Recipe by Trinkets
This evening DH came in with some fresh Chanterelles straight out of the yard. He proceeded to create the most decadent and wonderful dish. It did not take long for the kitchen to smell heavenly. I could O.D. on this soup!
Top Review by Katanashrp
This was my first time using chanterelle mushrooms and I'm glad I chose this recipe because even though I doubled the recipe it was barely enough for 4 people (that's how much we enjoyed it). This would be perfect served at a dinner party as it is sure to impress your guests. Thank you.
- 1 cup chanterelle mushroom, cleaned and rough chopped
- 1⁄2 medium onion, diced
- 1 garlic clove, thinly sliced
- 2 tablespoons butter
- 1 celery rib, diced
- 2 cups chicken broth
- 2 saffron strands (optional)
- 2 fresh sage leaves, chopped
- 1 1⁄2 cups half-and-half
Directions See How It's Made
- Sweat the mushrooms, onion, garlic, and celery over med-low heat in the butter until the onion is translucent and the mushrooms are soft.
- Add a pinch of freshly ground black pepper and kosher salt.
- Add 2 cups chicken broth and optional saffron and simmer, stirring occasionally until the liquid is reduced by half.
- Approximately 10 minutes.
- Transfer to the bowl of a food processor or blender, add the sage leaves and puree.
- Return to the pot and reheat to a simmer.
- Season again with salt and pepper.
- Temper the half and half and slowly whisk into the mushroom mixture.
- Simmer, stirring with the whisk until thickened.
- It's done when it will coat the back of the spoon.
- Remove from the heat.
- Then add 1.5 TBS cold butter and whisk.
- Serve immediately.