Mushroom soup with Aromatic Mushrooms and Butter-fried Chanterelles

Ingredients

• 1 tbsp rape seed oil
• 200 g aromatic mushroom
• 1 x yellow onion
• 1 dl dry white wine
• 2 ½ dl chanterelle bullion
• 3 dl cream
• 1 tbsp soy sauce
• 1 pinch salt
• 1 pinch black pepper
• 1 ½ x lemon
• 1 pinch parsley

Method

1. Add oil or butter to a heated pan. Together with the garlic, fry the mushrooms.
2. Chop the onion, add it to the pan and fry until soft. Place it all to a saucepan, give it a heat and add the dry white wine. Cook until most of the liquid has evaporated. Add chanterelle bullion (You can also use chicken or vegetable bullion - depending on what you have at home). Add cream, and let the soup simmer for about 20-30 minutes.
3. To a pan fry the chanterelle golden with butter. Add it to the soup with some fresh herbs. I use minced parsley, and a few drops of a good olive oil. This soup taste amazing!