Quick and easy Kantarell/Chanterelle (Golden mushroom) Soup

I arrived in Stockholm first time during Autumn. Very new to the Swedish food and groceries I was a bit sceptic in trying foods which I have never used in my cooking. I found this new mushroom type known as Kantarell (The Golden mushrooms) and also the gold of Sweden.

These trumpet shape floral mushrooms looked very attractive and fleshy. I never knew how to cook them but had curiosity to do some experiment.

Looking at the fleshy texture I thought soup should be the safe option for the first time. Surprisingly it came very well. So here is a quick recipe.

Ingredients:

1. Kantarell mushrooms ( 150 gms)
2. 1 small red onion sliced
3. 1 small floret from Cauliflower chopped
4. 1 small floret from Broccoli chooped

Salt, Origano, Basil leaves and Pepper to taste
Chopped green coriander for garnishing

Method:
Heat some butter in a pan and add 1 spoon Cumin seeds to it.
Add chopped Onion, Cauliflower, Broccoli to it and stir well. Add salt as per taste

Clean mushrooms with brush to remove the dirt (don't wash) and carefully make the mushroom pieces with hand.
Add mushroom to the pan and stir well till it is soft. Take out some mushroom strands for garnishing.

Add Oregano, Basil and Pepper to it and add 1 cup milk to it.

Now blend this in blender, add 1 cup water and again cook over low flame for 10 mins.


Garnish with Coriander leaves and mushroom strands and serve with Garlic bread