Sauté the onions. In a medium pan, heat the olive oil over medium‑high heat for about 3 minutes. Add the spring onions and cook for five minutes, stirring frequently, until they soften and become fragrant.
Add the mushrooms. Add the chopped chanterelles to the pan and cook for about five minutes until they release their juices and begin to soften. If you like a deeper flavour, you can sauté them slightly longer to develop a light golden colour.
Season. Sprinkle in salt and freshly ground pepper and cook for another two minutes, stirring occasionally
Simmer. Pour in the lukewarm water or broth. Reduce the heat to low and let the soup simmer gently for ten minutesmydearkitcheninhelsinki.com. This stage allows the mushrooms to infuse the liquid with their earthy aroma.
Create the cream base. Stir in the cream and continue cooking for about five minutes. If you prefer a smoother texture, blend part or all of the soup with an immersion blender. Let the soup rest for a few minutes before serving to allow flavours to meld.
Make rye croutons. While the soup simmers, cut rye bread into cubes. Melt butter in a separate pan and add the bread cubes. Fry them until crisp and evenly coated. Optionally pan‑fry a few whole chanterelles separately in butter.
Serve. Ladle the soup into warm bowls. Top with chives, rye croutons and the pan‑fried. The contrast between the creamy soup and crispy croutons creates the perfect bite.
