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- Dish type
- Mushroom soup
Chanterelles provide a unique flavour to this soup made in the pressure cooker. Very simple to prepare, it can also be served as main with bread and cheese for a lovely light meal.
3 people made this
- 1 knob butter
- 2 cloves garlic, minced
- 500g chanterelle mushrooms
- 700g whole button mushrooms
- 2 small potatoes (about 150g in total), peeled and chopped
- salt and freshly ground black pepper to taste
- 500ml water
- 1 tablespoon double cream (optional)
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Melt butter in a frying pan and sauté garlic for 2 to 3 minutes, until soft. Add chanterelles, cover and cook over low heat for 20 minutes.
- Set aside about 200g of the cooked chanterelles. Add remaining chanterelles to a pressure cooker with button mushrooms, potatoes, salt and pepper. Add water. Close pressure cooker and place over high heat. Once whistling, reduce heat and cook for 20 minutes before releasing pressure.
- Purée the soup with a hand blender, then add reserved chanterelles and cream (if desired). Stir together and serve.
Reviews & ratingsAverage global rating:(3)
Modern Mushrooms: Creamy Chanterelle Soup
Mushroom soup has never looked so elegant. Make a big batch as a first course for your next feast.
Nordic cuisine is hot — we don’t need to tell you that. With several of the world’s best chefs hailing from northern Europe, this is the food you should be cooking now. Renowned culinarian, recipient of countless food and media awards and founding editor of Gastronomica: The Journal of Food and Culture Darra Goldstein’s latest work is a comprehensive collection of recipes from all over Scandinavia. Take it from her: You can do this (and definitely should).
Foraged mushrooms are a mainstay of Nordic cuisine, so grab the nearest mycologist or hit the farmers’ market or specialty grocer for chanterelles. These savory yellow mushrooms make a hearty, creamy soup that will make you forget all about buttons, portobellos or anything else you can find at the supermarket. Whip up a batch for the first course of your next dinner party in less than an hour, and wow your guests with this simple Scandinavian favorite.
The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup
Editor's Note: All month, the soup's on, with over a dozen new recipes coming at you for everything from simple 15-minute meals, to updated homemade versions of the canned classics you loved as a kid, to all-dayers that are hearty enough to eat like a meal. Check out all the recipes right here, and be sure to come back—we'll be updating all month!
On Monday, I showed you how to make creamy soup out of virtually any vegetable. In that article, I mentioned that my old chef, Jason Bond, showed me how to make a creamy chanterelle mushroom soup. Tasting that soup for the first time was one of the high points of my culinary education. Today, by popular request, I'm going to share with you Chef Bond's chanterelle soup technique the recipe for Campbell's Cream of Mushroom Soup on crack. It's fitting that the first truly great soup I ever made is the last recipe in this month of soups. But don't worry, there will always be more recipes to come.
For the record, this exact same technique will work for virtually any mushroom. Even the mild-mannered button will turn into liquid love when you treat him like this.
And now it's time to play a game called "Have You Met Tim?"
Tim is a chanterelle. That buddy of his lying next to him? That's Tim too. So are the two chanterelles behind the first two Tims and the ones behind them. They're all Tim. In fact, all chanterelles are named Tim. This is because every chanterelle I've ever had has met with a horrible, gruesome fate within hours or days of meeting them. Giving them all the same name keeps me from getting overly attached.*
*It's the same reason all of my goldfish and neon tetras and mollies and other tropical fish are all named Jeff the god of Biscuits. But that's another story.
Today you're going to witness one of those grisly deaths: we're going to turn Tim and his Tim-buddies into Tim-soup.
First things first: he needs a haircut. A mushroom's gotta look his best when he goes up to meet that great big Vita-Prep in the sky.
Some chanterelles are tender and clean enough to cook with very minimal trimming. Others tend to get a little woody at the bottom. To remove that woodiness, hold the chanterelle in one hand and gently scrape its side with the blade of a sharp paring knife. The sides should peel right off easily and stay connected at the very bottom, like a tiny banana.
Stay connected, that is, until you.
Trim off the bottom of the chanterelle and those peels should come right off. Just like any other scalp, these ones should be collected. Place them all in a medium pot and cover them with a quart and a half of chicken stock, and bring them to a simmer while you finish prepping. This will give you an intense, mushroom-scented chicken broth to cook with later on.
Here's Tim and all his Tim-buddies, looking and feeling their best, ready to tackle the world, perhaps to chat up that sassy-looking mousseronnette over in the corner. Little do they know how short for this world they really are.
But don't let them in on the little secret yet. First, let 'em know that they look great, but they need a wee bit of a boost in the aroma department if they really want to impress the ladies. Shallots and garlic should do nicely.
As with any vegetable soup, you can use whatever aromatics you like to start your base. Regular onions and leeks are both swell, as is celery. In this case, I like the mild sweetness of shallots and garlic slowly sweated in butter. It boosts that mushroom flavor without overwhelming it, just the slightest hint of cologne to brighten Tim's naturally sweet and musky aroma.
Here's where things start to get a little frightening.
AHHHHOOOHHHHHHNOOOOOEEEEEESSSSS. WHHHYYYYYYY. Scream a few dozen Tims all at once as they realize that they aren't going on a date after all, but rather are being fried in hot butter.
In point of fact, Tim makes no noise at all. He's just a mushroom. He sits there and takes every bit of punishment you have to give him.
As the chanterelles cook, they'll give off liquid, which should pool in the bottom of the pot. The goal here is to drive off and concentrate that liquid without actually giving the mushrooms or alliums any real color. We want clean, sweet, bright flavors here.
The best way to tell when your mushrooms are done sweating is to listen. When there's still liquid left in the pan, it'll make a faint simmering sound, sort of like "fwthpthfwthpthfwthpthfwthpfh."
As the liquid slowly evaporates and you're left with just fat on the bottom of the pan, it'll transition into more of a sizzling sound with the occasional POP or CRACK, like "szzszsK!szsPA!szzsKR!szzszs"
This is how you know that Tim is really, truly dead, and it's time to start covering up the evidence by converting his carcass from what looks like misshapen pieces of soggy orange pasta into something creamy, smooth, and delicious.
We start with a bit of flour.
The flour is not 100% necessary, and the large amount called for in many creamy mushroom soups can indeed overwhelm the flavor of the mushrooms, making it taste more like a mushroom sauce than anything, but a single tablespoon for a quart and a half of soup is enough to help the fat we're going to add later on emulsify properly without tasting stodgy or thick.
Next up, a splash of dry sherry or white wine. You may notice I've deviated again from my standard vegetable soup technique. You all know how important acid is to flavor, right? Sometimes—most of the time—I'll add acid at the very end of cooking, so that I get the brightest possible flavor. In this case, however, adding acid at the end gives this soup too much brightness, when really it's all about being rich and velvety.
So instead, I use wine or sherry, which adds brightness and complexity, but mellows out with some simmering.
Remember those mushroom scalps we had simmering a while back? Well now's the time to use it.
Set a strainer over the pot and strain the mushroom-scented broth through it. Isn't this extra brutal? We're pouring Tims' decapitated scalps right back over them, only to whisk them back away and dump them in the trash.
*It's kind of like Hannibal Lecter holding your amputated hand in front of you before tossing it in the trash and muttering in that Anthony Hopkins voice "I would not waste a fine bottle of chianti or fava beans on mere scraps."
So far, so simple. Time to complicate things a bit.
Ok, so not too complicated. All I've added is a couple bay leaves and some thyme sprigs and set the soup to simmer for about half an hour. At this stage, it should smell intoxicatingly delicious. I mean delicious.
Once it's simmered, we're pretty much done. You can discard the bay leaves and thyme and puree the sucker with a hand blender if you'd like, but you'll get much better results out of a real blender.
A real blender is also better for the fat emulsification stage that's so essential to giving a vegetable soup some body and mouth-coating richness.
Many cream of mushroom soups call for actual heavy cream or milk. I find that these ingredients, while they can be delicious, end up diluting the flavor of the mushrooms a bit. Rather, I like to just create what Modernist Cuisine calls a "constructed cream." That is, a smooth emulsion of fat and liquid, in this case, using actual butterfat as the fat element, and the mushroom-y broth as the liquid. With the blender running, I slowly add pats of butter, letting them get completely incorporated before adding a new one.
This was always my favorite part when I made this at the restaurant. We worked in bulk so I got to shove my hand into a big ol' bowl of butter and throw it into the blender by the fistful. I don't think I've had a literal fistful of butter since I stopped working at restaurants. This oughta change.
For the ultimate in creaminess, you should press your soup through a chinois or a regular fine-mesh strainer to catch any bits of Tim that have escaped un-pulverized by the blender. At this stage, Tim has gone from being Tims, plural, to simply One Great Tim, a homogenous stew that's greater than the sum of its Tims.
At the restaurant, we'd serve this soup with a lobster, almond, and haricots verts salad, and the waiter would take the pitcher of soup and pour it out table-side, all pretty-like. You can do the same if you want (there is something special about watching how soup flows over and around any garnishes in the bowl, giving you a sense of what you're about to taste even before it hits your lips), but rather than those fancy beans and lobster, might I suggest you go mushroom-squared by using more mushrooms as a garnish?
Here I'm simply sautéeing some chanterelle, black trumpet, and maitake mushrooms in olive oil before hitting them with a little bit of butter and some minced shallots and thyme.
The final soup tastes like rich, velvety, liquid mushrooms, which is really precisely what it is, but I have no better way to describe it. It's satisfying, creamy, and delicious. It's a fitting and bittersweet way to close the short, sweet, and blissfully tortured life of Tim.
Tim, I will never forget you. Because there are millions more just like you.
4 tablespoons butter
1/2 cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Madeira wine
1/4 cup chopped fresh parsley
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.
Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.
Creamy Chanterelle Mushroom Soup Recipe
It is mushroom season in Oregon! My partner loves to forage for mushrooms and brings home pounds at a time. We now have an abundance of mushrooms lying around the house and I have been trying to come up with ways to to use all of them before they go bad. I have tried dehydrating, freezing, and cooking of course, but this creamy soup is one of my favorites so far.
Chanterelle mushrooms are one of the most popular wild mushrooms in the Pacific Northwest. They can be found most commonly amongst older trees, especially maple, beech, and oak. They require moist habitats which is why they thrive in Oregon. They have a fruity aroma with notes of stone fruit. When cooked, these delicate mushrooms have a mild earthy flavor with a hint of pepper, and become melt in your mouth delicious.
To base of this soup starts with a good stock. I used homemade bone broth mixed with some water, but chicken or veggie broth would work too. Heat the stock in a medium pot over medium-low heat until it is barely simmering. In another pot, heat the 4 tablespoons of butter over medium heat. Do not let the butter brown, as this may give it a burned taste. Once the butter has begun to bubble, stir in the flour, and let cook for 2-3 minutes, stirring frequently. Add the hot stock into the roux while mixing. Let this mixture simmer for about 20 minutes, stirring often.
While the broth is simmering, finely mince the mushrooms and shallots. Do not rinse the mushrooms first, as they will retain water and can become soft and mushy. If they still have dirt on them, use a brush or moist paper towel to remove it. I did not have enough shallots when I was making this recipe, so I used one shallot and half a red onion, which still worked. Add the veggies to a sauce pan over medium heat with a pinch of salt. The salt will help draw out some of the moisture retained within the vegetables. Sweat the mixture until the shallots are translucent and the mushrooms have released most of their water, stirring frequently.
Fill a shot glass with red wine, or brandy if you prefer. Crumble a pinch of saffron into the wine if you have it, and add to the mushroom and shallot mixture. Turn the heat up to high and stir until well combined. Cook until the alcohol has mostly cooked off. When ready, place the vegetable mixture into a food processor, and pulse until desired consistency. When the roux is ready, add the mushroom puree and stir to combine. Simmer for 10 minutes.
If you would like a soup with a smoother consistency, you could use an immersion blender. Alternatively, you can use a regular blender and put the mixture through a fine mesh strainer. I don’t mind the texture of the mushrooms in my soup, so I left mine chunky which still tasted delicious!
Beat together three egg yolks and cream until well mixed. Add one ladle of the soup mixture to the eggs. Do this slowly as to avoid cooking the eggs. Add a total of three or four ladles of soup to the egg mixture to temper the eggs, then pour the whole mixture back into the soup base and simmer for another few minutes. Be careful not to boil.
When the soup is ready, turn the heat off and serve. If you have extra mushrooms left over, slice up a few and saute in butter over medium heat until soft and add them to the top of your soup. Sprinkle with some fresh parsley and it is ready to eat!
Don’t have chanterelles? That’s ok. This soup can be made with just about any mushroom such as cremini, button or lobster mushrooms. What are your favorite chanterelle recipes? Share in the comments!
Cream of Chanterelle Soup
If you would rather skip the canned nonsense and find a great way to use up all of those in-season Chanterelles. This soup is homemade, easy to make, and is a great substitution for the canned stuff with all of the ingredients that you can&rsquot pronounce.
This soup is super easy. And I had it sitting in my fridge for a few days before it turned into beef stroganoff.
How to make homeade cream of mushroom soup
Slice up your mushrooms and saute them in the butter for about 5 minutes. Sprinkle the mushrooms with the flour, and stir to combine.
Once it is combined, add in the vegetable stock, cream, and seasonings. Stir, and reduce heat to medium-low. Simmer for 2-3 minutes until thickened.
That&rsquos it! Eat it as is, or put it away to use in place of that canned cream-of-mushroom that you might use otherwise.
You could do this with any old mushrooms, but for real. Try the chanterelles. They are so worth it.
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.
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.
What's in it?
This recipe yields a decadently creamy soup with a deep, rich flavor owing to the inclusion of aromatic vegetables, wild mushrooms, herbs, bone broth, and cream.
Which mushrooms should you use?
Wild mushrooms are found mainly in the spring and fall, after the rains, and which varieties are available in your area largely depend on your region and climate.
If you forage for your own, make sure you are familiar with edible varieties (and their look likes) that grow in your area. If you're new to mushrooming, plan to go with a local mycology group or a knowledgeable guide.
Chanterelle mushrooms are available in the fall, and they have a citrusy aroma and smell vaguely of apricots.
Bolete mushrooms, also known as porcini and cep mushrooms, are delicious in this soup, too. They have a classic mushroom shape and a faun-colored cap.
Lobster mushrooms work well too, but you'll need to add more broth and extend the cooking time because they tend toward toughness.
Hen of the woods grow in frilly, spanning clumps. They're delicious mushrooms, but also medicinal too.
Oyster mushrooms taste faintly of the sea, and their season spans from mid- to late Spring.
Shiitake, cremini, button, and other domestic mushrooms also work in this recipe if you can't find wild mushrooms.
You'll follow four basic steps when you make this recipe. It begins by sautéeing onions and celery in a mixture of olive oil and butter, and then you'll add the mushrooms and thyme. From there, you'll simmer it all together in chicken broth before adding cream and blending the soup to a fine and uniform consistency. With that in mind, there are a few tips to ensure the recipe comes out right.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by
Creamy Mushroom Soup
This Creamy Mushroom Soup is super easy to prepare! It's rich, savory, and satisfying comfort food in a bowl! You will want to make this soup again and again.
- 24 oz or more mushrooms, sliced
- 1/2 medium onion, chopped
- 2 large potatoes, chopped
- 3-4 cloves garlic, minced
- 2 stalks celery, chopped
- 2 tablespoon butter
- 1 tablespoon oil
- 3 tablespoon flour
- 2 teaspoon dry thyme
- 1/2 cup wine (any)
- 4 – 5 cups of chicken broth
- 1 cup sour cream (heavy cream or half/half milk)
- 2 tablespoons white wine vinegar (optional)
- salt and pepper to taste
- Heat oil and butter in a large pot or Dutch oven over medium heat.
- Caramelize onion and celery.
- Add potatoes, garlic, and mushrooms. Cook until potatoes are almost soft.
- Mix in flour and thyme.
- Add wine and chicken broth.
- Bring to boil then reduce to simmer. Cook until potatoes are soft.
- Whisk in sour cream and adjust flavors by adding salt, pepper, and more dry thyme.
- Stir in vinegar, if desired.
- Add fresh herbs: dill or parsley and serve!
The sour cream must be at room temperature before you add it to the soup. If refrigerated, take it out of the fridge at least an hour before you cook.
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