Recipe: Lentil cream soup with chanterelles step by step with pictures | Handy.Recipes

Lentil cream soup with chanterelles

Cooked lentil cream soup with chanterelles

Nutritional Value

The mushroom season is in full swing, there's a huge variety in the woods and on the shelves, but chanterelles always stand out from the "crowds" with their bright color. These mushrooms are not wormy and always grow in families, so it is easier to get them for a dish than other mushrooms. They taste as bright as they look. In my opinion, their only disadvantage is the need for careful handling before cooking, so be patient and they will thank you with their impeccable taste. I really like the combination of chanterelles and lentils, these two bright products complement each other perfectly, creating a delicious tandem of flavors and aromas. Red lentils boil perfectly and give the soup a velvety texture. Try this delicate yet rich soup, I assure you it will be to your liking.

Author of the recipe

Ingredients for lentil cream soup with chanterelles:


  • Thyme (fresh or dried leaves) - 1/2 teaspoon
  • Butter - 1 tablespoon
  • Olive oil (2-3 tbsp.l. for frying + a little for serving) - 2-3 tablespoon
  • Onions - 1 pc
  • Mushrooms (chanterelles) - 300-400 g
  • Lentils (red, brand "Mistral") - 1 glass
  • Cream (any fat) - 100 ml
  • Water - 600-800 ml
  • Salt (to taste)
  • Black pepper (to taste)

How to cook lentil cream soup with chanterelles step by step with photos


I always use Mistral lentils, but I put all the grits in mason jars, so there's no picture of the packaging, unfortunately. I hope to take my word for it, but I will try to buy a new pack and add a photo.

In a saucepan, heat a mixture of olive oil and butter.

Cut the onion into small cubes and fry until transparent in the oil mixture (about 5 minutes.)

Rinse the chanterelles well and remove the twigs and dirt. Choose a handful of small, pretty chanterelles to serve. Larger mushrooms can be sliced up a bit and added to the onions.

Stew the mushrooms until the excess moisture is out of them (5-7 minutes) and fry a couple of minutes with the onions. Then add the lentils, stir and let them cook with the mushrooms and onions for a couple of minutes. Add salt and thyme.

Add water to cover the lentils and mushrooms and simmer for 15-20 minutes. While cooking, add more water and adjust the thickness of the soup according to your taste.

When the lentils and mushrooms are ready, whip the soup in a blender. Add cream and black pepper. Return the soup to the stove and heat it for a few more minutes.

Set aside earlier chanterelles fry in oil and stew for about 15 minutes.

Pour the soup onto plates, place a small handful of roasted chanterelles in the center, drizzle with olive or walnut oil with a bright flavor. You can also decorate the soup with a pattern of warmed cream. Enjoy!!

Nutritional Value:

Whole Dish:
Calories
1471 Calories
Protein
65.4 g
Fat
77.6 g
Carbohydrates
129 g
100g:
Calories
110.6 Calories
Protein
4.9 g
Fat
5.8 g
Carbohydrates
9.7 g

Salt, Black Pepper, Butter, Onions, Olive Oil, Water, Mushrooms, Creamy, Mushroom, Rich, Lentils, Vivid, Broths and Soups, Hot Soups

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