Kantarell Mushroom Soup

Serves 4

Ingredients

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

Preparation:

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.

JESSICA DÖLLING-GRIPBERG – SWEDEN

For more information about Jessica’s recipes and events in Stockholm, SWEDEN, visit her website: www.tostockholm.com