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Chanterelle soup

I was going to start with how I got up before sunrise and forced my way through the woods to come back carrying a basket full of beautiful mushrooms. Sadly, my mum didn’t allow me go to the forest by myself. Instead I went to go to the local market and bought mushroom from people whose parents are a bit less protective. To answer your questions: yes, I'm turning 30 in three months. No, I don’t live with my mother anymore.

I’ll just leave you with this chanterelle soup recipe. It tastes the same regardless of whether you bought the mushroom of picked them up yourself.

Recipe: Wild Chanterelle Soup

Serves: 4
Ingredients
  • 500 g chanterelles
  • 350 g potatoes
  • 1 l homemade vegetable stock*
  • 1 onion, diced
  • juice of 1/2 lemon
  • 2-3 thyme sprigs
  • 1 tbsp coconut oil
  • a handful chopped parsley, to serve
  • a pinch freshly ground black pepper, to serve
Method
  • *To make the stock, place washed and peeled vegetables (2 carrots, parsnip, celeriac and leek) in a large pot. Top with 2 l of cold water and bring to boil. Add a pinch of salt, 2 bay leaves, 2 allspice and juniper berries, a few peppercorns and 2-3 dried mushrooms. Reduce the heat and to low and cook, partly covered for 1 1/2 hour.
  • Clean and dry the mushroom. Cut the large ones in halves.
  • Peel and dice the potatoes very finely.
  • Heat the coconut in a pot.
  • Add onion and fry over low heat for 2-3 minutes.
  • Add the chanterelles, increase the heat and fry, stirring, for another 2-3 minutes.
  • Add potatoes and continue cooking, stirring, for another minutes.
  • Add vegetable stock and thyme, bring to boil.
  • Reduce the heat and cook, covered, for about 15 minutes or until the potatoes are tender.
  • Season with lemon juice.
  • Serves with chopped parsley and freshly ground pepper.