in Soup Recipes

Chanterelle cream soup

updated

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Ingredients for 4 servings:

  • 300 g chanterelles
  • 500 ml chicken stock or vegetable stock
  • 2 shallots (finely diced)
  • 3 tbsp sherry, dry
  • 1 tbsp parsley (chopped) or chervil (chopped) or both
  • pepper
  • Salt
  • olive oil
  • 200 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the olive oil and sauté the diced shallots. Add the cleaned chanterelles and fry. Remove a few of the remaining chanterelles from the pot for later garnish and set aside. Pour in the stock and simmer for 10 minutes. Add the cream, season with salt, pepper, sherry, and herbs, and bring back to a boil briefly. Purée with a hand blender, straining through a sieve if desired. Serve with the fried chanterelles. Serve with a slice of crispy fried Italian bacon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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