Friday, October 3, 2014

Gourmet moment : Chantarelle soup

Hello my dear readers!
I'm so glad to see that you've liked my yesterday's post so much
and one of the things I've forgot to add in facts about me is that
I'm very passionate about cooking. That relaxes me and also
boosts my creativity. :)

In today's post I'd like to share with you one of my favourite
soups in the world and that's a mushroom soup.
Mushroom season is now ON and what's better time of the year
to prepare this heart-warming, comfort soup?

This recipe will give you 4 servings, sometimes even more,
depending on how big portions you're serving.
I usually serve this soup with rye bread croutons on top or a slice
of fresh rye bread.
It's super delicious and easy to make recipe, so if you do make it
at home, please let me know how you liked it.

To make this soup, you'll need:

500 grams of mushrooms ( about 2 1/3 cups )
( I have used mix of chantarelle and funnel chantarelle )
1 onion
1 clove of garlic
1 carrot
a little bit of cilantro
2 medium sized potatoes
1 tbsp of cream or fresh cheese
2 tbsp of extra virgin olive oil
glass of organic milk or half-n-half
half tbsp of flour
salt, pepper

First, you're going to wash your mushrooms and chop them up.
Set them aside. Peel and slice in half your potatoes ( they cook up
faster this way ). Put your stove to high heat and warm up olive oil
in a pan. Add sliced onion and simmer until it becomes translucent.
Add just a pinch of sugar to caramelise the onions and stir for about
30 seconds. Add minced garlic clove and stir everything together.
Then add your mushrooms to the pan and let them simmer for a while.
They'll "let" some water in the pan, so when the water diminishes, you
can then add 1 tbsp of cream or fresh cheese to the pan where you have
the mushrooms.
Stir it all well and when the cheese has melted, add a half tbsp of flour
and mix it well with the mushroom mixture and then transfer it all into
a pot where you'll continue making your soup.
Add potatoes, cilantro and carrot to that pot and about 700 ml ( about
24 oz ) of cold water, just enough to cover all of the veggies.

Put your heat down to medium-high and let everything boil for 25 minutes,
stir occasionally.
After 25 minutes, add a glass of organic milk or half-n-half, salt and pepper
and stir everything well.
Let simmer for another 10 minutes on high heat.
After 10 minutes, take your pot away from the stove and with hand blender,
"mash" your soup and that's it, your soup is ready to be served.

Serve warm and with a tbsp of sour cream, rye bread croutons or slice of
fresh rye bread.

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  1. This looks amazing! :))
    Have to try it out.

  2. It looks so yummy, i want to try it!


  3. mljac! sad bi mogla ovu finu juhicu za ručak :)

  4. I'm going to try this.I love to cook and try new food.Thank you for this amazing recipe.My son eats all his vegetable in a soap, so this is great.

    1. I'm really glad to hear this! Thank you for the compliments :)
      I hope that you'll enjoy in this recipe!

  5. Delicious

  6. Ovo izgleda divno, Natali! Obično radim "prostiju" verziju juhe od gljiva ali se moj dragi davi u njoj! Mislim da bi nas ova sve oduševila jer je puno bogatija! Definitivno ću probati!

    1. Definitivno ti mogu preporuciti ovaj recept jer je testiran na puno "glava" i svi su razliciti sto se tice prehrane, ali svi su se slozili da im je ova juha savrsena. Cak se i ja ( moja malenkost ) usudi reci da me i nakon toliko godina jednog te istog recepta, ova juha nikad ne razocara, niti mi dosadi :)

  7. Delicius :)

  8. i must try it !!!! Amazing

  9. Looks delicious, must try it. xoxoxo

  10. savršeno izgleda, probati ću je sigurno....


I always read all of your comments! Thank you for showing me
support :)

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