Cream of Chanterelle Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Mushroom season is just over and this soup was a hit. Regular white or button mushrooms are very good too. You could use dried chanterelle, just reconstitute them in hot water before using. Ingredients:
2 teaspoons olive oil |
1 tablespoon chopped onion |
1/2 teaspoon chopped garlic |
1/2 lb chanterelle mushroom, sliced |
1 teaspoon flour |
2 tablespoons white wine |
3 1/2 cups chicken stock |
1 cup heavy cream or 1 cup whipping cream |
salt and pepper |
1 teaspoon chopped fresh chives or 1 teaspoon parsley |
Directions:
1. In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
2. Cook until the onions are transparent.
3. Dust with the flour.
4. Add the white wine and chicken stock.
5. Stir to combine.
6. Simmer for 30 minutes.
7. Add the heavy cream and simmer for another 5 minutes.
8. Add salt and pepper to taste.
9. Serve in prewarmed bowls, and garnish with chives or parsley.
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