Cream of Chanterelle Soup Recipe
Description:
Mushroom season has just concluded, and this Cream of Chanterelle Soup emerged as a beloved favorite. This delightful recipe is versatile enough to accommodate regular white or button mushrooms if chanterelles are unavailable. Additionally, dried chanterelles can be used by reconstituting them in hot water before incorporating them into the soup. This one-dish meal is not only easy to prepare but also packs a punch of rich, earthy flavors that are perfect for a cozy evening.
Recipe Category:
One Dish Meal
Keywords:
Vegetable, Canadian, Low Protein, < 60 Mins, Stove Top, Easy
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1/2 cup garlic, minced
- 1/2 cup all-purpose flour
- 1 cup white wine
- 2 cups heavy cream
- 3 1/2 cups fresh chives, chopped (for garnish)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- 1 pound fresh chanterelles (or substitute with white/button mushrooms)
Nutritional Information (per serving):
- Calories: 323.1 kcal
- Fat: 27 g
- Saturated Fat: 14.7 g
- Cholesterol: 87.8 mg
- Sodium: 326.3 mg
- Carbohydrates: 12 g
- Fiber: 0.6 g
- Sugar: 4.7 g
- Protein: 8.4 g
Servings:
4
Cook Time:
40 minutes
Prep Time:
10 minutes
Total Time:
50 minutes
Instructions:
-
Heat the Olive Oil:
Begin by heating the olive oil in a large saucepan over medium heat. The choice of olive oil adds a subtle depth of flavor to the soup base. -
Sautรฉ the Onion and Garlic:
Add the finely chopped onion and minced garlic to the hot oil. Sautรฉ these aromatic ingredients until the onions become transparent, releasing their sweet aroma and providing a flavorful foundation for the soup. -
Add the Chanterelles:
Incorporate the fresh chanterelles into the saucepan. Stir the mushrooms gently and cook them until they soften, absorbing the flavors of the onion and garlic. If youโre using reconstituted dried chanterelles, ensure they are thoroughly drained before adding. -
Dust with Flour:
Sprinkle the flour over the mushroom mixture. This step is crucial as it helps to thicken the soup. Stir continuously to ensure the flour is evenly distributed and does not form lumps. -
Pour in the White Wine and Chicken Stock:
Gradually add the white wine to deglaze the pan, followed by the chicken stock. Stir well to combine all ingredients, ensuring a smooth consistency. The white wine adds a touch of acidity that balances the richness of the cream. -
Simmer the Soup:
Bring the mixture to a gentle simmer. Let it cook for about 30 minutes, allowing the flavors to meld together beautifully. The simmering process also helps to cook out the raw taste of the flour, resulting in a smoother soup. -
Incorporate the Heavy Cream:
After the initial simmering, pour in the heavy cream. Stir the soup to combine, and let it simmer for an additional 5 minutes. The cream adds a luxurious texture and a rich, velvety finish to the soup. -
Season to Taste:
Season the soup with salt and pepper according to your preference. Taste and adjust the seasoning as necessary to ensure a perfect balance of flavors. -
Serve and Garnish:
Ladle the hot soup into prewarmed bowls. Garnish each serving with freshly chopped chives and parsley for a burst of color and freshness. The garnishes also impart a subtle herbal note that complements the creamy, earthy soup.
Tips and Variations:
-
Mushroom Variations: If chanterelles are not available, this soup works wonderfully with other types of mushrooms such as porcini, morels, or a mix of wild mushrooms for a complex flavor profile.
-
Vegetarian Option: For a vegetarian version, substitute the chicken stock with vegetable stock. The soup will still retain its rich flavor and creamy texture.
-
Herbal Enhancements: Experiment with different herbs like thyme or rosemary. These herbs can be sautรฉed with the onions and garlic to infuse the soup with additional layers of flavor.
-
Vegan Adaptation: For a vegan version, replace the heavy cream with a plant-based cream such as coconut cream or cashew cream, and use olive oil or vegan butter instead of regular butter.
-
Storing Leftovers: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to restore the desired consistency.
-
Freezing Tips: Cream-based soups can sometimes separate when frozen. To avoid this, freeze the soup without the cream, then add the cream when reheating.
Culinary Insights:
Chanterelle mushrooms, prized for their delicate flavor and beautiful golden color, are often referred to as the โgolden chanterelle.โ They have a slightly peppery taste with hints of apricot, making them a standout ingredient in any dish. This soup not only highlights their unique flavor but also captures the essence of fall, making it an ideal choice for seasonal menus.
The use of white wine in this recipe serves a dual purpose: it deglazes the pan, lifting all the delicious browned bits from the bottom, and it adds a bright, acidic note that cuts through the richness of the cream. Opt for a dry white wine like Sauvignon Blanc or Chardonnay to achieve the best flavor balance.
Heavy cream is the key to achieving a luxurious texture in this soup. It adds body and a silky mouthfeel that elevates the dish from a simple mushroom soup to a gourmet experience. For those looking to lighten the recipe, half-and-half or even whole milk can be used, though the result will be less rich.
The garnishes of fresh chives and parsley not only add visual appeal but also provide a refreshing contrast to the creamy soup. Chives, with their mild onion flavor, and parsley, with its bright and slightly peppery notes, enhance the overall flavor profile without overpowering the delicate taste of the chanterelles.
This Cream of Chanterelle Soup is a testament to the beauty of simple, high-quality ingredients coming together to create a dish that is greater than the sum of its parts. Perfect for a cozy dinner or an elegant starter for a dinner party, itโs sure to impress and satisfy. Enjoy this culinary delight, and let the flavors transport you to a serene forest filled with the earthy aroma of wild mushrooms.
