Santa is very busy at this time of year planning his route for delivering all of your Christmas presents in December. Yesterday dear Santa decided to have a day off and he went to chill out with Rudolph and the boys. He took some of their favourite mushrooms as a treat and all the reindeer had a glorious feast. That night I made a hearty mushroom soup for Santa and the Elves too and I thought I would share my recipe with you.
1 lbs fresh Chanterelle mushrooms, cut into small pieces
1 onion, chopped small bunch of fresh parsley
4 tbsp butter
4 tbsp all purpose flour
8 cups of beef or chicken stock
Dash of sherry (optional for grown ups)
1 cup of thick cream
Salt and pepper
Roughly cut the mushrooms into small 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 parsley stalks and the mushrooms and sauté for an additional 5 minutes. Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly; if you like a thick soup, use less stock as required. Bring to the boil and season with salt and pepper to taste. Simmer for 15-20 minutes without the lid, for a more robust flavour allow the soup to simmer longer. Let the soup cool down until lukewarm and mix in an electric blender until smooth. Pour the blended soup back into the saucepan and add sherry (optional) and thick cream. Add salt and pepper to taste. Pour into soup bowls and garnish with finely chopped parsley.
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