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Creamy Chanterelle Mushroom Soup
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Creamy Chanterelle Mushroom Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Pam - For the Love of Cooking / Original by Serious Eats

Equipment

  • Medium Saucepan
  • Large Dutch oven
  • Immersion Blender
  • Fine Sieve Strainer

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!