This time I head out for some outdoor cooking made of what I found in the pantry, and as a welcome addition I also used this years first chanterels. The result, a hearty stew that was more filling than I anticipated.

I also tried out a hack that I got from several people but since Ewen from Broken Back Mountains was first I'll credit him. Check out his channel, it's rather new but he has a lot going on:
   / @brokenbackmountains  

Recipe - 2 servings
1 carrot
1 celery stalk
1 onion
(a handful of chanterels, if avalible)
1 chickenbreast (leave out for a vegan alternative)
1 tbsp tomato puree
½ bullion cube
1 cup of water
Salt, pepper to taste
Garlic powder
"Italian" mix, (equal parts thyme, oregano & rosemary)

How to: check the video

This video is not sponsored in any way, shape or form by any stores or manufacturers.

Thanks for watching!

You can find me at Instagram:
  / redswedeoutdoor  
and on Facebook:
  / redswede-outdoors-2308181715884003  

Music:
Jindupe - Laureen Duski: YouTube Audio Library