Creamy Chanterelle Mushroom Soup
ค่าใช้จ่าย $15, บันทึก $10
แหล่งที่มา: Recommended by CookPal
- 35 นาที
- 4 จำนวนจาน
- $15
Creamy Chanterelle Mushroom Soup
ค่าใช้จ่าย $15, บันทึก $10
แหล่งที่มา: Recommended by CookPal
- 35 นาที
- 4 จำนวนจาน
- $15
ส่วนผสม
Main Ingredients
- 8 ounces chanterelle mushrooms
- 🧈 4 tablespoons butter
- 🧅 2 cups diced shallot
- 🧂 Salt to taste
- Ground black pepper to taste
- 1 drizzle olive oil
- 4 cups chicken stock
- ½ cup half-and-half
ขั้นตอน
Rinse mushrooms and pat dry. Slice in half and chop while ensuring any dirt or bugs are removed.
Melt butter in a deep pot over medium heat. Add shallots and cook until translucent, about 3-5 minutes.
Add mushroom pieces to cooked shallots and toss in a pinch of salt and pepper. Drizzle with olive oil and cook until mushrooms shrink and brown slightly, about 5 minutes.
Pour chicken stock into the pot and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
Remove from heat and let cool slightly, 10-20 minutes.
Puree the soup using a high-powered blender for 1-2 minutes, then add half-and-half and blend again for 1 minute.
Return the blended soup to the pot and heat through until warmed, about 5-10 minutes. Taste and adjust seasoning as needed.
สารอาหาร
ต่อ 1 จาน🔥
242
แคลอรี่
- 5โปรตีน
- 19คาร์โบไฮเดรต
- 17ไขมัน
💡 If chanterelle mushrooms are too expensive, consider substituting with other wild mushrooms.For a more rustic texture, blend only part of the soup, leaving a portion chunky.Serve with croutons or toasted crostini for added texture and flavor.Store leftovers in an airtight container in the fridge for up to 3 days.