Creamy Chanterelle Mushroom Soup recipe
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Ingredients
- 8 ounces chanterelle mushrooms 4 tablespoons butter 2 cups diced shallot salt and ground black pepper to taste 1 drizzle olive oil 4 cups chicken stock ½ cup half-and-half
Nutrition Info
- 241.8 caloriescarbohydrate: 18.8 gcholesterol: 42.5 mgfat: 16.9 gfiber: 1.3 gprotein: 4.9 gsaturatedFat: 9.8 gservingSize: -sodium: 840.6 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chanterelle Mushroom Soup
Directions
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Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
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.
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.
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.