Finnish Creamy Chanterelle Soup
A rich and comforting Finnish classic, this creamy chanterelle soup combines the earthy flavor of fresh wild mushrooms with crispy bacon and a touch of white wine for depth. The soup is blended smooth and finished with cream, then garnished with browned small chanterelles, fresh parsley, and bacon bits. Perfect as a starter or light main, it captures the essence of the Finnish forest season.
Ingredients
- 400 g fresh chanterelle mushrooms
- 100 g bacon
- 1 medium onion finely chopped
- sprig of fresh thyme or 1/2 tsp dried thyme
- 1 dl dry white wine
- 5 dl vegetable or chicken stock
- 1 tbsp cornstarch
- 2 tbsp water
- 2 dl heavy cream
- 2 tbsp butter
- Salt and white pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the mushrooms:
- Cut off the stems of the chanterelles and split the larger mushrooms in half or quarters as needed. Save a handful of small, whole chanterelles aside for garnish.
Brown the bacon:
- Chop the bacon into small pieces. In a skillet over medium heat, cook the bacon until golden and crispy. Remove from the pan and set aside on a paper towel to drain.
Brown the small chanterelles:
- In the same skillet, add a little butter if needed, and lightly brown the reserved small chanterelles until they are golden and slightly crispy. Set aside for garnish.
Cook the main chanterelles:
- In a large pot, melt the butter over medium heat. Add the chopped chanterelles and cook until their liquid has evaporated and they start to brown lightly.
- Add the chopped onion and a sprig of thyme. Sauté until translucent.
Add white wine:
- Pour in the white wine and let it simmer for a couple of minutes until the alcohol evaporates and the flavor is concentrated.
Add stock and simmer:
- Pour in the stock and bring to a gentle simmer. Cook for about 10 minutes to let the flavors develop.
- In a small bowl, mix cornstarch and cold water until smooth. Stir in the cornstarch slurry while whisking continuously.
- Let it simmer for another 5 minutes, until slightly thickened.
- Remove the sprig of thyme.
Blend the soup:
- Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. Return to the pot.
Add the cream:
- Stir in the heavy cream and bring to boil. Adjust seasoning with salt and white pepper to taste.
Serve:
- Ladle the soup into bowls. Garnish with the crispy bacon bits, browned small chanterelles, chopped fresh parsley, and freshly ground black pepper.
Notes
This rich and velvety chanterelle soup is perfect for celebrating the Finnish forest flavors. Enjoy it with a slice of rye bread, Finnish archipelago bread, or crispbread for an authentic experience!