Soups & Stewsciaoflorentina
Chanterelle Mushroom Soup
A hearty flavor loaded chanterelle soup recipe made with sweet butternut squash, wild chanterelle mushroom and baby spinach.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- pan
- bowl
📝 Preparation Steps
1
In your large soup pot heat up 3 tbsp of the olive oil and sauté the onion until translucent with a good pinch of sea salt. Add the garlic and cook an additional ⏱️ 30 seconds just until it starts releasing its flavors. Add the butternut squash and bell pepper and toss to coat. Add the vegetable stock and bay leaf and bring to a gentle simmer. Cover with a lid and cook until the butternut squash is soft, about ⏱️ 20 minutes. Discard the bay leaf and using a hand-held blender purée the soup until smooth. Stir in 1/4 c of the cream and remove from flame.
garlic (minced)4 cloves
2
Meanwhile heat up a large cast iron pan or plate on medium flame with a tbsp if olive oil. Cook the chanterelle mushrooms with a pinch of sea salt until they start to caramelized around the edges. Don’t overcrowd the pan and allow most water to evaporate from the mushrooms during cooking.
3
Depending on the water content it might take longer to caramelize.
4
Reserve a few of the best looking smaller chanterelles for garnish and transfer the rest to the pot with the butternut squash. Using the hand-held blender purée about half of the chanterelles in the soup with the butternut squash, keeping some of them in a rustic pieces.
5
Add the baby spinach to the soup, stir and cover with the lid. Allow the soup to sit covered for a few minutes for the steam to wilt the spinach.
6
Adjust seasonings with sea salt to your taste and ladle Into bowls. Garnish with the reserved mushroom and a nice swirl of heavy cream. Serve with freshly grated nutmeg on top.
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