Initially, chanterelles were a delicacy available only on the tables of the aristocracy. Over time, they began to be widely used in cooking and are now one of the most frequently eaten mushrooms in Poland. So far, the taste of chanterelles could only be enjoyed in the summer season. Now it is possible all year round. This aromatic chanterelle soup will appeal to all lovers of forest mushrooms.
Ingredients
Pasta (33%) (semolina wheat flour, salt), glucose syrup, salt, yeast extract, starch, chanterelles (3.1%), palm fat, flavors (including milk), sugar, leek (1.7%), carrots (0.9 %), milk protein, thyme, turmeric
