Ingredients for Cream Of Chanterelle Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- Chanterelle Mushroom
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1 cup heavy cream
- Salt And Pepper
- Fresh Chives
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How to Make Cream Of Chanterelle Soup
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic and sliced chanterelles. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute.
- Pour in the white wine and chicken stock, stirring to combine. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Stir in the heavy cream and simmer for another 5 minutes, or until heated through. Do not boil.
- Season with salt and pepper to taste.
- Serve the soup in warmed bowls, garnished with fresh chives or parsley.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
73g
Carbs
3g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Bisques Cream Soups Main Dish Soups Stews Vegetables Canadian Easy Dinner Party Fall Holiday Event Romantic Stove Top Dietary One Dish Meal New Years Low Sodium Seasonal Low Calorie Comfort Food Low Carb Mushrooms British Columbian Low In Something Taste Mood Equipment
