Time for Chantrelle Recipies

pinotguy at uswest.net pinotguy at uswest.net
Sun Oct 15 14:23:21 EST 2000


3 pounds fresh chaterelles
Thanks for the chantrelle canning advice!  Here's a cream soup recipe
that I developed myself after scanning many other cream soup recipies.
It's superb, and can easily be scaled up for larger quantities of
mushrooms. 


3 medium carrots
1 large leek
4 ribs of celery
6 fourteen-ounce cans of fat free chicken stock or vegetable stock
1 cup of heavy cream
1 stick plus one T butter
1/4 cup all pourpose flour
3 T fresh minced flat leaf parsley


This is a killer cream soup that has a very intense mushroom flavor
and a rich texture. It,s
a great way to use all those chanterelles from yesterday's foray! The
key to the intense
flavor is the mushroom stock made in the first three steps, which
becomes the base of the
soup. 


1. Take take two pounds of the best mushrooms and slice the stems off
to within an inch
or two of the cap. Set the caps aside. Combine the remaining pound of
mushrooms with
the stems and chop very finely with a knife or food processor. 


2. Roughly chop the carrots, celery and leek. Add vegetables plus the
finely chopped
mushrooms and stems to a large pot, and add the chicken stock. Bring
to a boil, then
reduce heat and simmer for about 45 minutes, stirring occasionally. 


3. Strain the stock through a fine metal strainger to another
container to remove all the
bits. Use a firm spoon to press the chopped mushrooms against the
sides of the strainer to
squeeze out all the liquid possible (push hard!). Discard the
boiled-up veggies and
mushrooms, put the resulting stock in your big soup pot, and set
aside.


4. Slice or roughly chop the remaining two pounds of prime chanterelle
caps.


5. In a large saute pan, melt a stick of butter over medium high heat.
When it starts to
sizzle, add two tablespoons all purpose flour and stir continuously
until the flour is
saturated with butter, a couple of seconds. Continue adding flour one
tablespoon at a
time, stirring continuously, until the mixture will not absorb any
more flour and the
mixture forms a ball -- a quarter cup or so of flour total. Using a
ladle, add one cup of the
stock to the mixture (roux) in the saute pan, and stir continuously.
As the liquid is
absorbed, keep adding more liquid, up to three or four cups worth, and
stir continuously
until you have a smooth, lump-free gravy. Add this mixture to the soup
pot that has the
stock, and keep on medium heat. 


6. Dry saute the sliced mushrooms until they are reduced in volume by
about half. Add
one tablespoon butter to the mushrooms, saute for another 2 minutes,
and then add to the
stock pot. 


7. Add the cream to the stockpot, still over medium heat, and mix
well. Lower the heat
simmer the soup for an hour, or until desired thickness is reached. If
it is too thin, make
another roux with one tablespoon flour and one tablespoon butter as in
step 5, and add
the resulting gravy back to the soup pot. If it is too thick, add
additional stock or milk to
reach desired consistency. 


8. Take about 1/3 of the soup from the pot, mushrooms and all, and
puree it in a blender
until smooth. Add back to the soup, mix well.


8. Adjust salt level, and add black or white pepper if desired. Toss
in the finely chopped
fresh parsley, and serve with a fresh, crusty baquette and some Oregon
pinot noir. 







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