This recipe I found on Serious Eats was intriguing to me because the title said it was a creamy soup but there was no cream in the recipe. What made the soup creamy? Butter. Slowly adding butter while emulsifying it with a blender, made the soup rich, buttery, creamy. This creamy chanterelle mushroom soup is definitely not your everyday soup. Although, it’s rich and decadent, I think it’s a perfect soup for this time of year. It would pair well with most elegant meals served for the holidays or special occasions. I think it would be especially good being a starter dish for a meal of prime rib! My entire family agreed that this soup was special – we all loved it.
Remove the stems from the mushrooms. Place mushroom stems in a medium saucepan. Add the chicken broth and bring to a boil. Reduce to a simmer and keep warm.
Slice mushroom caps. Set 1/2 cup mushrooms aside for garnish. Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add shallots and mushrooms (except for garnish) and cook, stirring often, until very soft, about 7-8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
Add flour and stir to incorporate. Cook for 30 seconds. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Stir the soup making sure to scrape up any bits off the bottom of the Dutch oven. Add bay leaves and thyme sprigs to the soup. Bring the mushroom soup to a simmer making sure to maintain a bare bubble. Let the soup simmer for 30 minutes.
Discard bay leaves and thyme then blend well with an immersion blender. Once it’s well blended, slowly add three tablespoons of butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a fine mesh strainer. Season with sea salt and freshly cracked pepper, to taste.
Heat the oil in a medium saucepan over medium high heat. Add the reserved mushrooms to the HOT pan and cook, stirring often, until browned, about 3-4 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.