More Soup – Channel Chanterelle (Trattkantarell)


In Sweden we pick a lot of mushrooms and as I am a forager I am a keen mushroom picker.   Channel Chanterelle (Trattkantareller) are seen as a real delicacy and I tend to dry them (in the sauna which I then always manage to forget about so next time we use the sauna it is a very fragrant affair!

In my case we picked so many last year I still have a big jar full of the dried one but also a large amount of fresh ones that I had just cooked gently to get rid of the excess water and then frozen.  The amount of mushrooms I had in this recipe was maybe 4 dl worth and that gives 3-4 bowls depending on how thick you like it.

  • Channel Chanterelle Mushrooms – these are very musty and forrest tasting (if others I would consider skipping the blue cheese)
  • 2 charlottes or one small onion
  • 1 clove of garlic
  • knob of butter (about 1 tbsp)
  • 2 dl of cream
  • 1 tsp of buillion powder
  • knob of stilton cheese  – about 2 tbsp worth
  • squeeze of lemon
  • water to get to right consistency
  • salt and pepper to taste

Sweat the onions and garlic in the knob of butter – add the mushrooms.  Cook through, add the cream, bouillion,  stilton, lemon, water and S&P.  Make it quite thick and then blitz it when bubbling.  Then add a little more water to get to the consistency you want.  The stilton adds something… I am not so keen on hot blue cheese but here you would now know its there.


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