Chanterellicious Part 5) Cream of Chanterelle soup

This is one of my favorite soup recipes; I took a cream of mushroom soup recipe and modified it slightly for my own uses. This recipe takes a little longer then the last but is still do-able on a weekday night.

Cream of Chanterelle Soup

-          4 cups chanterelles

-          1  medium onion chopped  

-          1 bulb garlic, chopped

-          2  tbs coconut oil  

-          2 tbs organic spelt flour

-          4-5  cups chicken broth  

-          1-2 cups homo milk

-          Dash of nutmeg

-          Salt and pepper to taste

So those above proportions may be a little off, as I have mentioned before I don’t measure ingredients I just estimate and taste, so I would recommend the same.

To start off dry sauté your chanterelles to remove any moisture, strain off liquid and set aside (this is your mushroom stock).

Combine roughly half of the chanterelles, onion, garlic, coconut oil, nutmeg and flour in a large soup pot on medium heat.

Sauté until onions are translucent and light brown.

Add chicken and mushroom stock and simmer 20 minutes.

Blend until all ingredients are completely disintegrated.

Add other half of chanterelles.

Simmer, adding salt and pepper to taste (possible more chicken stock at this point if flavor is too weak).

Add milk and simmer 10 minutes.

Serve with chopped parsley.

If the soup isn’t thick enough before milk is added combine more flour with water and stir until a fine paste then add to soup and boil. This will thicken it up.

This soup is perfect for an autumn meal and freezes well so is a great thing to make and store for a cold winter night as well.

Until next time, happy cooking.