Cream Of Chanterelle 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

CREAM OF CHANTERELLE SOUP



Cream of Chanterelle Soup image

This beautiful creamy, golden soup is made from beautiful golden chanterelle mushrooms that I harvested from the wild. If you're not able to find any of these tasty mushrooms in the wild, they can sometimes be found in gourmet stores, farmers markets, or even upscale grocery stores like Farm Boy or Whole Foods when in season. They can also be found relatively readily in their dried form. You could reconstitute them in water and use them for this recipe, but it won't be quite the same. This recipe could also be made with other types of mushroom, but the colour won't be as golden, and will likely come out more brown or grey, though the taste should still be great.I used half and half cream for this recipe, but you could use any type of milk or cream, just realize that milk will leave it watery, while whipping cream will leave it extra-thick.Since you don't actually see any whole mushrooms in the finished product, this soup is great for when you find chanterelles that are still fresh, but are looking a little rough or raggedy. Sometimes a deer walks through a patch and messes them up a bit. Serve this as an appetizer to an elegant dinner, or as a meal with nice thick pieces of buttered whole grain toast.

Categories     Appetizer     Main Course     Soup

Time 55m

Number Of Ingredients 0

Steps:

  • In a medium pot, cook bacon batons over medium-high heat until the fat has rendered out and the bacon is crispy, about 10-15 minutes.
  • Meanwhile, separate about a handful of chanterelles and cut them into 1/2″ (1cm) cubes. Set aside, you will use this later for a garnish.
  • Once the bacon is crispy, use a slotted spoon to remove it from the pot, and set it aside, leaving the fat in the pot. Add the mushrooms (except for the ones you set aside) to the bacon fat and cook over medium-high heat for 5 minutes, stirring occasionally. Add the sliced shallots, garlic, thyme sprigs, and bay leaf. Cook for 5 minutes or so, until the garlic begins to brown.
  • Add in the flour, a generous pinch of kosher salt, and a few grinds of black pepper. Cook for another 2 minutes, stirring often. Everything will begin sticking to the bottom of the pan. This is okay, just try not to let it burn. Add in the sherry and deglaze the pan, using the liquid to scrape up any bits stuck to the bottom of the pan.
  • Now add the stock or water, and stir everything to incorporate. Make sure there is nothing left stuck to the bottom of the pan. Bring to a simmer and cook for 10 minutes, uncovered.
  • Pluck out the thyme sprigs and bay leaf, then transfer the soup to a blender (alternatively, leave it in the pot and use an immersion blender). Wait for it to cool (hot liquids can explode out of blenders, causing injury and mess!) for at least 15 minutes, then blend on high until very smooth.
  • While the soup is cooling in the blender, add 1 tablespoon (14g) of the butter to a cast iron pan or a frying pan. Melt it over medium-high heat, then add the chopped chanterelles you set aside earlier.Cook until browned, about 5-8 minutes, then turn off the heat.
  • Rinse out the pot you used to cook the soup, then add the soup in the blender back to the pot. Bring to a very low simmer and add the soy sauce, vinegar, and the other tablespoon (14g) of butter, gently stirring it all in.
  • Now you should taste for seasoning. You will be adding cream to this, so you want the soup to taste slightly over-seasoned. Add more salt and pepper if necessary. Stir in the chopped and sautéed mushrooms, then take off the heat. Stir in the cream, and check for seasoning once again.
  • To serve, ladle the soup into bowls, then split the bacon between them, sprinkling the batons into a pile in the middle of each bowl. Sprinkle with thyme leaves, then drizzle over a bit of cream. You can garnish with whole or chopped chives as well, if you want. Serve with buttered whole grain toast. Enjoy!

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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