Ed's Creamy Chanterelle Soup
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
2 1/2 cups
- Serves:
- 4
ingredients
- 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
- 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.
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Reviews
-
We just finished picking a bounty of Chanterelle mushrooms as we have had a very wet summer here in the mountains of AZ. After searching for recipes, Ed's popped up and I immediately went to work. The recipe was easy, I even had saffron in the pantry! It is yummy creamy. The only change I made was to use white pepper since the chanterelles are so mild and delicate. This is a lick your bowl kind of soup and I am anxious to see how it freezes so we can warm up in front of the fireplace with a creamy bowl this winter. Thanks for submitting!
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.