Finn-Erik Cooks - Chanterelle soup with currants

Recipe below video

​1,5 - 2 liters of fresh Chanterelles
2 shallots
1 table spoon of propper sour cream
3 dl white wine, dry
A handfull of fresh red currants
​Some mint leaves

The stock
1 leg of chicken
2 Champignon mushrooms
1 tea spoon of dried Porcini mushroom
1 star anise
3-4 medium sized onions
2 cloves of garlic
1/2 half celery root
2 table spoons of fresh ginger
1 dl Aquavit
​1 liter water
​1/2 dl soy sauce

Start with the stock. I'm using a pressure cooker for this part. If you do not have one, you can use a casserole with lid and cook for 2-3 hours.

Roughly peel and chop onions and celery. Crush garlic, slice the ginger and cut the mushrooms into quarters.

Put everything in the "stock recipe" into a pressure cooker and add Aquavit, water and soy sauce. Cook under full pressure for 1 hour.

Clean the chanterelles and take out some of the finest for later. Finely cut shallots and soften them in a casserole with some olive oil. Add chanterelles and white wine. Cook tender; about 20 minutes.
​Make a fine puré using a hand blender.

Release the pressure and drain the stock. Press it through a sleeve making sure you get all the nice juice. Mix stock and puré in a casserole. Add sour cream and heat.
Adjust taste with salt and pepper. Fry the chanterelles you took out quick and hot, usinga pan with olive oil. Plate the dish, finishing with the fried mushrooms, currants and mint leaves. Serve with sourdough bread and Kviteseid butter. Enjoy :)