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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.8
  • Total Fat: 3.7 g
  • Cholesterol: 7.9 mg
  • Sodium: 100.5 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.2 g

View full nutritional breakdown of Chanterelle Soup calories by ingredient
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Chanterelle Soup

Submitted by: ASHBY51

Introduction

Rich flavor and warming, this soup is wonderful on a cold day. Our family often has it for Christmas breakfast, served with cold grilled salmon and a lovely bread. Rich flavor and warming, this soup is wonderful on a cold day. Our family often has it for Christmas breakfast, served with cold grilled salmon and a lovely bread.
Number of Servings: 12

Ingredients

    1 lb. chanterelle mushrooms
    1.5 cups diced, peeled potatoes
    2 leeks, white part only
    6.5 cups low sodium vegetable broth
    1 cup reduced fat sour cream
    1 clove garlic
    2 tablespoons butter or margarine
    1 tablespoon balsamic vinegar
    squeeze of lemon
    salt & pepper to taste

Directions

1. Wash the chanterelles. Save 3-4 good ones and coarsely chop the rest.
2. Saute the chopped mushrooms in 1 tablespoon margarine, a squeeze of lemon juice, salt, and pepper until they release their liquid and are soft.
3. Drain, saving liquid.
4. Saute leeks and garlic in 1 tablespoon margarine over medium heat until soft but not brown. Add a bit of water if needed while cooking.
5. Add potatoes and toss in margarine for 2-3 minutes, then add stock, mushroom liquid, and thyme. Bring to a boil, reduce heat, and simmer 10-15 minutes until potatoes are soft.
6. Add cooked mushrooms; simmer 15 minutes.
7. Blend until smooth with immersion blender or upright blender. Be very careful when blending hot soup in an upright blender. Do a small portion at a time.
8. Add sour cream and vinegar and stir well.
9. Chop reserved mushrooms, saute them for a few minutes, then add to soup.
10. Heat for a few minutes and serve with a thin slice of lemon floating on soup.


Serving Size:12 1-cup servings






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