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| Cream of Chanterelle Soup |
Ingredients
4 ounces butter
2 shallots, sliced
12 oz chanterelle mushrooms
1/2 cup Marsala wine
1/2 cup white wine
1 quart cream
1/2 cups mushroom stock
1 teaspoon Banyuls vinegar
1 cup brioche croûtons, diced
1 tablespoon chives, finely chopped
4 tablespoons crème fraîche
Method
In a sauté pan, melt 2 ounce of butter. Lightly toast the brioche croûtons to
golden brown. Reserve to garnish the soup.
Sweat shallots in butter until translucent. Add chanterelles and reduce until almost
of the liquid is gone. Deglaze with Marsala and white wine. Reduce by 3/4.
In another pot, scald the cream; hen hot, combine mushrooms and cream, and
purée in the large blender. Strain through a chinois. Thin with mushroom stock
and finish with vinegar, salt and pepper.
Divide the soup among 4 bowls and garnish with sour cream, chives and
croûtons.
4 ounces butter
2 shallots, sliced
12 oz chanterelle mushrooms
1/2 cup Marsala wine
1/2 cup white wine
1 quart cream
1/2 cups mushroom stock
1 teaspoon Banyuls vinegar
1 cup brioche croûtons, diced
1 tablespoon chives, finely chopped
4 tablespoons crème fraîche
Method
In a sauté pan, melt 2 ounce of butter. Lightly toast the brioche croûtons to
golden brown. Reserve to garnish the soup.
Sweat shallots in butter until translucent. Add chanterelles and reduce until almost
of the liquid is gone. Deglaze with Marsala and white wine. Reduce by 3/4.
In another pot, scald the cream; hen hot, combine mushrooms and cream, and
purée in the large blender. Strain through a chinois. Thin with mushroom stock
and finish with vinegar, salt and pepper.
Divide the soup among 4 bowls and garnish with sour cream, chives and
croûtons.
