Kristy’s Chanterelle soup

Kristy’s Chanterelle soup
Kristy’s Chanterelle soup
Its fall... that means its time for Chanterelle everything!
  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 4
contains white meat tree nut free nut free contains gluten red meat free shellfish free contains dairy
  • 4 tablespoons butter
  • salt and pepper to taste
  • 1 cup heavy cream
  • 4 tablespoons all-purpose flour
  • 1 lb fresh chanterelle mushrooms cut in 1/2 inch pieces
  • 1 shallot, chopped finely
  • fresh thyme to taste
  • 2 quarts chicken stock
  • 1/2 cup cream sherry (i prefer harveys bristol cream)
  • 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

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