Chanterelle Soup
Credit: Febe Larsson Tagged on: Vegetarian Cuisine: Sweden
300 g fresh chanterelles* or 30 g dried
4-6 shallots
4 tbsp butter
2 tbsp flour
8 dl (800 ml) water
2 vegetable stock
3 dl (300 ml) double cream
2 ml salt
1 ml white pepper
Garnish:
a few fried chanterelles
some parsley sprigs
If you use dried chanterelles let them soak in water for 30 minutes before cooking.
Fry the chanterelles and onion until the liquid is fully absorbed. Sift the flour and mix. Add water and stock, while stirring. Let boil for a minute.
Add the cream and let simmer for 8 minutes. Season.
Mix with a blender and bring to boil. Garnish and serve hot.
*Craterellus tubaeformis also known as Yellowfoot, winter mushroom, or Funnel Chanterelle.
This is probably the best soup I have ever eaten. We were blessed to be given chanterelles from my mum, picked in the forest near their house and dried.
