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
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
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Samira Kadii
[email protected]This soup is a waste of time and money. I would not recommend it to anyone.
Upendra Singh Karki
[email protected]I followed the recipe exactly and the soup turned out lumpy. I'm not sure what I did wrong.
Rehan Naseer
[email protected]The soup was bland and lacked flavor. I would suggest adding more salt, pepper, and herbs.
Lavina Annamarie
[email protected]This soup is a bit too rich for my taste. I would suggest using less heavy cream or adding some vegetable broth to lighten it up.
Lina Skunsmonaite
[email protected]I'm allergic to dairy, so I used almond milk instead of heavy cream. The soup was still very creamy and delicious.
Malaika Jamshaid waris
[email protected]I wasn't able to find chanterelle mushrooms, so I used cremini mushrooms instead. The soup still turned out great!
Rafin Rabby
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and hearty soup that's perfect for a cold winter day.
Todd S (Cousin Todd)
[email protected]I added a bit of white wine to the soup and it really enhanced the flavor.
Saif Mohamed
[email protected]This soup is a great way to use up leftover chanterelle mushrooms. It's also a great soup to serve at a party or potluck.
Carcii Smith
[email protected]I'm not a huge fan of mushrooms, but this soup was surprisingly delicious. The creamy broth and the earthy flavor of the mushrooms were a perfect combination.
Dr Lili
[email protected]This soup was so easy to make and it tasted amazing! I used dried chanterelle mushrooms and they rehydrated perfectly.
rosy
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was creamy and flavorful, and the addition of fresh thyme really made it special.
Lynn Susan Bailey
[email protected]This creamy chanterelle mushroom soup was an absolute delight! The flavors were rich and complex, with a perfect balance of earthiness and creaminess.