Creamy Chanterelle Mushroom Soup
Servings 4
Equipment
- Medium Saucepan
- Large Dutch oven
- Immersion Blender or Blender
- Fine Sieve Strainer
Ingredients
- 1 lb chanterelle mushrooms cleaned and trimmed, stems reserved (see note above) (Reserving ½ cup of mushroom caps for garnish)
- 7 cups chicken broth (or vegetable broth)
- 6 tbsp butter divided
- 1½ medium shallots thinly sliced, plus ½ shallot minced for garnish
- 3 cloves garlic minced
- 1 tbsp flour
- 2 bay leaves
- 6 thyme sprigs plus ½ tsp thyme leaves
- Sea salt and freshly cracked pepper to taste
- 1 tbsp olive oil
Instructions
- Make a mushroom broth by removing 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 ½ cup mushrooms aside for garnish.
- Make the soup by melting 2 tablespoons of 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 1 minute.
- 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 or 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.
- Cook the soup garnish by heating the oil in a medium skillet over medium-high heat. Add the reserved mushrooms to the HOT skillet 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.
- To serve, ladle soup into bowls, then top with sautéed mushroom/shallot mixture. Serve immediately. Enjoy!