Schwammerlsuppe

Name: Schwammerlsuppe (Chanterelle soup)
Cuisine: Austrian
Ingredients: 1 garlic clove, finely chopped salt and pepper; 1 tbsp finely chopped flat-leaf parsley; 4 tbsp double cream; 1.5 litres hot chicken stock; 1 small onion, finely chopped; 1 garlic clove, finely chopped salt and pepper; 1 garlic clove, finely chopped salt and pepper; 60 g plain flour; 90 g butter; 250 g fresh chanterelles, cleaned

Chanterelle soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

As you may know I am passionate about wild mushrooms. This soup, also called Zuppa di Finferli, is from the Alto Adige, and it reminds me of Vienna, where I studied for two years.

Ingredients

250 g fresh chanterelles, cleaned
90 g butter
60 g

Europe
Italy
Austria
Vienna
Alto Adige
Soup
Lombardy

Method

Chop the fresh chanterelles, keeping a few whole for garnish.

To make the soup base, melt 50g of the butter in a pan, then add the flour and cook, stirring continuously, until the flour starts to change colour. Gradually add the chicken stock, a little at a time, continuing to stir to avoid lumps.

Melt the remaining butter in another pan and fry the onion and garlic until soften