Goulash soup with chanterelles

Goulash soup with chanterelles

For goulash soup with chanterelles it is best to use dried chanterelles as they give off a particularly intense aroma. Lightly cover the chanterelles with water and set aside. Soups Vegetables, onions and garlic clean and in fine cubes cut. Cut the goulash into small cubes. Heat the lard in a saucepan of butter and fry the goulash well. Add the vegetables, onions and garlic, braise vigorously and stir in the tomato pulp. Deglaze goulash with red wine and season. Place a lid on the soup and gently stew for 60 minutes. Peel and chop the potatoes and add to the goulash soup. Add chanterelles with soaking water, bring to the boil briefly. Reduce the temperature and stew the soup for another 30 minutes. Add beef stock. Mix the food starch with Madeira wine and bind the soup with it. Finely chop the parsley. Sprinkle goulash soup with chanterelles shortly before serving with parsley.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
376 kcal
17 g
31 g
15 g

(C)opyright by Marions Kochbuch