Cream of Chanterelle Mushroom Soup
recipe at a glance
5 stars - 13 reviews
ready in: under 30 minutes
serves/makes: 4recipe id: 29818cook method: stovetop
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
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.
646 calories, 27 grams fat, 96 grams carbohydrates, 18 grams protein per serving
ratings & reviews
|Oct 28, 2013 recipetesterMember since: October 15, 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.
Oct 26, 2013 Homecook
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.
Oct 24, 2013 lady montague
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.
Dec 10, 2012 Justine
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.
Nov 25, 2012 TMGrahamMember since: November 25, 2012
Loved this recipe! Easy and so delicious. Great way to use my extra Chanterelles.
Nov 8, 2011 Cboone
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.
Nov 3, 2011 LovedIt
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! :)
Oct 27, 2010 Myleeann
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!!!
Sep 22, 2010 owlady
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.
Oct 21, 2007 Morelman1
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>