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Chanterelle soup 500 g (1 l) fresh chanterelles
1 l vegetable or beef stock
1 l water and 3 tbsp meat or vegetable fumet
1 small onion
3 tbsp flour
black pepper
100 - 150 ml cream
2 - 3 tbsp smetana

If the chanterelles (Cantharellus cibarius) are large, cut them in smaller pieces. Tiny chanterelles may be used whole. Gently brush or rinse the chanterelles to clean them.

Larger mushrooms are easier to clean than smaller ones, they can usually just be brushed with a soft brush. Smaller mushrooms can be rapidly rinsed if they are very dirty. You should note that little pieces of spruce needles, moss, grit, etc, are sometimes impossible to remove, so do not be shocked to find some of them in your soup!

Large chanterelles Very finely chop the onion and sauté in butter until tender. Set aside. Heat a large skillet and fry the mushrooms on high heat until the moisture has evaporated. Add the onions and a bit of butter and fry for a while longer. Sprinkle or sieve the flour evenly on top and mix until butter is absorbed in flour.

Pour the mushroom mixture in a saucepan, add the hot stock (or water and fumet), bring to the boil and cook for about 10 minutes. Season with pepper (and salt, if necessary). Add some cream and smetana. Stir and reheat the soup. Serve with slices of toasted and hot, soft dark rye bread spread with butter.

Recipe source: family recipe.


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