Finnish - Chanterelle Soup

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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