This is a quick summer beverage that is simple to create and even simpler to consume. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 4 cups chanterelle mushrooms, cleaned and chopped
- 3 tablespoons all-purpose flour
- 2 cups boiling water
- 1 cube chicken bouillon
- 2 bay leaves
- 1 teaspoon ground thyme
- 1 dash ground white pepper
- 1 pinch ground nutmeg
Instructions
- 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.
- Chanterelles need careful cleaning due to their ruffled shape and gills. A special mushroom cleaning brush is worth the investment if you use a lot of mushrooms in your cooking; it makes the prep work that bit easier.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 459 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was very good and easy to make.