Creamy Chanterelle Soup
Fry, boil, blend - so quick, so creamy, so mushroomy... and SO delicious!
Servings 2 people (as main course)
- 1 cup chanterelles chopped, densely packed
- 1 onion finely chopped
- 2 cloves garlic chopped
- 1 can coconut milk
- 1 tsp fresh sage chopped
- 1 tsp fresh thyme chopped
- 1 cup water
- 1 tsp stock powder or bouillon
- Salt & black pepper to taste
In a saucepan, fry onions in olive oil until translucent and beginning to brown. Stir frequently.
Add chanterelles and cook, until they have shrunk to about half the size. If they don’t give off at least some liquid, add a splash of water.
Add herbs and garlic, keep frying for another two minutes. If you want to use some whole mushrooms as garnish, take them out now.
Add stock powder, water and coconut milk. Bring to a boil.
Blend the soup using a stick blender, until smooth and only small mushroom bits remain.
Serve with swirl of coconut milk, a sprinkle of extra herbs and some bread on the side.
If you haven't got fresh herbs available, use dried herbs.
When chanterelles are stored for a few days, they get a bit dry. We found that adding a splash of water when cooking helps to extract more flavour out of slightly dry mushrooms.
This recipe also works for other edible wild mushrooms you might have found.
Calories: 417kcal | Carbohydrates: 14g | Protein: 5g | Fat: 41g | Saturated Fat: 36g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 637mg | Fiber: 2g | Sugar: 3g | Vitamin C: 8mg | Calcium: 59mg | Iron: 7mg