Chanterelle Mushroom Soup Recipes

CHANTERELLE MUSHROOM SOUP

Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.

Provided by LorraineMargaret

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 3

Number Of Ingredients 12

Chanterelle Mushroom Soup image

Steps:

Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.
Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 21.8 g, Cholesterol 10.4 mg, Fat 8.7 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 459.4 mg, Sugar 3.9 g

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 cups chanterelle mushrooms, cleaned and chopped
3 tablespoons all-purpose flour
2 cups boiling water
1 cube chicken bouillon
2 bay leaves
1 teaspoon ground thyme
1 dash ground white pepper
1 pinch ground nutmeg

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.

Ingredients

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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CHANTERELLE SOUP RECIPE - CREAMY …

Web Jul 21, 2014 1 pound fresh mushrooms, ideally chanterelles 2 shallots, minced 4 tablespoons unsalted …
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Estimated Reading Time 6 mins

Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.
While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.

Chanterelle Mushroom Soup Recipes

CHANTERELLE MUSHROOM SOUP

Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.

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.

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