Advertisement
Zuppa di Finferli
Chanterelle Soup
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2012
“As you may know I am passionate about wild mushrooms. This soup, also called Schwammerlsuppe, is from the Alto Adige and it reminds me of Vienna, where I studied for two years and often went picking mushrooms in the local woods.”
Ingredients
250 g 90 g 60 g
Method
Chop the fresh chanterelles, keeping a few whole for the 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 so