Wild Weekly Photo Challenge – Fall and Cream of Mushroom soup

by tableofcolors

For me fall represents a chill in the air, the leaves turning bright colors, gathering berries and mushrooms and soup. Rarely do we eat soup in the summer. Summer fare includes grilled vegies and meat and bright salads but when the cold weather sets in, soup warms up the soul. I need foods to warm me in the cold season since I get blue lips and cold easily.

Since living in Finland I have been learning the art of dressing warmly. Not that I didn’t have hats available as a teen but at the time it just wasn’t cool to go to school with a hat on and so I would walk to the bus stop everyday without a hat.  It would have messed up my hair. Thank goodness the trend has changed.

The forest has had an abundance of the Trumpet Chanterelle this fall and when you find one, you might find a patch of hundreds. At times this fall we have had so many mushrooms that our dehydrator has been running non-stop and there has been enough share.

The Trumpet Chanterelle

Part of the excitement of mushroom picking is exploring the forest and seeing and hearing birds and other animals.

Bird watching

In the midst of trees, a remnant from the ice age era

Below is a Cream of Mushroom soup recipe for those days that have a chill. I used the Trumpet Chanterelle but many other mushrooms work as well.

Cream of mushroom soup

Cream of Mushroom Soup

400 g/14 oz Trumpet Chanterelle, cleaned and diced
1 large onion, chopped
2 stalks of celery sliced thinly
2 tbsp butter
1/2 l/generous 2 c chicken stock
4 dl/1.7 c cream (may use a lighter cream or half and half)
2 tbsp white wine vinegar
salt
pepper
fresh chives and parsley chopped
2 tbsp corn starch

Croutons
1 loaf of day old bread cut into cubes
olive oil
fine sea salt
freshly ground black pepper

Prepare the croutons first and set aside. Cube the loaf and place on a lined baking pan. Drizzle with olive oil and sprinkle with sea salt and black pepper and a little chili if preferred. Bake at 350 for about 5 minutes on until golden brown.

Croutons

For the soup, sauté the onion, celery and mushrooms in butter until the moisture has nearly evaporated. Add the chicken stock and allow to simmer. Add the cream, salt, pepper and white wine vinegar. Check taste. Thicken with corn starch that is mixed in a half cup of cold water. Garnish with fresh parsley, chives and croutons. Enjoy!

I’m participating in the LetsBeWild.com Wild Weekly Photo Challenge! This weeks Challenge is: Fall

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