Modern Mushrooms: Creamy Chanterelle Soup
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 1 pound chanterelles
  • 3 tablespoons butter
  • 1/4 cup finely chopped yellow onion
  • 1/4 cup plus 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons flour
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • salt and freshly ground pepper
Directions
  1. Pick over the mushrooms and wipe away any forest debris with a damp paper towel. Chop them medium fine.
  2. Melt the butter in a saucepan over medium-low heat and add the mushrooms, onion, and 1⁄4 cup of the parsley. Sauté until the moisture released by the mushrooms evaporates, about 6 minutes. Sprinkle with the flour and stir for a minute more, then gradually whisk in the broth.
  3. Raise the heat to bring to a boil, then lower the heat to simmer for 20 minutes. Stir in the cream, taking care not to let the soup boil. Season with salt and pepper to taste. Stir the remaining 2 tablespoons of parsley into the soup and serve hot.