Creamy Chanterelle Mushroom Soup
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Creamy Chanterelle Mushroom Soup
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 pound chanterelle mushroom 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 ½ shallot thinly sliced, plus 1/2 shallot minced for garnish, medium
- 3 cloves garlic minced
- 1 tbsp flour
- 2 bay leaf
- 6 thyme plus 1/2 tsp thyme leaves, sprigs
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tbsp olive oil
Instructions
- Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.
- Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish.
- Melt 2 tablespoons butter in a 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.
- Add flour and stir to incorporate. Cook for 30 seconds. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through the strainer, discarding the mushroom scraps.
- Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven.
- Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.
- Discard bay leaves and thyme then blend well with an immersion blender. Once it's well blended, slowly add four tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth.
- Rinse out the pot and pour soup back into it through a fine-mesh strainer. Season with sea salt and freshly cracked pepper, to taste.
- Heat the oil in a medium saucepan over medium-high heat. Add the reserved mushrooms to 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 of water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
- Ladle soup into bowls then top with sautéed mushroom/shallot mixture. Serve immediately. Enjoy!
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