Pete's Food Blog

28. Sep, 2021

Funnel chanterelle soup

Ingredients:

4-5 handfuls of fresh Funnel chanterelle mushrooms

2 medium sized onions very finely chopped

30 ml of flavourless oil

2 dl water

1 vegetable stock fondant/cube

50 g salted butter ( I use cold smoked butter)

½ dl white all purpose flour

½ litre of full-fat milk

Pepper & salt

1 tsp sugar

Method:

Fry the onions in the oil until translucent.

Add the mushrooms and fry until all the moisture has evaporated.

Dissolve the stock fondant/cube in 2 dl water.

Blitz ⅔ of the mushrooms with the stock.

Melt the butter in a saucepan and whisk in the flour to form a roux. Add the milk a little at a time, whisking until the roux is smooth and then so a soup consistency is achieved.

Mill a generous seasoning of pepper into the soup and stir in the blitzed mushrooms, together with the remaining ⅓ of the mushrooms.

Add 1 tsp of sugar and salt to taste if desired.