Saturday, October 26, 2013

Creamy Chanterelle Mushroom Soup

A hearty and delicious fall soup. This soup gets better the longer it sits. Feel free to simmer it longer than 45 minutes even though it will still taste great when served right away!
    10 mins.
    45 mins.
  • 1 TBS coconut oil
  • 1 large yellow onion, finely chopped
  • 4 cloves of garlic, minced
  • 1/2 lb chanterelle mushrooms, cleaned and finely chopped
  • 1 15 oz can organic navy beans (or any other white creamy bean)
  • 3-4 cups organic vegetable stock
  • 1/2 cup organic coconut milk
  • 2 TBS low sodium tamari (or soy sauce)
  • a few pinches of crushed red pepper flakes
  • 1/4 cup parsley, tough stems removed and diced
  • salt and pepper to taste

Serves 4

  1. Heat oil in a large soup pot over medium high heat. Add onions and sauté for about 5 minutes stirring occasionally. Stir in garlic and cook for about 2 more minutes.
  2. Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick) Bring to a boil. Reduce heat and simmer. Add in the tamari and crushed red pepper flakes. Simmer for about 25 minutes.
  3. Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture.
  4. Stir in the coconut milk salt and pepper. Let the soup simmer for about 10 more minutes.
  5. Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper if necessary
Please use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.

Some recipes from YouTube.


Fricassee of Chanterelles
Fresh Chanterelles with Shallots
Sauteed Garlicky Chanterelles
Lots of Chanterelle Mushroom Recipes
Chicken Thighs with Chanterelle Mushroom Sauce

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