Chanterelle soup

Light creamy-cooked version of a good classical chanterelle soup, which advantageously is made on the dried mushrooms.

4 portions

Ingredients:

• 2 cups cleaned funnel chanterelles
• 0.5 pc onion
• 2 tablespoons butter
• 0.5 liters vegetable stock
• 4 cup cream
• 4 cups milk
• 1 tablespoon flour
• 0.5 tsp salt (to taste)
• 0.5 pinches of white pepper (after taste)

To do this:

1. The soup should also be tasted by the sherry or port wine (white) ex. Amontadillo sherry or Offleyport cachucha. Also works well with brandy or whiskey.
2. Do you use dried mushrooms 2-3 tablespoons, so it shall be soaked in a little water around. 1 hour. Allow the sponge to drain.
3. Peel and finely chop the onion. Cut the mushrooms into pieces. Mix the milk and cream in a pitcher.
4. Fry onions and mushrooms soften in a little butter over low heat in a saucepan.
5. Slå på grönsaksbuljong (vatten + tärning eller fond) och 7 dl av gräddmjölken. Koka upp och sjud soppan några minuter.
   Vispa eller skaka samman resten av gräddmjölken (1 dl) och mjölet till redning. Rör ner redningen i soppan och låt koka försiktigt i 5-6 minuter.
6. Season with salt, white pepper and sherry / port.