We had fun getting all shroomy this week in the kitchen with this chanterelle mushroom soup! Seriously, you guys have to give this one a try. Mushrooms are all the rage these days! In the culinary world they’ve been on fire for, well, basically ever. There’s more scientific research into the healing properties of mushrooms than just about anything else on the planet, and it’s really cool to see shrooms evolve beyond just culinary applications into coffee, tea, snacks, beverages, and more!
Chanterelle Mushroom Soup
Serves: 4-6 | Prep Time: about 5 minutes | Cook Time: about 35 minutes
- 3 tablespoons ghee or coconut oil
- 1 pound of chanterelle mushrooms, cleaned and chopped
- 2 cups of finely chopped cauliflower
- 2 shallots, diced
- 2 cloves of garlic, minced
- 3/4 cup of dried porcini mushrooms
- 1 pouch of Bare Bones Classic Chicken Bone Broth
- salt and pepper to taste
- ¼ cup coconut cream
- ¼ cup fresh parsley, diced for garnish,
- dried red pepper for garnish
In large soup pot over medium high heat, heat the ghee or coconut oil. Add the shallot and garlic and sauté until translucent, stirring often.
Add the cauliflower, chanterelle mushrooms, porcini mushrooms, and a few pinches of salt and pepper. Stir thoroughly, then cover and let the mixture sweat for a couple minutes, melding the flavors.
Add the broth, increase heat and bring to a boil, then reduce heat to medium and simmer for 25-30 minutes, or until the mushrooms and cauliflower are soft enough to blend.
Remove from heat. If using an immersion blender, blend the soup to desired consistency. (We like leaving a bit of texture to the mushrooms – so, we only blended about ½ of the soup.) If using a standard blender, blend to desired texture, in batches if needed.
Serve garnished with fresh diced parsley and a pinch of dried crushed red pepper, if desired.