Creamy Chanterelle Mushroom Soup

Creamy Chanterelle Mushroom Soup

This recipe I found on Serious Eats was intriguing to me because the title said it was a creamy soup but there was no cream in the recipe. What made the soup creamy? Butter. Slowly adding butter while emulsifying it with a blender, made the soup rich, buttery, creamy. This creamy chanterelle mushroom soup is definitely not your everyday soup. Although it’s rich and decadent, I think it’s a perfect soup for this time of year. It would pair well with the most elegant meals served for the holidays or special occasions. I think it would be especially good to be a starter dish for a meal of prime rib! My entire family agreed that this soup was special–we all loved it.

Creamy Chanterelle Mushroom Soup

How to Make Creamy Chanterelle Mushroom Soup

Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.

Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish. Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.

Add flour and stir to incorporate. Cook for 30 seconds. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven. Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.

Discard bay leaves and thyme then blend well with an immersion blender. Once it’s well blended, slowly add three tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out the pot and pour soup back into it through a fine-mesh strainer. Season with sea salt and freshly cracked pepper, to taste.

Heat the oil in a medium saucepan over medium-high heat.  Add the reserved mushrooms to the HOT pan and cook, stirring often, until browned, about 3-4 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons of water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.

Ladle soup into bowls then top with sautéed mushroom mixture. Serve immediately. Enjoy!
 Creamy Chanterelle Mushroom Soup

 

Creamy Chanterelle Mushroom Soup

 

Yield: 4

Total Time: 60 minutes +/-

Ingredients:

1 pound chanterelle mushrooms, cleaned and trimmed, stems reserved (see note above) (Reserving 1/2 cup of mushroom caps for garnish)
7 cups chicken broth
6 tbsp butter, divided
1 1/2 medium shallots, thinly sliced, plus 1/2 shallot minced for garnish
3 cloves garlic, minced
1 tbsp flour
2 bay leaves
6 thyme sprigs, plus 1/2 tsp thyme leaves
Sea salt and freshly cracked pepper, to taste
1 tablespoon olive oil

Directions:

Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.

Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish. Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.

Add flour and stir to incorporate. Cook for 30 seconds. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven. Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.

Discard bay leaves and thyme then blend well with an immersion blender. Once it’s well blended, slowly add four tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out the pot and pour soup back into it through a fine-mesh strainer. Season with sea salt and freshly cracked pepper, to taste.

Heat the oil in a medium saucepan over medium-high heat.  Add the reserved mushrooms to the HOT pan and cook, stirring often, until browned, about 3-4 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons of water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.

Ladle soup into bowls then top with sautéed mushroom mixture. Serve immediately. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Serious Eats

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7 Comments

  1. Well, here’s a different soup !! It has a special and creamy appearance …! I liked it a lot!
    Kisses

  2. Cream of any kind of mushroom soup is always a hit around here Pam. I must say though, chanterelle mushrooms give this soup that holiday flair. The thought of the absence of cream is quite intriguing but I can see how the butter would make it creamy and dreamy, lol…

    Thanks so much for sharing, Pam…I do hope that You and Yours had a fabulous Thanksgiving…

  3. Mushroom soup is one of my favorites. this looks especially delicious and I agree it would be a special starter course for a holiday meal.

  4. Your idea of pairing this with a beef dish like prime rib or a grilled steak is spot on. Heck, thicken it up some and it would be an awesome sauce spread on the plate under a filet mignon.

  5. I love mushroom soup, very flavorful with all the herbs used! It looks delicious! 🙂