Cream of Chanterelle Soup
Tis the season for shrooming...and no I do not mean the psychedelic kind!!! I'm talking about chanterelles! In the great Pacific Northwest we are blessed with a perfect climate for the proliferation of mushrooms. Though I would love to take advantage of this bounty our environment provides, I simply do not have the knowledge to safely pick my own mushrooms. This is where my wonderful brother-in-law (Scott) steps in...he has been picking chanterelles since he was a little lad and has his super secret spot that he returns to yearly...every year he shares his generous bounty with us...this year it was 3 pounds of freshly picked chanterelles!!!
Over the years Scott has shared his harvest with us and every year my mom and I have been diligently perfecting our Cream of Chanterelle Soup recipe...Recently I've made this soup for some friends and family who requested I share the recipe with them. Today is your luck day, as this is the BEST SOUP YOU'VE EVER TRIED!
Cream of Chanterelle Soup:
5 tablespoons of unsalted butter
1/2 cup finely chopped onion
1 pound freshly picked chanterelle mushrooms roughly chopped
5 tablespoons of flour
2 teaspoons of Better Than Bouillon Chicken Base dissolved in 2 cups of warm water
***or you can use your favorite chicken broth***
2 cups half and half
2 tablespoons sherry
A couple dashes of cayenne pepper
A hint of freshly ground nutmeg
1/4 cup parsley (just for fun and color)
Melt butter in a heavy saucepan (I use my dutch oven) over medium heat. After foam from butter subsides, add onions and saute until translucent. Add freshly chopped chanterelles and saute for 5 minutes.
Add flour and cook for 1 minute stirring often to make sure both onions and mushrooms are thoroughly coated with flour. Add Better Than Bouillon that has been dissolved into 2 cups of warm water to dutch oven, bring to a boil for 1 minute, stirring constantly. Reduce heat and simmer for 5 minutes.
Add half and half, cayenne pepper and freshly ground nutmeg and heat until just below a simmer for 10 minutes. Add sherry, stir, sprinkle with parsley, enjoy!
I top my soup with homemade croutons for an added crunch.
For more information on when and where to pick chanterelles visit In Search of Chanterelles.
***Disclaimer: this soup isn't the most heart healthy or kid friendly; however, with so many requests for the recipe I wanted to share.***
Cream of Chanterelle Soup:
5 tablespoons of unsalted butter
1/2 cup finely chopped onion
1 pound freshly picked chanterelle mushrooms roughly chopped
5 tablespoons of flour
2 teaspoons of Better Than Bouillon Chicken Base dissolved in 2 cups of warm water
***or you can use your favorite chicken broth***
2 cups half and half
2 tablespoons sherry
A couple dashes of cayenne pepper
A hint of freshly ground nutmeg
1/4 cup parsley (just for fun and color)
Melt butter in a heavy saucepan (I use my dutch oven) over medium heat. After foam from butter subsides, add onions and saute until translucent. Add freshly chopped chanterelles and saute for 5 minutes.
Add flour and cook for 1 minute stirring often to make sure both onions and mushrooms are thoroughly coated with flour. Add Better Than Bouillon that has been dissolved into 2 cups of warm water to dutch oven, bring to a boil for 1 minute, stirring constantly. Reduce heat and simmer for 5 minutes.
Add half and half, cayenne pepper and freshly ground nutmeg and heat until just below a simmer for 10 minutes. Add sherry, stir, sprinkle with parsley, enjoy!
I top my soup with homemade croutons for an added crunch.
For more information on when and where to pick chanterelles visit In Search of Chanterelles.
***Disclaimer: this soup isn't the most heart healthy or kid friendly; however, with so many requests for the recipe I wanted to share.***
I may have more mushrooms coming my way!
ReplyDeleteAny word on the mushrooms?
DeleteI may even share :-)
ReplyDeleteI would LOVE that!!!
Delete