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Soup: Chanterelle Soup

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Soup: Chanterelle Soup

The perfect soup: chanterelle soup recipe with a picture and simple step-by-step instructions.

  • 250 g Fresh chanterelles
  • 400 ml Veal stock
  • 2 Shallots
  • 1 toe Freshly cooked garlic
  • 200 ml Cream
  • 2 El Clarified butter
  • Salt and pepper
  • Lemon
  • 2 Branches Thyme
  • 1 Splash Worcester sauce
  1. Clean the mushrooms, cut the shallots and the garlic into small cubes. Cut the mushrooms (except for a few) in 1 tablespoon clarified butter then sweat the onion, the garlic and 1 tablespoon thyme. Fill up with stock and cream and cook for about 10 minutes.
  2. Briefly fry the remaining mushrooms in hot clarified butter. Puree the soup and sift it, season with salt, pepper, a little lemon juice and Worcester sauce. Finally add the fried mushrooms to the soup.
Dinner
European
soup: chanterelle soup

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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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