Creamy Chanterelle Mushroom Soup

September 23, 2013
0 Ratings
  • Makes 1.75 Qt
Author Notes

With Chanterelles near the end of their season in our area, we have quite a few on hand to cook up. This delicious recipe uses the spicy peppery heartiness of chanterelles and a creamy base with a light and crispy white wine to warm you up and satisfy your tummy. —chefw3

What You'll Need
  • 5 cups Chanterelle mushrooms, chopped very small
  • 3 tablespoons butter
  • 3/4 cup white wine
  • 1 ¼ teaspoons cayenne powder
  • ¾ teaspoons paprika
  • 1 teaspoon thyme
  • 3/4 teaspoon oregano
  • 1 teaspoon pepper
  • 1 teaspoon chives
  • 1/4 cup onion, grated
  • 3 garlic cloves, grated
  • 1/2 packet each of chicken, sausage country, and brown gravies
  • 1 1/2 cups half and half
  • 1 1/4 cups vegetable stock or bouillon
  • 1/2 cup white cheddar
  1. Sauté half of the mushrooms with ½ tablespoon butter over low heat. Once a lot of liquid gathers in the pan, drain the liquid and keep for later.
  2. Return mushrooms to pan, increase heat to med-high and add an additional ½ tablespoon butter with 2 tablespoons white wine. Let mushrooms sauté and pop for a good five to eight minutes or until crispy brown, smelling nutty and liquid is gone.
  3. Set aside and repeat with remaining mushrooms.
  4. Return all mushrooms to pan and add cayenne, paprika, thyme, oregano, pepper, and chives. Sauté and coat the mushrooms for thirty seconds then set mushrooms aside.
  5. Back in the saucepan, sauté onion with garlic, in 1 tablespoons butter until tender. Add 3 tablespoons white wine and all of the gravy powders. Mix well.
  6. Add half and half, vegetable stock, and the reserved liquid from cooking the mushrooms. Stirring very well, bring to boil then reduce heat to a simmer. Stir in ¼ c white wine and white cheddar cheese, and mushrooms, and simmer for 1 minute.

See what other Food52ers are saying.

0 Reviews