Cheesy mushroom soup

 

Estimated cooking time 40min

Autumn is the harvest season in Finland and I planned mushroon soup for autumn time parties. I added french onion soup style bread and cheese cover to this soup. The coolest way to serve this is in in small pot for every eater.

Since it has been so dry in here I only managed to collect 3 cups on chanterelles. So this is a one mans portion. If you wanna make this to a bigger groups just put more ingridients in.

Ingredients:

 - 3 cups of chanterelles (or other mushroon) 

- one big onion 

- 3 cups of white wine

- two garlic cloves

- 2 cups of vegetarian or chicken stock

- 1 ounce (30 grams) of young blue cheese. You used our "national cheese" aurajuusto in this.

- black pepper

- wheat flour

- parsley

- 2 slices of toast bread

- gruyère cheese

 

1. Warm the pan and put in the chopped onion. Let them fry slowly for 15 minutes. You can caramelize onions even 40 minutes if you wan´t darkerk taste in this soup.

2. Add chanterelles and cook them 5 minutes or until water has evaporated.

3. Put mushrooms and onions in the pot and add white wine. Let it evaporate 1 minute.

4  Add the vegeterian or the chicken stock and let the soup boil 10 minutes.

5. Add blue cheese and crushed peppers

6. Mix bit of flour and water together. Add the mixture to the soup to make more creamy consistence.

7. Season with fresh parsley

 

Now for the final part

 

8. dose the soup in the smaller pots

9. Toast some bread and cover the soup with the bread pieces.

10. Add gruyère cheese on the top

11. Put the pots in the oven and let the cheese melt and brown a bit

12. Take the pots from the oven and add some fresh parsley  

 

It is so cool to serve a soup like this...