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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Finnish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roughly chop the chanterelles into ½-inch pieces. | 2. Chop the onion and parsley stalks, saving the leaves for garnish. | 3. Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks and chanterelles and sauté for additional 5 minutes. | 4. Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly – you may use less stock for a thicker soup if desired. | 5. Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste. | 6. Allow the soup to cool then mix with an electric blender until smooth. | 7. Pour the blended soup back into the saucepan and add sherry and heavy cream. | 8. Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1	lb	cut dried	154.2216	30.799	10.1605	2.2226
onion	1		chopped	64.0	14.944	1.76	0.16
parsley	1/4	bunch		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
purpose flour	4	tablespoons		-	-	-	-
beef stock chicken	2	quarts		-	-	-	-
sherry wine	1/2	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.