A few days ago one of our dear friends brought us a big paper bag of freshly picked Chanterelle mushrooms from the Oregon coast. I can’t tell you how thrilled I was to see these precious little caps… until I saw my husband’s face. Clayton is not a fan of mushrooms. He will eat one or two, if they’re mixed with other ingredients.
“What are you planning to do with all these mushrooms?” Came the rather hesitant question.
“I don’t know. Sneak them into your chilli like I do with chicken liver.” I replied teasingly.
Clayton’s face gets even more serious so I cut out the joking. ” No sweetie, I was thinking we could make some mushroom soup with lots of good cream, chicken broth, garlic, leeks, and some other delicious stuff.
“Oh ok. That sounds like it could turn out pretty good.”
I breathe a sigh of relief. So the trick was to make this mushroom soup to not taste too much like… mushrooms. The rich cream and chicken broth worked like magic! The end result was delicious. In fact my husband ate three bowls and snuck a fourth one while I wasn’t looking! Since we loved it so much, I decided to share the recipe with you ♥.
- 3 pounds of chanterelles
- 6 cups of fresh chicken broth
- 3 cups of heavy cream
- 4 shallots
- 5 heads of garlic
- 1 leek
- 1/4 cups of red wine vinegar
- 1/2 cups of grated parmesan
- fresh cracked pepper
- white wine; stuff you would drink
- tapioca flour, source
Update: I made this again and I blended the mushrooms after I sauteed them. It was even less mushroomy that way;-)
- Wash the mushrooms by submerging them in water.
2.Chop them into large bite-sized pieces.
3. Dice the shallots, leeks, and garlic.
4. In a large pot, melt 1/2 stick of butter.
5. Saute the shallots, leeks, garlic until almost translucent.
6. Then, add the mushrooms, and saute until softened. Add more butter if needed.
7. Deglaze the pan with white wine. I started making this soup around 5, and our kitchen gets dark to take pictures in the evenings 🙁
8. Pour in the chicken broth.
9. Pour in the cream.
10.Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and them them in the soup.
11. Add the pepper, nutmeg, and salt to taste.
12. Simmer for about ten minutes.
12. Add a a roux to thicken to your desired texture – one tablespoon per cup of liquid is standard. To make a great gluten-free roux. whisk 1 tbsp tapioca starch in a tablespoon of cold water, then whisk this slurry into the hot soup.
13. Remove and discard the herb bundle.