Best Finnish Chanterelle Soup Recipes

CREAMY CHANTERELLE MUSHROOM SOUP RECIPE

Steps:

• Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.
• Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
• Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainser. Season to taste with salt and pepper.
• To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
• Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately. This Recipe Appears In The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup How to Make Creamy Vegetable Soups Without a Recipe

CREAMY CHANTERELLE MUSHROOM SOUP

Steps:

• Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
• Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
• Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
• Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

FINNISH - CHANTERELLE SOUP

Steps:

• Roughly chop the chanterelles into ½-inch pieces.
• Chop the onion and parsley stalks, saving the leaves for garnish.
• Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks and chanterelles and sauté for additional 5 minutes.
• Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly - you may use less stock for a thicker soup if desired.
• Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste.
• Allow the soup to cool then mix with an electric blender until smooth.
• Pour the blended soup back into the saucepan and add sherry and heavy cream.
• Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley.