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Cream of Chanterelle Soup Recipe

French · Soup · 45 min total

A velvety, earthy soup that showcases the delicate flavor of chanterelle mushrooms, perfect for a cozy autumn dinner.

Ingredients

• 1 pound fresh chanterelle mushrooms, cleaned and sliced
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 sprig fresh thyme
• Salt and white pepper to taste
• 1 tablespoon fresh chives, chopped (for garnish)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add sliced chanterelles and cook, stirring occasionally, until they release their liquid and start to brown, about 8 minutes.
4. Pour in the white wine and cook for 2 minutes, scraping up any browned bits.
5. Add broth and thyme sprig. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Remove thyme sprig. Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender).
7. Stir in heavy cream and heat through, but do not boil. Season with salt and white pepper to taste.
8. Ladle into bowls and garnish with chopped chives.

Tips

• For a richer flavor, use chicken broth instead of vegetable.
• If chanterelles are unavailable, substitute with other wild mushrooms like morels or porcini.
• Soup can be refrigerated for up to 3 days; reheat gently.

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