VALIDATE

Chanterelle Mushroom and Leek Soup with Roasted Corn


Posted the22/09/2009 By The Apartment Kitchen (Visit website)




Even though it hasn’t quite gotten chilly yet, I was craving soup and thought it would be the perfect way to use my remaining chanterelles. Is it possible to be in love with a mushroom? I think so, but in my case…it’s multiple mushrooms (I’m an equal opportunity fungus lover). The point being, this pureed soup was earthy with a silky texture sans cream that is absolutely craveable. Stirred in some roasted corn for an end of summer touch and ate it with toasty baguette croutons. And even though it wasn’t too cold out, I still enjoyed the cooler breeze as I ate my soup – real soup weather is almost upon us!




Chanterelle Mushroom and Leek Soup with Roasted Corn




Served 2.

Leftover Potential: Keeps well refrigerated and frozen. Made 2 meals after the initial dinner.




2 Tbsp olive oil

1 small onion, diced

2 leeks, thinly sliced

3 cloves roasted garlic*

2 cups chanterelle mushrooms

3 1/2 cups chicken broth

salt and freshly ground pepper, to taste

1 Tbsp thyme, chopped

1 Tbsp parsley, chopped

2 Tbsp rosemary, chopped




2 Tbsp olive oil

1 1/2 cups corn kernels

2 slices baguette, thinly sliced

salt and freshly ground pepper, as needed




1. In a soup pot, heat the olive oil over medium heat. Add the onion and leek and saute until translucent, about 3-4 minutes. Add the garlic, mushrooms, and broth, and saute until beginning to become tender, about 2-3 minutes. Season with salt and pepper.

2. Transfer the soup to a food processor or blender, and puree until smooth. Return the soup to the pot, and stir in the herbs. Let simmer until good flavor develops, 10-15 minutes.

3. On a sheet tray, drizzle the corn and bread with olive oil, and season with salt and pepper. Roast until the corn is lightly browned and the bread is toasted, about 5-7 minutes.

4. Ladle the soup into bowls, top with roasted corn and toasted bread.






related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  





Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Corn & fennel soup with lemon, served with parmesan thyme crisps
    Corn & fennel soup with lemon, served with parmesan thyme crisps (1 vote)
    other Easy
    20 25
    Ingredients :** For the soup: 300 gr of corn , well rinsed & well drained 10 fat shallots, peeled & finely sliced 2 fat cloves of garlic, peeled & finely diced ...
  • Recipe Great burdock soup with corn and chinese herbs
    Great burdock soup with corn and chinese herbs (1 vote)
    Main Dish Very Easy
    10 1
    Ingredients :300g pork ribs, cut into bite-size pieces 1-meter-long great burdock (牛蒡), brush off any muds on its skin while rinsing under cold r...
  • Recipe Roasted cauliflower and leek soup
    Roasted cauliflower and leek soup
    Starter Easy
    30 45
    Ingredients :1 large head of cauliflower, chopped 1 shallot, sliced Cooking spray 2 TBL olive oil 3 TBL butter 2 leeks, cut into 1 inch pieces 4 cloves garlic...
  • Recipe Corn soup with mushrooms/ corn mushroom soup
    Corn soup with mushrooms/ corn mushroom soup (1 vote)
    Starter Easy
    15 20
    Ingredients :Ingredients: 1 can (450 grams) cream-style corn 2 tablespoons cornflour ½ teaspoon Ajinomoto powder 2 tablespoons butter (for diet conscious people yo...