Recipe for traditional Lithuanian mushroom soup with chanterelles and boletus:
500g fresh chanterelle mushrooms
500g fresh boletus mushrooms
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 bay leaves
5 black peppercorns
1 tsp dried thyme
3 potatoes, peeled and cubed
2 tbsp butter
2 tbsp all-purpose flour
1 litre of water
250ml sour cream
Salt and pepper to taste
Fresh parsley for garnish
Clean and chop the mushrooms. Set aside.
In a large pot, sauté the onion, carrots, and celery until the vegetables are soft.
Add the mushrooms, bay leaves, black peppercorns, and thyme. Cook for about 10 minutes until the mushrooms release their juices.
Add the potatoes and water to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until the potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour to form a roux. Cook for a few minutes until the mixture turns slightly brown.
Add the roux to the soup and stir well. Simmer for another 5 minutes until the soup thickens slightly.
Add the sour cream to the soup and stir well. Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley.
Enjoy your traditional Lithuanian mushroom soup!