Creamy Chanterelle Mushroom Soup Recipes

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.

Steps:

• In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer., Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend., Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.

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.

Steps:

• Sweat the mushrooms, onion, garlic, and celery over med-low heat in the butter until the onion is translucent and the mushrooms are soft.
• Add a pinch of freshly ground black pepper and kosher salt.
• Add 2 cups chicken broth and optional saffron and simmer, stirring occasionally until the liquid is reduced by half.
• Approximately 10 minutes.
• Transfer to the bowl of a food processor or blender, add the sage leaves and puree.
• Return to the pot and reheat to a simmer.
• Season again with salt and pepper.
• Temper the half and half and slowly whisk into the mushroom mixture.
• Simmer, stirring with the whisk until thickened.
• It's done when it will coat the back of the spoon.
• Remove from the heat.
• Then add 1.5 TBS cold butter and whisk.
• Serve immediately.