Chanterelle soup with meatballs and pasta farfalle

35

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 45.5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  45.5kcal

• Rating

• Recipe

Bright and delicious chanterelle soup cooked with pasta butterflies and home-made meatballs. Chanterelles pleasing to the eye and make the taste of this spicy soup unique.

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Ingredients

0/13 ingredients

• Minced chicken -200 gr
• Minced pork-150 gr
• Potato -4 pcs.
• Chanterelles – 150 gr
• Pasta-50 gr.
• Onions – 100 gr
• Vegetable oil – 2 tbsp.
• Carrots – 100 gr
• Salt to taste
• Pepper in the mill to taste
• Bay leaf – 1 pc.
• Greens to taste
• Water-2 l.

1 ч1 ч 45.5

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Steps

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1. Sort the chanterelles, trim the edge of the legs, soak for half an hour and Rinse. Cut large mushrooms, leave small ones whole. Split up into 2 parts.
2. Put half of the mushrooms in water and cook for 30 minutes. Water to salt.
3. Fry some of the mushrooms in oil for 20 minutes. Salt Spice up.
4. Fry the onions and carrots in a separate pan until softness.
5. Mix fried chanterelles with fried vegetables, pour 50 ml. water and put out 5-7 minutes.
6. Put chopped potatoes into the broth, boil until semi-preparedness. Pour butterflies to him.
7. Cook until al dente.
8. Mix both minced meat, salt and pepper. Mince the minced meat small meatballs and put them in the soup.
9. As the soup boils, put the fry in it with mushrooms and put laurel leaf. Sprinkle the soup with herbs and serve.