Chanterelle Soup
Creamy chanterelle soup with deep mushroom flavor is a warming dish that really brings out the taste of the forest. This recipe for chanterelle soup cooks the m…
Ingredienser
Instructions
Cut half of the chanterelles into pieces and keep the rest whole.
Melt butter in a saucepan.
Add finely chopped shallots and garlic.
Cook over medium heat until the onion is soft and glossy.
Add white wine and reduce to about half the amount.
Add the chanterelle pieces and cook for a couple of minutes.
Pour in chicken stock and cream.
Bring to a boil and let the soup simmer for 15 minutes.
Blend the soup smooth with an immersion blender.
Stir cornstarch into a little cold water.
Thicken the soup to the desired consistency.
Season with lemon juice, salt and pepper.
Fry the whole chanterelles in butter and season with salt and pepper.
Serve the soup with butter fried chanterelles and finely chopped chives.
Nutrition per serving
Energi ca. 501 kcal
Protein 5.3 g
Fett 40.4 g
Karbohydrater 20.7 g
Fiber 5.2 g
Sukker 4.5 g
Salt 11.6 g
Tips & tricks
Fry the topping separately and add it just before serving. This gives more aroma and better contrast to the smooth soup.
Did you know?
Chanterelle soup gets the deepest flavor when the mushrooms are cooked before liquid is added. Excess moisture evaporates and the mushroom flavor becomes more concentrated. White wine adds acidity, cream gives richness and butter fried chanterelles on top add extra texture.
