Have you ever been on a mushroom safari? Sweden is famous for its wild mushrooms, in particular the Golden Chanterelle or as we call it here, the Kantarell svamp. So, in today’s post we’re going to go foraging in the woods for wild mushrooms.
If the mushroom gods are with us, we’ll be cooking up our favorite Skåne Chanterelle soup, Kantarellsoppa med Ädelost. So, come into the Swedish forest with us and let’s find some fungi.
A Swedish Mushroom Safari
Jump to Recipe, but please come back for the read.Sweden is fortunate to have hundreds of varieties of mushrooms of which more than not are edible. More importantly, here in Sweden (and other European countries) we have “Allemansrätten” (“the every-man’s right”), which simply means we have freedom to roam. We can go into any forest looking for berries or mushrooms except for private gardens, in the immediate area around a dwelling or on cultivated land. Now, this is an over simplification, so if interested go here for more info, but come right back after reading. The mushroom season here usually runs from late summer up until November, so the picking could still be good.
Any mushroom safari should begin with the proper tools. You’ll need a clean container, mushroom knife, mushroom brush and most importantly a mushroom field guide for identifying the edible mushrooms. Now, I mentioned earlier that most of the mushroom are edible, but some are definitely not and some can make you very sick or possibly kill you. So, never ever pick a mushroom unless you can identify the mushroom as safe. If you wish to see the bad guys like “the destroying angel”, “death-cap” or the “Fly agaric”, just click here, but do come back.
Although not required, a mushroom sniffing “Chloe” dog can be very handy (most of the time) for locating those culinary fungus of joy.
Also, you must have a plan! You don’t just walk into a forest and expect to find the “mother lode” of mushrooms. You must have a spot, a secret spot. One you and only those closest to you know and maybe not even them. Once such a spot (no, I won’t tell you where this one is) is found, you watch over it, beginning in the early summer for those fist spores to show their shine. Then you wait, being careful not to let anyone see where you go. Or, pick a forest area with some open space, walk in and start looking. But, a secret spot is much more fun.
As one walks through the forest, mushrooms are everywhere. Now which ones are these, maybe Vinterskivling, maybe not. Where’s my field book?
Wow look at these. Hum, I wonder if these are good to eat. Where’s that *%$$# field guide? Mustn’t pick unless you know for sure it’s OK to eat.
Which one of the above mushrooms do you think is for sure a “no go”??? Hint, it’s red. The Fly agaric mushroom (above bottom right) is poisonous and if consumed will make you very ill or in rare cases cause death. Well, no matter, we’re on the lookout for kantarell (chanterelle) mushrooms or maybe some Karljohan svamp.
By Seredinskiysampo, from Wikimedia Commons
Look yonder, is it that the elusive mushroom we’ve been looking for.
By Boatbuilder [CC BY-SA 3.0 or GFDL, from Wikimedia Commons
Yes, it’s the Kantarell (Golden Chanterelle) mushroom. Look there some over there and there, they’re everywhere.
The Golden Chanterelle Fungi
By Randi Hausken, via Wikimedia Commons
Our Golden Chanterelle or Cantharellus cibarius as you might know it, is prevalent in Southern Sweden as well as other areas of Europe. Our chanterelle is very similar to the US Pacific Northwest Chanterelle in appearance and taste. It’s a wonderful culinary treat and greatly sought out by foodies throughout the world for its delicate, earthy taste. Did you know that golden chanterelles are fat-soluble, which makes them excellent for sautéing in butter, or other neutral fats? Chanterelles and cream are a perfect match when put to work on the stove and they’re also wonderful for recipes using wine or other cooking spirits. You’ll find this mushroom in many different dishes here in Skåne (and elsewhere). We eat them sautéed on toast or perhaps in an omelet, our one of my favorites in a cream sauce. We’ve had them on pizza, in pasta or in a risotto. They’re lovely in a stew, but perhaps they shine best in a good creamy soup.
Игорь Лебединский, via Wikimedia Commons
The culinary use of fungi and mushrooms was late in coming to Sweden, having only begun in the early 1800’s. It’s said that Karl XIV Johan, King of Sweden was riding through the countryside and recognized the stensopp (Boletus edulis, penny bun or porcini) mushrooms that were growing in abundance. As he had eaten them many times while living in Corsica, he decried that the people should eat them during those impoverish times. The stensopp mushroom was then renamed the Karljohan svamp. And, as they say, the rest is Swedish fungi history…
The Soup
Kantarellsoppa med Ädelost or Chanterelle mushroom soup with Blue-cheese is packed full of earthy, rich creamy flavor. It’s a quick soup to make and one that can be served for lunch or as a starter for a fine dinner. Although this recipe was built around the chanterelle, any edible mushroom or combination of mushrooms can be used. We’ve made it using portabella, porcini as well as chanterelle mushrooms and it was good with each, but the fresh wild chanterelle is the best by far.
The mushroom soup is an easy cook and full of lovely flavor. Do give it a try the next time you find you have a basket of wild (or not) mushrooms.
So, readers, we’ve just made the förrätt (starter) course for our upcoming Mårtensafton celebration that we’ll be hosting November 10th. In upcoming posts we’ll be making various courses from the menu for our upcoming traditional Swedish dinner party.
We hope you enjoyed today’s trip into the forest and the rich and lovely Kantarellsoppa med Ädelost.
Chloe says, “Dad, Dad look at all these mushrooms I found. We’re not having mushroom soup again are we???” This soup gets my five paw rating cause it was so much fun being in the forest. –
Thanks for having a read today and your comments are always appreciated. Just scroll down below the recipe to “Leave a Reply”.
Chanterelle Mushroom Soup with Blue Cheese
Kantarellsoppa med Ädelost or Chanterelle mushroom soup with Blue-cheese is packed full of earthy, creamy rich flavor. It’s a quick soup to make and one that can be served as a starter or lunch. Perfect on those cold days.
Ingredients
For the soup
- 17 oz (500g) Fresh Chanterelles or other edible forest mushrooms. SEE NOTE: 1.
- 2 tbsp (2 mask) Butter or neutral flavored cooking fat.
- 4 shallots, or 1 medium onion and a minced garlic clove.
- 1.5 tbsp (1 ½ msk) Mushroom base, mushroom bouillon cubes or vegetable base. SEE NOTE: 2.
- 17 fl oz (5 dl) Heavy whipping cream.
- 13.5 fl oz (4 dl) Water.
- 4 tbsp (4 msk) corn starch.
- Salt and pepper, to taste.
For Garnishing
- Handful of reserved Chanterelle or other forest mushroom.
- Butter or neutral flavored cooking fat, as needed.
- 2 oz (60g) Blue cheese, crumbled. SEE NOTE: 3
- 4 stems Fresh dill, or herb of choice.
Instructions
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Begin by removing your cream from the fridge so it can come to room temperature.
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Clean the fresh mushroom by brushing off dirt, then rinse under cold water and pat dry. If needed, cut the woody end of the stem from the mushroom and discard. Then tear the larger mushrooms from the top to the bottom of the stems. Reserve a handful of nice mushrooms for garnish. SEE NOTE: 4.
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Peel and fine chop the shallots (or onion and garlic).
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Heat the butter in a sauté pan until it just begins to color. Toss the shallots and mushrooms into the hot butter and sauté until everything has softened slightly but not completely cooked. About 20 minutes.
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Add the mushroom base (fond or bullion) to the warmed water and mix. Then pour the mixed mushroom stock into the pot with the mushrooms. Bring the pot to a boil and then reduce to a simmer and cook for another 20 minutes. Remove a ladle of liquid and place in a small bowl and reserve for later use.
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Next, add your cream and heat. Be careful not to let the soup boil.
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Then, using an immersion blender, puree the soup completely to a smooth texture. SEE NOTE: 5.
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Using the reserved liquid in the small bowl, add the corn starch and mix completely. Then, slowly pour the corn starch mixture into the soup, stir and reheat (don't boil) until it thickens, and the soup reaches serving temperature. This will take around 10 minutes, depending on the temperature of the cream when added.
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Taste and season with salt and pepper as required.
Garnish and Serve
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Sauté the remaining reserved mushrooms in heated butter until nicely cooked.
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Divide the hot soup equally into four preheated soup bowls.
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Next, spoon one quarter of the sautéed mushrooms on top of the hot soup (centered). Then, sprinkle a quarter of the crumble blue cheese (about ¼ oz or 15g) around on top of the soup in each bowl.
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Lastly, garnish with a couple of sprigs of fresh dill or herb of choice and serve.
Recipe Notes
- Commercial store-bought portabella or other types of fresh mushrooms can be substituted.
- Better than Bouillon mushroom base works fine here or Knorr mushroom bouillon cubes.
- Feel free to use cheese to your liking or serve on the side.
- To rinse mushrooms or not? I say rinse, but only just prior to sautéing. We use our salad spinner to remove excess moisture. One could also roll the rinsed mushrooms in a dry towel.
- If using a blender or food processor to puree the soup, allow soup to cool prior to pureeing. This will reduce your risk of burning yourself (or others) while transferring the soup. After pureeing, return to pan and reheat, but don't allow it to boil.
Jeff the Chef says
How cool! I’ve never gone mushroom hunting. I found the Allemansrätten link to be interesting, although I’m not sure I understand it. It sounds easy on the surface, but complicated in the details. What I do understand of it, though, I like. The idea that someone can own a large tract of unimproved land, and therefore bar anyone access is … unnatural.
It seems that you’ve got quite the impressive secret spot! Those mushrooms are lovely, and you’ve picked a ton of them! I LOVE mushroom soup, and have never had one made from chanterelles, let alone foraged ones. The best I could do would be to make it with store-bought shrooms. Mushroom soup is a traditional starter for Christmas dinner at my house, so I’ll have to keep this recipe in my back pocket until then.
Ron says
Jeff, Allemansrätten is a very good thing. Perhaps that’s why there are not any Walmart stores here, you can park your RV in so many places for free besides a store parking lot. There are certainly private areas, but many more area one can be free to roam. If you’re biking in Sweden and you see a patch of land by lake, just pitch a tent and Bob’s your uncle.
Store bought mushrooms would work fine, perhaps a mix if you can find them. I’ve also used dried porcini mixed with portobello with tasty results. Thanks for stopping by and commenting.
Mad Dog says
What fantastic soup!
I have to confess that I’m tempted by fly agaric – just a tiny portion. Apparently reindeer can eat them , their herders drink reindeer urine and dream of flying. Father Christmas might not belong to Cocoa Cola after all…
https://www.h2g2.com/approved_entry/A6084218
Ron says
It’s all in the size of the portion, I’m told. History tells of the Vikings crushing the fly agaric (flugsvamp) into their mead and then after drinking they would to hallucinate and going beserk prior to battle. Now, I enjoy new experiences, but don’t think I’ll try the reindeer urine high. Thanks for the link Mad, it was very interesting and thanks for you comment.
Mad Dog says
Ha ha, yes, I don’t fancy the urine much either, but perhaps a little fly agaric in mead might work…
Ron says
Mad Dog, come on over and we’ll get ourselves a couple of bear skins to wear, drink some mead with crumbled Flugsvampar (fly agaric) and go a viking…
Eha says
Eva – photo please !!!
Ron says
I’m sure see’d be clicking away…
David @ Spiced says
Wow, what a fun post, Ron! I’ve always wanted to go mushroom hunting, but (1) I don’t know the first thing about it and (2) I’m afraid I’d end up mistakenly picking the poisonous ones. But I’ve always had so much respect for folks who can forage well! And it looks like you have a secret spot for sure…all of those chanterelle! I do love a good mushroom soup, and it’s been a couple of seasons since I’ve made one. Now I have a craving! We’re in that weird time of year when it’s cold one day and warm(ish) the next…but that still means it’s soup season. Sounds delicious, my friend! And it looks like Chloe had a blast helping out here, too. 🙂
Ron says
When it comes to mushroom picking caution is important, but some mushrooms like the chanterelle are easy to identify. I’m far from an expert, so I would only pick the three I really know well. Sometimes a secret spot can be in a forest that people walk through all the time, but just off the path a bit. The soup is very rich and satisfying and I hope you give it a try soon. Thanks for stopping by.
John / Kitchen Riffs says
Terrific post! LOVE mushrooms, and that soup looks wonderful. I’ve never been mushroom hunting — too afraid, I guess, because I really have no clue which ones are dangerous. I need to find an expert to guide me! And a secret spot, of course. 🙂 Really fun read — thanks.
Ron says
You know here guided mushroom trips are quite popular. They have numerous spots they take folks and it’s a fun an educational day. Maybe there’s one close to where you are. But, a local field guide is absolutely a must. There’s even a mushroom identifier app for your phone. I’ve never used it, but I’ve seen it used in the forest.
I’m still thinking about that Toronto Cocktail you have up on your blog, I must make one tonight. Thanks for stopping by John.
David says
I used to love going on mushroom hunts when I lived in Upstate New York. We don’t have so many mushrooms in Arizona, sadly. But they can be purchased, especially to make a soup like this! Love the recipe and the garnish of blue cheese!
Ron says
David, the first time I tried this I was a bit doubtful about the blue cheese in it. But, when the soup is severed piping hot and you stir in that blue cheese you get a whole different flavor. I bet blue cheese would be good on top of that pumpkin risotto you have posted on your blog just now. Glad you stopped by and thanks for the comment.
Bill says
What a great outing! Tell me you wore a pith helmet for the safari? I could almost feel Chloe’s excitement. We forage here for morels in the spring and you are spot on about that secret spot. People guard them like giant bags of cash. The local restaurants buy them up if you get more than you need or want — for good money too. But that’s the extent of our foraging. Mushroom soup is one of our favorites and the blue cheese is something I’d never considered but will now. Thanks, Ron.
Ron says
No pith helmet, I wore camo. Chloe is quite the mushroom hunter, she doesn’t eat them she just likes to muck about in the forest and show she’s on it. I’ve never foraged for morels, but really like eating them. We have truffles out on Gotland Island, but we’ve not gone on a truffle foraging trip thus far, maybe next year. Thanks for stopping by Bill.
2pots2cook says
Love northern forests but have only walked through; must prepare for mushrooms hunting for the next visit. Love how you combine mushrooms with blue cheese ! Thank you Ron !
Ron says
A solid plan, as preparing for a mushroom safari is part of the fun. Although we have a good population of mushrooms here in Skåne, just up the road a few hours on the Eastern shoreline is considered the best area to forage in. Maybe it’s the Baltic influence. I think you’ll like the blue cheese addition. Thanks for stopping by and having a read.
mjskitchen says
WOW! That’s a lot of mushrooms!!!! Yes, we have been on a mushroom safari before. My husband and I were big backpackers when we were younger and would forage for mushrooms to add to our meals. We took a book with us to make sure we didn’t die 🙂 I remember the fly agaric. A lot of them can be found in northern New Mexico. I’ve never seen mushrooms in the quantity that you show in that last picture, that’s for sure. What an amazing picture!
Your mushroom soup looks absolutely delicious! I love a good mushroom soup and would love one made with foraged chanterelles. Of course now you have me craving this soup and I absolutely love the topping of bleu cheese. YUM!!!
Ron says
I didn’t know there were mushrooms in New Mexico, but why not. Many years ago, I did my share of backpacking, but that’s a sport for my kids and grand kids now. That last picture was special because Chloe dog was just sitting there looking at the tree and turned to me and gave me her “there here stupid” looks. Thanks for the visit and sharing your mushroom experiences.
Deb|EastofEdenCooking.com says
Your mushroom adventure yielded such a bounty! What an amazing and fascinating piece of Swedish culture. Soup is standard fall and winter fare at our house, this mushroom soup would fit right in.
Ron says
Do they still harvest chanterelles in Northern California? I remember Years ago stopping in Northern California and buying wild chanterelles from a wild looking long-haired dude. I think he had some other non-culinary ones for sale too. We’re year around soup eater here as well, so we’re so glad you liked the soup. Thanks for having a read.
Judith A. Graber says
Wow – that’s quite a post Ron. You sure do know your mushrooms and obviously enjoy foraging for them. I can see why you do as the colors are spectacular along with the shapes. A far cry from what you get in the grocery store. We use to have what are called “puffballs” right in the edge of our woods. They are round and white and can get up to 30 inches – ours never got that big. The kids always wanted me to make something with them but I never did. Very nice, information post with great pictures!
Ron says
We have puffballs here, but people don’t often pick them as they look very close to some mushrooms that can make one very ill. I’ve been told they also have a very neutral taste, but I’ve never tried them. Glad you enjoyed the post and thanks for stopping by.
Judith A. Graber says
Like tofu they do have a neutral taste – it’s what you cook with them that gives the puffballs their flavor.
mimi rippee says
What fun! I feel like I was in the forest with you and Chloe! So many mushrooms. My mother was always the local Euell Gibbons, but once she messed up. I guess she and her husband got pretty sick. Scary. Love your soup. You’re so lucky to be able to forage. Be careful!
Ron says
Mimi, knowing one’s mushrooms is very important if you’re going to eat them. You know some of the most poisonous mushrooms in the world grow in the Pacific Northwest of the USA. We’re so glad you liked the soup and thanks for taking time to comment.
Francesca says
Those chantarelles look so beautiful Ron- well spotted. The woods look suitably eerie and mysterious- perfect setting for the mysterious funghi and Fly Agaric. The soup looks delicious.
Ron says
I’ve never thought of it, but that forest is a bit eerie and mysterious. It’s even more eerie when our hunting (me with my camera) are in the same area in November and December. Maybe it has something to do with the ancient Viking burial mound nearby. Thanks so much for stopping by Francesca.
Eha says
Oh Ron ! I am laughing and clapping and remembering !! My childhood was filled with mushroom picking, first as a tiny tot in Estonia and then during the years I lived in Germany’s Black Forest and surrounding areas. Such humongous fun . . . and chanterelles called ‘kukeseened’ back ‘home naturally formed a large part of the veritable gold found. And I so remember being attracted by the ”pretty’ white speckled red ‘fly’ ones , actually called ‘kärpseseened’ with exactly the same meaning and having my hand slapped by Dad, scared that even touching them would be poisonous. ‘Remember being lucky but have never seen a picture such as your last photo 🙂 ! Well, we can’t have everything in the ‘Lucky Country’ and there are but few opportunities to pick one’s own here . . . and shall make this with Portabellas easily accessed and with vegetable broth as I don’t use soup bases, but in the honour of your festive dinner coming up and a beloved ingredient – will even splurge on cream . . . Wonderful post, Ron – am looking forwards to the next instalment . . .
Ron says
Eha, I’m so glad my post has taken you back to fond memories from your mushroom picking days while living in Europe. I must confess that I was thinking of you while writing this and hoping it would bring a smile to your face. As for the last image, it’s all Chloe’s moment, she so loves romping in the forest. As for the soup, being the fine cook, you are I know you’ll make this dish shine using your chosen ingredients. Thanks as always for your kind comments.
Frank says
As you know, Ron, I *love* chanterelles! Now we live in a rather heavily wooded area and I sometimes wonder if I couldn’t go on a mushroom safari myself one day. No idea if I’d find chanterelles, however, and as a newbie I’d probably be taking my life in my hands … 😂
Ron says
Frank, I suggest you invest in the mushroom finder app for your phone, then go out and have fun. On the way home stop at your best farmers market and pick-up a kilo of mushrooms of choice and head home. You’ll have a great time in the forest and safe mushrooms to eat. It took me quite a while before I’d even pick a chanterelle as I wasn’t sure, but now no worries. I know you’d enjoy our Karljohann Svamp our Swedish porcini, it’s great in a pasta.
Susan says
I loved going with you into the forest and ‘finding’ your secret mushroom spot! What a beautiful jackpot of chanterelles. I love seeing mushrooms in our wooded areas but I’ve always been too afraid to try eating them. I do love mushroom soup and yours sounds even more delicious knowing that you picked them.
Ron says
Susan, thanks for joining us and enjoying our walk in the forest. You guys should have morels, chanterelles, Hen-of-the-Woods, oyster, lobster and puffballs up your way. Get yourself a good guide book for your area and give it a go. I would suggest you take images of the ones you want to pick and find an expert to confirm what it is. That’s how I approached it. Here’s an excellent online guide you might like to read as well. https://sites.google.com/site/wisconsinswildmushrooms/ Thanks for sharing your thoughts.
Lorraine @ Not Quite Nigella says
How wonderful to do this. I love your mushroom basket. And I’ve come across the access to roam law in Scotland although it’s not in place here in Australia AFAIK.
Ron says
I’ve always thought of Australia as being wide open land, but I guess it’s all owned and fenced so one can’t roam. Thanks for the read and kind comments
Karen (Back Road Journal) says
A mushroom sniffing “Chloe” dog does indeed sound handy but in this case the mushrooms you were seeking were in clear sight. Oh how I wish I had a spot where I could come back with a whole basket of chanterelles like you found. And that soup, it had be be oh so delicious.
Ron says
I don’t know how handy Chloe dog is, but she sure enjoys running and sniffing in the forest. The soup is very yummy and rich. A little bowl goes a long way. Thanks for stopping by Karen.
Christina | Christina's Cucina says
OMG, I’ve never seen so many chanterelles in one place! We used to go mushroom hunting when I was a little girl in Scotland and I miss it SO much (not many places to find them in LA except the farmer’s market)!
The soup sounds wonderful! Lucky you to be able to forage these wonderful fungi!
Ron says
Welcome Christina and thanks for stopping by. Foraging for mushrooms is a great activity for kids (with adult supervision). I have fond memories of when my kids were young and we picked mushrooms in the Cascade mountains (PNW). I guess it stuck with the kids as they’re sill foraging. I bet one could get some fresh picked chanterelles from Northern California at your LA farmer’s markets.
Thanks for your comment and I really enjoyed your current post on Rome.
Laura says
Ron, I’ve never gone mushroom hunting, I unfortunately only purchase them at the grocery! I love chanterelle mushrooms, they are so beautiful (they remind me of the leaf of my favorite tree, the gingko!). This soup sounds heavenly. Bleu cheese sounds like a brilliant garnish for it, too! The thought of it makes my mouth water! I love cooking with mushrooms, they add so much texture and flavor and each variety is different from others. Love this recipe and I completely enjoyed your post!
Ron says
Laura, this recipes works well with store bought mushrooms. If you use portobello and add some re-hydated porcini mushrooms, you’ll have a fine soup. But don’t forget the blue cheese. It’s a very rich and comfy soup indeed and we hope your give it a try. Talk about comfy soups, that Ham and Bean soup you have posted looks divine. Thanks for reading and your comment
Laura says
Ron, my local grocery this past weekend was practically giving away chanterelles! Shockingly low price! I bought a couple of pounds and we’ve been feasting! I made this soup! It is so so good, that smooth mushroomy soup, so warm, hearty and satisfying! So my “mushroom hunting” although not as adventurous as yours, totally paid off in delicious soup! Definitely a 5-star recipe!
Ron says
Laura, I’m so glad you gave the recipe a try and very happy that you liked it. Well, one on us there, as we’ve never seen them on sale. There’s many forms of mushroom hunting and some even for us involves a visit to the local veggie market. If you buy chanterelles here at the local market today (they’re getting scarce) you’ll pay about 400kr/kg or 20 US bucks a pound. Hoping you did better than that.
Laura says
Yes, thankfully they were $8/lb. Usually $20 or more! So quite the bargain!
Ron says
Wow, good shopping.
neil@neilshealthymeals.com says
Chanterelles sautéed on toast are a favourite Ron! Yum! We do get a lot of differnt types of mushrooms here in Scotland but I would be too scared to go on a mushroom safari. Even with a picking guide. The chanterelle mushroom soup with blue cheese has me drooling. 🙂
Ron says
Neil as much as you guys love hiking I bet you have seen plenty of mushrooms. It is always best to be cautious when foraging mushroom. If you should ever like to give it a try, learn the bad guys in your area. Then find an experienced mushroom forager who is willing to look at what you picked and see how you did. As for the soup, it’s a treat as it’s very rich. a cup goes a long way. Thanks for stopping by.
Pam says
Great post, Ron! I grew up on our Ohio farm and my parents foraged for mushrooms whenever, they were wonderful and never thought anything about it. then years later, living in Louisville, when my parents did their mushroom thing, neighbors and friends thought they were crazy for doing that, and they never wanted a sample of mom’s cooking with the mushrooms. So I get what you’re doing and think it’s great and your good soup proves it. And the blue cheese sprinkled on the top, that’s new to me and I’ll give it a try next time—that’s icing on the cake! Thanks for soup recipe!
Ron says
Pam, I always love to hear your stories. Lived in Kentucky for 10 years and never thought about foraging for mushrooms. Not sure why, just never did. As for eating other folks cooking with foraged mushrooms, I’d have to know they were competent foragers or eat the leftovers after no one got ill. Thanks for having a read and sharing your story and thoughts.
Kathryn says
Beautiful post! Reminded me of a wonderful Autumn day I had with a family friend many years ago in Oberon, a village with a large Pine Forrest near the Blue Mountains – just out of Sydney. She was a mushroom forager and it was so much fun to gather, cook and eat around a camp fire. Lovely photos…
Ron says
Hello Kathryn and welcome. Sounds as if you have a wonderful memory of a great day. For me nothing tastes better than food cooked by campfire. I’ve had the pleasure of traveling through the Yengo and Blue Mountain area one weekend while in New Castle for business. Such a beautiful area it is. Thanks so much for commenting and I’m so enjoying (and learning) following your cooking lessons at you blog site.
Tandy | Lavender and Lime says
You are so blessed to have an abundance of amazing mushrooms on your doorstep. We too have mushrooms that are available in our local forests. I would have to rely on people with better knowledge than I have to determine if they are edible. Love your Chloe mushroom hunter 🙂
Ron says
Tandy welcome, we’re so glad you stopped by. We do fell blessed for many reasons, but one up at the top is living in an area with such an abundance of nature and forests. But, you to are also blessed to live so close to the ocean and all that fantastic South African seafood. I remember so vividly eating those huge prawns you guys get and sipping on cool glass of fantastic Sydafrika (South African) Chenin Blanc. Thanks for stopping by and leaving your thoughts.
frugal hausfrau says
I am flabbergasted at that field of mushrooms! Chloe is so sweet and all your photos are gorgeous! I’m not sure my spazzy 2-year-old lab, Chance has much hope as a mushroom hunter but he does manage to find any dead fish around our little lake, lol!!
Your soup sounds lovely, too, and I might have to try it with our, unfortunately, grocery store mushrooms. 🙂
Ron says
What is it about dead fish and dogs? Chloe is a leash dog (as most are here), so she doesn’t have a chance to roll in a dead fish when we’re around a lake. But she would given the chance. Your grocery mushrooms will do just fine in the recipe. If you ever get a chance to pickup mixed mushrooms that would work as well. Thanks for stopping by Mollie.
Valentina says
What a GREAT read this is. I’ve never been mushroom hunting. Your photos are gorgeous and your “secret area” looks wonderful. I’d keep it a secret, for sure and I’d for sure bring a dog. Your’s is very cute. 🙂 Of course the soups looks and sounds so hearty and rich. Perfect for fall.
Ron says
Welcome Valentina and thanks for stopping by. Chloe thanks you for the dog complement. She’s a great member of our family. Ah, the soup is very hardy and rich a little goes a long way. I really liked your dragon fruit post up on your blog just now.
Ashika | Gardening Foodie says
Ron, your pictures of the forest look absolutely magical and beautiful. It sounds like so much of fun, picking your own mushrooms. I really wish tht I could do the same, but here I am just able to pick up a tray from the grocery store. The fresh ones must however taste amazing in this soup. It really looks like a great recipe. I would love to try it as well, but I will just have to settle for the store bought mushrooms 🙂
Ron says
Oh, but South Africa has an abundance of edible mushrooms, but also some deadly ones. Should you ever wish to try foraging, try to find an expert guide to take you out. In the meantime, your store-bought mushrooms will do just fine for this recipe. Thanks for stopping by and commenting Ashika.
All That I'm Eating says
So many mushrooms! What a great haul! Mushroom and blue cheese soup sounds like the perfect thing to cook up.
Ron says
Mushrooms and blue cheese paired very well together. I think it would suit you just fine on one of those gloomy Berkshire days. Thanks for coming by and commenting.
Ciao Chow Linda says
How lucky you are to be able to forage for these beautiful chanterelles. I grew up in a family that also foraged for mushrooms, but sadly my skills in tht area are lacking. You created a delicious looking meal with these beauties.
Ron says
Thanks so much Linda, Foraged mushrooms are great, but I’m sure over your way you can find great foraged fall mushrooms in the farmers markets. I’m still thinking about that huge fluke you caught and that lemon sole recipe you have posted. Thanks for coming by.
Dawn @ Words Of Deliciousness says
Great post. I would go mushroom picking when I was a kid, so much fun. Your pictures are beautiful! The soup sounds wonderful. D
Ron says
Welcome Dawn and thanks for popping by. What great childhood memories. I didn’t really get in to foraging until a few years ago. Living in an area you can pick mushrooms without having to climb a mountain has piqued my interest for sure. I say head back to the woods with you kids and grandchildren and start a new family tradition.
Jas - All that's Jas says
I once, as a child, went on a mushroom safari with my uncle and was terrified of trying the mushrooms. I was like: are 100% sure they’re edible? Are you really? Haha.
Loving all the Swedish recipe inspiration here, Ron! It’s funny how we tend to stick just one dish to a country and think that’s all they eat. Swedish cuisine is so much more than Swedish meatballs! That’s why I try to share recipes from all over the world on my blog.
Thanks for visiting and your lovely comments each time!
Ron says
When not sure, it’s always better to not eat those wild mushrooms. Meatballs are still a mainstay, but in the 17 years I traveled into and 3 years of living in Sweden, I’ve seen a great evolution in the culinary styles. Our cooking is much more International these days, but there will always be a meatball in there. Your blog is always a joy to visit, you do such a fine job. Thanks for stopping by.
Denise from Urb’n’Spice says
I must admit that I have had the priveledge of foraging as a child with my father in Ontario. And we found wonderful species such as morels (my favourite!) , and puffballs, which are like an alien being to a small child, but so delicious cooked in butter. I so enjoyed your post, Ron! I especially would love your trug gathering basket (not sure if it is called that in Sweden) in the first photograph with your mushroom hunting equipment. I cannot wait to try your soup recipe. As you likely know, British Columbia is an excellent place to forage mushrooms. What fun we have, right? All the best to you in your foodie adventures. I love reading about them.
Ron says
I’ve done a bit of foraging in BC myself but not Ontario. I to love morels. We get them here to, but mostly a bit North of here. As for the Hod (trug), I have two different sizes. I purchased them when we lived in the US from Jonny’s Seed Co. in Maine. Here’s a link to the hod. Little Maine Garden Hod . Thanks for coming by Denise and don’t forget to stop by for a look at our current post, Fall in Skåne, Mårtensafton & Rotfruktsgratäng…
Healthy World Cuisine says
Ron, we are absolutely delighted to find your website! Thank you Eha for the link. So much deliciousness, we do not know where to begin and we have a lot of catching up to do. Delighted to see Chloe in action and ready for the hunt. So much skill and practice are needed to forage for mushrooms. Can’t wait to try this gorgeous soup with your golden chanterelles and blue cheese. That is pure comfort food.
Ron says
@HWC,I just know you guys will enjoy the soup. Chloe and I are far from being expert foragers, but we certainly like being in the forest and luckily, we’ve friends who help guide us. We’re so glad to meet you guys and Thanks for taking time to read and comment.
Ben|Havocinthekitchen says
When we lived in Russia, we did sometimes forage. It’s not that common thing in Canada, though. Besides, we’re not familiar with mushrooms we’ve seen in the local forests (They mighr be edible but still nothing like porcini). And I’m totally jealous of that basket of chanterelles as it’s outrageously expensive here. That’s why I buy once in a while dried ones. Indeed, a couple of years back I found a recipe for chanterelle pesto (it called exactly for dried mushrooms) on one Swedish blog, and that idea turned out to be excellent!
Sujatha Muralidhar says
Heard and tried many safaris. And never dreamed a of mushroom safari. This is awesome and I know how much fun it would be. Your post made me to feel like, I was also there.
Ron says
Sujatha – So glad you stopped by for a read and we could make you feel at home.