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Chanterelle Soup with 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 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
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)
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.
AI-generated 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 poured noodles 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.
AI-generated Adjust the heat so the soup bubbles gently. Pour the batter into the pot in a thin stream, stirring gently at the same time to form thin dumplings rather than one solid lump. Cook for 2–3 minutes and check a thicker dumpling: it should be springy, with no raw, floury center.
AI-generated Take the pot off the heat, remove the bay leaf and allspice berries, then stir in the cream and chopped parsley. Serve the hot soup immediately.
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