Cream of Chantrelle

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This is an adaptation of this recipe


  • 6 tablespoons butter
  • 2 tablespoons flour
  • Chicken Better-than-boulion
  • lots of chantrelles
  • 1 shot brandy
  • 3 egg yolks
  • 1/2 cup heavy cream


  • Heat 2 tablespoons of butter until foaming. Add 2 tablespoons of flour to form a roux. Cook 2 minutes, but but don't brown.
  • Add 6 cups of water, and a solid spoon-full of better-than-bouillon.
  • Simmer for 20 minutes, allowing reduction by ~1/4th
  • Mince mushrooms finely, together with an onion or shallot, and cook until the liquid is gone.
  • Throw in a shot-glass of brandy, and continue cooking until evaporated.
  • Blend the mushrooms until uniform texture. some of the broth can be added to make blending easier
  • Add blended mushrooms to broth and continue cooking for 10 minutes
  • Beat together 3 egg yolks and 1/2 cup heavy cream. add some soup slowly to this mixture to get it up to heat, then pour back into the soup.
  • When ready to serve, turn off heat, put in 4 tablespoons of butter, and let it melt into the soup.