So I have been trying out some mushroom soup recipes lately, and while I liked Kenji's "Quick and Easy Creamy Mushroom Soup" recipe, the Creamy Chanterelle recipe is steps above the easy recipe. I only had some dried chanterelles which I rehydrated in the stock, so I mostly used button and enoki mushrooms. I also drizzled on some basil oil which I made a little while ago which went really well with the soup. Great fall recipe. https://www.seriouseats.com/creamy-chanterelle-soup-recipe
by klucky08
1 Comment
I love soup weather!
I made mushroom bisque tonight along the same principles but instead of all the butter I just melted a wob of Boursin cheese into the finished puréed soup. Bright, tangy, bound all the elements together nicely, thickened it up a little, and didn’t overwhelm the mushrooms.