Chanterelle Soup - Kantarellikeitto

In late summer the first chanterelles appear on Finnish markets. First the Estonian chanterelles appear and shortly afterwards the Finnish ones. They are sold per liter. Many people go mushroom picking for chanterelles as they are easy to identify and are very common in Finland. Later in autumn the winter chanterelle also known as yellowfoot or funnel chanterelle (in Finnish Suppilovahvero) is growing plentiful in Finland till the first proper snow. This soup can also made with the winter chanterelle.

Ingredients

1 litre (about 300-400 g) of fresh chanterelles (or dried about 2-3 dl)

1 Medium sized onion

2 Tblsp butter

3 Tblsp flour

8 dl Water

1 Cube of vegetable stock

2 dl Cream

Freshly grated black pepper

For decoration: hacked parsley

Instructions:

Clean the mushrooms (best without making them wet) and cut them not medium sized pieces (sometimes Finnish Chanterelles are quite large). Cut the onion into small pieces. Fry onion and mushroom for 10 minutes add then flour and continue frying for a short while.

Note: If you use dried mushrooms, crumble them finely with your hands and soak them in warm water for 30 minutes. Fry the onions and add them and the soaking water.

Add water (or rest of it) and vegetable stock cube (make sure it dissolves properly). Cook for a while till the soup thickens a bit. Add cream and freshly grated pepper. Top with hacked parsley.

Tipp: If you even want a creamier version add some cream cheese or soft cheese and melt it in the soup.