Chanterelle – Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g chanterelles
- 1 small onion (s)
- 4 spring onion (s)
- 1 clove garlic
- 40 g butter
- 100 ml white wine
- 800 ml chicken broth
- 150 g cream cheese
- salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Thoroughly clean the mushrooms, if necessary, wash briefly and drain well. Put some nice ones aside for the garnish, chop the others up.
- Peel the onion and chop finely. Cut the spring onions into rings, put a few aside for decoration. Finely chop the garlic.
- Heat the butter. Add the onion, garlic and spring onions, except for those for the garnish, and fry until golden. Add all the chanterelles and braise for about 5 minutes. When the liquid has boiled away, remove the whole mushrooms and set aside. Add the stock and wine to the chanterelles in the saucepan and cook gently for about 5 minutes. Add the cream cheese to the soup and puree the whole thing with the hand mixer until creamy. Season to taste with salt and pepper.
- To serve, add the whole mushrooms and a few rings of the spring onions to the soup.
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