Feeling guilty that our tour hadn’t yet included Cosmin’s desert island choice number one, mushrooms, I was pleased to find a recipe from Estonia where they feature heavily.
Suspicious that the method of preparing the soup was more akin to making a sauce, I went with it and the result was a very happy Cosmin. So happy that I had to take a crap photo in low light as there was zero possibility of any leftovers remaining for a next day photoshoot.
- 300g mushrooms. (10.6oz/2.6 cups) Traditionally chanterelles, but whatever good quality fresh mushrooms you can find will do
- 3 cloves garlic
- 50g butter (1.8oz / 0.25 cups / 0.5 sticks)
- 1 tbsp sunflower oil
- 600ml water (1 pint / 2.5 cups)
- 1 heaped tbsp plain flour (all-purpose flour)
- 200g smoked cheese grated (7oz / 1.6 cups)
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
NUTRITIONAL CONTENT PER PORTION
- Calories | 482
- Fat | 53.6g
Serves | 2 portions
Prep Time | 10 minutes
Cooking Time | 10 minutes
- Wash the mushrooms and rip into small pieces (looks better than chopping them).
- Melt the butter in a frying pan and fry the mushrooms with the garlic until golden brown. Season with salt and stir in the parsley and chives.
- In a large saucepan on a medium heat mix the flour with a tablespoon of the water, keep on adding further tablespoons of water until liquid enough to add the remaining water without getting lumps.
- Add the grated cheese and continue stirring until fully melted.
- Serve the soup with a big mound of the mushrooms in the centre.
Based on a recipe found at www.retseptikas.blogspot.co.uk