Creamy Chanterelle Mushroom Soup Recipe

Indulge in the rich and velvety flavors of this creamy chanterelle mushroom soup. Made with fresh wild mushrooms, aromatic herbs, and a touch of cream, this soup is satisfying and comforting. Perfect for a chilly evening or as an elegant appetizer for a dinner party. Get ready to impress your guests with this delicious and easy-to-make soup.

Ingredients

• 1 pound fresh chanterelle mushrooms, cleaned and chopped
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic, and sauté until they become soft and translucent, about 5 minutes.
3. Add the chanterelle mushrooms and thyme leaves. Cook until the mushrooms release their liquid and become golden brown, about 10 minutes.
4. Pour in the vegetable or chicken stock, and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to heat the soup through.
8. Serve hot garnished with chopped parsley.

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