Chanterelle soup with Parmesan bread #111
Chantarelles are in season and besides serving them on toast or as a side to mets I also like to make a soup and serve them as a starter or light lunch, or like here served in a small cup like a tapas or an appetizer while sipping on a drink.
Chantarelle soup with Parmesan bread
Dice the onion and garlic, add butter to a pan and add the chanterelles, garlic and onion and fry until golden and they start to dry out. Season with salt, black pepper and thyme. Add water until the mushrooms are covered and simmer for about fifteen minutes.
Add a little bit of cream and bring it to a boil and then blend into a smooth soup, adjust the thickness with cream or water if necessary and season to taste.
For the Parmesan bread I just take a good fresh bread and grate loads of Parmesan on top and roast it in the oven until golden. Serve warm with the soup.