Creamy Chanterelle Mushroom Soup

Name: Creamy Chanterelle Mushroom Soup
Total time: 60
Yield: 4
Ingredients: 8 ounces chanterelle mushrooms; 4 tablespoons butter; 2 cups diced shallot; salt and ground black pepper to taste; 1 drizzle olive oil; 4 cups chicken stock; ½ cup half-and-half

Recipe by Diana71 from allrecipes.com

60 Mins.

Ingredients

4 servings

•

8 ounces chanterelle mushrooms
•

4 tablespoons butter
•

2 cups diced shallot
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salt and ground black pepper to taste

•

1 drizzle olive oil
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4 cups chicken stock
•

½ cup half-and-half

Instructions

Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.