I love to get stuck in my comfy sofa and watch the tips of the yellowing trees through the window, and the sky seems a bit grumpy today too...
... with the autumnal laziness in my head, I’m trying to sort out the current and outstanding issues, and getting ready to open a new chapter of my life...
In a kitchen, the hot soup with golden chanterelles is quietly simmering in a small pan... hot, with delicious double cream will soothe the autumn mood...
Chanterelle soup with fennel and sun-dried tomatoes
1 large carrot
2 small celery sticks
½ fennel bulb
1 onion, chopped
2 cloves of garlic
25ml olive oil
250g golden chanterelle mushroom
few sun-dried tomatoes
1 L mushroom broth
200 ml of double cream
salt and pepper
Chop all your vegetables and garlic finely. Heat the olive oil in a frying pan and fry all the vegetables for about 10 minutes. Add the washed and dried chanterelles and fry them for a few more minutes. Pour mushroom broth, add tomatoes and cook for another 30 minutes. When the vegetables are soft, season them with salt and pepper and pour a double cream into the pan. Serve your soup in a bowls and sprinkle with some fennel.