Creamy Chanterelle mushroom soup
A creamy and rich Autumnal chanterelle soup to fill you up this Autumn. The churned Dijon butter adds an additional depth to this creamy chanterelle soup.
Ingredienser
- 400 gr Chanterelle mushroom
- 3 tbsp butter
- 1 small red onion
- 2 cloves of garlic
- 300 ml full fat cream
- 250 ml water
- 1-2 tbsp apple cider vinegar
- 1,5 tbsp fresh thyme
- 1 tsp flaked chilli
- 2 tsp flaked salt
- 1 tsp ground white pepper
- 1 tbsp soy sauce
Churned Dijon mustard butter
- 1-2 tsp Dijon mustard
- 3 tbsp butter softened
- 1 tbsp chopped thyme fresh
- 1 tsp flaked salt
Instruktioner
- Heat up a deep pot and melt the butter. Chop the onion and garlic and fry for about 5 minutes.
- Stir in apple cider vinegar and add the water. Let it simmer for a couple of minutes.
- Brush the Chanterelle mushrooms and chop them. Add to the pot and cook for about 10 minutes.
- Add the heavy cream, soy and seasoning. Bring to a boil and let it simmer for 20 minutes.
Churned Dijon mustard butter
- Whisk butter, Dijon mustard, chopped thyme and salt together. Whisk until fluffy.