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Creamy Chanterelle Soup

A wonderfully light soup with an aroma that pulls everyone to the table.

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Chanterelle soup with cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 50 % 6 g
Carbohydrates 33 % 4 g
86 kcal
GI: 50 / 0 / 50
  • When you're hungry, or you want to feed the family something a little special instead of the usual fare, the hunt for the right idea can eat up a lot of time. But if you have friends who love to cook, you're in luck — you just open your recipe book and flip through until something great jumps out. That's how I rediscovered this long-forgotten recipe a friend brought back from Finland. If you ever travel there and order soup, you'll likely be choosing among trout, whitefish, salmon, or vendace — and they're all delicious. But the one I want to tell you about is especially good: a creamy mushroom soup made with chanterelles. Just check the fridge and, before long, this savory dish will be steaming on your table. It's also a great choice if you're keeping things light and meatless. The chanterelles are what make this Finnish soup so special. It's creamy and very thick; in the original it goes by the name suppilovahverokeitto — no, don't even try to memorize that! We'll just make it ourselves and remember it's nothing like the everyday mushroom soup we all know — though I promise the Finnish touch only makes it better. So, grab your mushrooms and onion. Chop the chanterelles coarsely and dice the onion finely. For the next step you'll want a large, heavy-bottomed pot. Melt the butter in it, add the onion, and cook for a few minutes — the whole kitchen will start to smell amazing. Add the chanterelles and sauté them with the onion; keep the heat low, not high. Once most of the liquid has cooked off the bottom of the pot, stir in the flour, then pour in the broth. (No vegetable broth on hand? You can make one from potatoes, cabbage, and carrots.) Season with salt and black pepper. Cook, stirring now and then so it doesn't get too thick, for a quarter of an hour — about 15 minutes. Now pour in the heavy cream (sour cream works too) and let it cook another five minutes or so, then take this little masterpiece off the heat. Finish by sprinkling on chopped parsley, and serve this Finnish treat with rye bread.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chanterelles - 13  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Broth - 15  kcal/100g

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