My kind of fall soup with mushroom and chantarelle

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Today I feel it is a soup kind of day. It is a true October day with magic colors framing the world outside of my kitchen window. This soup will be ready in half an hour. It is pretty thick in its consistency as I like a mushroom/chantarelle soup and a fine sherry in this soup makes my taste buds sing a bit louder ; ) If you want to keep this soup as a vegetarian or vegan alternative you just go ahead and leave out the “chips” and serve with caramelized walnuts. If not the serrano/bresaola chips adds a nice crunch and saltiness.


MUSHROOM AND CHANTARELLE SOUP WITH BRESAOLA CHIPS
Serves 3-4 (smaller portions)

  • 2 tbs of coconut oil
  • 2 tbs of olive oil
  • 1000 g mixed mushrooms and chantarelles sliced in pieces
  • 2 big cloves of garlic, minced
  • white pepper
  • organic herb salt
  • 2 carrots cut in small fine pieces
  • cayenne pepper (taste as you go along)
  • 4 tbs fine sherry
  • 2 tbs (organic) tomato puree
  • 4 tbs coconut aminos (or tamari)
  • 1 cup homemade chicken stock or water (2,5 dl)
  • 1 cup rich coconut milk (2,5 dl)

Topping
Oven roasted Bresaola or Serrano ham.
Two handfulls of walnuts gently roasted and thereafter add some coconut oil and maple syrup and a dash of salt and continue frying until golden and let cool. You will have some wonderful crispy and caramelized walnuts.
Fresh herbs as garnish

Sauté garlic and mushrooms/chantarelles in coconut oil and olive oil. Season with herb salt and white pepper. Move over to a pot suitable for making a soup. Add all remaining ingredients and let come to a boiling point and then simmer under a lid for approx. 15 min.

Meanwhile roast your serrano or bresaola chips placed on a baking paper in the oven on 200 degrees C for approx. 10 min. Prepare your walnuts according to the description further up.

When your soup is ready just quickly, for a few seconds, mix your soup with a hand mixer. I like to have bigger pieces with a bit of mixed creaminess. But this is all for you to decide. If you find the soup too thick add more stock/water. Season with more salt or pepper to your preference.

Enjoy!

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