Pheasant Chestnut And Chanterelle Mushroom Soup Recipes

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CHANTERELLE MUSHROOM SOUP



Chanterelle Mushroom Soup image

Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.

Provided by LorraineMargaret

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 3

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 cups chanterelle mushrooms, cleaned and chopped
3 tablespoons all-purpose flour
2 cups boiling water
1 cube chicken bouillon
2 bay leaves
1 teaspoon ground thyme
1 dash ground white pepper
1 pinch ground nutmeg

Steps:

  • Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
  • Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.
  • Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 21.8 g, Cholesterol 10.4 mg, Fat 8.7 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 459.4 mg, Sugar 3.9 g

CREAMY CHANTERELLE MUSHROOM SOUP



Creamy Chanterelle Mushroom Soup image

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.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

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
½ cup half-and-half

Steps:

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

Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g

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