Until I came to Finland, the only mushroom i knew was the common white, champignon mushroom. I can’t remember exactly, but maybe I also ate, in a few occasions, shiitake mushrooms, when I ordered some Chinese. That was all!
But in Finland, in the heaven for mushrooms, it is hard not to try new types of mushrooms whenever I see them. Among all those that I tried so far, chanterelle (kantarelli in Finnish) is my favourite. It has a beautiful golden colour and a very strong and distinct flavour.
Especially this year I cooked chanterelle in so many occasions. I cooked it with chicken, I used in omelette and in a vegetarian eggs benedict, I made a chanterelle pie with ricotta.. And of course, I cooked soup with it! Mixed with some spring onion and cream, I just used water but you can also use vegetable or chicken broth. I also topped with chives – my favourite combination for chanterelle.
Rye croutons are very easy to make and you can use any rye bread you like. The one I used here was “Reissumies”. If you like, you can also use white bread or some French baguette, anything you want. The addition of rye just feels more Finnish!
(serves for 2)
2 tbsp / 30 ml olive oil
2-3 spring onions
250 gr chanterelle mushroom
salt and pepper to taste
1 cup / 2.4 dl lukewarm water (or broth. You can also use a bit more if you like, I just like my soups generally dense)
1 cup / 2.4 dl cream
1-2 slices of rye bread
30 gr butter
a few mushrooms (taken from 250 gr above if you like), pan-fried separately with a little bit of butter
1. In a medium pan, put olive oil and heat for 3 minutes in medium high. Add spring onions and cook for 5 minutes, until onions gets soft, stirring frequently.
2. Add mushrooms and cook for about 5 minutes or maybe a little more, until mushrooms get quite soft.
3. Add salt and pepper. Continue cooking for about 2 more minutes, occasionally stirring.
4. Add water (or broth). Reduce the heat to low. Simmer for 10 minutes.
5. Add cream and continue cooking about 5 more minutes, occasionally stirring. When cooked, you can use a blender to make the mushroom sizes really small. Let the soup rest for about 5 minutes before you serve.
6. In the meantime, prepare the rye croutons. First, cut the bread into cubes.
7. Put some butter in a pan and add the cubes. Stir and pan-fry the rye cubes with butter until all the pieces are well coated with butter.
8. Serve the soup with toppings: some chives, rye croutons and a few whole mushrooms, pan-fried separately with a little bit of butter.