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Silvie Koang Gourmet moment : Chantarelle soup Thursday, October 2, 2014 Hello my dear readers! I'm so glad to see that you've liked my yesterday's post so much and one of the things I've forgot to... 5

Gourmet moment : Chantarelle soup

Hello my dear readers!
I'm so glad to see that you've liked my yesterday's post so much
and one of the things I've forgot to add in facts about me is that
I'm very passionate about cooking. That relaxes me and also
boosts my creativity. :)

In today's post I'd like to share with you one of my favourite
soups in the world and that's a mushroom soup.
Mushroom season is now ON and what's better time of the year
to prepare this heart-warming, comfort soup?

This recipe will give you 4 servings, sometimes even more,
depending on how big portions you're serving.
I usually serve this soup with rye bread croutons on top or a slice
of fresh rye bread.
It's super delicious and easy to make recipe, so if you do make it
at home, please let me know how you liked it.

To make this soup, you'll need:

500 grams of mushrooms ( about 2 1/3 cups )
( I have used mix of chantarelle and funnel chantarelle )
1 onion
1 clove of garlic
1 carrot
a little bit of cilantro
2 medium sized potatoes
1 tbsp of cream or fresh cheese
2 tbsp of extra virgin olive oil
glass of organic milk or half-n-half
half tbsp of flour
salt, pepper

First, you're going to wash your mushrooms and chop them up.
Set them aside. Peel and slice in half your potatoes ( they cook up
faster this way ). Put your stove to high heat and warm up olive oil
in a pan. Add sliced onion and simmer until it becomes translucent.
Add just a pinch of sugar to caramelise the onions and stir for about
30 seconds. Add minced garlic clove and stir everything together.
Then add your mushrooms to the pan and let them simmer for a while.
They'll "let" some water in the pan, so when the water diminishes, you
can then add 1 tbsp of cream or fresh cheese to the pan where you have
the mushrooms.
Stir it all well and when the cheese has melted, add a half tbsp of flour
and mix it well with the mushroom mixture and then transfer it all into
a pot where you'll continue making your soup.
Add potatoes, cilantro and carrot to that pot and about 700 ml ( about
24 oz ) of cold water, just enough to cover all of the veggies.

Put your heat down to medium-high and let everything boil for 25 minutes,
stir occasionally.
After 25 minutes, add a glass of organic milk or half-n-half, salt and pepper
and stir everything well.
Let simmer for another 10 minutes on high heat.
After 10 minutes, take your pot away from the stove and with hand blender,
"mash" your soup and that's it, your soup is ready to be served.

Serve warm and with a tbsp of sour cream, rye bread croutons or slice of
fresh rye bread.

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