Chanterelle-chaga soup (starter for 4)
1 cup hot water
2 sachets NordicNordic natural chaga tea
1/2 yellow onion
1 tbsp olive oil
1 small potato
1 garlic clove
6 oz. fresh chanterelles (or porcini mushrooms)
1 tsp sherry vinegar
1 tbsp dry sherry
1/2 cup heavy cream
1/2 cup vegetable broth
2 tbsp browned butter
Steep the tea bags in the water for about 15 minutes. Mince the onion finely and cook the onion in olive oil on medium heat until caramelized (deep golden color), for about 15 minutes. Meanwhile, peel and dice potato, mince garlic and chop chanterelles. Place vegetables in pan with the caramelized onion. Pour in vinegar, sherry, cream, vegetable broth and steeped chaga tea (remove tea bags). Let simmer on medium-low heat, uncovered for about 10-15 minutes, until potato is soft. Meanwhile brown butter in a pan (place butter on pan, let melt and sizzle. Let the butter turn deep golden, it should smell nutty).
Pour the content of the pot into a blender. Add browned butter and blend until the mixture forms a silky smooth soup. Add more vegetable broth if needed. Taste adjusting seasoning and pour soup into bowls. Decorate with fresh thyme leaves.
Sprinkle with chaga tea powder if desired.