Prep 15 mins
Cook 20 mins
This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from website : freshfromfinland.com There exists over five hundred edible species of wild mushrooms in the Finnish forests. Chanterelles are one of the most popular and common varieties growing wild. If the mushrooms are not available fresh in your neighborhood, you may use dried ones. * If using dried chanterelle, crush the mushrooms and soak them in warm water for two hours. Squeeze mushrooms dry before frying them in the pan. Keep the liquid and use it to replace part of the stock. Savour the flavours of autumn with this rich and intense wild mushroom soup. This recipe also works well for porcini mushrooms..
- 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces or 1 cup dried mushroom
- 1 onion, chopped
- 1⁄4 bunch parsley
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 quarts beef stock or 2 quarts chicken stock
- 1⁄2 cup sherry wine
- 1 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- Roughly chop the chanterelles into ½-inch pieces.
- Chop the onion and parsley stalks, saving the leaves for garnish.
- Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks and chanterelles and sauté for additional 5 minutes.
- Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly – you may use less stock for a thicker soup if desired.
- Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste.
- Allow the soup to cool then mix with an electric blender until smooth.
- Pour the blended soup back into the saucepan and add sherry and heavy cream.
- Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley.