Either with funnel or yellow chantarelles, or any other good mushrooms of your choice, this soup will conquer your guests.
Funnel Chantarelle Soup with Crunchy Seed Topping
For 4 servings
1 liter of funnel chanterelles, cleaned
25 g of butter
1 banana shallots
2 garlic cloves
1 cup of white wine
6 dl of water
2 tablespoons of chanterelle fund
½ teaspoon of dried thyme
2 cups of whipped cream
1 teaspoon of liquid honey
1 teaspoon of light soy
salt and freshly ground black pepper
For the topping:
1 dl of mixed seeds, like sunflower and pumpkin seeds
2 slices of dry white bread
2 tablespoons of olive oil
Chop 4 cups of fresh funnel chantarelles, 1 big shallot and 2 garlic cloves.
Place the mushrooms in a non greased pan and turn on the heat. The mushrooms are going to release water. Let all the water evaporate before adding 3 tbsp of butter and the chopped shallot and garlic.
Cook until crisp on medium heat, about 4-5 minutes. Salt and pepper generously.
Transfer to a large pot and add 1/4 cup of white wine, 2 cups of mushroom or chicken stock and 1/2 a tsp of dried thyme. Let it simmer without a lid for 10 minutes.
Add 2/3 cup heavy cream and transfer the soup to a blender and blend until smooth.
Adjust the taste with a little honey, soya sauce, salt and pepper.
Tear two thin slices of white country-style bread in tiny pieces. Cook in a little olive oil until crisp. Also, toast some pumpkin and sunflower seeds in a dry pan. Mix with the bread crumbs and sprinkle on some sea salt. Serve the soup in bowls with the crispy topping.