Chanterelle Mushroom Soup
There is nothing better than a hot soup on a crisp fall day and my favorite has always been chanterelles or porcini soup. The flavors and scents bring me right back to my childhood family table.
Chop up the garlic, parsley, onions and sauté in olive oil, butter or if you are not adverse to, bacon fat. Bacon fat sure gives the soup a great flavor. Stir until onions are translucent, about 3 minutes . Add chopped mushrooms and stir for a couple of minutes. If you want to thicken the soup a bit, add a spoonful of flour then slowly start adding water and stir. Add chopped tomatoes and cubed potatoes. Season with salt and pepper. Bring to a boil then slowly simmer for 30 minutes until potatoes are softened.
Serve with a spoon of apple cider vinegar or mix in a spoon of sour cream.
3 cloves of garlic
1/4 cup of chopped parsley
4-5 tbs of butter, olive oil or bacon fat
3 medium size potatoes/cubed
2-3 medium size tomatoes
pinch of marjoram
1-2 bay leaves
3 cups of chopped chanterelles or any other mushrooms
5-6 cups of water