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Chanterelle Soup

Name: Chanterelle Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Chanterelles; 2 st Shallot; 3 dl Cream; 3 dl Milk; 10 ml Honey; 4 st Bread slices; 40 g Butter; Fresh thyme; Salt; Black pepper

45 min 4 servings

Part of menuChanterelles, Red Deer and Almond

Chanterelles are the hidden gold nuggets of the autumn forest, a real delicacy that can be hard to find unless you know where to look. Once you have found your chanterelle spot, which sometimes turns out to be the vegetable aisle of the supermarket, you can enjoy this culinary treat. Chanterelles go especially well with butter and cream, and together they make a gastronomic highlight. The soup is fairly quick to make, but it can of course also be made the day before and warmed up when the guests arrive. As the host, it is nice to have time for your guests too.

Servings

Ingredients

Chanterelles8.8 oz
Shallot2 pcs
Cream1.3 cups
Milk1.3 cups
Honey2 tsp
Bread slices4 pcs
Butter1.4 oz
Fresh thyme
Salt
Black pepper

Nutrition per serving

Energy535 kcal

Protein8.7 g

Carbohydrates29.8 g

Fat42.1 g

Fiber3.6 g

Instructions

Set aside a few nice small whole chanterelles for garnish. Roughly chop the rest and fry them in butter with the chopped shallots for about 5 minutes. Transfer to a saucepan and add the cream, milk, honey, black pepper and fresh thyme. Simmer for 5 minutes, then blend with a stick blender until smooth. Let it simmer and reduce for about another 10 minutes, stirring. Finally, season with salt.

Cut the bread slices diagonally and fry them in butter until golden brown. Then fry the chanterelles you set aside for a few minutes.

Ladle the soup into bowls and garnish with the fried chanterelles and a sprig of fresh thyme if you like. Serve with the bread and enjoy!

Tips & Inspiration

Chanterelles

Chanterelles are best not rinsed, as they soak up water. Brush off soil and pine needles, and trim away anything dirty. Dry-fry the mushrooms in a hot pan without fat until the liquid has cooked off, and only then add butter and perhaps onion. That way the chanterelles brown and get a firmer texture instead of stewing in their own juices.

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.