Chanterelles soup, Mushrooms croquette and crispy Sweet Potato

By Chef H. Delgado

November 27, 2020

Do you remember the Mushrooms Croquettes from last week? They were super creamy. Well, apart from being a very tasty "Tapa", it is also an element of this week's new recipe.

With the leftover mushrooms, and with an ingredient as seasonal as sweet potato, I have prepared a humble dish ideal for this winter, with very autumnal ingredients.

Crispy Sweet Potato.

You can cook Sweet potatoes in countless ways; roasted with skin, cooked, used in stews, fried and purees. It is a very versatile ingredient because besides the salty recipes you can use it in the preparation of desserts, cakes, jams, sweets and compotes.

I have prepared some chips with it to incorporate into our chanterelle soup. It has been perfect for what I wanted, but you can cut the sweet potato any way you wish to and fry it.

If you don't have a mandolin, you can use a peeler or even a knife to slice it. Then fry it at 150 degrees in sunflower oil for about two minutes, and that's it.


  1. Crispy Sweet Potato
  2. Four mushroom croquettes
  3. Chanterelles 400 g
  4. Two cloves of Garlic
  5. Shallots 10 u
  6. Spring Onion 100 g.
  1. Onion 1
  2. Potato 150 g
  3. Thyme
  4. Oregano
  5. Salt
  6. Black pepper
  7. Rum 1 Shot
  8. Chicken stock/Vegetables stock/ Water 1l
  9. Cream 150 ml


  1. First, manually chop the mushrooms and wash with plenty of water to remove all the soil they may have. Drain them and dry them well. Reserve them to use later.
  2. Select the most beautiful chanterelles to sauté later on, with spring onions to decorate the crispy sweet potato.
  1. Peel and chop the shallots, spring onion and onion.
  2. In a pot, add a little olive oil to cover the base. Put it on medium heat and add your chopped vegetables.
  3. Add a sprig of oregano and another of thyme.
  4. When the onion begins to turn transparent, add the cut potato and cook everything until it turns colour.
  1. Add the chanterelles reserved. Season them and turn up the heat.
  2. Then add the Rum to it. Let the alcohol evaporate for about 5 minutes.
  3. Add the water or stock as you prefer so that it covers all the vegetables in the pot.
  1. Let it cook over medium heat for about 20 minutes.
  2. When the potato is soft, it is time to mash the soup with a hand blender or a food processor.
  3. Filter it through a Chinois or strainer, and put it back in the pot over low heat.
  4. Add the cream and give the last point of seasoning.

Now we are ready for plating.

Today I have decided to show you a slightly more fun and elegant way of serving this humble and simple delicacy. You can try your way, the important thing is to put a little love into it, and it will surely be lovely.

Here is my way. I hope you like it.

  1. First be ready with the crispy sweet potato: Sautee the selected chanterelles and the spring onion.
  1. Place the mushrooms on top of the crispy with some oregano and thyme leaves.

  1. Then pour the soup in a bow, place the croquette in the middle.
  2. Place the crispy with the chanterelles and finish with a dash of olive oil.

If you want to share any photo of the recipes that you are practicing, do not hesitate to send them to me via Facebook or Instagram, I will be happy to share your work.

Have a tasty day, and thanks for your visit.

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

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