We are entering the winter months and what is better than going foraging for winter chanterelles aka funnel chanterelles. In these Covid-19 times, foraging has become an even more important activity, since we can social distance us from other people, exercise, and find some delicious and interesting edible mushrooms. I love going into the forests and look for mushrooms since it takes my mind off the corona pandemic. You can follow my foraging adventures during Covid-19 on my Instagram account: Nordic_forestfoods
The funnel chanterelles (winter chanterelles) can be difficult to spot from the leaves but if you are lucky enough to find them, you can often find a lot of them at the same spot. Funnel chanterelles are my absolute favorite autumn mushrooms since the taste is amazing and they can be used in so many dishes. This funnel chanterelle soup is the most tasteful and best soup you can eat in the autumn/winter months. You can of course also use other wild mushrooms like the black trumpet- hedgehog- or porcini mushrooms that are especially known to appear in autumn.
Creamy funnel chanterelle (winter chanterelle) soup
- 7 ounces (200 grams) fresh funnel chanterelles , cut in smaller pieces
- 3 1/2 ounces fresh cremini or button mushrooms, halved and cut into slices
- 3 1/4 cups (750 deciliters) vegetable stock
- 1/2 cup (120 milliliters) heavy cream
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 sprig fresh thyme
- 1 tablespoon olive oil
- 2 tablespoons corn starch
- Salt and pepper
- Heat up a dry pan and add the fresh funnel chanterelles. If the mushrooms have been cleaned in water, or if the mushrooms come straight from the woods, they are likely to contain a lot of water. Remove excess water from the pan with a tablespoon and discard the water.When all the water is removed or evaporated, the mushrooms are ready. Turn off heat and set aside.
- Over medium-high heat in a large pot, heat up olive oil. Add onion, garlic, fresh thyme, and cremini/button mushrooms.
- After 5 minutes of cooking add the funnel chanterelles and cook for another 10 minutes.
- Add vegetable stock and bring to a boil.
- Meanwhile, in a small bowl, add approximately 2 tablespoons of cold water into the cornstarch and stir. Add the cornstarch to the soup and bring to a gentle boil. Let the soup simmer for 10 minutes with a lid on.
- Add heavy cream and season with salt and pepper. Serve the soup with bread.