Chanterelle Mushroom Soup with Herb Emulsion

Equipment:

• Large saucepan or pot
• Blender or food processor
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Fine mesh sieve or cheesecloth (optional, for straining herb emulsion)
• Small mixing bowl

Preparation and Cooking Times:

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Ingredients:

• For the Chanterelle Mushroom Soup:
  • 1/2 pound (225g) fresh chanterelle mushrooms, cleaned and sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh thyme leaves (for garnish)
• For the Herb Emulsion:
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh chives
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Preparation

1. Prepare the Herb Emulsion

1. In a blender or food processor, combine parsley, basil, chives, garlic, olive oil, and lemon juice. Blend until smooth.
2. Season with salt and pepper to taste.
3. Optionally, strain the emulsion through a fine mesh sieve or cheesecloth to remove any solids for a smoother texture.
4. Set the herb emulsion aside in a small bowl.

2. Prepare the Chanterelle Mushroom Soup

1. In a large saucepan or pot, heat the butter and olive oil over medium heat.
2. Add the chopped shallot and cook until softened, about 2-3 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the sliced chanterelle mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes.
6. Reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes, ensuring the soup is heated through but not boiling.
7. Season with salt and pepper to taste.

3. Blend the Soup

1. Use an immersion blender to puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup to a blender and puree until smooth, then return it to the pot.
2. If the soup is too thick, you can add a little more broth or cream to reach your desired consistency.

4. Serve

1. Ladle the chanterelle mushroom soup into bowls.
2. Drizzle a spoonful of the herb emulsion over each serving.
3. Garnish with fresh thyme leaves.

Enjoy your elegant Chanterelle Mushroom Soup with Herb Emulsion!