Creamy Chanterelle Soup Recipes

ESCOFFIER'S CHANTERELLE SOUP

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.

CREAMY CHANTERELLE MUSHROOM SOUP

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.

CREAMY CHANTERELLE MUSHROOMS WITH BACON

Steps:

• Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
• Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

CREAM OF CHANTERELLE SOUP

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.

LAST CHANCE CREAM OF CHANTERELLE SOUP

Steps:

• Heat the butter in a deep pot, add the chanterelles and cook, seasoning with a generous pinch of salt to release the juice from the chanterelles and stirring often, until they are fully cooked and have reduced in size by half. Continue cooking the chanterelles until they brown slightly, this deepens their flavor.
• Add the diced onion and leek and cook for 5 minutes more, stirring occasionally.
• Add the 1/2 cup of chicken stock and reduce until it is gone (about 5 minutes) and the onions are thoroughly cooked and soft.
• Add the wine and cook for a few minutes, until reduced by half. Add the stock and cream, heat until the mixture comes to a simmer
• When the mixture simmers, remove the bouquet garni, then puree the soup in a blender, adding equal portions of the grapeseed oil to each batch while pureeing- this adds air, helps it to puree, and improves it's velvety texture.Finally pass the soup through a metal or mesh strainer. If you have a vita-mix or industrial blender, you may not need to strain this, and if you just don't feel like straining it, thats ok, just make sure to give it plenty of time on high in the blender, until it is as smooth as you like. Season the soup to taste with salt if needed and then refrigerate immediately.
• To plate, heat the soup, check the seasoning for salt and pepper, then garnish with toasted croutons pickled chanterelles, and the chives.

CREAM OF CHANTERELLE SOUP

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!

CREAMY CHANTERELLE MUSHROOM SOUP RECIPE

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

CREAMY CHANTERELLE SOUP

Steps:

• Clean the chanterelle. Rinse and thinly slice the scallions. Heat the butter in a saucepan and sauté the chanterelles briefly. Add the scallions and cook until wilted, season with salt and pepper. Remove about 1/3 of the chanterelles and set aside. Add the wine to the saucepan with the chanterelles and bring to a boil. Pour in the vegetable broth and simmer 5 minutes over low heat. Stir in the creme fraiche and cream, and working in batches if necessary, transfer the soup to a blender and puree. Return the soup to the saucepan and season with salt, pepper, and nutmeg. For a thicker consistency, combine a little cornstarch with cold water and stir to dissolve. Stir the cornstarch mixture into the simmering soup and cook 1 minute, stirring all the while. Add the reserved chanterelles to the soup.
• Ladle the soup into deep bowls and garnish with marjoram leaves.