Black Chanterelle (Reindeer) Soup

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.


  • 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
Weight: 111-160 g
Water: about one liter

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.

About Piritta

This is blog is written for lovers of nature, beauty and pleasure. Upgrade your hiking experience by exploring great cooking in landscapes! I'm hooked in fishing and hiking in Lapland. Since 2005 I've spent most of my holidays in the wilderness, at least a week per year, some years much more. Dreaming about it and planning the trip months ahead makes the experience last longer! It is great to share my passionate hobby with you. I hope this blog and my wilderness cooking books will offer you plenty of inspiration.
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