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Mushroom soup made with chanterelles is a must in the fall, and it's exactly what you need when you come home after a walk in the woods. It's quick to prepare, and the proportions aren't too strict. Feel free to use mushroom or vegetable broth, and you can substitute the sherry with port wine. It's simply a complete dish!
Begin by chopping the onion and sautéing it in butter along with the mushrooms over low to medium heat in a saucepan for 10-15 minutes, until the onion is translucent and the mushrooms have released some moisture. Optionally, pick out a few chanterelles towards the end and set them aside for garnish.
Funnel chanterelles
Shallot
Butter
Steps 2
3 Mins
Add the sherry and sprinkle over the wheat flour, stirring to combine. Then dilute with the broth and season with thyme.
Sherry
Flour
Broth
Thyme, dried
Steps 3
15 Mins
Then let the soup simmer for about 15 minutes without a lid.
Steps 4
3 Mins
Blend the soup until smooth using an immersion blender directly in the pot or in a stand mixer, then pour the soup back into the pot. Add a little cream and season with salt and freshly ground black pepper.
Whip cream, 35-40% fat
Salt
Black pepper, freshly ground
Steps 5
2 Mins
Ready to serve!
Feel free to garnish with some chanterelles and a bit of fresh thyme.
Här finns det kakor!
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