Creamy Chanterelle Mushroom Soup

I found this recipe for creamy chanterelle mushroom soup on Serious Eats intrigued me because the title said it was a creamy soup but used no cream. What made the soup creamy? Butter. Slowly adding butter while emulsifying it with a blender, made the soup rich, buttery, and creamy. This creamy chanterelle mushroom soup is not your everyday soup. I think it’s a perfect soup for this time of year. It would pair well with the most elegant meals served for the holidays or special occasions, like prime rib! My entire family agreed that this soup was special–we all loved it.

Creamy Chanterelle Mushroom Soup

Ingredients

• 1 pound chanterelle mushrooms cleaned and trimmed, stems reserved (see note above) (Reserving 1/2 cup of mushroom caps for garnish)
• 7 cups chicken broth
• 6 tbsp butter divided
• 1 ½ medium shallots thinly sliced, plus 1/2 shallot minced for garnish
• 3 cloves garlic minced
• 1 tbsp flour
• 2 bay leaves
• 6 thyme sprigs plus 1/2 tsp thyme leaves
• Sea salt and freshly cracked pepper to taste
• 1 tablespoon olive oil

How to Make Creamy Chanterelle Mushroom Soup

Remove the stems from the mushrooms. Place the mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.

Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish. Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.

Add flour and stir to incorporate. Cook for 30 seconds. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through the strainer, discarding mushroom scraps.

Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven. Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.

Discard bay leaves and thyme then blend well with an immersion blender. Once it’s well blended, slowly add three tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth.

Rinse out the pot and pour soup back into it through a fine-mesh strainer. Season with sea salt and freshly cracked pepper, to taste.

Heat the oil in a medium saucepan over medium-high heat.  Add the reserved mushrooms to the HOT pan and cook, stirring often, until browned, about 3-4 minutes.

Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons of water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.

Ladle soup into bowls then top with sautéed mushroom mixture. Serve immediately. Enjoy!

Creamy Chanterelle Mushroom Soup

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Soup

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Serious Eats

Equipment

• Medium Saucepan
• Large Dutch oven

Ingredients

• 1 pound chanterelle mushrooms cleaned and trimmed, stems reserved (see note above) (Reserving 1/2 cup of mushroom caps for garnish)
• 7 cups chicken broth
• 6 tbsp butter divided
• 1 ½ medium shallots thinly sliced, plus 1/2 shallot minced for garnish
• 3 cloves garlic minced
• 1 tbsp flour
• 2 bay leaves
• 6 thyme sprigs plus 1/2 tsp thyme leaves
• Sea salt and freshly cracked pepper to taste
• 1 tbsp olive oil

Instructions

• Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.
• Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish.
• Melt 2 tablespoons butter in a Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add flour and stir to incorporate. Cook for 30 seconds. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through the strainer, discarding the mushroom scraps.
• Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven.
• Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.
• Discard bay leaves and thyme then blend well with an immersion blender. Once it's well blended, slowly add four tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth.
• Rinse out the pot and pour soup back into it through a fine-mesh strainer. Season with sea salt and freshly cracked pepper, to taste.
• Heat the oil in a medium saucepan over medium-high heat.  Add the reserved mushrooms to the HOT pan and cook, stirring often, until browned, about 3-4 minutes.
• Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds.
• Add 2 tablespoons of water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
• Ladle soup into bowls then top with sautéed mushroom/shallot mixture. Serve immediately. Enjoy!

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