I love how German restaurants offer seasonal dishes. As soon as the white asparagus time is over the Germans start eating chanterelle – and that’s in many possible combinations. My grandmother couldnt imagine cooking a soup without cream in it – lucky me! Therefore I love all creamy soups. Even small amount of cream in a soup can improve its flavor significatly.
Chanterelle can be served as a vegetarian dish with Knödel, with pork chops and Spätzle, in a salad or as a soup. If I had to decide what combination is my favorite, I couldn’t. They are one of my favorite mushrooms: I can eat anything with them 🙂
For the beginning of chanterelle season, I decided to share with you mine favorite chanterelle soup, which is very creamy and tasty. Go ahead and try it this summer!
Creamy Chanterelle Soup
- 1 l broth beef
- 350 g chanterelle clean & chopped
- 200 ml crème fraîche
- 2 onions chopped
- 1 garlic minced
- 0,5 bunch parsley chopped
- 1 tbsp flour
- 1 tbsp oil
- salt & papper
Preheat the pan with oil. Add chopped mushrooms and fry them on low heat for about 3-4 minutes.
Add chopped onion and flour and stir for another minute.
Add beef broth and leave cooking for another few minutes.
Add salt, pepper and garlic and cook without lid for 20min on the medium heat.
Stir in crème fraîche. Serve with chopped parsley.