Chanterelle Soup

AuthorJim Wasik WasikCategoryDifficultyBeginner

By Jim Wasik as offered at 2012 Lincoff Foray

Yields6 Servings
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
 1 lb fresh chanterelle mushrooms – or other mushrooms in season
 5 tbsp butter (or olive oil)
 Fresh Lemon Juice – squeeze or two
 2 leeks – cleaned and finely chopped
 1 garlic – peeled and minced
 1.50 Yukon Gold potatoes -peeled and diced
 6.50 chicken broth – homemade best or low sodium
 1 tbsp fresh thyme – finely chopped
 2 tbsp red wine vinegar
 salt and pepper, to taste
1

Clean, dry, chop mushrooms.

2

Sauté mushrooms on high heat in 2 tablespoons butter or oil. Season with lemon juice, salt and pepper. Allow to release juices, but not brown. Cook only 3 – 4 minutes.

3

Remove mushrooms and reserve liquid (it will be used later)

4

Heat 3 tablespoons butter or oil in heavy soup pan; add leeks, garlic, potatoes.

5

Sauté over medium heat about 10 minutes until leeks have softened but not browned.

6

Add mushroom liquid, chicken broth, thyme. Bring to boil and reduce heat to simmer.

7

Simmer 15 – 20 minutes until potatoes are soft.

8

Add cooked mushrooms.

9

Simmer 30 minutes.

10

For fine soup, Pour soup through sieve to retain mushrooms and vegetable. Puree vegetables in food processor, immersion blender, regular blender until smooth – add a little soup liquid if needed. Pour back into soup pot with liquid.

11

For chunkier soup, don’t puree.

12

Add vinegar, salt and pepper to taste.

13

For cream soup, add 1 cup heavy cream or sour cream and reheat soup, but do not boil.

Ingredients

 1 lb fresh chanterelle mushrooms – or other mushrooms in season
 5 tbsp butter (or olive oil)
 Fresh Lemon Juice – squeeze or two
 2 leeks – cleaned and finely chopped
 1 garlic – peeled and minced
 1.50 Yukon Gold potatoes -peeled and diced
 6.50 chicken broth – homemade best or low sodium
 1 tbsp fresh thyme – finely chopped
 2 tbsp red wine vinegar
 salt and pepper, to taste

Directions

1

Clean, dry, chop mushrooms.

2

Sauté mushrooms on high heat in 2 tablespoons butter or oil. Season with lemon juice, salt and pepper. Allow to release juices, but not brown. Cook only 3 – 4 minutes.

3

Remove mushrooms and reserve liquid (it will be used later)

4

Heat 3 tablespoons butter or oil in heavy soup pan; add leeks, garlic, potatoes.

5

Sauté over medium heat about 10 minutes until leeks have softened but not browned.

6

Add mushroom liquid, chicken broth, thyme. Bring to boil and reduce heat to simmer.

7

Simmer 15 – 20 minutes until potatoes are soft.

8

Add cooked mushrooms.

9

Simmer 30 minutes.

10

For fine soup, Pour soup through sieve to retain mushrooms and vegetable. Puree vegetables in food processor, immersion blender, regular blender until smooth – add a little soup liquid if needed. Pour back into soup pot with liquid.

11

For chunkier soup, don’t puree.

12

Add vinegar, salt and pepper to taste.

13

For cream soup, add 1 cup heavy cream or sour cream and reheat soup, but do not boil.

Chanterelle Soup

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