Soup Sunday: chanterelles with cognac

Chanterelles are one of those mushrooms I know embarrassingly little about. But I finally did something about it! This week's Soup Sunday is all about them. Sadly though I didn't pick mine from the backyard, but from a kind man in the shop.

For 2

2 tbsp butter

1 onion

appr. 3/4 l chanterelles

4 dl vegetable stock

1 generous tbsp soy sauce

1 tbsp chopped chives

2 dl cream

2 cl cognac

1 tsp nutmeg

salt, pepper

Clean the mushroom and chop into smaller chunks. Sauté finely chopped onion in butter. Once the onion is soft and translucent, add cognac. Stir the ingredients around for a moment and add the mushrooms. Then add the stock and let cook over medium heat until mushrooms are done - about 15- 20 minutes. Then add cream and soy sauce. Check the taste and add pepper and (if needed) some salt. Before serving add chopped chives.