Chanterelle Mushroom Soup

Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 202 Calories

Ingredients

• 1 tablespoon butter
• 1 pinch ground nutmeg
• 3 tablespoons all-purpose flour
• 2 cups boiling water
• 1 tablespoon olive oil
• 2 bay leaves
• 1 onion, finely chopped
• 1 cube chicken bouillon
• 1 clove garlic, crushed
• 1 teaspoon ground thyme
• 1 dash ground white pepper
• 4 cups chanterelle mushrooms, cleaned and chopped

Recipe Instructions

Step 1

Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.

Step 2

Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.

Step 3

Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.