Chanterelle soup
This chanterelle soup brings back nice childhood memories.
Because this wonderful recipe comes from palatinate, the region I grew up in. But I don’t just like it for that reason, no! My mom created this recipe with lots of love. ♥
I loved the way my mom cooked, because she cooked with passion and most important with love. I guess I inherited that from her and that’s something I am very grateful for. And the moment I saw these chanterelles on the market I knew what I am going to cook… Moms chanterelle soup! Sure, I had to modify the soup a bit since back in the day’s, words like “gluten-free, egg-free, sugar-free, yeast-free and dairy-free, didn’t really exist. Actually I just had to change a teeny weenie detail, instead of using wheat flour I was using gluten-free flour – and that was all. And do you know what? You’ll not be able to taste a difference!
And here is my mom’s recipe ♥
Chanterelle soup
- 350 g of chanterelles
- Approx. 1 liter of water
- 1 tablespoon of vegetable broth *yeast, sugar and gluten-free*. You can buy it in any ecological supermarket or simply use my broth recipe.
- 1 onion
- A handful of fresh parsley leaves
- 1 tablespoon of rice flour *Optional: Buckwheat or quinoa flour*
- 1 tablespoon of butter *Optional: A herbal margarine*
- A pinch of sea salt
Clean the chanterelles with lots of love 😉 and put them aside for the moment. Peel and dice the onion. Melt the butter in a pot and glaze the onions within. As soon as the onions got a nice color *Don’t let them become too brown* stir in the flour with a cooking spoon and stir, stir, stir until the butter and the flour fused in love 😉 Afterwards deglaze with water.
The important part is to stir over and over again. *With love of course* You’ll notice that the soup becomes thicker and thicker. Keep in mind that the soup shouldn’t be too thin nor to thick. I hope that my pictures can give you a proper idea of the consistency. This is how the soup should be. Now, please stir the veggie broth in, add the chanterelles and let everything simmer for about 5 minutes. And of course don’t forget to stir over and over again. In the meantime, clean the parsley, shake it dry and chop. You will eventually need to add some salt. Stray the chopped parsley over and serve with lots of love.
Before I go for another plate I wish you lots of joy with this soup. Mmmmjammmii
Thank you Mom, where ever you might be right now. I love you, Micha♥
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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