Cream Of Chanterelle Mushroom Soup Recipes

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ESCOFFIER'S CHANTERELLE SOUP



Escoffier's Chanterelle Soup image

This is my adaptation of Auguste Escoffier's Veloute Agnes Sorel, from his classic Le Guide Culinaire. This is a rich, lovely mushroom soup that screams for Chardonnay - or at least some sort of full-bodied white that's gone through malolactic fermentation. Maybe a Viognier. What makes this soup Escoffier is the fact that I am using a veloute (vel-oo-TAY), a mixture of a simple butter-flour roux and poultry stock. I am also putting the soup together the way Escoffier directs, although I leave the addition of a liaison of eggs and cream up to you. I like it.

Provided by Hank Shaw

Categories     Main Course     Soup

Time 1h5m

Number Of Ingredients 11

6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons flour
1 pound fresh mushrooms, (ideally chanterelles)
2 shallots, (minced)
4 tablespoons unsalted butter
3 egg yolks
1/2 cup cream
1 shot glass brandy
1/4 teaspoon saffron
Salt to taste

Steps:

  • 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.
  • Beat together the egg yolks and cream, then ladle - a little at a time - some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
  • To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.

Nutrition Facts : Calories 333 kcal, Carbohydrate 15 g, Protein 11 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 162 mg, Sodium 362 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CREAMY CHANTERELLE MUSHROOM SOUP



Creamy Chanterelle Mushroom Soup image

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

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

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

CREAMY CHANTERELLE MUSHROOM SOUP RECIPE



Creamy Chanterelle Mushroom Soup Recipe image

A rich and creamy mushroom soup.

Provided by J. Kenji López-Alt

Categories     Soups and Stews     Soup

Time 1h

Yield 4

Number Of Ingredients 11

1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note)
1 1/2 quarts low-sodium homemade or store bought chicken broth
7 tablespoons butter, divided
1 1/2 medium shallots, thinly sliced (about 1 cup), plus 1/2 shallot minced (about 2 tablespoons)
3 medium cloves garlic, thinly sliced (about 1 tablespoon
1 tablespoon flour
1 cup dry sherry or white wine
2 bay leaves
6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.
  • Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
  • Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainser. Season to taste with salt and pepper.
  • To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
  • Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately. This Recipe Appears In The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup How to Make Creamy Vegetable Soups Without a Recipe

Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Cholesterol 53 mg, Fiber 5 g, Protein 10 g, SaturatedFat 14 g, Sodium 936 mg, Sugar 4 g, Fat 26 g, ServingSize Makes 1 1/2 quarts, serving 4, UnsaturatedFat 0 g

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE



Easy Chanterelle Mushrooms in Cream Sauce image

Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.

Provided by monika1969

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
3 shallots, minced
3 cups fresh wild chanterelle mushrooms, cleaned and quartered
½ cup heavy whipping cream
1 ½ teaspoons all-purpose flour
½ teaspoon cold water, or as needed
½ teaspoon salt
½ teaspoon herbes de Provence, or to taste
fresh ground black pepper, to taste

Steps:

  • Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
  • Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g

CHANTERELLE MUSHROOM SOUP



Chanterelle Mushroom Soup image

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

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

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

CREAM OF CHANTERELLE SOUP



Cream of Chanterelle Soup image

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

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

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.

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