Bavarian Cream of Chanterelle Soup Recipe

From Dorothy McNett's Recipe Book.

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Bavarian Cream of Chanterelle Soup

From Dorothy McNett's recipes at If no fresh chanterelles are available, substitute morels, etc.

12 - 14 ounces fresh chanterelles
2 tablespoons unsalted butter
1 medium onion, finely diced
1 - 2 cloves garlic, finely diced
2 1/2 tablespoons all purpose unbleached flour
4 - 4 1/2 cups vegetable stock
1/2 cup cream
1/4 - 1/2 teaspoon sea salt
freshly ground pepper
1/8 teaspoon nutmeg
juice of 1/2 lemon
3 - 4 tablespoons finely snipped fresh parsley

Clean the mushrooms gently, do not soak them in water. Separate out about 1/3 of the smaller ones and set them aside. In a heavy bottomed saute pan or Dutch oven, heat the butter and then saute the diced onion and garlic, stirring, for about 2 minutes but do not let it brown. Now add the larger mushrooms and saute on medium heat about 2 minutes or so. Blend in the flour, stirring well. Increase heat to high, add the stock and simmer about 15 - 20 minutes. Puree the mixture until smooth adding salt, pepper, nutmeg, juice of lemon and the cream. In a frying pan heat 1 teaspoon butter and then saute the remaining small mushrooms that you had separated out and set aside. Saute about 2 minutes, or until they have cooked and all liquids in the frying pan are gone. Ladle the soup into serving bowls and garnish with the sauteed mushrooms and some finely snipped parsley.

Recipe created 2016-09-26.

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