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BROWSE MOREcream of mushroom soup
cream soup
mushroom soup
mushroom barley soup
crock pot soup
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Cream of Chanterelle Mushroom Soup
5 stars based on 8 reviews
Ready in: Under 30 minutes ?
Difficulty: 3/5
Serves/Makes: 4
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.
NUTRITION:
This Cream of Chanterelle Mushroom Soup recipe from CDKitchen serves/makes 4
Recipe ID: 29818
REVIEWS:
Guest: LovedIt 2011-11-03
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! :)
Guest: Myleeann 2010-10-27
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!!!
Guest: Morelman1 2007-10-21
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
Guest: 13-year-old 2006-07-22
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
Guest: Cboone 2011-11-08
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.
Guest: owlady 2010-09-22
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.
Guest: Anonymous 2007-09-12
Nice presentation. Rich flavor and aroma. Offered a quick, simple and quality end-use of the local chanterelle offerings.
