Creamy Chanterelle soup with blue cheese
2 decilitre (0.8 cups) dried chanterelles
3 chopped shallots
1 chopped garlic clove
2 decilitre (0.8 cup) dry white wine
2 cubes of vegetable stock
8 decilitre (3.2 cups) water
1 tablespoon flour
2 teaspoons ground capsicum
1 decilitre (0.4 cups) cream
100g blue cheese
1-2 decilitre chopped parsley
Heat the chanterelle and shallots in butter on low heat until the chanterelles starts to make a “popping” sound.
Remove the skin from the tomatoes, chop them and add to the chanterelle and shallot mix on the stove.
Chop the garlic clove and add to the mix .
Add the wine heat it all up.
Add the water and vegetable stock. Boil on low heat for approximate 10 minutes.
Mix flour, ground capsicum and cream. Stir into the soup on the stove. Let boil for a couple of minutes. Add salt and pepper.
Garnish with chopped parsley and crumbed blue cheese