Best Creamy Chanterelle Mushroom Soup Recipe
Creamy Chanterelle Mushroom Soup Recipe | This recipe I recently found on Serious Eats was intriguing to my opinion because of the title said it was a creamy soup but there was no cream inside the recipe. What made the soup creamy? Butter. Slowly adding butter while emulsifying it using a blender, made the soup rich, buttery, creamy. This creamy chanterelle mushroom soup is actually not your evryday soup. Although, it’s rich and decadent, I feel it’s the right soup for this time around of year. It might pair well largely elegant meals served for the holiday season or special occasions. It is going to be especially good posting starter dish for an evening meal of prime rib! My entire family agreed that the soup was special – everyone loved it
Remove the is caused by the mushrooms. Place mushroom stems from a medium saucepan. Add the chicken stock and provide for a boil. Reduce to a new simmer and keep warm.
Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish. Melt 2 tablespoons butter from a medium Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
Creamy Chanterelle Mushroom Soup Recipe
Add flour and stir to incorporate. Cook for 30 seconds. Place a fine mesh strainer within the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Stir the soup being certain to scratch any bits off the foot of the Dutch oven. Add bay leaves and thyme sprigs for the soup. Bring the mushroom soup to a new simmer being certain to help keep a bare bubble. Permit soup simmer for 30 minutes.
Discard bay leaves and thyme then blend well that has an immersion blender. Once it’s well blended, slowly add three tablespoons of butter, 1 tablespoon during the time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back with it through a fine mesh strainer. Season with sea salt and freshly cracked pepper, to taste.
Heat the oil from a medium saucepan over medium high heat. Add the reserved mushrooms for the HOT pan and cook, stirring often, until browned, about 3-4 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remainder tablespoon of butter. Remove from heat and season with salt and pepper.
Ladle soup into bowls then top with sautéed mushroom mixture. Serve immediately. Enjoy!
Yield: 4 | Total Time:60 minutes +/-
- 1 pound chanterelle mushrooms, cleaned and trimmed, stems reserved (see note above) (Reserving 1/2 cup of mushroom caps for garnish)
- 7 cups chicken broth
- 6 tbsp butter, divided
- 1 1/2 medium shallots, thinly sliced, plus 1/2 shallot minced for garnish
- 3 cloves garlic, minced
- 1 tbsp flour
- 2 bay leaves
- 6 thyme sprigs, plus 1/2 tsp thyme leaves
- Sea salt and freshly cracked pepper, to taste
- 1 tablespoon olive oil