Funnel Chanterelle Soup with Bacon

Funnel Chanterelle soup is always incredibly delicious, but it’s especially enjoyable on chilly autumn evenings. This soup is quite rich and yields a large amount. I usually serve this soup as a first course and in quite small portions. You can halve the recipe or freeze the leftovers. It freezes well, but add the topping of fried funnel chanterelles, bacon, and chives only when it's time to serve.

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You will need

1,7 oz (50 g) butter

0.8 cups (2 dl) shallots, finely chopped

2 tbsp garlic, finely chopped

½ red chili, finely chopped (amount depending on heat of chili)

2 bay leaves

14 oz (400 g) + 3,5 oz (100 g) funnel chanterelle mushrooms (weight after water has been cooked away)

1 cup (2 ½ dl) dry white wine

3 tbsp dried chanterelles, ground to a powder

2 tbsp all-purpose flour

3 mushroom bouillon cubes

2 cups (5 dl) boiling water

2 cups (5 dl) heavy cream

⅔ cup (1.5 dl) crème fraiche

4 cups (1 liter) whole milk

2 tsp thyme

1 ½ tsp sea salt

1 tsp old bay seasoning

Freshly ground black pepper

For serving:

3,5 oz (100 g) funnel chanterelle mushrooms (weight after water has been cooked away)

10 slices turkey bacon, cut into smaller pieces and crisp-cooked

Chives, finely chopped

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How to make it

1. In a pot, heat the butter. Once the butter stops bubbling, add the shallots, garlic, chili, and bay leaves. Sauté for 7–8 minutes over medium heat, stirring without letting it brown.

1,7 oz (50 g) butter

0.8 cups (2 dl) shallots, finely chopped

2 tbsp garlic, finely chopped

½ red chili, finely chopped (amount depending on heat of chili)

2 bay leaves

2. Add the funnel chanterelles and cook for another 10 minutes, stirring occasionally.

14 oz (400 g) funnel chanterelle mushrooms (weight after water has been cooked away)

3. Pour in the wine and add the ground, dried chanterelles. Simmer for 5 minutes until the liquid reduces.

1 cup (2 ½ dl) dry white wine

3 tbsp dried chanterelles, ground to a powder

4. Sprinkle the flour over the mixture and stir it in along with the crumbled bouillon cubes. Gradually add boiling water while stirring to prevent lumps. Simmer for 5 minutes while continuing to stir.

2 tbsp all-purpose flour

3 mushroom bouillon cubes

2 cups (5 dl) boiling water

5. Combine heavy cream, crème fraiche, and milk, and add it in small batches to the pot.

2 cups (5 dl) heavy cream

⅔ cup (1.5 dl) crème fraiche

4 cups (1 liter) whole milk

6. Add the spices and bring the soup to a boil. Simmer for an additional 10 minutes.

2 tsp thyme

1 ½ tsp sea salt

1 tsp old bay seasoning

Freshly ground black pepper

7. Remove the soup from the heat and let it cool. Remove the bay leaves and blend the soup in batches until smooth. Set aside.

8. Fry the remaining chanterelles and bacon in butter until crispy. Season with salt and pepper. Set aside.

3,5 oz (100 g) funnel chanterelle mushrooms (weight after water has been cooked away)

10 slices turkey bacon, cut into smaller pieces and crisp-cooked

9. Reheat the soup and taste to adjust the seasoning if necessary.

10. Serve the soup topped with bacon, sautéed chanterelles, and chives together with a nice bread on the side.

Fried bacon and funnels chanterelle mushroom from step 8

Chives, finely chopped

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