Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.
Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.
ess stock for a thicker soup if desired.
Bring to
day.).
2. FINISH SOUP Remove bones from slow cooker
or other meat, follow that recipes instructions.
Heat olive oil in a large pot over medium-low heat. Add onion and garlic; cook and stir until soft but not browned, about 2 minutes. Add chanterelle mushrooms; cook and stir until excess liquid evaporates, 5 to 10 minutes. Stir in wild rice; cook and stir for 1 to 2 minutes.
Pour broth into the pot; bring soup to a boil. Reduce heat to low and simmer until mushrooms are tender, 20 to 30 minutes. Stir in soy sauce, lemon juice, parsley, black pepper, dill, paprika, and salt. Simmer until flavors combine, about 10 minutes more.
n immersion blender, puree the soup in the pan. Return to
tick blender to puree the soup. Stir in 1/3 cup
he stock and puree. Pour soup into a saucepan, add meatballs
For the soup, heat 1 tbsp of the
he saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms
et aside.
Puree the soup with a stick blender. Add
In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
Cook until the onions are transparent.
Dust with the flour.
Add the white wine and chicken stock.
Stir to combine.
Simmer for 30 minutes.
Add the heavy cream and simmer for another 5 minutes.
Add salt and pepper to taste.
Serve in prewarmed bowls, and garnish with chives or parsley.
Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.
ow heat; cook and stir chanterelle mushrooms and garlic in the
Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.
njoy.
Like most chili recipes, this one tastes better the
ow heat.
While the soup is heating, in a frying
put chicken stock in a pot.
add oven roasted garilc and the rest of the spices (and mushrooms).
bring to a boil on med heat then low and cover for 30 min.
cut bread into 1/2 inch rounds and brush with olive oil.
toast in a pan till brown (i like mine dark).
warm soup bowls in the oven or microwave.
pour soup into bowls.
spilt bread into bit size pieces and put in soup top with cheese.
let stand 5 minute.
eat to low when the soup starts to boil, stirring occasionally
Place potatoes, carrots, parsley and celery in a soup pot.
Cover with about 8 cups water.
Add salt, pepper and mushrooms.
Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
When soup is almost done, melt butter in a small frying pan.
Add onions and saute until transparent.
Add flour and stir until flour is brown, 5 minutes.
Stir into soup and serve.