Chanterelles – some of the most tasty mushrooms. Besides mushroom pickers love them for the fact that they aren't worm-eaten. Still chanterelles have elastic structure and don't crumble therefore are easily transported even in packages. It is possible not only to fry these mushrooms, but also to cook, from them great soup turns out.
It is required to you
- chanterelles;
- fresh milk;
- potatoes;
- carrots;
- onions;
- green onions;
- fennel;
- vegetable oil;
- 1 tablespoons of flour;
- 1 tablespoons of cream;
- sour cream.
Instruction
1. Peel chanterelles from garbage. It is for this purpose good to wash out mushrooms under a stream of cold water. Then cut large copies on several parts.
2. That mushrooms were especially gentle, they can be killed. It is better to do it in a fresh milk. Fill in with it chanterelles on an hour and a half.
3. Shift mushrooms in water and begin to cook. Take liquids twice of bigger quantity, than mushrooms. Don't add salt if after cooking of chanterelle are used for other dishes which are salted in the course of preparation.
4. Remove the appearing foam, fire it is desirable to support average. Time of cooking is about 20 minutes. Then cast away mushrooms on a colander.
5. Boiled chanterelles can be frozen, for this purpose they should be cooled. Then shift in a plastic bag and place in the freezer. Boiled mushrooms will take less places in the fridge, than crude.
6. From chanterelles it is possible to cook tasty soup. For this purpose cut the soaked mushrooms and put to cook. When water begins to boil, merge it and fill in mushrooms new. Salt and cook 15 more minutes.
7. Add potatoes sliced. Chop onions and fry it with flour in sunflower oil. Then put polished carrots, fry a little more and pour in cream. Stew vegetables 1-2 more minutes and connect gas station to soup.
8. You cook on slow fire within 5 minutes. Add the cut green onions and fennel to a pan and let's soup infuse. Give with sour cream.