Ingredients
4 portions

5 dl funnelchantarells
5 dl water
5 dl vegetable clearsoup
3 tbs butter
1/2 dl wheatflour
2 tbs bluecheese, Aura or gorgonzola
2 tbs tomato paste
2 dl cream
1 ts salt
1/2 ts ground whitepepper

Parboil the mushrooms in 5 dl water. Make use of the liquid and warm it up with the vegetable clearsoup. Fry the mushrooms on low effect in a saucepan. Powder over the wheatflour and then add the liquid- and clearsoup mix while stiring. Flavour with tomato paste and bluecheese. Let the soup boil for 10 minutes. Add the cream and flavour with salt and whitepepper.

Nadja