Creamy Chanterelle Mushroom Soup

Name: Creamy Chanterelle Mushroom Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 bay leaves; 7 Tbsps butter, divided; 454 grams chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note above); 237 milliliters dry sherry or white wine; 1 Tbsp flour; 3 medium cloves garlic, thinly sliced (about 1 tablespoon; 2 servings Kosher salt and freshly ground black pepper; 1 liters low-sodium homemade or store bought chicken broth; 6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Creamy Chanterelle Mushroom Soup a try. This recipe makes 2 servings with 737 calories, 19g of protein, and 52g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have bay leaves, flour, chanterelle mushrooms, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Set 1/2 cup mushrooms aside for garnish.

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Mushrooms

Place mushroom trimming in a medium saucepan.

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Mushrooms

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Sauce Pan

Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.

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Chicken Stock

Melt 2 tablespoons butter in a medium saucepan over medium heat.

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Butter

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Sauce Pan

Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes.

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Shallot

Garlic

Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.

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Mushrooms

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Pot

Add flour and stir to incorporate. Cook for 30 seconds.

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All Purpose Flour

Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute.

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White Wine

Sherry

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Frying Pan

Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps.

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Mushrooms

Broth

Soup

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Sieve

Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble.

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Fresh Thyme

Bay Leaves

Soup

Let simmer for 30 minutes.

Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainser. Season to taste with salt and pepper.

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Salt And Pepper