Finnish - Chanterelle Soup
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.