How To Make Creamy Chanterelle Mushroom Soup
A luxurious, velvety soup packed with earthy chanterelle mushrooms and creamy goodness.
Serves:
Ingredients
- 1 lb chanterelle mushrooms, cleaned and chopped
- 2 tbsp olive oil
- 1/4 cup unsalted butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
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In a large pot, heat olive oil over medium heat. Add mushrooms and sauté for 10-12 minutes until golden brown.
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Remove mushrooms from pot and set aside. Add butter, onion, and garlic to pot and sauté until softened.
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Add mushrooms back to pot, then pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Remove from heat and allow soup to cool slightly. Use an immersion blender or transfer to a blender and puree until smooth.
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Return soup to pot and stir in heavy cream. Heat over low heat until warmed through.
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Season with salt and pepper to taste. Serve hot, garnished with fresh chives.
Nutrition
- Calories : 363kcal
- Total Fat : 32g
- Saturated Fat : 17g
- Cholesterol : 94mg
- Sodium : 688mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 6g
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