Chanterelle Mushroom Soup Recipes
CREAMY CHANTERELLE MUSHROOM SOUP
This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
- Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
- Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g
FINNISH - CHANTERELLE SOUP
This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from website : freshfromfinland.com There exists over five hundred edible species of wild mushrooms in the Finnish forests. Chanterelles are one of the most popular and common varieties growing wild. If the mushrooms are not available fresh in your neighborhood, you may use dried ones. * If using dried chanterelle, crush the mushrooms and soak them in warm water for two hours. Squeeze mushrooms dry before frying them in the pan. Keep the liquid and use it to replace part of the stock. Savour the flavours of autumn with this rich and intense wild mushroom soup. This recipe also works well for porcini mushrooms..
Provided by Baby Kato
Categories Finnish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Roughly chop the chanterelles into ½-inch pieces.
- Chop the onion and parsley stalks, saving the leaves for garnish.
- Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks and chanterelles and sauté for additional 5 minutes.
- Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly - you may use less stock for a thicker soup if desired.
- Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste.
- Allow the soup to cool then mix with an electric blender until smooth.
- Pour the blended soup back into the saucepan and add sherry and heavy cream.
- Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley.
Nutrition Facts : Calories 429.1, Fat 35.1, SaturatedFat 21.6, Cholesterol 112, Sodium 2209, Carbohydrate 14.8, Fiber 1.9, Sugar 3.8, Protein 11.4
CREAM OF CHANTERELLE SOUP
Mushroom season is just over and this soup was a hit. Regular white or button mushrooms are very good too. You could use dried chanterelle, just reconstitute them in hot water before using.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
- Cook until the onions are transparent.
- Dust with the flour.
- Add the white wine and chicken stock.
- Stir to combine.
- Simmer for 30 minutes.
- Add the heavy cream and simmer for another 5 minutes.
- Add salt and pepper to taste.
- Serve in prewarmed bowls, and garnish with chives or parsley.
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