Hard French Appetizer Soup

Creamy Chanterelle Mushroom Soup

Name: Creamy Chanterelle Mushroom Soup
Prep time: 23 min
Cook time: 83 min
Total time: 106 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 ounces chanterelle mushrooms; 4 tablespoons butter; 2 cups diced shallot; salt and ground black pepper to taste; 1 drizzle olive oil; 4 cups chicken stock; 0.5 cups half-and-half

Total Time

1h 46m

23m prep · 83m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Gluten Free Halal Kosher Nut Free Chicken Gluten-Free Nut-Free Fried spicy savory umami european greek mediterranean middle eastern region halal kosher healthy_fats plant_based french soup

This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.

Ingredients

8 ounces chanterelle mushrooms
4 tablespoons butter
2 cups diced shallot
salt and ground black pepper to taste
1 drizzle olive oil
4 cups chicken stock
0.5 cups half-and-half

Instructions

1

Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
2

Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
3

Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
4

Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.