September 7, 2011

Cream of Chanterelle Soup

Slowly, after spending a little bit more than a week in Budapest, I am getting back on track. At least I am on my way to find back to my old self. After all during the time in Hungary I enjoyed my mom's food, that of course the best on the whole world and I have almost forget to cook. Well, not quite, but still it takes some time to get back to the old routine. So this is kind of a warming up phase. I was totally happy to find these tiny chanterelle mushrooms, but I have only realised at home that those are not as cute as I saw at first sight. Therefore I decided to make a soup, instead my first plans. In this cold weather some fried bacon would go perfect with this creamy soup, but if you feel fancy serve it with Serrano or Parma have or even with Pata Negra. I absolutely had no lust to clean the mushrooms with a brush one by one so I washed them quickly in some floury water. I have seen that once in a professional kitchen, though I would not recommand this way of cleaning with any other type of mushrooms. The soup is pimped with some Marsala, lemon juice and thyme. I have added these ingredients almost right before serving.

1 onion or shallot
1 clove garlic
2 tablespoons butter
400 g chanterelle mushroom
500 ml chicken stock
100 ml cream
2 twigs fresh thyme
3-4 tablespoons Marsala
1/2 teaspoon lemon juice
salt, pepper

Chop onion and garlic and sautée in a tablespoon butter. Add cleaned mushroom and sautée for a few minutes, then add chicken stock and cook for 10-15 minutes. Stir in cream and puree in a mixer together with a tablespoon butter. Add thyme and let it infuse for 5-7 minutes, then remove. Season with salt, pepper, lemon juice and Marsala.


Rosa's Yummy Yums said...

It looks so good! I really love your plate. Where did you buy it?



chriesi said...

Thank you! I bought the plate in the Micasa somewhen last year.

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