Chanterelle soup
40 min · 14 g protein · 231 cals / serving
Autumn in a bowl: golden chanterelles fried in butter with thyme and shallot, simmered in broth and blended velvety-smooth with white beans instead of a carton of cream. Topped with more crisp-fried chanterelles and salty bacon bits, it tastes of the forest and is hearty enough for dinner.
Ingredients
- 10 oz chanterelles, raw, cleaned, roughly chopped
- 1 tbsp butter
- 2 shallots or 1 small onion onions, finely chopped
- 1 large clove garlic, minced
- 4 sprigs fresh thyme, leaves picked
- 3 1/2 tbsp white wine
- 3 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 1/4 cups skimmed milk, 0.5% fat, fortified
- scant 1/2 cup half fat creme fraiche
- 3/4 tsp salt
- 1/2 tsp black pepper
Topping
- 3 slices raw lean bacon, diced
- 3 1/2 oz chanterelles, raw, small whole ones
- a small handful fresh parsley, chopped
Steps
- Melt the butter in a pot over medium-high heat and fry the chopped chanterelles until their liquid has cooked away and they start to sizzle and brown, 6–8 minutes. Lower the heat, add the shallot, garlic and thyme and cook 3 minutes more until soft.
- Pour in the wine and let it boil off for a minute. Add the broth and beans, bring to a boil and simmer 10 minutes.
- Add the milk, then blend the soup with a stick blender until completely smooth. Stir in the crème fraiche, salt and pepper and heat through without boiling. Thin with a splash of water if it is thicker than you like.
- While the soup simmers, fry the bacon in a dry pan until crisp, push it aside and fry the small chanterelles in the bacon fat until golden. Ladle the soup into bowls and top with the bacon, fried chanterelles and parsley.
Good to know
Can I use frozen or dried chanterelles?
Frozen chanterelles go straight into the hot pan and need a few extra minutes for their water to cook off. With dried, soak 20 g in warm water for 20 minutes and add the soaking water with the broth.
Will it taste of beans?
Not once blended. White beans are mild and give the soup the thick, velvety body that cream and flour normally provide, so the mushrooms do the talking.
Vegetarian?
Use vegetable broth and skip the bacon; a spoon of toasted sunflower seeds gives the crunch instead, at about the same score.
Per
- Calories
- 50
- Protein
- (26%)
- 3 g
- Fat
- (34%)
- 2 g
- Carbohydrates
- (40%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 303 mg
About 45% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 924 kcal goes into the pot and 1992 g of ingredients comes out as about 1840 g of food: 50 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.