Chanterelle Soup with Garlic and Parmesan Rolls

Ingredients

• 7 dl plain white flour
• 3 dl lukewarm water
• ½ pack dry yeast
• 1 tsp salt
• 2 clove garlic
• 100 g parmesan
• 50 g butter
• 4 tbsp fresh thyme
• 1 x yellow onion
• 150 g chanterelles
• 2 x vegetable bouillon
• 1 l water
• 1 dl cream

Method

1. Start by making the garlic and parmesan rolls. Mix together flour, lukewarm water, dry yeast and salt to a bowl, and knead the dough for about 10 minutes.
2. MInce the garlic and grate the parmesan.
3. Roll out the dough in a rectangular shape, and evenly distribute butter, garlic, parmesan and thyme across the surface.
4. Fold one side of the rectangle over the other, so that the filling is inside. Next, using a sharp knife, cut the rectangle into long strips, about 5 cm wide. Twist the strips a few times before rolling them up. Place them on a baking tray lined with a baking sheet.
5. Let the rolls rise for about 45-60 minutes before baking them in the middle of the oven at 220 degrees for about 15 minutes.
6. Dice the onion and cook in a pan with a bit of butter until the onion looks translucent.
7. Add the chanterelles and cook for a few more minutes before adding the vegetable broth and water. Let the soup simmer for at least 15 minutes.
8. Finally, add the cream and mix everything with an immersion blender until completely smooth.
9. Serve the soup with warm garlic and parmesan rolls.
10. If you follow the weekly menu, store about half of the soup for later. We'll use this for another dinner.