Chanterelle Soup with Bacon Pangrattato

Treat yourself to a good, warm soup prepared with chanterelles or funnel chanterelles.



For 4 servings

1kg of funnel chanterelles or chanterelles
25 g of butter
1 shallot
1 dl of white wine
6 dl of water
2 tablespoons of concentrated chanterelle stock, or chicken stock
2 dl of whipped cream
1 teaspoon of liquid honey
1 tablespoon of light soy
salt and freshly ground black pepper

For serving

1 plain slice of bread, preferably a little dry
1/2 pack of bacon
1 garlic clove


Chop the mushrooms. Put them on a dry pan and dry sauté until the liquid is gone. Add the butter and fry the mushrooms on medium heat until they start making snapping noises.

Peel and chop onions and add them in for the last few minutes without letting them take color. Salt and pepper.

Put the mushroom mixture in a pot. Pour in the wine, water and stock. Let it simmer without a lid for ten minutes on low heat. Add the cream. Season with honey, soy, salt and pepper.

Cut off the edges from the bread and chop bread and bacon finely, frying them to a crisp in a bit of oil. Grate a garlic clove and let it fry for another minute. Serve it with the soup.

If you want, you can blend the soup. Serve it with the crunchy pangrattato to sprinkle on top.

click for recipe
Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
read more
Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
read more
MORE FROM Food & Wine