CHANTERELLE SOUP RECIPE

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. 

Eating frozen yoghurt in Mū cafe. We recommend it!

Eating frozen yoghurt in Mū cafe. We recommend it!

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. 

INGREDIENTS:

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 

In a large pot boil water, then add two of the onions and garlic cloves. Also smoked meat and stalks of parsley and dill. Boil at least for a half an hour, but can be done for a longer period of time. The more you boil, the more intense the soup base will be.

In a large pot boil water, then add two of the onions and garlic cloves. Also smoked meat and stalks of parsley and dill. Boil at least for a half an hour, but can be done for a longer period of time. The more you boil, the more intense the soup base will be.

Pan-fry the chanterelles in butter. We left them whole, but can be done any way you prefer. Add a bit of salt. Cook till the liquid that forms from the mushrooms is almost all gone. Put it away for a moment.

Pan-fry the chanterelles in butter. We left them whole, but can be done any way you prefer. Add a bit of salt. Cook till the liquid that forms from the mushrooms is almost all gone. Put it away for a moment.

In butter sauté the chopped onions till they are translucent, don't brown them Medium to low heat is best. Add carrots and potatoes. Now you can turn up the heat a bit and cook everything for approx. 5 minutes. Add a bit of salt.

In butter sauté the chopped onions till they are translucent, don't brown them Medium to low heat is best. Add carrots and potatoes. Now you can turn up the heat a bit and cook everything for approx. 5 minutes. Add a bit of salt.

Preserve the meat from our soup base. If you feel like it you can put the base through a sieve to get rid of any small bits if there are any! Put the vegetables and mushrooms in the pot with soup base and bring it to boil.

Preserve the meat from our soup base. If you feel like it you can put the base through a sieve to get rid of any small bits if there are any! Put the vegetables and mushrooms in the pot with soup base and bring it to boil.

Cut up the meat in small pieces.

Cut up the meat in small pieces.

Add the meat to our soup as well as both of the processed cheeses. Try for salt - add any if necessary and black pepper as well. Just boil it a bit and it's ready to serve. 

Add the meat to our soup as well as both of the processed cheeses. Try for salt - add any if necessary and black pepper as well. Just boil it a bit and it's ready to serve. 

Add the chopped parsley and dill and serve to your family! Bon appetite!

Add the chopped parsley and dill and serve to your family! Bon appetite!

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!