Creamy Chanterelle Mushroom Soup Vegan Food

CREAMY CHANTERELLE MUSHROOM SOUP (VEGAN)

Steps:

• Heat oil in a large soup pot over medium high heat. Add onions and sauté for about 5 minutes stirring occasionally. Stir in garlic and cook for about 2 more minutes. Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick) Bring to a boil. Reduce heat and simmer. Add in the tamari and crushed red pepper flakes. Simmer for about 25 minutes. Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture. Stir in the coconut milk salt and pepper. Let the soup simmer for about 10 more minutes. Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper if necessary

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.

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.