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Creamy funnel chanterelle (winter chanterelle) soup

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Servings 4 people

Ingredients
  

  • 12 ounces (350 grams) fresh funnel chanterelles , halved
  • 7 ounces (200 grams) fresh cremini or button mushrooms, halved and cut into slices
  • 6 ¼ cups (1.5 liters) chicken stock
  • ⅝ cup (1.5 deciliters) heavy cream
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 5 sprigs fresh thyme
  • 1 tablespoon butter
  • Salt and pepper

Instructions

  • Over high heat in a large pot, heat up butter. Add funnel chanterelles and sauté until all water from the mushrooms have evaporated. Reduce heat to medium and add onion, garlic, fresh thyme, and cremini/button mushrooms and sauté for about 5 minutes.
  • Add chicken stock and bring to a gentle boil. Let the soup simmer for 15 minutes with a lid on.
  • Add heavy cream and season with salt and pepper. Serve with bread.
Keyword autumn, funnel chanterelles, soup, winter chanterelles