**Courtesy of Bexy, my Tops and Pots Swap partner from Sweden.**

Ingredients

• 1-3/4 cups dried funnel chanterelle mushrooms
• 4 tbsp butter
• 4-1/4 cups vegetable or chicken stock
• 1/4 cup dry sherry
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely diced carrots
• 1/2 tsp dried thyme
• 1 tbsp tomato paste
• 3 tablespoons whole wheat flour
• 7 ounces creme fraiche
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Instructions

Parboil mushrooms. Roughly chop them & place in pot with 1 tbsp butter, vegetable stock, and sherry, and simmer. In a small skillet, fry onions, carrots, and thyme in 3 tbsp butter. Add tomato paste and flour while stirring. Mix well. Add to mushrooms and stock mix and bring to a boil. Add creme fraiche and let the soup boil slowly for 10-15 minutes. Flavor with salt and cayenne pepper.