Korvasienikeitto (Chanterelle Soup)
recipe

A delicious and creamy chanterelle soup that highlights the exquisite flavor of the mushrooms. This recipe is easy to prepare, and you can customize it with your favorite additions.
Preparation Time: 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 3-6 dl pre-treated chanterelles
- 1 onion or 2 shallots
- A knob of butter
- 2-3 tablespoons all-purpose flour
- About 8 dl - 1 L vegetable or chicken broth, or 8 dl - 1 L water + 2 vegetable or chicken bouillon cubes
- (1 tablespoon lemon juice)
- (1 tablespoon sherry, 0.5 dl Madeira, or 1 dl dry white wine)
- (1 egg yolk)
- 2 dl heavy cream
- Salt
- Black or white pepper, to taste
- (A pinch of tarragon)
- Chopped chives, parsley, or dill for garnish

Instructions:

1. Chop the chanterelles and rinse them thoroughly. Blanch the mushrooms by boiling them in plenty of water for about 10 minutes. Drain and repeat the process in fresh water.
2. Sauté chopped onion in butter in a pan for a moment, then add the blanched chanterelles and continue sautéing.
3. Sprinkle flour over the onion-mushroom mixture, mix well, and allow the flour to brown slightly.
4. Add the vegetable broth or water along with any lemon juice and alcohol. Let the soup simmer until it thickens slightly.
5. If you prefer a pureed soup, blend it at this stage. If using egg yolk, whisk it lightly into the cream and add it to the soup in a thin stream. Otherwise, add the cream directly or whipped.
6. Season the soup with salt, pepper, and a pinch of tarragon if desired.
7. Serve the soup in bowls and garnish with your choice of chopped herbs.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 6 g
Carbohydrates: 10 g
Fat: 20 g
Fiber: 1 g

Reviews: 4.55 (6307 reviews) ★★★★★ share