Wild Mushroom Cream Soup with Chanterelles | Healthy Chef Recipes

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Details

Preparation Times

• Prep time: 35 minutes

• Cook time: 45 minutes

• Total time: 1 hour 20 minutes

• For Red Wine: "The absolute best match is a fine Pinot Noir (especially from Burgundy or Oregon). Its earthy notes and delicate fruitiness are a natural mirror for the complex, savory flavors of the wild mushrooms."

• For White Wine: "Try a full-bodied, lightly oaked Chardonnay or a dry Chenin Blanc. The wine's creamy texture complements the soup's richness, while its vibrant acidity cleanses the palate."

Ingredients

For the Mushroom Stock:

• 300g Mixed wild mushrooms (e.g. Shiitake Oyster Chanterelles)

• 1 Large yellow onion (unpeeled and quartered)

• 1 Head of garlic (halved)

• 2 Bay leaves

• 1 Bunch of thyme sprigs

• 2 Liters of water

For the Soup Base:

• 300g Shiitake or Cremini mushrooms (chopped)

• 3 Cloves of garlic (peeled and smashed)

• 3 tbsp Unsalted butter

• 1 tbsp Fresh thyme leaves (chopped)

• 30ml Dry white wine

• 1 cup (240ml) Heavy cream

• Salt and Freshly ground black pepper to taste

For Garnish and Serving:

• 2 tbsp Extra virgin olive oil

• 6-8 Fresh chanterelle mushrooms (cleaned)

• Fresh chive blossoms (if available)

• Small edible flowers (e.g. violas or pansies)

• Micro-herbs (e.g. chervil or lemon thyme)

• Herb oil drizzle

• Heavy cream for swirling

• Fresh sourdough bread (for serving)

Detailed Recipe

Step 1: Making the Wild Mushroom Stock

Start by making a rich vegetable and mushroom stock. Combine the mixed wild mushrooms onion garlic bay leaves and thyme sprigs in a large pot. Cover with 2 liters of water. Bring to a boil then reduce heat and simmer gently for 45 minutes to 1 hour. Strain the stock discarding the solids and reserving the flavorful liquid.

Step 2: Preparing the Soup Base

While the stock is cooking roast or sauté the chopped cremini or shiitake mushrooms in a heavy-bottomed pot over medium heat with the smashed garlic and butter. Cook until the mushrooms have released all their moisture and are deeply browned and caramelized. Season with fresh thyme salt and pepper.

Step 3: Creating the Velvety Texture

Deglaze the pot with the dry white wine scraping up all the brown bits (fond) from the bottom. Let the wine reduce almost entirely. Add about 1.5 liters of the prepared mushroom stock and the heavy cream. Simmer for 15-20 minutes. Carefully transfer the hot soup to a high-speed blender and blend until completely smooth and velvety. If you want an extra fine texture strain through a fine mesh sieve. Return to a clean pot and keep warm.

Step 4: Preparing the Sautéed Chanterelles

While the soup base is cooking heat olive oil in a separate skillet. Add the cleaned chanterelle mushrooms and sauté quickly over high heat until just tender and slightly golden. Remove from heat and keep warm.

Step 5: Artful Plating

Using a large spoon ladle the velvety mushroom soup into deep artisan ceramic bowls. Take a small amount of heavy cream and make 2-3 concentric swirls on the surface. Dot with herb oil in and around the cream swirls. Carefully arrange 2-3 sautéed chanterelle mushrooms centrally. Scatter a few fresh chive blossoms and small edible flowers around the mushrooms finishing with micro-herbs and a dust of fresh black pepper. Serve immediately with warm sourdough bread

Tools for this recipe

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To achieve the immaculate presentation and delicate components of this soup you will need these critical kitchen tools.

• Large Stockpot: essential for making the deep wild mushroom stock and simmering the soup base.https://amzn.to/48qBNMc

• Heavy Skillet: necessary for the high-heat sautéing required to get the perfect caramelization on the chanterelles and soup base mushrooms.https://amzn.to/4dpIKk8

• High-Speed Blender (e.g. Vitamix): crucial for achieving that silky smooth professional-level velvety texture seen in the image.https://amzn.to/4sUeDWY

• Fine Mesh Sieve (Chinois): optional but recommended for an even finer and smoother texture. https://amzn.to/4ttvdNk

• Small Pincers or Tweezers: needed for the precise delicate placement of the edible flowers and chive blossoms. https://amzn.to/4sRKRC2

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