Chanterelle soup
The dishes of Slavic cuisine do not often abstain from meat. This chanterelle soup is the exception. Even vegetarians and even vegans can enjoy this nutritious soup.
Ingredients
- 150 g pearl barley
- 400 g of chanterelles
- 2 big potatoes
- 1 big carrot
- 1 big onion
- Salt, bay leaf, clove
Description
Golden yellow chanterelles combine their aroma in this soup with hearty pearl barley. These are barley grains, which are freed from the shell and polished. The Slavic word Krupa, which means hailstone or groats, refers to pearl barly.
Through peeling and polishing the barley loses numerous nutrients and also the seedling - a nightmare for devotees of wholesome nutrition. However, it is possible to replace barley with the same amount of whole grain barley. But you have to cook whole grains a little longer to soften.
Chanterelles should be washed only briefly, like all mushrooms. They tend to soak up water thus losing their fine taste. In this soup bay leaf and cloves enhance the aroma of the chanterelles.
