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.
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!
Guest Foodie October 8, 2014 REVIEW:
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.
Member since: Jun 8, 2001
recipetester October 28, 2013 REVIEW:
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.
Homecook October 26, 2013 REVIEW:
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.
lady montague October 24, 2013 REVIEW:
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.
Justine December 10, 2012 COMMENT: 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.
Member since: Nov 25, 2012
TMGraham November 25, 2012 REVIEW:
Loved this recipe! Easy and so delicious. Great way to use my extra Chanterelles.
Cboone November 8, 2011 REVIEW:
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.
LovedIt November 3, 2011 REVIEW:
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! :)
Myleeann October 27, 2010 REVIEW:
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!!!
owlady September 22, 2010 REVIEW:
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.
Morelman1 October 21, 2007 REVIEW:
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>
Babs September 28, 2007 REVIEW:
This was a delicious soup that may taste even better tomorrow.
Guest Foodie September 12, 2007 COMMENT: Nice presentation. Rich flavor and aroma. Offered a quick, simple and quality end-use of the local chanterelle offerings.
13-year-old July 22, 2006 REVIEW:
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