Ingredients
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8 ounces chanterelle mushrooms
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4 tablespoons butter
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2 cups diced shallot
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salt and ground black pepper to taste
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1 drizzle olive oil
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4 cups chicken stock
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½ cup half-and-half
Directions
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Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
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Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
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Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
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Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
Cook’s Note
This recipe will actually work with any mushroom!
Swap the half-and-half with coconut cream and you'll have a vegan version.
Nutrition Facts (per serving)
| 242 | Calories |
| 17g | Fat |
| 19g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 10g | 49% |
| Cholesterol 43mg | 14% |
| Sodium 841mg | 37% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 5% |
| Total Sugars 4g | |
| Protein 5g | 10% |
| Vitamin C 8mg | 9% |
| Calcium 71mg | 5% |
| Iron 2mg | 11% |
| Potassium 316mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
