This soup was supposed to be a festive starter – well it turned out to be lunch one day at the campsite. It’s not a large portion, but at that moment it was enough – at least for my friend who enjoyed the reindeer version. This soup can be prepared all vegetarian, or with reindeer, or half and half.

Ingredients:

• 8g  dry (summer) onions
• 8 g  dry soup vegetables (makes the bouillon)
• 5 g  dry zucchini
• 10 g  dry black chanterelle
• 20 g  light soya groats or flakes
• 25-50  dry reindeer (optional)
• 10 g  oil or butter
• 50 g  butter cheese (with garlic&herbs flavour)
• salt, black pepper, parsley, marjoram, tarragon and 1 bay leaf

How to make it:

1. Rehydrate all dry ingredients in a small amount of water.
2. Put them in a pan and steam the remaining water out.
3. Add oil or butter and fry lightly.
4. Add water and spices, bring it to the boil. (If you have time, take a break and allow the soup to wait a while – this makes the taste more intensive. Eventually) cook the soup ready.
5. Add cheese and let the soup melt into your mouth.