Sunday, September 23, 2012

Trumpet Chanterelle Soup


Yeah, you heard it right. In Finland, where most people don't even get to know the first names of their neighbours, I got lucky to own a place here.
Not all neighbours would drive with his own car, to take your bridesmaid friends to a wedding. Or drive you to pick up woods, put air in your tires, etc. Or put down your tent while you're away coz there's a storm coming.
Over the years, I have received from my lovely neighbours, kilos of rhubarbs, free-range eggs, freshly baked breads, expensive meats, champagnes, and today, Suppilovahvero mushrooms that I made into a wonderful soup, just in time for this rainy weather and while I am coming down with flu.

Here's how:
1. Pan dry about 4 cups of the cleaned mushrooms. Chop them in small pieces. Set aside. (it will yield about 1½ cups)
2. In a pot, melt 50 grams of butter in medium heat.
3. Saute 2 cloves chopped garlic and one medium chopped white onion. (2 mins)
4. Add the mushrooms. (2 mins)
5. Add in 1/3 cup of regular flour and 1 tsp. salt (2 mins)
6. Pour 1 cup of milk, keep stirring until free of lumps.
7. Add 2 cups of hot water and let boil until you reach the creamy soup consistency.
8. Add 1/4 tsp. nutmeg and ½ tsp. black pepper.
9. When serving, add a small dallop of creme fraiche and croutons. I added fresh chili leaves here, but you can use basil as well. Or crispy bacon bits! Enjoy...

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