Chanterelles Cream Soup
Description
A splendid autumnal soup for mushroom lovers.
Ingredients
At a glance
Difficulty
Easy
Course
Starters
Serves
4
- 300g chanterelles
- 150g cultivated mushrooms
- 1 celeriac
- 1 leek
- 2 shallots
- 2tbsp olive oil
- 2 sprigs of thyme
- 1 bay leaf
- 1.5 litre of stock
- 100ml cream
- Salt and pepper
Methods/steps
Brush mushrooms thoroughly and cut off the stalks.
Chop chanterelles and cultivated mushrooms. Save 12 mushroom slices for garnish.
Wash, peel and chop celeriac. Chop the leek and the shallots.
Fry mushrooms in olive oil. Add the vegetables, the thyme and the bay leaf. Cook for 10 minutes.
Pour the stock and allow simmering for 30 minutes over a slow heat.
Puree the soup, add the cream, salt and pepper.
Garnish with mushroom slices.
Chop chanterelles and cultivated mushrooms. Save 12 mushroom slices for garnish.
Wash, peel and chop celeriac. Chop the leek and the shallots.
Fry mushrooms in olive oil. Add the vegetables, the thyme and the bay leaf. Cook for 10 minutes.
Pour the stock and allow simmering for 30 minutes over a slow heat.
Puree the soup, add the cream, salt and pepper.
Garnish with mushroom slices.
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