Transylvanian chanterelle soup with sour cream and dill | Autumn tradition

Carefully clean the fresh chanterelles of any debris and dirt using a soft brush or a damp towel. Cut the larger ones into halves or quarters, leaving the small ones whole. Peel the carrot, parsnip, and celeriac, then dice them finely or grate them using the large holes of a grater. Finely chop the yellow onion and red bell pepper, and mince the garlic cloves.

In a large pot of about 4-5 liters, heat 30 ml of sunflower oil over medium heat. Add the chopped onion, carrot, parsnip, and celeriac along with 1 tsp of table salt. Sauté everything for 5-6 minutes, stirring occasionally, until the vegetables soften and intensify their color and sweet flavors.

Add the prepared chanterelles, red bell pepper, and minced garlic. Sauté the chanterelles with the vegetables for 3-4 minutes, until they start releasing their flavorful juices. Pour in 2 liters of hot water and sprinkle with 1/2 tsp of ground black pepper. Bring to a boil, then reduce the heat, partially cover with a lid, and let the soup simmer gently for 20 minutes, until all the vegetables and mushrooms are tender.