Cream Of Chanterelle Soup Recipes

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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



Creamy Chanterelle Mushroom Soup image

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

8 ounces chanterelle mushrooms
4 tablespoons butter
2 cups diced shallot
salt and ground black pepper to taste
1 drizzle olive oil
4 cups chicken stock
½ cup half-and-half

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



Cream of Chanterelle Soup image

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.

2 teaspoons olive oil
1 tablespoon chopped onion
1/2 teaspoon chopped garlic
1/2 lb chanterelle mushroom, sliced
1 teaspoon flour
2 tablespoons white wine
3 1/2 cups chicken stock
1 cup heavy cream or 1 cup whipping cream
salt and pepper
1 teaspoon chopped fresh chives or 1 teaspoon parsley

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