creamy chanterelle soup

September 7, 2013

chanterelle soup

Cantharellus cibarius, commonly known as the chanterelle or girolle, is a fungus. It is orange or yellow, meaty and funnel-shaped. Wiki thinks that it has a fruity smell, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling). Wiki also tells me that chanterelles are relatively high in vitamin C, very high in potassium, and among the richest sources of vitamin D known. Which I have to say is pretty cool. I didn’t know that when I picked up a bag at the farmers’ market this morning. What I did know is that they are a fall delicacy, and freshly picked – as I found them this morning – make a fabulous soup.

2 tbsp olive oil

1 large yellow onion, diced

1 tsp fresh thyme

4 cloves garlic, minced

1 pound fresh chanterelles

2 Tbsp light spelt flour (or other light whole grain flour)

3 cups vegetable stock

1½ cups white beans, cooked (navy, butter, cannelini, great northern)

Sea salt and pepper to taste

Heat oil in a large cooking pot. Add onions and cook until translucent. Add minced garlic and thyme and cook for another 2 – 3 minutes.

While the onions and garlic are cooking, clean chanterelles by removing any dirt with a damp cloth. Coursely chop the mushrooms and add to the pot. Cook until mushrooms become soft and fragrant. Add spelt flour, mix well, and cook for a few minutes over medium heat being careful not to burn.

Meanwhile, combine the vegetable stock and beans in a blender, and blend on high until creamy. Once done, add slowly to the pot with the onions and mushrooms, stirring as you go to make sure there are no clumps and you create a smooth base. Once added, continue to stir and then let simmer for a few minutes until the flavours meld.

When complete, put soup in the blender and blend to desired consistency but not too much to maintain a some texture. Season to taste with salt and pepper. Ladle into soup bowls, garnish with some good olive oil, fresh thyme, or small rounds of toast.

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