Culinary Caravan's November Recipe of the Month

Wild Mushroon Soup with Thyme Chantilly (Serves 4 - 6)

1/8 cupunsalted butter
1/8 cupextra virgin olive oil
3/4 poundassorted mushrooms, roughly chopped (button, cremini, oyster, etc.)
1 smallyellow onion, finely diced
2 clovesgarlic, minced
1/2 cupall-purpose flour
2 cupschicken stock
2 cupsmilk (1% or 2%)
3/4 cup35% whipping cream
1 tbspfreshly squeezed lemon juice
1 tbspfreshly chopped thyme (or 1 tsp. dried.)
1 tspsalt
1 tspfreshly ground pepper

In large frying pan, over medium heat melt butter. Add oil to combine.

Add assorted mushrooms, onions and garlic and sauté vegetables for 10 minutes. Stir in flour to combine, then gradually add stock and milk.

Increase temperature to medium-high and bring mixture to a boil.

Reduce temperature to medium-low and simmer for an additional 10 minutes.

Remove pot from heat and add cream, lemon juice, thyme, salt and pepper.

Reheat gently before serving.

Chantilly

1/4 cup35% whipping cream
1 tbspfreshly chopped thyme

Whip cream to semi-stiff texture. Add thyme and stir to blend thoroughly.

Spoon soup into preheated bowls and top with a dollop of Chantilly cream.



Missed a recipe? Contact Chef Deb for the recipe of the month you missed.



Vertical banner