Pfifferling (Chanterelle) Soup
This classic German soup is made from Chanterelles and is always on he menu of restaurants in the Black Forest region of Germany. Deliciously creamy, it's a doddle to make and tastes absolutely wonderful. If you can't find any Chanterelles, it can also be made with any wild-foraged mushrooms - we particularly like Shaggy Ink Caps!
Ingredients
Prep Time: 5 Minutes
Cooking Time: 15 minutes
Makes: A large pan of soup
- 500g of Chanterelles, chopped
- 1 Knob of butter
- 1 large onion, diced
- 1 litre Vegetable stock
- 150ml Cream
- Salt & Pepper to taste
Method
- Gently melt the butter in a pan. Add the diced onion and sautee until soft.
- Add the chanterelles and fry for 2-3 minutes, stirring frequently.
- Pour over enough vegetable stock to cover the Chanterellles and simmer gently for 10 minutes until soft. Remove from heat.
- Using a hand-held blender, carfully whizz the mixture until a desired consistency is reached.
- Stir in the cream and add salt and pepper to taste.
- Serve with crusty bread and butter.
