Hunter’s summer soup

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First of all look here for cleaning mushrooms

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2 tbs coconut oil

500 ml aroma mushroom(16 oz)

400 ml champion  mushroom  (12 oz)

200 ml chanterelle mushroom

1/2 dl leeks

Spices to taste: salt, pepper, cayenne pepper, broth  powder

8 dl water

1.5 dl heavy cream

1.5 dl “Oatly iMat” (Oat milk made a specially for cooking)

1/4 dl creme fraîche (3 tbs) (optional)

Spices to taste: salt, pepper, cayenne pepper, broth  powder and

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1.Chopp up mushroom ( you can use what ever mushroom you have)

2.Put oil in saucepan, fry mushrooms until they are golden, and soft.  Add leeks.   ( make sure that there is enough oil so that the mushroom do not burn).

3.Add the other ingredients

4.Let simmer for about 15 minutes. Then add to food processor or hand blender.

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Cheese chips:

1. Cut cheese in “just right”sizes, or do as me and buy it pre-cut.  (My cheese is “gräddost”  which is a typically for Scandinavia.)

2Have oven on 200 C and keep an eye on it. Cook until they have a golden color.

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