Discover the French chanterelle soup, a true tribute to the forest’s flavors. The Chanterelle mushrooms, with their delicate aroma and tender texture, blend perfectly with simple, authentic ingredients. Each spoonful of this comforting soup evokes the softness of autumn and the richness of French terroirs. We love it in Paris, so Bistrot mood! Perfect for warming up chilly evenings, this soup promises an unforgettable culinary journey. Below, you will find the recipe, one the the recipes from my cookbook, SOPHIE'S SOUP, wich will be released in a week.
Time
Preparation: 20 min.
Cooking: 15 min.
Ingredients for 4 people
- 150 g chanterelle mushrooms (or golden chanterelles)
- 200 g yellow potatoes
- 1 shallot
- 1 carrot
- 1 stalk of celery
- 1 l vegetable broth
- 3 sprigs of thyme
- 2 compact olive oil bread rolls
- 50 g Colonnata lard
- 4 tablespoons extra virgin olive oil
- salt
- white peppercorns
Preparation
- • Chop the shallot, carrot, and celery and sauté them in a saucepan with 2 tablespoons of extra virgin olive oil and the chopped lard, adding 2-3 tablespoons of broth.
- • Meanwhile, peel and finely slice the potatoes, then add them to the pan and season with salt and freshly ground pepper.
- • Clean the mushrooms, cut them into thick slices and add them to the potatoes along with 2 sprigs of washed thyme, then cover with more hot broth.
- • Cook for about 10 minutes, until the potatoes are soft, then remove the thyme sprigs and blend everything into a cream in a mixer.
- • Divide the soup into 4 bowls and serve with thinly sliced bread, brushed with the remaining oil and toasted under the oven grill for 2 minutes.
- • Before serving, add the remaining fresh thyme.
Sophie's tip
I really like the taste of mushrooms with anchovies. Instead of croutons and thyme, I often add crumbled breadcrumbs and pieces of anchovies sautéed in a pan to this dish. Fantastic! When the land meets the sea...
