Cream of chanterelle
This dish is a classic mushroom soup. The chanterelle taste is perfect for this smooth and creamy recipe. In winter, you can also do it with dried chanterelles, to warm up the colder months of the year!
Serves 6 persons
2 Lbs of fresh golden chanterelles (or 60g of dried chanterelles)
3 medium potatoes
1L of chicken stock
2 cloves of garlic
1 cup of 18% cream
1/3 cup of white wine
1 Tsp of curry powder
1 Tsp of thyme
3 Tbsp of butter
salt & pepper
Step 1: Preparing the ingredients
Finely diced the chanterelles.
Diced the potatoes.
Chop the garlic, the shallots and the onions.
Step 2: Incorporating the ingredients in a big pot
Melt the butter. Then add the shallots, garlic and onion. Quickly stir-fry.
Add the spices: thyme, curry powder, salt & pepper.
Add the chanterelles and stir-fry for 5 to 7 minutes.
Add the wine, the potatoes and the chicken stock.
Cook for 20-25 minutes at medium heat.
Step 3: Finalize the cream (or soup!)
Grind the soup with a hand blender until smooth.
Add the cream and stir well. Serve hot!
Final step: EAT AND ENJOY!