Cream of Chantrelle: Difference between revisions

From WikiDotMako
(Created page with "This is an adaptation of [https://honest-food.net/chanterelle-soup-recipe/ this recipe] == Ingredients == * 6 tablespoons butter * 2 tablespoons flour * Chicken Better-than-b...")
 
 
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This is an adaptation of [https://honest-food.net/chanterelle-soup-recipe/ this recipe]
This is an adaptation of [https://honest-food.net/chanterelle-soup-recipe/ this recipe]
[[File:Chantrellesoup.jpg|thumb]]


== Ingredients ==
== Ingredients ==
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== Directions ==
== Directions ==
* (Optionally) set aside a few of the prettier mushrooms. saute them whole in butter, and use them as a garnish on top of the final soup.
* Heat 2 tablespoons of butter until foaming. Add 2 tablespoons of flour to form a roux. Cook 2 minutes, but but don't brown.
* 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.
* Add 6 cups of water, and a solid spoon-full of better-than-bouillon.
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* Add blended mushrooms to broth and continue cooking for 10 minutes
* 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.
* 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.
* Add salt to taste. likely about a tablespoon.
* When ready to serve, turn off heat, (optionally - it's already good without this) put in 4 tablespoons of butter, and let it melt into the soup.
* Serve with a dash of olive oil and ground pepper on top.

Latest revision as of 00:36, 4 December 2019

This is an adaptation of this recipe

Ingredients[edit]

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

Directions[edit]

  • (Optionally) set aside a few of the prettier mushrooms. saute them whole in butter, and use them as a garnish on top of the final soup.
  • 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.
  • Add salt to taste. likely about a tablespoon.
  • When ready to serve, turn off heat, (optionally - it's already good without this) put in 4 tablespoons of butter, and let it melt into the soup.
  • Serve with a dash of olive oil and ground pepper on top.