Creamy Chanterelle Mushroom Soup

 

 

Ingredients

• 20g of Tasty Chef Dried Chanterelle Mushrooms.
• 2 tablespoons of olive oil
• 1 small onion finely chopped
• 1 clove of garlic finely chopped
• 200ml of dry white wine
• 10 green asparagus spears chopped
• 500ml of chicken or vegetable stock
• 150ml of single cream
• 1 tablespoon of chopped fresh chives
• Sea salt and freshly ground black pepper to season.

Instructions

1. Rehydrate the Tasty Chef Dried Chanterelle Mushrooms as instructed on the label.
2. Heat the olive oil in a saucepan and gently fry the chopped onion and garlic for 2 to 3 minutes.
3. Add the white wine and simmer for 2 to 3 minutes then add the chopped asparagus and Tasty Chef Dried Chanterelle Mushrooms and cook for 3 to 4 minutes.
4. Add the stock plus the strained mushroom liquid and simmer for about 5 minutes, until the asparagus stems are tender.
5. Stir in the cream and season to taste with the salt and black pepper.
6. Remove from the heat and, using a handheld blender, blend until smooth.
7. Return to the heat and simmer gently for 1 to 2 minutes.
8. Pour in to two bowls, sprinkle on the chopped chives and serve with warm crusty bread