Name: Creamy Chanterelle Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chanterelle mushrooms - 8 ounces; Butter - 4 tablespoons; Diced shallot - 2 cups; Salt and ground black pepper to taste - 2 cups; Olive oil - 1 drizzle; Chicken stock - 4 cups; Half-and-half - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chanterelle Mushroom Soup

1. Chanterelle mushrooms - 8 ounces

2. Butter - 4 tablespoons

3. Diced shallot - 2 cups

4. Salt and ground black pepper to taste - 2 cups

5. Olive oil - 1 drizzle

6. Chicken stock - 4 cups

7. Half-and-half - ½ cup

How to cook deliciously - Creamy Chanterelle Mushroom Soup

1. Stage

Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.

2. Stage

Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.

3. Stage

Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.

4. Stage

Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.