Sweden's woods grow wild with Chantarelles. Sadly enough, I had never seen one before coming here. But once my first Fall hit...they were everywhere. Shops, outdoor markets, under my feet and in my refridgerator. Andreas (the hubs) loves them. He pan fries them in plenty of butter and places a generous heap atop a buttered piece of toast, topping it off with a sprinkle of herb salt. The sight sickened me at first. But once I overcame my stubborness, I took a taste and fell head over heels. This mushroom in unlike any other, in a very fine way. So when my dear husband wanted to make a Chantarelle cream soup, I stood behind him...despite the fact, that warm milky things are my worst nightmare. And because he loves me so, he replaced the heavy cream with oat cream. (available most anywhere if you jut take a look) It was delightful, extremely simple and contains half the cholesterol and fat of any normal "cream of" soup.
NEEDS:
5 handfuls of fresh Chantarelle mushrooms, washed well
2 shallots, chopped
2 1/2 cups water
1 cup "heavy" oat cream or alternatively any lactose free heavy cream
1 1/2 vegetable boullion cubes
1 tbl soy sauce
salt and pepper to taste
To Do:
Dissolve boullion cubes in the water
Fry the washed mushrooms in about 1 tbl of butter, in a large saucepan
Add shallot and cook until the shallot is clear
Add your "veggie stock", cream, soy sauce and let simmer on low heat for 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste.
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