The season of gathering chanterelle moushrooms in Latvian woods is almost / definitely over, but I felt like sharing this soup recipe as it amazing and you can most definitely cook it with other wild mushrooms in season as well.
Just recently sitting with my daughter Ieva in frozen yoghurt place Mū cafe on Terbatas street in Riga I wast leafing through bilingual book Benji Knewman (lots of interesting stuff by the way) I came across latvian author Pauls Bankovskis story which featured a chanterelle soup recipe. I was inspired to make my own.
So THE CHANTERELLE SOUP. We made it with my husband Karlis (to be perfectly honest HE made it, but I did help with cutting and chopping) in our summer hang-out Roznieki house. These quantities will make quite a large pot for a big family.
WHITE ONIONS PEELED FOR BOILING - 2
WHITE ONION PEELED AND CHOPPED - 1
GARLIC CLOVES UNPEELED - 4
CHANTERELLE MOUSHROOMS CLEANED - 500 to 700 g
SMOKED PORK RIBS approx. 500g
POTATOES PEELED, CUBED - 6
CARROTS PEELED, SLICED - 4
CREAMY PROCESSED CHEESE 2 packs
PARSLEY AND DILL STALKS FOR BOILING, GREEN PARTS CHOPPED FOR SERVING
We liked it! You can also make a vegetarian version - just make a vegetable broth (carrots, potatoes, parsley stalks, celery stalks, leek and anything else you have in your fridge), just make sure to boil it for at least a couple of hours. You can freeze any leftover broth for the next time, that's what we do. And then just follow the usual instructions. You can skip the cheese as well if you wish. Enjoy!