As the Autumn is here, it is wonderful to start a weekend with warm soup and some freshly baked bread. Jaakko decided to cook funnel chanterelle soup (recipe was originally in Alko’s Etiketti-webzine) and bake us vegan ciabatta. The original recipe for soup contained some dairy products but we did not lose any of the taste by substituting them with vegan alternatives.
If you are about to prepare the soup for two, here’s the recipe:
FUNNEL CHANTERELLE SOUP
Funnel Chanterelle Soup with some fresh thyme sprinkled on top (forgive us the quality of the photo).
4 desilitres vegetable bouillion
2 desilitres of dried funnel chanterelles (or around 5 desilitres fresh mushroom)
1 shallot onion
approximately 2 tablespoons Madeira wine
1 teaspoon salt
some white pepper
2 desilitres oat- or soy-based vegetarian cream (we used oat-based by Nordic)
some Cayenne pepper
First prepare the vegetable bouillion and sweat the chopped onion for couple of minutes. Then pour the bouillion on top of the onions and then add the chopped mushrooms, Madeira wine, and cream. Bring the soup to a boil and add white pepper and salt.
Pour the soup into the blender and blend for approximately 20 seconds. Then pour the soup back into the pot and let it simmer until it thickens.
When the soup is ready, pour it on to the heated soup plates and sprinkle it with some Cayenne pepper.
VEGAN CIABATTA
(2 breads) – great recipe from a Finnish cook book called Yllin kyllin
25 gr yeast
5 desilitres water
1,5 teaspoons salt
3 desilitres rye flour
1 tablespoon syrup
0,5 desilitres olive oil
6-7 desilitres wheat flour
Dissolve yeast in water. Add salt and rye flour (while mixing at the same time). Let the dough stand at room temperature for 20 minutes until doubled in bulk and and full of air bubbles. Add other ingredients – the dough can be a little moist. Sprinkle some flour on top and let stand in a warm place for an hour.
Vegan ciabatta decorated with walnut & sesame seeds.
Turn the dough out onto a well-floured work surface and cut in half. Transfer each half to a baking tray and form into an irregular ovals. Dimple loaves with floured fingers and dust tops with flour. Let loaves rise for 20 minutes.
Bake the bread loaves for 12-15 minutes in 250 celcius. In order to get crust on the loaves, put a shallow dish filled with water onto the bottom of the oven while the breads are baked. The steam creates a nice crust to the bread.
WHAT TO DRINK WITH IT?
Alko recommended a nice dark lager beer with the soup. We supported (once again) our local brewery Nokian panimo, and had some of their great Keisari Dark Lager with the soup. Works out quite nicely in a darkening autumn evening.
Food Trek – The Flex Generation 
October 3, 2012 at 8:19 pm
That soup looks amazing. I love creating vegan recipes. Check some of mine out, if you want! http://recoveredbaptist.wordpress.com/category/cooking-2/
October 4, 2012 at 5:59 pm
You could have easily been a photographer!