Wednesday, 3 October 2012

This year, autumn visited British Island as early as mid-August. However, only in a last few days it could be seen in its full glory... we can feel it in the air that passes through a thin slits in the window frames... 
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 
1 parsley 
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. 

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