Chanterelle Mushroom Soup

It’s fall! For some, that means it’s time to forage for chanterelles and lobster mushrooms in the local forests. Me? I just sit back and accept them as gifts. My friend Jane doesn’t like the chanterelles that her hubby finds, so she has passed them on to me, and I’m only too glad to take them off her hands.
This soup is like velvet:  smooth and classy, and particularly so when garnished with a drizzle of truffle oil. Another gift! Denise brought me a bottle of beautiful white truffle oil and . . . wait for it . . . truffles . . . foraged during her recent trip to Italy. Definitely the subject of a future blog post!

Chanterelle Mushroom Soup

This soup feels like heaven in your mouth. It’s velvety texture results from first making a veloute and then adding the mushroom base and seasonings.

6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons flour

Heat the stock in a pot until it is barely simmering. In a separate pot, make a roux by heating the butter until frothy, then whisk in the flour. Stir constantly for a few minutes without letting it brown.

Mushroom Base:
1 pound fresh mushrooms
2 shallots
4 tablespoons unsalted butter
3 egg yolks
1/2 cup cream (or Half & Half)
1 shot Madera Cruz (or brandy)
1/4 teaspoon saffron
Salt to taste

  • Next, whisk the hot stock into the roux and simmer for 20 minutes, stirring often. It should slowly cook down by at least a third and start to look silky.
  • While the veloute is simmering, prepare the mushroom base. Chop the mushrooms and shallots in a food processor, then sweat them in a pan with 2 Tbsp. butter and a pinch of salt over medium heat. Cook, stirring often, until the shallots are translucent. Don’t let them brown.
  • Crumble the saffron into the Madera or brandy and add it to the mushroom mixture. Turn the heat up to high and continue stirring for a few minutes. Add the mushroom base, stir well, and simmer for 10 minutes.
  • Meanwhile, beat the egg yolks with the cream. Add three ladles of the soup to the egg mix, one ladle at a time, stirring slowly so the eggs do not congeal. Then pour the egg-cream mixture back into the soup, stirring and heating gently making sure it does not boil.
  • Pour the soup into a Vitamix or food processor and puree. Ladle into bowls, stir in a little butter, garnish with toasted sage leaves and a drizzle of truffle oil. Serve with a whole grain crusty bread.

Pure luxury from our local forests with a little help from the Italian countryside.

More soup?

(The Best) Carrot-Ginger Soup

Carrot-Ginger Soup

Creamy Leek and Potato
with Stilton
Creamy Leek Soup with Stilton

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