Chantarelles are very expensive, usually around $35 per pound in a grocery store, and $110 for 1 lb of dried on Amazon. Every October, Costco stocks fresh Chantarelle Mushrooms, and I spend less than $10 for 1.5 lbs. Chantarelles have a delicate, fruity, nut buttery-flavor and this soup is the best! If you really want to treat yourself, try this recipe today (or next October).
To clean Chantarelles, from Wild Harvest website:
Like other wild mushrooms, fresh chanterelles sometimes require a bit of cleaning before use. Depending on where they were found, chanterelles may be firm, dry and clean, requiring no more than a gentle brushing to remove forest debris. But chanterelles found late in the season are often more than a little muddy and require stronger measures. If your chanterelles are particularly dirty, rinse them quickly under cool running water, using a brush to help remove dirt or mud. Set them aside on paper towels or clean dish towels to drain before using. Only wash the amount of chanterelles that you plan to use immediately; wet mushrooms do not store well and will deteriorate rapidly.
Cream of Chantarelle Mushroom SoupPrint Recipe
- 4 Tbsp Butter
- 1 Cup Onion (Finely Chopped)
- 1 lb Chanterelle Mushrooms, coarsely chopped
- 2 Tbsp Flour ( Xantham gum for low carb)
- 2 Cups Chicken Broth
- 2 Cups Heavy Cream
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 2 Tbsp Madeira or Red Cooking Wine (omit for Keto)
- 1/4 Cup Parsley (Chopped)
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
Add flour (or Xantham Gum for low carb) and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes.
Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira or a red cooking wine, stir and serve sprinkled with parsley.