A soup to herald the arrival of fall

Whether you engage in the beloved Scandinavian pastime of mushrooming or simply find some at the market, give this cozy autumn soup a try

Photo: Tine Mediebank
Nothing says autumn like creamy soup from in-season foragables.

Kyle D. Fulwiler
Former Washington State Governor’s Chef

Cream of Chanterelle Mushroom Soup
From Tasty Traditions, reprinted with permission of the Nordic Heritage Museum

2 1/2 pounds chanterelle mushrooms
4 ounces (1/4 cup) butter
2 medium onions, chopped fine
1 cup flour
3 quarts chicken broth
1/2 tsp. salt
2 tsps. freshly ground pepper or to taste
2 cups cream

Photo: Daytona Strong
Chanterelle mushrooms grow wild in many parts of the U.S. and Norway, but be careful if harvesting your own, as similar-looking mushrooms can cause gastrointestinal distress.

Melt butter in a large stockpot over medium high heat. Add onions and stir well. Cover pot and reduce heat to low. Sweat onions for 10 minutes until they are soft.

Add mushrooms and stir well. Add flour and stir mixture until the onions are evenly coated.

Remove pan from heat. Slowly stir in chicken broth. Return pot to medium heat. Stir frequently until soup boils. Season with salt and pepper. Continue to cook.

Add cream and cook just until soup is heated.

This article also appeared in the Oct. 2, 2015, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.