Rich Chanterelle Soup

food pics 020
You don’t come across a good load of Chanterelle Mushrooms that often, so when you do–you’ve just got to indulge!! The delicate & delicious taste of chanterelles combined with saffron, sherry, cream & parmesan makes this soup a true treat!

You will have to adjust the volume, depending on how many mushrooms you have–I got lucky with a treasure trove and made a large pot to share with the picker…

In a soup pot, sweat some CHOPPED GARLIC & MINCED SWEET ONION in some OLIVE OIL & BUTTER, a VEG BROTH CUBE, SALT & PEPPER

lightly brown your CHOPPED CHANTERELL MUSHROOMS in a few tbsps of BUTTER in separate frying pan…add this to the stock pot (include the butter drippings)

Add a pinch or two of SAFFRON

shake a jar with MILK & FLOUR (eg: cup of milk + 4tbsp of flour) add it to the soup pot,
Add HEAVY CREAM
Add WATER (this will make the soup cool and allow for the eggs to be introduced)
Add WISKED EGGS with PARMESAN CHEESE
Blend well with immersion blender
finish with SHERRY to taste
adjust seasoning

eat up, don’t count calories…this is forest gold!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s