700 g chanterelles
1 onion
1 carrot
2 tablespoons vegetable oil
100 g of canned peas
2 bay leaves
6 potatoes
0.5 parsley
100 g sour cream
salt
pepper
Preparation
1. Chanterelle to sort, clean, folded into a small saucepan, pour 1 liter of water, bring to a boil and cook for 10 minutes. Tilt in a colander.
2. Onion peel and cut into small cubes. Carrots are thoroughly cleaned, peeled, cut into fine strips or grate.
3. In a saucepan, heat the oil and fry the onion and carrot until browning. Add the mushrooms and cook everything together for 10 minutes, stirring occasionally.
4. In a saucepan with vegetables and mushrooms pour 3 liters of water and bring to a boil. Put the bay leaf, peppercorns and simmer over medium heat for 3 minutes.
5. Peel the potatoes, cut into small slices and add to the pan for vegetables and mushrooms. Season with salt and pepper and cook again after boiling for 10 minutes.
6. In a saucepan add the peas and cook for another 5 minutes. Greens wash, dry and chop. Soup pour into bowls, add to each green and cream.
Bon Appetit!