A recipe for a classic autumn soup found on spar.no
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.
Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight), very high in potassium (about 0.5%, fresh weight), and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) as high as 212 IU/100 grams fresh weight. Scientific research has suggested that the golden chanterelle may have potent insecticidal properties that are harmless to humans and yet protect the mushroom body against insects and other potentially harmful organisms.
Text from Wikipedia