Cream of Chanterelle Mushroom Soup
Nicoletta’s Table / LAKE OSWEGO
Yields 8 cups
- 2 pounds fresh chanterelle mushrooms
- 2 tablespoons shallots, finely minced
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup celery, finely chopped
- 2 tablespoons sweet butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme, finely chopped
- 1⁄4 cup dry sherry
- 4½ cups chicken stock (or vegetable stock)
- 2 cups heavy cream
- 2 teaspoons Kosher salt
- 1⁄2 teaspoon ground black pepper
Clean the mushrooms of any excess debris and pine needles by gently brushing the mushrooms using a vegetable brush or a clean soft cloth. Gently tear the mushrooms into 1⁄2-inch wide lengths.
In a heavy-bottomed, 6- to 8-quart pot, melt the butter and add in the olive oil over medium heat.
Add the mushrooms, shallots, onions, celery and thyme and stir occasionally until everything is wilted and soft, without allowing the vegetables to color.
Turn up the heat to medium-high, add the salt and pepper, then deglaze the entire mixture with the dry sherry. Add the chicken stock and heavy cream and bring to a simmer.
Allow to simmer for approximately 30 minutes. Check the seasonings and adjust as necessary.
Chanterelle Mushroom, Brie + Hazelnut Toast
George + Violet’s Steakhouse / SPRINGFIELD
- 1 baguette
- Extra-virgin olive oil
- Kosher salt
- Fresh ground black pepper
- ½ pound fresh chanterelle mushrooms
- 1 shallot, peeled and thinly sliced into half moons
- 2 cloves garlic, peeled and minced
- 4 thyme branches
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
- 8 ounces Brie cheese
- ¼ cup toasted and roughly chopped hazelnuts
Slice baguette on a sharp bias into six pieces, about ½-inch thick. Brush both sides of baguette generously with olive oil and sprinkle a little salt on each side. Bake baguette slices at 400 degrees for 6 to 10 minutes, until golden brown on top and soft and chewy in the middle.
Clean mushrooms with a pastry or fine-bristle brush until all dirt and foliage is removed. Sometimes lightly peeling the stem and scraping the underside of the mushrooms with a paring knife is necessary. Using your fingers, tear mushrooms into medium-sized pieces.
Heat a large sauté pan on medium-high heat, then add 1 teaspoon olive oil. Add mushrooms in a single layer to pan, and do not stir or turn down the heat. Stir once until mushrooms are medium soft, then use a spoon to place mushrooms on a plate.
Turn heat to medium, add shallots and sweat for 2 to 3 minutes. Add garlic and stir, then add butter, thyme and the cooked mushrooms back to pan. Add apple cider vinegar, stir well and season with salt and fresh cracked black pepper.
Transfer all contents to a bowl and leave at room temperature.
Cut cheese into 6 pieces of slightly more than 1 ounce per piece, then carefully spread on baguette slices. Top each cheesy toast with mushrooms, discarding thyme branches. Sprinkle hazelnuts on top of the mushrooms, then enjoy at room temperature or slightly warm.