Chanterelle Soup with Lane Kluski (Polish Poured Noodles) and Parsley
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Source: https://recipheon.com/en/recipes/soups/chanterelle-soup-with-lane-kluski-polish-poured-noodles-and-parsley
About this recipe
This aromatic chanterelle soup with lane kluski (Polish poured noodles) and parsley makes a simple, home-style meal in a lightly creamy broth. Tender chanterelles are sautéed with onion and garlic, then simmered with carrot, bay leaf, and vegetable broth. A simple egg-and-flour batter is poured into the simmering soup to form delicate noodles and make the dish more filling. Fresh parsley brightens the flavor, while a little cream softens the earthy aroma of the mushrooms. It is a good family meal for chanterelle season, served as soon as it is ready.
Ingredients
Servings: 4
Soup
300 g fresh chanterelles
1 medium onion (about 120 g), finely chopped
2 garlic cloves, finely chopped
1 carrot (about 100 g), finely diced
1.2 l vegetable broth
1 bay leaf
2 allspice berries
1 tablespoon butter
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
100 ml light cream (18% fat)
Lane Kluski (Polish Poured Noodles)
2 eggs
80 g all-purpose flour
3 tablespoons water
1/4 teaspoon salt
For Finishing
2 tablespoons chopped fresh parsley
Steps
Clean the chanterelles thoroughly, removing any sand and forest debris, and halve the larger mushrooms. If they are very dirty, rinse them quickly in cold water and pat dry with a paper towel.
Heat the butter and canola oil in a pot over medium heat. Add the onion and carrot and cook for 4 minutes, until the onion softens. Add the garlic and cook for another 30 seconds, just until fragrant.
Add the chanterelles, salt, pepper, bay leaf, and allspice. Cook for 5–6 minutes, stirring, until the mushrooms release their liquid, some of it evaporates, and the chanterelles are tender.
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes, until the carrot is tender but not overcooked. Meanwhile, prepare the lane kluski batter.
In a bowl, beat the eggs with the water and salt. Add the all-purpose flour and stir until the batter is smooth, thick, and pourable, with no lumps.
Increase the heat so the soup is gently bubbling. Pour the batter into the pot in a thin stream while stirring the soup with a fork or spoon. Cook for 2–3 minutes, until the lane kluski float and are springy in the center.
Remove the pot from the heat and stir in the light cream (18% fat), followed by the chopped parsley. Taste and add more salt or pepper if needed. Serve hot as soon as the soup is ready.
Estimated nutrition
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