About this recipe:Autumn is the time for the best chanterelle mushrooms and we love to gather them in the forest near our house and make them into this wonderful soup.
3 small onions, finely chopped
675g chanterelle mushrooms, chopped
1L vegetable stock
85g plain flour
salt and pepper, to taste
chopped fresh parsley, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Melt half of the butter in a saucepan; add the chopped onions and cook until soft, but not browned. Add the mushrooms and stock and cook gently for 15 minutes.
In a separate saucepan, melt the remainder of the butter and add the flour, cook for 3 minutes. Remove from the heat and with a hand held liquidiser, gradually add the milk and the mushrooms and stock and blend until smooth. Return to the heat and warm through. Season and serve with chopped fresh parsley.
Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless obtained from reputable sources.