Fish and Vegetable Stew with Chanterelles

Ingredients

• 2 small cucumbers
• 2 sprigs dill
• 0.25 head white cabbage
• 1 small onion
• 300 g chanterelles
• 100 g green olives (pitted)
• 400 g wild salmon fillet
• 2 tbsp oil
• 1 tbsp butter
• 800 ml vegetable broth
• 1 tbsp light sauce thickener
• 200 g heavy cream
• 100 g cream cheese
• Salt
• Pepper
• tarragon

Instructions

1. 1.

   Wash the cucumbers, cut in half if needed, and slice into rounds. Slice the cabbage into thin strips. Peel the onion and slice it thinly as well. Heat oil with butter in a pot and sauté the vegetables until softened. Add the broth and let everything simmer gently for about 20 minutes covered. Meanwhile, clean the chanterelles and cut the salmon into bite-sized pieces. Whisk the cream cheese with the heavy cream until smooth and add to the stew after the cooking time; heat through and then add the salmon and chanterelles, letting them finish cooking at a gentle temperature.

2. 2.

   Tear the dill and tarragon into small pieces and stir in. Season the soup with salt and pepper. If desired, thicken with a little sauce thickener, serve on plates, and enjoy.