Chanterelle Cream Recipe

Ingredients:

• 1 pound fresh chanterelle mushrooms, cleaned and roughly chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1 cup vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, melt the butter over medium heat.
2. Add the onion, garlic, and mushrooms and sauté until softened, about 5-7 minutes.
3. Add the broth and bring to a simmer, then reduce the heat to low and let it cook for 10-15 minutes until the broth has reduced by half.
4. Remove the pan from heat and let it cool slightly before transferring it into a blender. Blitz until smooth.
5. Pour the blended mushroom mixture back into the saucepan, add the heavy cream and cook over low heat until thickened, about 10-15 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with crusty bread or rice and garnish with fresh thyme or parsley.

Verdict:

This creamy mushroom soup is a perfect appetizer or main course on a cold winter day. The chanterelle mushrooms add a deep, earthy flavor to the dish, while the heavy cream gives it a luxuriously silky texture. The perfect amount of salt and pepper can elevate the flavors even further.

Serving Suggestions:

Serve chanterelle cream hot, paired with some crusty bread or rice. Top it with fresh thyme or parsley for added flavor and presentation. This soup is perfect as an appetizer or main course.