Fresh Chanterelle Soup (VO) from Wojtek’s Bistro
“Some of my fondest childhood memories are of early morning mushroom-hunting trips in the forest with my grandparents. The thought of that evening’s delicious soup and the next morning’s scrambled eggs with chanterelles made every early wake-up worth it. In Poland, the chanterelle season runs from June to October, and their subtle, earthy flavour brings all the warmth of those pleasant months straight to your plate.” Wojtek van Portek, author of Wojtek’s Bistro
Serves 4
50g (1¾oz) unsalted butter
200g (7oz) chanterelle mushrooms, cleaned (see Note) and roughly chopped
1 small onion, finely chopped
2 garlic cloves, crushed
1.5 litres (2¾ pints) Polish Vegetable Bouillon (see page 216 of Wojtek’s Bistro), or vegetable or chicken stock
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
400g (14oz) small new potatoes, scrubbed and quartered
Handful of chopped dill
Fine salt and freshly ground black pepper
Soured cream, to serve
Melt the butter in a heavy-based pan over a medium heat. Add the mushrooms, onion and garlic, cover the pan with a lid and cook for 10 minutes.
Pour in the bouillon or stock and stir gently, scraping the bottom of the pan. Taste and adjust the seasoning with salt and pepper. Add the remaining vegetables, re-cover and simmer gently for 20–30 minutes until cooked. Taste and adjust the seasoning again, then stir in the dill.
To serve, stir a generous spoonful of soured cream into the soup before ladling into bowls, or let your guests help themselves at the table.
