Out hunting chanterelles with Ingunn and Esther! Thank goodness we had expert guidance. Hunting edible mushrooms is not something we take lightly!

A recipe for soup made from chanterelle mushrooms from my friend Ingunn:

1.5 lbs chanterelles

0.5 onion

Garlic

Butter

Salt

Pepper

Fry for 8-10 minutes while stirring

3 cups chicken stock

Add and simmer for 10 minutes

1/2 cups half-and-half

Add

1/2 cups sour cream

1 tbs corn starch

1 egg yolk

Mix together and whisk into soup, heat but do not boil after this. (I skipped the egg yolk)

I also added green onions at the end

Enjoy!