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Chanterelle Velvet Soup Recipe

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This recipe for Chanterelle Velvet Soup is from The Schild Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
1/4 cup white rice flour
8 cups chicken broth
2 tablespoons olive oil
1 lb. chopped chanterelle mushrooms
1 small diced onion
2 cups chopped shallots
1 rib celery, chopped
1 carrot, peeled and diced
1/2 cup Marsala wine or dry sherry
2 cloves garlic, minced
2 cups whipping cream
1 tablespoon sherry vinegar
1 1/2 tsp. Worcestershire sauce
Salt and freshly ground pepper
sour cream for garnish
minced fresh chives for garnish
Directions:
Directions:
Make a roux by melting butter in a small saucepan over medium heat. Stir in the rice flour and cook, stirring continuously, until roux in golden brown and fragrant, about 5 minutes. Set aside to cool.
In a large stock pot over high heat, bring the chicken broth to a boil. Whisk in the roux and cook until reduced by 1/3.
Meanwhile, heat olive oil in a large saucepan over high heat. Add the mushrooms, onion, shallots, celery, carrot and garlic. Cook over high heat until carrots are tender, 5-8 minutes. Add Marsala and boil over high heat until half of the liquid remains.
In a food processor or blender, puree the cooked vegetables. Whisk the puree into the stock. Add the cream, vinegar and Worcestershire sauce and season to taste with salt and black pepper.
To serve, ladle into large bowls and garnish each bowl with a dollop of sour cream and some minced chives.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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