Creamy chanterelle mushroom soup


In a saucepan, melt the butter, add the flour, whisking vigorously until the flour is toasted and golden coloured. Add the boiling broth and cook for an hour.

In a heated pan, sauté oil, onion, garlic and the canterelle mushrooms then add the white wine. Keep mixing until the wine has totally evaporated and then add to the saucepan mixture, cooking for a further hour.

Pour the soup in single oven dishes, sprinkle with Parmesan and a slice of Emmenthal cheese. Grill in hot oven and serve with slices of warm toast.



For 4 people

  • 100 gr. White flour
  • 100 gr. butter
  • 2 l. meat broth
  • 500 gr. Chantarelle mushrooms (Cantharellus Cibarius)
  • 1 finely chopped onion
  • 2 garlic cloves
  • chopped parsley
  • extra virgin olive oil
  • ½ glass of white wine
  • Trentino Parmesan cheese
  • Emmenthal cheese slices

Special holidays