It is kind of nice to have the autumn around, when you realize how much you have missed some dishes or ingredients. Try to get the maximum out of the seasons while desperately waiting for the summer. It´s plenty of chanterelles out there in the forests and you can do a whole lot of stuff with them. Besides the easiest and most classic Swedish way to eat them is to fry them in butter in a frying-pan and put it on a toast for breakfast or dinner, but you can also make meat balls look-a-likes or prepare a delicious soup.

Funnel Chanterelle Balls

1 dl dried funnel chanterelle, parboiled

1 dl textured soy protein, soaked

1 small onion

1 clove garlic

dark soy sauce

salt

pepper

Chop the onion and garlic and fry them in the skillet for a while, add the parboiled chanterelles and cook them for a while. Blend the mixture with a hand blender and then mix in the soy protein. Add a dash of soy sauce and spices. Shape the dough into balls and put in the refrigerator for about 30 minutes. Roll the balls in breadcrumbs and fry in skillet with oil until cooked through.

Chanterell soup:

• 1 lbs fresh Chanterelle mushrooms, cut in ½ inch pieces (or 1 cup of dried chanterelles)*
• 1 onion, chopped
• ¼ bunch of parsley
• 4 Tbsp butter
• 4 Tbsp all purpose flour
• 2 quarts of beef or chicken stock
• ½ cup of sherry
• 1 cup of heavy cream
• Salt
• White pepper

Roughly chop the chanterelles into ½-inch pieces. Chop the onion and parsley stalks, saving the leaves for garnish. Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks and chanterelles and sauté for additional 5 minutes. Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly – you may use less stock for a thicker soup if desired. Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste.

Let the soup cool down a bit and mix in electric blender until smooth. Pour the blended soup back into the saucepan and add sherry and heavy cream. Taste and add salt and pepper if necessary. Pour in soup bowls and garnish with finely chopped parsley.

* If using dried chanterelle, crush the mushrooms and soak them in warm water for two hours. Squeeze mushrooms dry before frying them in the pan. Keep the liquid and use it to replace part of the stock.