Cream Of Chanterelle Soup Food

CREAMY CHANTERELLE MUSHROOM SOUP

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.

ESCOFFIER'S CHANTERELLE SOUP

Steps:

• Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at about 1/4 and be silky looking.
• While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
• Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
• When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
• Beat together the egg yolks and cream, then ladle - a little at a time - some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3 or 4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Do not boil or it will break. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
• To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.

CREAM OF MUSHROOM SOUP WITH CHANTERELLE MUSHROOMS

Steps:

• Melt the butter in a large non-stick skillet. Cook mushrooms over medium heat for 5-10 minutes, or until soft. Sprinkle flour over the mushrooms, and stir to combine until all the lumps are gone. Add the vegetable stock, cream, and seasonings. Stir and reduce heat to medium-low. Simmer until thickened.
• Once thickened, remove from heat and let cool.

CREAM OF CHANTERELLE SOUP

Steps:

• In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
• Cook until the onions are transparent.
• Dust with the flour.
• Add the white wine and chicken stock.
• Stir to combine.
• Simmer for 30 minutes.
• Add the heavy cream and simmer for another 5 minutes.
• Add salt and pepper to taste.
• Serve in prewarmed bowls, and garnish with chives or parsley.

CREAM OF CHANTERELLE SOUP

Steps:

• In a medium pot, cook bacon batons over medium-high heat until the fat has rendered out and the bacon is crispy, about 10-15 minutes.
• Meanwhile, separate about a handful of chanterelles and cut them into 1/2″ (1cm) cubes. Set aside, you will use this later for a garnish.
• Once the bacon is crispy, use a slotted spoon to remove it from the pot, and set it aside, leaving the fat in the pot. Add the mushrooms (except for the ones you set aside) to the bacon fat and cook over medium-high heat for 5 minutes, stirring occasionally. Add the sliced shallots, garlic, thyme sprigs, and bay leaf. Cook for 5 minutes or so, until the garlic begins to brown.
• Add in the flour, a generous pinch of kosher salt, and a few grinds of black pepper. Cook for another 2 minutes, stirring often. Everything will begin sticking to the bottom of the pan. This is okay, just try not to let it burn. Add in the sherry and deglaze the pan, using the liquid to scrape up any bits stuck to the bottom of the pan.
• Now add the stock or water, and stir everything to incorporate. Make sure there is nothing left stuck to the bottom of the pan. Bring to a simmer and cook for 10 minutes, uncovered.
• Pluck out the thyme sprigs and bay leaf, then transfer the soup to a blender (alternatively, leave it in the pot and use an immersion blender). Wait for it to cool (hot liquids can explode out of blenders, causing injury and mess!) for at least 15 minutes, then blend on high until very smooth.
• While the soup is cooling in the blender, add 1 tablespoon (14g) of the butter to a cast iron pan or a frying pan. Melt it over medium-high heat, then add the chopped chanterelles you set aside earlier.Cook until browned, about 5-8 minutes, then turn off the heat.
• Rinse out the pot you used to cook the soup, then add the soup in the blender back to the pot. Bring to a very low simmer and add the soy sauce, vinegar, and the other tablespoon (14g) of butter, gently stirring it all in.
• Now you should taste for seasoning. You will be adding cream to this, so you want the soup to taste slightly over-seasoned. Add more salt and pepper if necessary. Stir in the chopped and sautéed mushrooms, then take off the heat. Stir in the cream, and check for seasoning once again.
• To serve, ladle the soup into bowls, then split the bacon between them, sprinkling the batons into a pile in the middle of each bowl. Sprinkle with thyme leaves, then drizzle over a bit of cream. You can garnish with whole or chopped chives as well, if you want. Serve with buttered whole grain toast. Enjoy!