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Ingredients
- 1/2 c. + 1 Tbsp extra virgin olive oil
- 1 3/4 lb golden brown chanterelle mushrooms, minced
- 1/2 lb white mushrooms, minced
- 2 lrg celery ribs, minced
- 2 med leeks, minced
- 1/2 c. shallots, thinly sliced
- 4 lrg clv garlic, thinly sliced
- 3 quart strong chicken stock or possibly strong consomme
- 3 x fresh thyme sprigs or possibly 1 tsp dry thyme
- 2 x bay leaves salt and pepper to taste
- 1 bn celery, inner leaves of, minced
Directions
- In a heavy-bottomed 4 quart sauce pot, heat 1/2 c. extra virgin olive oil on high heat till oil begins to smoke. Add in 1-1/2 lbs chanterelle mushrooms and white mushrooms, stirring for 5 min. Add in celery, leeks, shallots and garlic, stirring constantly over high heat till all of the vegetable juice has evaporated and mushrooms start to brown, approximately 10 to 15 min.
- Add in 2-1/2 qts chicken stock or possibly consomme, stir, add in thyme and bay leaves.
- Bring to a boil and skim off any impurities which come to the top. Reduce heat to a slow boil and reduce by approximately 60 to 90 min.
- Remove from heat and cold. Remove thyme sprigs and bay leaves. In a blender or possibly food processor, puree soup till smooth and pass through strainer. Season with salt and fresh pepper.
- To serve, saute/fry remaining 1/4 lb chanterelles in 1 Tbsp extra virgin olive oil till golden. Place mushrooms on the bottom of each bowl and ladle warm soup over them. Top with celery leaves.
- COOKING SECRET: If soup is too thin, put back on stove and reduce. If pureed soup is too thick, use chicken stock to thin. This soup can be prepared 2 to 3 days in advance.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4253g | |
| Calories 1750 | |
| Calories from Fat 1236 | 71% |
| Total Fat 139.84g | 175% |
| Saturated Fat 19.77g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4720mg | 197% |
| Potassium 7238mg | 207% |
| Total Carbs 72.37g | 19% |
| Dietary Fiber 21.8g | 73% |
| Sugars 20.91g | 14% |
| Protein 58.35g | 93% |
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