Creamy Chanterelle Mushroom Soup
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 100 g pre-processed chanterelle mushrooms
- 2 tbsp butter
- 1 small onion
- 0.5 dl sherry
- 2 tbsp all-purpose flour
- 4 dl chicken broth
- 1 dl cream
- 1 tsp liquid honey
- 50 g black Koskenlaskija cheese
- Freshly ground black pepper
- Fresh parsley

Instructions:

1. Peel and dice the onion into small cubes.
2. Melt the butter in a saucepan and sauté the onions until they are translucent.
3. Add the finely chopped chanterelle mushrooms and stir until the excess moisture evaporates.
4. Pour in the sherry and cook for a moment until the liquid evaporates, leaving the flavor.
5. Stir in the flour and cook over low heat until it starts to brown slightly.
6. Gradually add the chicken broth and simmer for about five minutes until the soup thickens.
7. Mix in the cream, honey, and black Koskenlaskija cheese, stirring until the cheese melts into the soup.
8. Season with black pepper and garnish with chopped parsley. Serve warm.

Nutritional Information (per serving):

- Calories: 280
- Protein: 10 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 1 g
- Sodium: 600 mg

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