Funnel chanterelle soup

3 dl funnel chanterelles (fresh or dry soaked over night)

2 tbsp butter

2 tbsp flour

1 chicken stock dice

4 dl water

1 tbsp tomato puree

20 g blue cheese

2 dl double cream

1 tbsp balsamic vinegar

salt and pepper

If fresh mushroom is used fry on low heat in a pan to remove the liquids. Put the chanterelles, butter and tomato puree in a saucepan and fry for one minute. Pour over the flour and stir. Pour over the cream and whisk to a smooth sauce. Add the water and stock and stir. Let boil for 10 minutes. Crumble the blue cheese in and add the vinegar and salt and pepper. If you want a smooth soup mix it with a stick mixer. Serve as a starter in a coup or as a main dish in a bowl. In the right picture some apple pieces is used as garnish.