Finnish - Chanterelle Soup

1. 1

   Roughly chop the chanterelles into 1/2-inch pieces.

2. 2

   Chop the onion and parsley stalks, saving the leaves for garnish.

3. 3

   Melt the butter in a big saucepan and saute the chopped onion until translucent. Add the chopped parley stalks and chanterelles and saute for additional 5 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Allow the soup to cool then mix with an electric blender until smooth.

7. 7

   Pour the blended soup back into the saucepan and add sherry and heavy cream.

8. 8

   Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.