Description
I brought my gardeners chanterelles. A little squashed, though. I confess I grew up, where mushrooms are called aspen, birch and white mushrooms, and because the recipe for this soup had to search the Internet. It turned out here is such a "red& quot; soup.
Ingredients
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Mushrooms
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Onion
1 piece
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Butter
70 g
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Flour
1 Tbsp
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Sour cream
4 Tbsp
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Salt
-
Black pepper
Cooking
Chop onion and fry gently in butter, not prigarina, until soft. The original recipe suggested to do it on the fat, a matter of taste.
Chanterelles thoroughly washed, chopped (I just chopped on a cutting Board with a large knife) and add to the softened onions. You can cook in a deep frying pan, I prefer to put all in a saucepan with a thick bottom.
What I took very seriously - is to the recommended cooking time. Were extinguished all in a saucepan for about 40 minutes. Of course, you need to watch and stir. Salt, of course.
Then, add boiling water to uteseny the mushrooms, and cook for another 30 minutes.
Acted on the instructions of the recipe: mixing flour with sour cream and added it into the boiling soup. And then to-about-olgo caught fine flour "dumpling". In General, practical - 1 tbsp flour mix with a small amount of mushroom broth, mixed with sour cream and then add.
Cook for a bit, let it brew, pour into bowls. A simple recipe, but cooking time long. But - delicious!:)
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