Recipes
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Creamy Chanterelle Mushroom Soup
Difficulties: Easy
Duration: 30 mins
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
- Rehydrate the Tasty Chef Dried Chanterelle Mushrooms as instructed on the label.
- Heat the olive oil in a saucepan and gently fry the chopped onion and garlic for 2 to 3 minutes.
- 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.
- Add the stock plus the strained mushroom liquid and simmer for about 5 minutes, until the asparagus stems are tender.
- Stir in the cream and season to taste with the salt and black pepper.
- Remove from the heat and, using a handheld blender, blend until smooth.
- Return to the heat and simmer gently for 1 to 2 minutes.
- Pour in to two bowls, sprinkle on the chopped chives and serve with warm crusty bread
