Serves 4


1 liter freshly picked kantarells
1 tbsp butter
1 onion
2 cubes chicken stock
750 ml water
500 ml cream
salt and pepper
1 tbsp of cognac



  1. Clean the Kantarells and cut them into pieces.
  2. Peel and finely chop the onion.
  3. Fry the onion in the butter for a while, add the chanterelles and cook until softened, and all the excess water from the Kantarells has evaporated. Put a few Kantarells aside for garnishing.
  4. Add the remaining ingredients.
  5. Cook over low heat for fifteen minutes, and from time to time remove any foam.
  6. Blend the soup a little and add the cognac.
  7. Serve and garnish with kantarells and thyme.



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Recipe Name
Kantarell Mushroom Soup
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