You will need
    • chanterelles;
    • fresh milk;
    • potatoes;
    • carrots;
    • onions;
    • green onions;
    • dill;
    • vegetable oil;
    • 1 tbsp flour;
    • 1 tbsp cream;
    • sour cream.
Clean the chanterelles of debris. To do this, rinse the mushrooms under cold running water. Then the large ones cut into several parts.
So the mushrooms were particularly delicate, they can be soaked. Better to do it in fresh milk. Pour over the chanterelles in half an hour.
Put the mushrooms into the water and start to cook. Take fluid two times more than mushrooms. Do not add salt, if after cooking the chanterelles will be used for other dishes Salada in the cooking process.
Remove the appearing foam, fire it is desirable to maintain the average. Cooking time is approximately 20 minutes. Then fold the mushrooms in a colander.
Boiled chanterelles can be frozen, they should be cool. Then put in a plastic bag and place in the freezer. Cooked mushrooms take up less space in the refrigerator than raw.
Spinach can be cooked a delicious soup. To do this, chop the soaked mushrooms and bring to a boil. When the water boils, drain it and pour the mushrooms are new. Add salt and cook for another 15 minutes.
Add the potatoes, sliced. Slice the onion and sauté it with the flour in sunflower oil. Then put the grated carrots, a little fry and pour in the cream. Saute vegetables for another 1-2 minutes and connect the dressing with the soup.
Simmer for 5 minutes. Add to the pan chopped green onion and dill and let the soup to infuse. Serve with sour cream.