Creamy chanterelle soup
- 250g chanterelles
- 1/2 carrot
- 1/2 parsley root
- 1/2 potato
- 1/2 onion
- a few slices of leek
- 1 spoon of butter
- 100ml of 18% sour cream + a bit more for serving
- salt, pepper, thyme, nutmeg, allspice, bay leaf
- Take sour cream out of the fridge, wash vegetables
- Cut carrot, parsley root, potato and onion
- Melt butter in a pot and add onion, fry for a few minutes
- Add chantarelles and stir for ~3 minutes
- Add remaining vegetables, salt, two bay leafs and a few pieces of allspice
- Add 1.5 cups of water, leave until boiling
- Switch heat to medium and leave it for 20 minutes, stir from time to time
- Turn off the heat and blend with hand blender, if too thick add a bit of water
- Add sour cream to the soup*, blend some more
- Check the taste, add thyme, nutmeg and other spices of choice until you like it
- Serve with a spoon of sour cream and a piece of fresh thyme/parsley leaves
*If cream is too cold it can curdle when added to the hot soup. To prevent it, I usually take a few spoons of soup in a cup, slowly add sour cream, mix and then add it to the soup