In my family home mushroom soups were always served with noodles or potatoes. One day I forgot about proper shopping and experimentally I made mushroom soup with barley groats. My children looked at it slightly suspiciously, but the soup was surprisingly tasty.

This time with premeditation I added millet groats to excellent seasonal chanterelle soup . If I have to choose which is better for me: with potatoes, noodles or groats I couldn't decide. They are all great.

Ingredients (4 people)
500g of chanterelles
3 carrots
2 parsley roots
¼ of a small celery root
1 onion
2 cloves of garlic
2 tablespoons of butter
100g of millet groats
3 sprigs of thyme
2 bay leaves
1l vegetable stock
2 tablespoons of cream
salt and pepper

Boil the millet groats in salty water. Clean the chanterelles and cut the bigger ones in half.
Dice the onion and garlic. Melt 1 tablespoon of butter in a pan and fry the onion and garlic. Add the chanterelles and fry for a while, stirring from time to time. Peel the carrots and parsley roots and slice them. Peel the celery root and cube it. Put the vegetables into a saucepan, add the bay leaves, pour in the vegetable stock and boil for 15 minutes. Add the onion, garlic, chanterelles and thyme. Boil for 15 minutes. Add the boiled milled groats and spice it up with salt and pepper. Add cream to the soup before serving.

Enjoy your meal!

Try also
Courgette soup with chanterelles
Wholemeal pasta with chanterelles and courgette
Scrambled egg with chanterelles