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Kanttarellikeitto recipe: Finnish Chanterelle Soup

January 31, 2012

Chanterelles are the kings of mushrooms. They are expensive and difficult to obtain in the Uk, but totally worth the price for using as a rare treat. Luckily I have Finnish relations who are not only avid mushroom/berry pickers, but also happen to own a dehydrator so my family gets jars that would cost £40-50 in the Uk as very welcome gifts most summers that we visit. Finland has a whole cultural ensemble based around the forest, they have a everymans law allowing free passage and use throughout the whole country except for gardens, so any person can enter any patch of forest and collect any wild food they find.

Once I was sitting with my cousin in a biker bar in Kallio, the traditional ‘working class’ district of Helsinki (think students, artists, drunks and rising house prices). We were outside, a sketchy drug addict had just tried to hawk a television box to us and two large fat bikers sat down on the small metal table opposite. The had long greasy hair, tattoos, studded leathers and completely looked the part for a small dive bar in the afternoon. However, they were discussing their favourite wild mushroom species, their relative merits and good picking spots for each type, ha! It would never happen in England and it gives an insight into a cultural side that the Uk simply lacks.

– Recipe –

Ingredients

1/2 a cup of dried Chanterelles // 1/2 an Onion // 1 tablespoon of Butter // 200 ml Sour Cream // 300 ml Water // a handful of chopped Parsley

  1. Soak the dried mushrooms for 2 hours in the 300ml of Water and then dry, reserve the Water.
  2. Melt the Butter and lightly fry the Mushroom and Onion in it.
  3. Add the Water and Cream, bring to a light boil and then simmer for 15 minutes, adding more Water as needed.
  4. Season with Salt and Pepper then garnish with the Parsley.

Enjoy!

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7 Comments
  1. Janine Thomson permalink

    Just back from Sweden with my dried chanterelles that I picked fresh!
    How much is half a cup converted into fl oz or parts of a pint please?

    • Hi! That’s lovely! A cup isn’t really a standardized measurement, it’s definition changes from country to country, take it as roughly 8 fluid ounces or roughly what you can fit in a teacup.

      • Janine Thomson permalink

        Great – thanks. I’ll have a go at that now 🙂

  2. Let me know what you think of it afterwards!

    • Janine Thomson permalink

      It was fab… making a second batch tomorrow 🙂 thanks very much 🙂

  3. Kirsten permalink

    KIITOS!
    I’m an Australian living in France but just got back from visiting my best mate in Ruka, Finland, where she kindly gifted me a gargantuan bag of dried mushrooms. I’ve been searching for a good, preferably Finnish recipe for mushroom soup and voila! I found your blog! Have been perusing your posts on some other Finnish favourites (particularly the rye bread) and can’t wait to try some of your recipes.
    Also glad to find a kindred spirit who pursues ‘procrastibaking’ with the same vigour as I did while studying (and will undoubtedly be doing again when I start grad school in a few months).
    Blogging can be a draining and thankless endeavour but keep up the great work!
    Kirsten 🙂

    • Heippa hei!
      Thank you very much! It’s always very appreciated when I do get any comments or feedback from people, for example I currently have 50,000 blog views but that only translates to 78 comments and about half of them are me replying to people. I get feedback from friends saying that they love looking at the pictures and that they occasionally make things on here but generally things are pretty quiet and like you said a bit thankless feeling!

      With the rye bread recipes I posted I think there is possibly some kind of ‘magic’ step that is still missing from the blog post itself as sometimes the bread would come out with an amazing texture and other times it would be too dense… possibly making sure your starter is in a really vigorous state before using it helps (feed it a lot and warm it up). There’s just no other way to procrastinate that is anywhere near as satisfying as spending hours baking when you should be writing!

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