The Kyrö x Jävla funnel chantarelle soup


Out in the forest mushroom picking.

Ah, what an autumn we have had in terms of mushrooms! They`re practically everywhere! Our lovely icelandic asset Asgeir was so overwhelmed with the shroom crops that it left him to wonder why he waited this long to move to Finland. To celebrate the forest mushroom kekri our very talented head chef Joni wanted to share his favourite mushroom soup recipe. The mushroom to use in this recipe is the wonderful funnel chanterelle which is still in season. So gather your forest gear and get some while you can!

Plate with Funnel Chanterelle Soup.


1 large onion

0,5 dl rape seed oil

3 dl funnel chanterelles

50 g butter

2 dl vegetable broth

2 dl double cream

4 dl milk

1 tbsp Kyrö x Jävla BBQ- sauce

1,5 tsp salt

½ tsp black pepper

2 tsp white vinegar

2 tbsp parsley


Clean the mushrooms. Peel and cut the onion. Put the oil and cut onions in a saucepan and let simmer in a mild temperature for about 10 minutes. Add the butter and the mushrooms. Continue to simmer for another 5 minutes. Add the rest of the liquids, the BBQ- sauce and the vinegar. Let the soup boil for a while. Add salt and pepper. If you prefer your soup smooth and fluffy, pour it into a blender and mix it full speed until completely smooth. Be careful not to spill the hot soup. Serve right away with delicious bread of your choice and parsley on top.