Chanterelle Mushroom Soup
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.
- Serves: 3 persons
- 1tablespoon butter
- 1tablespoon olive oil
- 1onion, finely chopped
- 1clove garlic, crushed
- 4cups chanterelle mushrooms, cleaned and chopped
- 3tablespoons all-purpose flour
- 2cups boiling water
- 1cube chicken bouillon
- 2bay leaves
- 1teaspoon ground thyme
- 1dash ground white pepper
- 1pinch ground nutmeg
Step 1Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
Step 2Increase 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.
Step 3Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.