Funnel chanterelle soup

I'm so disappointed that we didn't have the time to go funnel chanterelle hunting to the Eastern Finland this year. That's usually our tradition. But I had to have those beautiful mushrooms so the local market place was the place to go.

This soup is perfect for rainy, cold, almost winter evenings. Don't add butter if you want it vegan.

Music for the food

Funnel chanterelle soup

1 l fresh funnel chanterelle
2 little onions
1 big potato (the kind that you would use for mash)
oil
(1 tblsp butter)
7 dl vegetable stock
2 dl oat cream (Oatly)
salt
black pepper

Put some oil (and the butter) to melt on a kettle. Add the chopped onions and let them simmer in the kettle until soft. Add the chopped mushrooms. Fry them for a while. Add the vegetable stock with diced potato. Let the mixture simmer for about 20 minutes and then add the oat cream. Puree the mixture and spice it with salt and pepper. Yummy!