Kantarellikeitto

Ingredients

• 400 g Fresh chanterelle mushroomsSubstitute: mixed wild mushrooms or dried chanterelles
• 1 medium OnionSubstitute: shallot
• 40 g ButterSubstitute: olive oil
• 2 tbsp All-purpose flourSubstitute: rice flour
• 600 ml Vegetable stockSubstitute: chicken stock
• 200 ml Heavy creamSubstitute: oat cream
• 3 sprigs Fresh thymeSubstitute: dried thyme
• 1 tsp Salt
• 0.25 tsp White pepper

Instructions

1. 1

   Clean chanterelles carefully with a brush, tear larger ones into pieces

2. 2

   Melt butter in a pot and sauté diced onion until translucent

3. 3

   Add chanterelles and thyme, cook on medium-high for 8 minutes until golden and liquid has evaporated

4. 4

   Sprinkle flour over the mushrooms and stir for 2 minutes

5. 5

   Gradually add stock while stirring, bring to a simmer

6. 6

   Cook for 15 minutes, then remove thyme sprigs

7. 7

   Stir in cream, season with salt and white pepper

8. 8

   Serve with a swirl of cream and crusty bread