Cep mushroom soup

Name: Cep mushroom soup (Herkkutattikeitto)
Cuisine: French
Ingredients: 50 g/2 oz/¼ cup unsalted (sweet) butter; 1 shallot, chopped; 250 g/9 oz ceps, thickly sliced; 25 g/1 oz/¼ cup plain (all-purpose) flour; 1 litre/1¾ pints/4 cups light chicken stock (see below); 100 ml/3½ oz/scant ½ cup double (heavy) cream; 15 ml/1 tbsp chopped fresh parsley; salt and ground black pepper; salt and ground black pepper; 500 g/1¼ lb chicken wings; 1 small onion, chopped; 1 leek, green part only, chopped; 1.5 litres/2½ pints/6¼ cups water

Herkkutattikeitto

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Italy is not the only country besotted with these mushrooms, called porcini in Italian, cèpe in French and penny bun or cep in English. They grow mainly in southern and central parts of Finland, where they are called herkkutatti. Extremely versatile and with a wonderful nutty flavour, they are deservedly the most sought-after fungus after truffles.

Ingredients

Europe
Finland
France
Starter

Ingredients

Method