Best 2 Chanterelle Mushroom Soup Recipes

Stepping into the vibrant world of culinary delights, we embark on a journey to discover the essence of Chanterelle Mushroom Soup, a symphony of flavors that tantalizes the senses. As we delve into the realm of this delectable dish, we'll unveil the secrets behind its rich and earthy taste, exploring the perfect balance of ingredients that elevate this soup to an extraordinary culinary experience. From selecting the freshest chanterelle mushrooms to mastering the art of creating a velvety smooth broth, we'll guide you through every step of the process, ensuring that your taste buds are in for an unforgettable adventure.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Use fresh chanterelle mushrooms. Fresh chanterelle mushrooms have a more intense flavor than dried mushrooms.
Clean the chanterelle mushrooms thoroughly. Chanterelle mushrooms can be dirty, so it's important to clean them thoroughly before using them. To clean the mushrooms, gently brush off any dirt or debris with a soft brush. You can also rinse the mushrooms quickly under cold water, but be careful not to soak them.
Sauté the chanterelle mushrooms before adding them to the soup. Sautéing the mushrooms will help to bring out their flavor and aroma.
Use a good quality vegetable broth. The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste. Season the soup with salt, pepper, and other spices to taste. You can also add a splash of cream or milk to make the soup richer.

Conclusion:

Chanterelle mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is also a good source of nutrients, including vitamins, minerals, and antioxidants. If you are looking for a new and flavorful soup to try, then I encourage you to give chanterelle mushroom soup a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »