I think that Autumn is my favourite season; the hard work of summer is over, the fruits of the spring are ready to be collected and the harshness of winter is still a while away. This is particularly so this year, after what has been a disappointing summer. Mostly warm and wet, it has caused us problems with the sheep and meant we have been unable to take hay. Twice we have had sheep who have had fly strike. Though they have survived, by dint of debridement and Stockholm tar, this was a terrible experience for both them and us. And, barring a miraculous Indian summer (or Haf bach Mihangel as we say around here) in October we will have to buy hay this winter. So, I am keen to see October arrive and know that the damned flies, and risk of fly strike, will soon be gone.
However, perhaps the main reason for enjoying this season is because it is the time you can enjoy the fruits of your labours and sometimes fruits without any labour at all. This time of the year we usually get a good crop of chantrelle mushrooms in the wood and this year has been no exception. They provided us with a few meals which required nothing more than what we can make on our own plot of land. My favourite was the chantrelle soup the recipe for which is below. This is a luxurious soup, warm, smooth and filling and better than any mass produced soup you may buy. Wonderful when its cost is measured in pennies !
- Large bag of chantrelle mushrooms
- 2 Onions
- 3 Cloves of garlic
- Pint Chicken stock
- Pint Keffir
- 3 tablespoons of butter
Soften the onions and garlic by frying gently for 5 minutes in the butter. Add the mushrooms and continue to fry gently for a further 8 minutes. Add the flour and mix to a smooth consistency. Add the milk and stock and simmer for 20 minutes. Salt and pepper to taste.