroma of the chanterelles.


Chanterelle soup detailed photo recipe

1 hour 40 minutes
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1. Cook pearl barley for 1 hour until tender.

2. Finely cut carrot.

3. Dice potatoes into small cubes.

4. Briefly wash the mushrooms and chop them finely.

5. Place 1 medium onion into 3 l of water, add one bay leaf and clove.

6. Bring to a boil.

7. Add potatoes.

8. Add carrots.

9. Finally, chanterelles and pearl barley are added to the pot as last ingredients.

10. Bring soup to a boil, skim off foam and cook for 40 minutes.

11. Serve hot with sour cream, fresh green herbs and bread.

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