Cream of Chanterelle Soup
photo by Renee A.
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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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Tweaks
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I made a topping by setting aside a few choice pieces of mushroom, cutting them up into small pieces and frying them with garlic in a little oil and butter till they were a bit crunchy. Yum! I also blended it in hopes that my 4-year old daughter would eat it too, but alas...she refused despite my persistence.
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
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