The Flight Deck Lounge's Creamy Chanterelle Soup Recipe

Creamy Chanterelle Soup

Creamy Chanterelle Soup

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Ingredients:

2 cups chanterelle mushrooms, washed & divided
2 tbsp olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp flour
½ cup dry sherry or white wine
2 cups vegetable stock
1 cup heavy cream
Salt and pepper, to taste
¼ cup parsley, finely chopped

Finally, enjoy the Creamy Chanterelle Soup recipe from Kitchen and Vine!

Instructions:

Finely dice 1½ cups of chanterelle mushrooms and large chop the remaining ½ cup. In a large soup pot, heat oil over medium-high heat and sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Add the finely diced mushrooms and cook for about 6 minutes, until soft.

Sprinkle in the flour and stir constantly to coat mushrooms and onion. Slowly whisk in the sherry and vegetable stock and bring to a boil for one minute. Reduce heat and simmer for 5 minutes. Add the cream, salt and pepper and simmer for an additional 10 minutes.

Sprinkle with parsley, garnish with large chopped mushrooms and serve hot.