Funnel Chanterelle Soup

Описание: We went out foraging in the Swedish forest for my favorite mushroom, the funnel chanterelle, and brought home an amazing harvest. It's one of the last mushrooms to arrive on the scene in the year, and well worth the wait!

Ingredients:
Dairy-free cooking butter / any oil
Any mushroom of your choice
Vegetable stock
White pepper
Flour
Water

Directions:
Fry your mushrooms in butter or oil until most of the moisture inside the mushrooms have evaporated.
Season with finely ground white pepper.
Add flour, about 1 teaspoon per portion, and fry for 30 seconds before adding liquids.
Add cream and water at a 1:1 ratio and bring to a boil.
Add vegetable bouillon, 2 dice per 1 liter liquid.
Let the soup boil and reduce until the desired viscosity is reached. If you want the soup thicker, you can add a slurry of flour and water and let boil for 1 minute longer. Be careful though, because a small amount of slurry goes a long way.
Taste the soup and add extra vegetable bouillon or pepper if desired.

Notes:
Most mushrooms will contain a lot of liquid, so don’t be alarmed when they start to release the liquid in the pan and they’re boiling rather than frying. Keep frying on medium-high heat and the liquid will eventually evaporate.

Music: "Summer" by Bensound
https://www.bensound.com/royalty-free...

Personal blog with all recipes coming soon!

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