“A lighter version of this French classic.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large saucepan, over medium heat, add 1 tablespoon of the butter, mushroom stems, the onions, carrots, thyme, and bay leaf; cook, stirring occasionally, until the onions are translucent, about 5 minutes.
  2. Stir in the mushroom tops and saute 5 minutes.
  3. Stir in wine or beer and stir until nearly evaporated.
  4. Add in chicken broth, soaked chanterelles with their liquid, and cook about 10 minutes; taste broth and season with salt and pepper.
  5. Stir in remaining butter and cream and heat through, but do not allow to boil.
  6. If desired, you can thicken the broth with cornstarch mixed with a little water or cream; combine well then stir into soup.

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