Korvasienikeitto (Chanterelle Mushroom Soup)
recipe

A delicious and creamy soup that captures the flavors of spring with fresh chanterelle mushrooms.
Preparation Time: 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 500 g fresh chanterelle mushrooms
- 1 l water
- 1 onion
- 2 garlic cloves
- 300 ml heavy cream
- 100 ml port wine
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives for garnish

Instructions:

1. Rinse the chanterelle mushrooms thoroughly and boil them in salted water in two batches for about 10 minutes each. Drain the mushrooms.
2. Peel and finely chop the onion and garlic. Heat the butter in a pot and sauté the onion and garlic until soft.
3. Add the boiled chanterelle mushrooms to the pot and mix well.
4. Pour in the port wine and let it simmer for a few minutes to evaporate the alcohol.
5. Stir in the heavy cream and heat the soup on low until hot. Season with salt and pepper.
6. Blend the soup with an immersion blender or in a blender until completely smooth.
7. Serve the soup hot, garnished with fresh chives.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 8 g
- Fat: 22 g
- Fiber: 1 g

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