Its fall... that means its time for Chanterelle everything!
- Carbohydrate 45.196976371577 g
- Cholesterol 100.060625028495 mg
- Fat 34.2241605968854 g
- Fiber 0.891326085851961 g
- Protein 28.5300772829841 g
- Saturated Fat 17.2493619909037 g
- Serving Size 1 1 Serving (1125g)
- Sodium 1590.26777713042 mg
- Sugar 44.3056502857251 g
- Trans Fat 2.25222344890691 g
- Calories 608 calories
Step-by-step
- Roughly chop the chanterelles into ½-inch pieces.
- Chop the shallot and thyme
- Melt the butter in a big cast iron stock pot and sauté the chopped shallot until translucent. Add the chopped thyme 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 pot and add sherry and heavy cream and simmer for 5 -10 minutes
- Taste and add salt and pepper if necessary, pour in soup bowls and garnish with thyme
Sweat the chopped shallots in melted butter inside a heavy cast-iron stock pot until they turn translucent, then introduce the chanterelles and thyme for exactly five minutes to release their moisture without browning the edges. Cooking wild mushrooms requires a vessel that retains steady thermal energy, preventing the mushrooms from steaming in their own juices rather than caramelizing. When dusting the flour directly onto the cooked fungi, whisk continuously for sixty seconds to cook out the raw starch flavor before pouring in the chicken stock. Simmering the uncovered base for fifteen to twenty minutes concentrates the earthy aromatics, though reducing the liquid further creates a heavier consistency. Texture relies entirely on how the soup is processed after simmering. Pouring boiling liquids directly into a standard sealed blender creates dangerous steam pressure, so always let the mixture cool significantly before pureeing it until completely smooth. Substituting dry white wine for cream sherry alters the acidity profile significantly, requiring a pinch of sugar to balance the residual sweetness normally contributed by fortified wine.
