Finnish Chanterelle Soup Recipes

CREAMY CHANTERELLE MUSHROOM SOUP

Steps:

• Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
• Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
• Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
• Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

CHANTERELLE MUSHROOM SOUP

Steps:

• Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
• Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.
• Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.

FINNISH - CHANTERELLE SOUP

Steps:

• Roughly chop the chanterelles into ½-inch pieces.
• Chop the onion and parsley stalks, saving the leaves for garnish.
• Melt the butter in a big saucepan and sauté the chopped onion until translucent. Add the chopped parley stalks 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 saucepan and add sherry and heavy cream.
• Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley.

CREAM OF CHANTERELLE SOUP

Steps:

• In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
• Cook until the onions are transparent.
• Dust with the flour.
• Add the white wine and chicken stock.
• Stir to combine.
• Simmer for 30 minutes.
• Add the heavy cream and simmer for another 5 minutes.
• Add salt and pepper to taste.
• Serve in prewarmed bowls, and garnish with chives or parsley.