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1 liter freshly picked kantareller
1 tbsp butter
2 cubes chicken stock
7,5 dl water
5 dl cream
salt och peppar
1 tbsp of cognac
(thyme or parsley)
Clean the Kantareller and cut them into pieces. Peel and finely chop the onion.
Fry the onion in the butter for a while, add the Kantereller and fry until softened and all excess water from the Kantareller has evaporated. Put a few Kantarells to the side for garnishing.
Add the remaining ingredients. Cook over low heat for fifteen minutes and remove any foam.
If you wish you can blend the soup a little, then add the cognac. Serve and garnish with Kantareller – for decoration you can add thyme or parsley.
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