Creamy Chanterelle Mushroom Soup Recipe
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Note: This recipe will work with any mushroom. To trim chanterelles, scrap the sides of the stems with a sharp paring knife, then cut off the very bottom portion of the stem. Reserve trimmings. Split larger mushrooms in halves or quarters.
Recipe Facts
Ingredients
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1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see notes)
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1 1/2 quarts low-sodium homemade or store bought chicken broth
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7 tablespoons butter, divided
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1 1/2 medium shallots, thinly sliced (about 1 cup), plus 1/2 shallot minced (about 2 tablespoons)
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3 medium cloves garlic, thinly sliced (about 1 tablespoon)
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1 tablespoon flour
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1 cup dry sherry or white wine
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2 bay leaves
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6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
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Kosher salt and freshly ground black pepper
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1 tablespoon vegetable oil
Directions
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Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
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Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. 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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Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
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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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To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
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Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately.
This Recipe Appears In
Nutrition Facts (per serving) | |
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353 | Calories |
26g | Fat |
21g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 353 |
% Daily Value* | |
Total Fat 26g | 34% |
Saturated Fat 14g | 68% |
Cholesterol 53mg | 18% |
Sodium 936mg | 41% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 5g | 19% |
Total Sugars 4g | |
Protein 10g | |
Vitamin C 3mg | 15% |
Calcium 56mg | 4% |
Iron 5mg | 30% |
Potassium 1016mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |