It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cream of Chanterelle Mushroom Soup
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- #29818
Ditch the canned cream of mushroom, this soup is miles above. Chopped chanterelle mushrooms and Madeira wine add loads of flavor to a creamy, buttery broth. Amazing for lunch with some freshly baked bread.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
16 reviews
2 comments
ingredients
4 tablespoons butter
1/2 cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Madeira wine
1/4 cup chopped fresh parsley
directions
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.
Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.
added by
PaulSr
nutrition data
646 calories, 27 grams fat, 96 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
December 4, 2017
Like lady montague, I found the soup to be bland and wondered if the chanterelles were more delicate than I anticipated. Also I added the madeira at the end, as the recipe called for, and it was too overpowering a flavor. I would go with a different recipe next time!
September 30, 2017
Best chanterelle soup recipe that I've found. We love it.
November 9, 2015
This is the best soup we have made. Added some cremini mushrooms, one clove of minced garlic and a pinch of cayenne, served with sourdough bread. Yummy!
January 9, 2015
I followed the advice of one reviewer and substituted Sherry for Madeira (though I added 6-8 TB), and I ran the soup briefly through a food processor to *partially* cream it. Delicious!
October 8, 2014
Hi, I replaced the half and half by just 3.25% milk, White pepper by black pepper and didn't put wine and parsey, but at the end was more liquid probably but made a real good chanterelles broth. Thanks for the base recipe, first time doing soup with chanterelles, I will do it again.
October 28, 2013
Costco had chanterelle mushrooms! I hadn't found them ANYWHERE until I looked there and couldn't wait to get home and try this recipe. This recipe is delicious! I didn't have madeira wine though and couldn't justify buying it just for this recipe. I did have marsala so I used that. I did the opposite of what Justine suggested and I substituted half of the half and half with cream for a richer soup. I can't thank you enough for this marvelous recipe. Now if I could just get chanterelles more readily I'd be one happy camper.
October 26, 2013
It was very good, but I made a few changes. I did use fresh chanterelle mushrooms, but didn't have enough so I added some crimini mushrooms as well. Also, it seemed a little bland to me so I added a bit of bacon bits and a drizzle of truffle oil before serving.
October 24, 2013
If you get a chance to have fresh chanterelles I highly recommend trying this recipe. I can rarely get my hands on them but I did finally and had this recipe ready to go. We loved it. All the other reviews are dead on about it being amazing.
This is a decent recipe but not amazing. I recommend substituting one cup of the half and half with milk and adding an extra splash of Madeira. I substituted the madeira with marsala which worked out great. I used fresh picked chanterelles, which were good but a bit slippery. I think they may have a better flavor if I sweat some of the liquid out, which I will try next time. I also think the recipe needs something else beside the Madeira to flavor the creamy soup. Maybe would have been better with a homemade chicken stock versus store bought. Maybe a little garlic and nutmeg would be good.
November 25, 2012
Loved this recipe! Easy and so delicious. Great way to use my extra Chanterelles.
November 8, 2011
I subbed shallots for the onion, used cream sherry in place of the Maderia, and I pureed the soup. It was fantastic! It give the soup a velvety mouthfeel. Great recipe that lends itself well to substitutions.
November 3, 2011
Absolutely LOVED this soup! I didn't have any madeira wine so just used white grape juice and it was absolutely delicious! Even my 20mth old son ate it! :)
October 27, 2010
DELICIOUS! I made this tonight for us and a guest. Wow! No regrets. We added a dash of Pepper Plant to our bowls cuz' we like spice...but dinner would have been delicious without the Pepper Plant. I will make this again, real soon!!!
September 22, 2010
The reviews of this recipe are so right on! Instead of 'stock', we had left-over juices from processing our coarsely chopped freshly picked chanterelles for a few minutes in a buttered or olive oiled hot frying pan; before cooling, vacuum packing and freezing. They are full of water! I used these concentrated mushroom-flavored juices in place of stock in my soup. I too used no-fat cream (don't tell my husband because he would holler if he knew, which he didn't). This is a wonderful soup hot, cool, or second day rewarmed.
October 21, 2007
We are finding nice chanterelles this fall in Alaska. I made this soup using vegetable broth instead of chicken and fat free 1/2 & 1/2. It was one of the best soups I have ever made. We also have a wonderful mushroom called the "Hedgehog"> I used them in this recipe with very good results. I highly recommend this recipe> David Athearn Juneau, Alaska
September 28, 2007
This was a delicious soup that may taste even better tomorrow.
Nice presentation. Rich flavor and aroma. Offered a quick, simple and quality end-use of the local chanterelle offerings.
July 22, 2006
let me say as a young cook i went through 5 cook books and 2 websites to find something i can make with what I have, and this was my first find and might i say, my most tasty option