Wednesday, May 14, 2008

Recipe: Chanterelle Soup

Chanterelle mushrooms
white wine
chicken broth
unsalted butter
black pepper
garlic salt
olive oil

Simmer chanterelle mushrooms in chicken broth, saffron, a pinch of black pepper, white wine for at least 20 minutes. Remove the mushrooms, add the butter, and the walnuts (the walnuts should be about half the volume of the soup.) Put it in a blender, and blend until smoothe. Finely chop the chanterelle mushrooms, saute the chanterelle in olive oil, salt, and pepper until crispy.

Put the soup in a bowl, and place the sauteed mushrooms in the center. Garnish with some finely chopped parsley.

It should have the texture and remind you of lobster bisque, but a refined taste of chanterelle mushrooms.

1 comment:

  1. Hi Michael, Your soup sounds fabulous - I love soup and pasta recipes with nuts. We're having a mushroom recipe contest and I'd love to have you enter this recipe (or another favorite). The winner will be mailed 2 lbs. of fresh morel mushrooms. Recipes can be submitted to our blog: