Creamy Chanterelle Mushroom Soup

Do you like chanterelles? Next to bolete and porcini, they are one of the most popular edible mushrooms in Poland, which can be enjoyed in the summer.

My recipe for today is flavorsome creamy soup with chanterelles. It’s the perfect option for a healthy snack. If you want a more filling meal for lunch or dinner, you can add a bit of sunflower seeds, or any seeds and nuts you like, top it with grated cheese, and serve with wholegrain bread (I recommend gluten-free wholegrain bread with olives, hemp seeds or chia from my shop, which you can find HERE). 

Preparation:

I chopped the onion, peeled and grated the carrot and parsley root, and cut the potato into cubes. Next I heated the clarified butter in a pot and fried the onion. Then I added cleaned chanterelles, carrots, and parsley root, and fried them for a few minutes. I poured in the water, added the spices and the potato. I cooked it until the potato was tender. At the end I took out the bay leaf, added the cream, and blended the soup until smooth.

I decorated the soup with chopped parsley 🙂