See Also: Cooking Club · Soups
Bavarian Cream of Mushroom Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. This is commonly made in Bavaria with fresh chanterelles. If no fresh chanterelles are available, substitute morels, or any other fresh mushrooms that are available. Even a mixture of several kinds of mushrooms makes a great soup!!
12 - 14 ounces fresh chanterelles, or other mushrooms
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
1/4 - 1/2 teaspoon sea salt
freshly ground pepper
1/8 teaspoon nutmeg
zest and juice of 1/2 lemon
1/2 cup cream or milk, as desired
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, zest and 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.
