Wild Chanterelle Mushroom Soup – made with rich chanterelles and fresh thyme.
ingredients (Serves 4)
- 500g chanterelle mushrooms
- 350g chopped potatoes
- 1L homemade vegetable stock (or use shop bought organic stock)
- 2-3 dried mushrooms (porcini)
- 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
- (If you can’t get chanterelles, you can make this with a rich mushroom like chestnuts)
How to make it…
If you are making the stock from scratch – place washed and peeled vegetables (2 carrots, parsnip, celeriac and leek) in a large pot. Top with 2L of cold water and bring to boil. Add a pinch of salt, 2 bay leaves, 2 tsp allspice and 2 juniper berries, a few peppercorns and 2-3 dried mushrooms. Reduce the heat to low and cook, partly covered for 1-2 hours.
Clean and dry the mushrooms. Cut the large ones in halves. Peel and dice the potatoes very finely.
Heat the coconut oil 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 the chopped potatoes and continue cooking, stirring, for another minutes.
Add the 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.
Recipe provided by Karolina www.dine-dash.com/en