Golden Chanterelle Mushroom Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In:
Ingredients:
1/2 cup olive oil PLUS
1 tablespoon olive oil
1 3/4 pound golden chanterelle mushrooms, chopped
1/2 pound white mushrooms, chopped
2 large celery ribs, chopped
2 medium leeks, chopped
1/2 cup shallots, thinly sliced
4 cloves garlic, thinly sliced
3 quarts strong chicken stock or strong consomme
3 sprigs fresh thyme
2 bay leaves
salt and pepper, to taste
1 bunch celery, inner leaves only, chopped
Directions:
In a heavy-bottomed 4 qt sauce pot, heat 1/2 cup olive oil on high heat until oil begins to smoke.
Add all but 1/4 pound of the chanterelle mushrooms and all the white mushrooms, stirring for 5 minutes. Add celery, leeks, shallots and garlic, stirring constantly over high heat until all of the vegetable juice has evaporated and mushrooms start to brown, approximately 10 to 15 minutes.
Add chicken stock or consomme, stir, add thyme and bay leaves. Bring to a boil and skim off any impurities that come to the top. Reduce heat to a slow boil and reduce by approximately 60 to 90 minutes. Remove from heat and cool. Remove thyme sprigs and bay leaves.
In a blender or food processor, puree soup until smooth and pass through strainer. Season with salt and fresh pepper.
To serve, saute remaining 1/4 lb chanterelles in 1 Tbsp olive oil until golden brown. Place mushrooms on the bottom of each bowl and ladle hot soup over them. Top with celery leaves.
Cook's Notes: If soup is too thin, put back on stove and reduce. If pureed soup is too thick, use chicken stock to thin. This soup can be prepared 2 to 3 days in advance.
Recipe Location: https://www.cdkitchen.com/recipes/recs/240/Golden_Chanterelle_Mushroom_Soup46094.shtml
Recipe ID: 202
Nutrition:
per serving: 569 calories, 19g fat, 97g carbohydrates, 14g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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