Chanterelle noodle soup is the quintessence of cozy home cooking, especially cherished at the height of mushroom season. Chanterelles are considered among the most noble of wild mushrooms, not only for their vibrant color but also for their uniquely dense texture, which doesn't break down in broth, retaining a pleasant bite. Paired with homemade egg noodles made from durum wheat flour, the dish acquires a special tenderness and depth. The subtle aroma of sautéed garlic and butter highlights the natural woodland spirit of the mushrooms, turning an ordinary lunch into a true gastronomic event that brings to mind leisurely weekends at the dacha (country house) or walks through a coniferous forest.
Fragrant homemade soup with wild chanterelles and tender noodles is the perfect dish for a cozy lunch.
Soup ingredients
- 300 g chanterelles
- 30 g butter
- 200 g potatoes
- 100 g carrots
- 2 garlic cloves
- 1 L chicken broth
- A few sprigs of parsley
- Salt, neutral vegetable oil
Egg noodle ingredients
- 150 g wheat flour
- 1/2 chicken egg
- 50 ml water
- A pinch of salt
How to Make Chanterelle Noodle Soup
Make the noodle dough. Pour wheat flour into a bowl; durum wheat flour works best. Add 1/3 teaspoon of fine salt and pour in cold water. Crack the chicken egg into a separate bowl, whisk it, divide in half, and add half of the egg to the dough.
Mix the ingredients to form an elastic dough. Using durum wheat flour will yield higher quality noodles.
First, mix the dough in the bowl, then transfer it to a work surface and knead by hand for a few minutes until it becomes smooth and pleasant to the touch. If it turns out too soft, you can add a little more flour. Cover the finished dough with plastic wrap or a bowl, and let it rest at room temperature for about half an hour.
After kneading, the dough must rest for 30 minutes to become more pliable for rolling.
Take 1/3 of the dough. Dust a rolling pin and a cutting board with flour, and roll the dough out as thinly as possible. Much depends on the thickness of the dough sheet: the thinner it is, the faster it will cook, and the noodles will turn out tender and incredibly flavorful.
Try to roll the sheet out as thinly as possible, then the homemade noodles will turn out especially tender.
Cut the rolled dough into strips up to 1 centimeter wide. Remove them from the board and hang them in the air to dry slightly. Meanwhile, cook the soup.
Cut the dough into strips. It's best to dry them slightly before cooking so the noodles hold their shape in the soup.
Soak the chanterelles in cold water and remove any debris—pine needles, leaves, or twigs. Rinse the mushrooms in a colander under cold running water.
Rinse the mushrooms under running water, thoroughly removing all forest debris.
Pour 1 tablespoon of neutral vegetable oil into a heavy-bottomed pot and add the butter. Once the butter is melted, add the sliced chanterelles along with the minced garlic, and sauté over medium heat for about 5 minutes.
Sautéing chanterelles with garlic in a blend of oils helps maximize their unique mushroom aroma.
Peel the potatoes or scrub them thoroughly with a stiff brush. Cut them into large chunks and place them in the pot.
Add the potatoes to the sautéed mushrooms. A large dice will preserve the texture of the vegetables in the finished dish.
Add the carrots, cut into rounds.
Bright carrots will add not only flavor to the soup but also a beautiful golden hue.
Pour in the chicken broth, bring to a boil, and season with salt to taste. Simmer over low heat for about 30 minutes, keeping the pot covered so the broth doesn’t boil away.
Pour the chicken broth over the ingredients and simmer covered until the vegetables are tender.
Once the potatoes are tender, drop the dried noodles into the boiling soup and add 2-3 tablespoons of finely chopped parsley. Bring back to a boil, cook for 5 minutes, and remove the pot from the heat. I don’t recommend adding all the prepared noodles, as the soup will become too thick; use about 1/3 or half of them.
Add the homemade noodles and fresh herbs. After bringing to a boil, just a few minutes are enough for the soup to be ready.
Ladle the hot chanterelle noodle soup into bowls and serve immediately. Bon appétit!
The hot chanterelle noodle soup is ready. Serve immediately while the noodles retain their perfect texture.
To make your chanterelle noodle soup look even more appetizing, serve it with a dollop of thick, cool smetana (sour cream) and a pinch of freshly ground black pepper. If you want to experiment with color and flavor, try adding a little turmeric to the broth for a brighter golden hue, or replace the parsley with fresh dill—its aroma pairs perfectly with wild mushrooms. For those who prefer thicker textures, you can lightly mash some of the potatoes with a fork right in the pot before adding the noodles.
If you made extra homemade noodles, dry them thoroughly on a clean towel, place them in a glass jar, and store them in the kitchen cabinet—they keep their qualities perfectly, just like premium store-bought pasta. Keep in mind that chanterelle noodle soup reveals its best flavor when freshly made, while the dough still retains a perfect al dente bite. If you plan to reheat the dish the next day, it is better to boil the noodles separately and add them to the bowl right before serving so they don't get soggy in the broth.
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