Creamy Chanterelle Mushroom Soup Recipe

Prep Time::15 mins

Cook Time::35 mins

Additional Time::10 mins

Total Time:: 1 hr

Servings::4

Yield::4 servings

Ingredients

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

Directions

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.

Cook’s Note

This recipe will actually work with any mushroom!

Swap the half-and-half with coconut cream and you'll have a vegan version.

By skill

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