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