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1
If mushrooms are wild you may need to trim out the rotten spots and brush off forest dirt, but don't go too far. Dice mushrooms into small chunks with a good sharp knife or by hand, as we prefer. Keep in mind that when you cook them they will shrink significantly.
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2
Cut the onions finely and dice the carrots, parsnip, potatoes and halve the tomato.
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3
Prepare 2 bay leaves, 3 sprigs of thyme, 2 sprigs of parsley and 8 whole peppercorns. To prevent loosing the herbs in the soup place them into an empty tea bag, a small porous metal container or wrap into a gauze and tie with a string.
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4
On a few swigs of hot olive oil, fry the onions until soft and golden, then add all the prepared mushrooms. Stir for a few minutes or until the fluids are released, cover if necessary. Meanwhile also boil up a full kettle, in order to have it ready for later.
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5
Now add the carrots, parsnip and potatoes. Cover and leave for another few minutes, then add a liter of water. Mix and simmer. Before proceeding, also add the herbs and the tomato. We use the tomato to add the to the color of the soup, which goes well with the orange chanterelles.
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6
Repeat the steps by gradually adding the water, until you will have added maximum 4 liters of water.
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7
After you've added enough water add the peas at the very end to prevent it from overcooking. Now leave to simmer for a final 10 minutes. Season to taste.
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8
Serve the soup in a large bowl with a few thyme leaves and a good spoon of creme fraiche. Don't forget to accompany the meal with a loaf of fresh bread.
