Description
Experience the rich and earthy flavors of chanterelle mushrooms in this creamy, velvety Last Chance Cream of Chanterelle Soup. Cooked gently with onions, leeks, and wine, then pureed to silky perfection and garnished with pickled chanterelles and toasted croutons, this soup makes for an elegant and comforting starter or light meal.
Ingredients
Mushroom Base
- 1 lb firm chanterelle mushrooms (bug damaged acceptable)
- 3 tbsp butter
- 1 cup diced yellow onion
- 1 cup diced leek (white part only)
Liquids & Flavorings
- 1/2 cup dry white wine
- 1.5 cups homemade chicken stock, plus an additional 1/2 cup
- 2 cups cream
- 1/4 cup grapeseed oil (or canola, or light taste-free olive oil)
- A bouquet garni (optional): 2 fresh bay leaves, 1 small sprig of thyme, 1 tsp black peppercorns
- Salt, to taste
Garnishes & Accompaniments
- 1 recipe pickled chanterelles (for garnish)
- 1/2 cup diced bread, toasted (for croutons)
- Chives, chopped (for garnish)
Instructions
- Cook the chanterelles: Heat butter in a deep pot over medium heat. Add the chanterelle mushrooms and season with a generous pinch of salt. Cook, stirring often, until the mushrooms release their juices and reduce in size by half. Continue cooking until they are slightly browned to deepen their flavor.
- Add aromatics: Stir in the diced onion and leek, cooking for about 5 minutes until softened, stirring occasionally.
- Reduce stock: Pour in 1/2 cup of the chicken stock and cook until the liquid has evaporated, about 5 minutes, ensuring the onions are thoroughly cooked and soft.
- Deglaze and simmer: Add the dry white wine and cook until reduced by half. Then add the remaining chicken stock and cream. Heat the mixture until it reaches a gentle simmer.
- Puree the soup: Remove the bouquet garni if used. In batches, transfer the soup to a blender and puree, adding equal portions of grapeseed oil with each batch. This technique incorporates air, aiding the soup's silky texture. Finally, strain the soup through a fine metal or mesh strainer for extra smoothness.
- Alternative blending: If using a high-powered blender like a Vitamix or industrial blender, you may skip straining. Blend on high until the soup is as smooth as desired.
- Season and chill: Taste the soup and adjust salt as needed. Refrigerate immediately until ready to serve.
- Serve: Reheat the soup gently, check seasoning for salt and pepper one last time. Ladle into bowls and garnish with toasted croutons, pickled chanterelles, and chopped chives for a beautiful presentation.
Notes
- Using grapeseed oil while pureeing improves texture and adds lightness to the soup.
- If pickled chanterelles are unavailable, you can substitute with other mild pickled mushrooms or omit garnish.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- To make croutons, toast diced bread in a pan with a little butter or oil until golden and crispy.
- The bouquet garni is optional but adds aromatic depth to the soup.
- Refrigerate leftover soup and consume within 2-3 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
