Chanterelles are my favorite mushrooms. I like to dry them so I can add them to sauces all year long. Today we bought some chanterelles in a box and there were a lot of small pieces. I decided to make a soup with the small pieces and dry the larger ones.

We used to get a really nice chanterelle soup at the Hotel Grand Marina in Helsinki, but since they let Jamie Oliver into their kitchen, it’s not really worth going there. I wanted to try to recreate that, so I looked for a Finnish recipe. Finns know mushrooms! Feel free to use other mushrooms. I’m just using my favorite.

Gather your ingredients:
4 dl (about 1 3/4 cups) of chopped chanterelles (or other mushroom)
medium onion, chopped
3 tbsp butter
4 tbsp flour
8 dl (3 1/2 cups) hot water
1 vegetable stock cube
1 1/2 tsp salt
black pepper and white pepper to taste
2 dl (about 7 ounces) cream

Dissolve the stock cube in the hot water and set aside. In a medium saucepan over medium heat, melt the butter and add the chopped onion and mushrooms.
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We had a a large plum crop this year and I made plum jam and plum butter again. Every time I make plum butter, I have to call my mom and ask her how to do it. I decided to document it this time. Since the measuring is done only when working with the pulp, it’s easy to get started. It was late, so I put the plums into my crock pot and covered them with water. I let them cook all night. The next morning, they were soft and ready to be made into plum butter. You can do this on the stove. Just dump them in a large pan, cover them with water and cook on low for about three hours.

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The plum butter and plum jam are finally in jars. I’m really pleased with both. Have a look.

The plum and vanilla jam recipe was found here.

The plum butter was an adaptation of a recipe I have for making apple butter in the crockpot. I had forgotten that the crockpot method hasn’t worked for me and I had to transfer the operation to the oven. It still turned out fantastic.

The jars are from Sandy. She sent some delicious peaches a few years ago and I’ve beeh hanging on to the jars. Thanks, Sandy!

This is our ninth September in this house and it’s the first time that our plum tree has produced so many plums. We picked them last night and I’ve been doing as much plum work as I can in between the other stuff. Not all of them are ripe, but will be by the weekend. My sink was full!

As soon as Jouni came in with the last of them, he asked where his pie was. I hadn’t even started on it yet, but hurried up with it. I made a tart rather than a pie. If you’re thinking that it looks incredible, you’re right!

I knew I wanted to make plum butter, so that was next. I boiled some plums to soften them then strained out the seeds and skin to get the smooth pulp. I put it in my crockpot with sugar and cinnamon then left it to cook all night. In the morning I took the lid off and am letting it continue to cook and thicken.

I found a recipe for plum and vanilla jam. I happen to have some vanilla beans, so I thought I’d give it a try.

I have canned the jam and heard the first lid pop already. It didn’t make much, but if it turns out as delicious as I think it will, I’ll make more of the jam.