Spicy rutabaga chanterell autumn soup

Autum has hit Oslo, and when cats aka raindrops pounds down on the porch leaving a dark gray foggy cluster supposed to be the sky, I seek comfort in a cosy autum meal. And soup is my favourite!

This started out just clearing out my vegies in the fridge, so this version is actually day 2 when I added chanterell to really get into the autumn spirit😄

  You can probably feed 8 people with this serving size, or use it in a few days in a row.
You need a large casserole!

  • 1 small rutabaga
  • 1 small cauliflower
  • 2 spring onions
  • 1 yellow onion
  • 5 regular carrots
  • 2 potatos
  • 1 chili (i used the seeds as well as I wanted it spicy)
  • 3 garlic cloves
  • 2tbs bacon fat (had spared some from from breakfast. Alternatively use a dice beefstock)
  • 1 ts allspice
  • 2 ts turmeric
  • a pinch salt
  • 4dl cultured milk (or regular milk)
  • 1dl low fat sour cream
  • 10 Whole black pepper (or a pinch grinded)
  • 300g chanterell
  • 1tbs butter (for frying)
  • 1tbs olive oil for frying)
  • Fresh chives (for garnish)
  • 4 slices of pumpkin bread
  • chili olive oil
  1. Preheat oven to 180 degrees celcius (hot air function).
  2. Wash and dice the vegies (except chantarell) into pieces and throw them into a casserole.
  3. Pour water so it covers it all
  4. Bring it to boil, add all the spices and then let it simmer until everything is tender.
  5. Meanwhile, heat butter and olive oil in a frying pan and add chantarell.
  6. Add som salt and pepper and fry until golden. Leave the nicest ones for garnish if you want.
  7. Drain the fluid into a container to use later – leave a littlebit in the casserole with the vegies.
  8. Use a handmixer to make a puré in the casserole, whilst blending in half of the water you drained off.
  9. Bring to boil again, and let it simmer on low heat for a few minutes.
  10. Add culutred milk and sour cream, and carefully blend in the chantarelles.
  11. Let it simmer on low heat while stirring once in a while.
  12. Pour some chili oil on the pumpkin bread slices. Slice them diagonally and bake them on a tray in the oven for 5 minutes.

Serve the soup with fresh chives and bread.

I also like to cosy it up with candlelight in autumn – any day of the week 🙂



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