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.
