about 500 g funnel chanterelles  —  fresh or frozen
1,3 l beef stock
or
1,3 l water and 3 tbsp meat or vegetable fumet
1 carrot (+ other vegetables: celery root, parsnip, leek, rutabaga, parsley, etc)
1 small onion
butter
3 tbsp flour
black pepper
150 ml cream

Gently brush the funnel chanterelles (Cantharellus tubaeformis) clean. Rinse them briefly only if they are very dirty. Detach their stems from the caps. Cut the largest caps in smaller pieces.

Picture on right: Finnish funnel chanterelles.

Peel the carrots and cut into chunks. If using other vegetables, also cut those in smaller pieces.

Bring the water and the fumet to the boil. Adjust the amount of fumet in proportion to water according to the instructions given on its package/bottle. Add the mushroom stems and the carrots (and other vegetables) into the boiling stock. Cook briskly, uncovered, until there is about 1 litre of stock left. Strain the stock through a fine cheesecloth. Discard the mushy vegetables.

Very finely chop the onion and sauté it in butter until tender and translucent. Fry the mushroom caps in dry skillet until the moisture has evaporated. Add the onions and a bit of butter and fry for a while. Sprinkle the flour on top and mix until the butter is absorbed in the flour.

Pour the mushroom mixture in a saucepan, add the boiling hot stock and cook for 5 - 10 minutes. Season with pepper. Add the cream and reheat the soup. Serve with hot, toasted dark rye bread spread with butter.

Note: part of the funnel chanterelles may be replaced with regular, cultivated champignons. Even if the amount of funnel chanterelles is diminished, the soup will still maintain a strong enough taste of wild mushrooms.

Recipe source: adapted from "Kermainen sienikeitto" by chef Eero Mäkelä and from "Savuporo-suppilovahverokeitto" of unknown origin.