Mushroom soup

Last year was a great for picking forest mushrooms and now we have lots of pickled, dried and salted mushrooms in our pantry. Funnel chanterelles are excellent source of vitamin D, so they should be eaten often in the winter time. Since we had picked and dried the mushrooms ourselves, this meal was really cheap. We also had some bread that was a bit dry and made croutons: we cubed the bread and fried it in oil with garlic and then served with the soup.

Funnel Chanterelle Soup

3 tbsp oil
2 shallots
2 dl dried, crushed funnel chanterelles + water for soaking
1 l water
1 mushroom (or vegetable) bouillon cube
2 dl oat cream
2 tbsp wheat flour
1 tsp dried parsley
1 tsp dried chervil
dash of white pepper

Optional: garlic croutons for serving.

Chop the shallot and soak the funnel chanterelles in hot water until soft. Heat the oil in a pot and sauté the shallots couple of minutes. Drain the mushrooms and add them to the pot. Sauté until the shallots are soft and translucent. Add 9 dl water and bouillon cube and bring to boil. Mix the remaining 1 dl water and wheat flour in a small bowl and pour slowly to the soup, stirring at the same time. Simmer 5 minutes, add cream and season with herbs and white pepper. Bring to boil and simmer few more minutes before serving. Serve with or without croutons.

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