silky chanterelle + lobster mushroom soup

silky chanterelle + lobster mushroom soup

silky chanterelle + lobster mushroom soup

silky chanterelle + lobster mushroom soup

Soggy earth invites me to sink down into damp duff. A sharp chill on the air heightens senses that have been softened by summer’s comforting warmth. Flame colored domes pop into view, contrasting with the green mosses waving their fringe from every angle. The mushrooms are singing their autumnal siren song.

I hiked with my favorite mushroom hunter lady to a special place where we often marvel at glittering falls, nerd-out about plants, harvest medicinal roots, and pick mushrooms. On this trip, she found two impressive lobster mushrooms for us to take home.  Lobsters (Hypomyces lactifluorum) are actually a different species of mushroom that is parasitized by another fungal being! Freaky, right? Don’t worry…”the bible” says that they’re good to eat on the West Coast. If you live here and don’t own a copy of Mushrooms Demystified by David Arora, and you have any interest at all in learning about wild mushrooms, you should order one here.

Another sweet and generous friend has been gathering whole treasure chests of chanterelles to share. She picks them from a nice patch growing in the woods by her farm. All of these early fall blessings call for some fancy (but you can do it) soup.

silky chanterelle + lobster mushroom soup

This is going to be good…

silky chanterelle + lobster mushroom soup

chanterelle + lobster mushroom soup

Adaped from Hank Shaw’s Cream of Mushroom Soup recipe.

step 1 – veloute

  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour

step 2 – mushroom purée

  • 1 pound fresh wild mushrooms (any combination of chanterelle + lobster)
  • 2 chopped cipollini onions
  • 4 chopped garlic cloves
  • 2 tablespoons butter
  • 1 oz cognac
  • 1/4 teaspoon thyme
  • 1/4 teaspoon crushed saffron (you can find a good deal on it here)
  • 1/4 cup white wine

step 3 – thicken and spice

step 4 – garnish

  • minced chives
  • crème fraîche (optional)

1. To make a veloute (use ingredients in step 1), heat the chicken stock to a gentle simmer and in another pot melt 2 tbsp butter until it foams up, but doesn’t brown. Whisk in the flour and stir for a few minutes over medium heat without letting it burn. Next, whisk that hot chicken stock into the roux (flour butter mixture) and let this simmer gently for about 25 minutes. Stir often.

2. Now you want to make the mushroom purée (step 2). Finely chop the mushrooms, cipollinis, and garlic. Add to the pan and saute the veggies/shrooms over medium heat with a good pinch of salt. Cook while tossing with a wooden spoon. Liquid from the mushrooms will bubble out and evaporate, concentrating the flavor. Continue until the cipollinis are translucent and the mushrooms are tender and pan-dried. Add butter and cook for another 2-3 minutes. Crush the saffron (optional) and thyme into the cognac and pour over the mushroom base. Turn the heat up to high and toss until the cognac is nearly evaporated. Splash white wine over the stuck bits to deglaze the hot pan. Scrape into a food processor and purée until smooth.

3. Whisk the mushroom purée into the veloute and gently simmer for about 10 minutes. Turn the heat off and wait for the soup to stop bubbling. Slowly drizzle in the cream while whisking. Add the cinnamon, salt, and fresh pepper to taste.

4. Serve hot with a sprinkling of minced chives and an optional drizzle of crème fraîche on top.

 

Share on FacebookPin on PinterestTweet about this on Twitter

2 Thoughts on “silky chanterelle + lobster mushroom soup

  1. Nice. I think I’d leave the lobster in chunks though. BTW, $4 a pound where I live, and I go out with my neighbour and pick them out of his lobster pots….10 minutes from ocean to pot. And they must be cooked in seawater.

    • Hi David,
      These are actually wild lobster mushrooms – not the pinchy crustaceans. But! I think actual lobsters would be very nice in this recipe as well.

Post Navigation