Creamy Chanterelle Mushroom Soup
Whilst it is cooking, heat the oil in a saucepan and fry the bacon and mushrooms until browned.
Recipe Summary Creamy Chanterelle Mushroom Soup
This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.Ingredients | Creamy Bacon And Mushroom Pasta8 ounces chanterelle mushrooms4 tablespoons butter2 cups diced shallotsalt and ground black pepper to taste1 drizzle olive oil4 cups chicken stock½ cup half-and-halfDirectionsRinse 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.This recipe will actually work with any mushroom!Swap the half-and-half with coconut cream and you'll have a vegan version.Info | Creamy Bacon And Mushroom Pastaprep: 15 mins cook: 35 mins additional: 10 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Creamy Chanterelle Mushroom SoupSoups, Stews and Chili Recipes, Soup Recipes,
