Oregon · Soup
Oregon Chanterelle Soup
- Intermediate
- 60 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, aromatics blooming from the first bite, finishing long and savory.
Ingredients
- 500g fresh chanterelles, cleaned and torn
- 85g butter
- 2 shallots, minced
- 3 garlic cloves
- 3 tbsp flour
- 1L vegetable or chicken stock
- 250ml cream
- 3 tbsp dry sherry
- 2 tbsp thyme
- Salt, white pepper, and chives
The skills inside
The words inside
Allergen screen
Found: gluten · dairy · alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Brush the chanterelles clean rather than washing them: they absorb water readily.
- Cook them in the butter over medium-high heat 8 min until they release their liquid and it cooks away and they begin to brown. 8 min
- Add the shallots and garlic, then the flour, and cook 2 min. 2 min
- Whisk in the stock and simmer 20 min, then add the cream and thyme. 20 min
- Finish with the sherry off the heat, season, and scatter with chives.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Making a roux 32 recipes
- Taken to the stage the dish named and no further, judged against that colour (pale, blond, or brown to brick), and it got there slowly enough to have coloured evenly.
- It is smooth and mobile: a paste with no dry pockets of flour and no lumps, loosening as it warms rather than sitting stiff in the pan.
- The raw-flour smell has gone and been replaced by the toasted, biscuity smell of its stage, with nothing acrid behind it.
- No black specks anywhere. One scorched fleck condemns the batch; it cannot be stirred back in and it will be tasted in the finished sauce.
- Let down into liquid it goes smooth without lumps and thickens to the body the dish wants, leaving no floury taste on the tongue.
Where it goes wrong The heat was too high and the corners of the pan went unstirred, so it scorched at the edge; black specks run through the finished sauce and carry a bitterness that no amount of seasoning covers.
At the Table
- The Pour
- Chardonnay (village Burgundy)
- Also Right
- Chenin Blanc
- From the Taps
- Bière de garde
- Zero-Proof
- Verbena iced tea
Chicken is wine’s most agreeable partner. Match the SAUCE, not the bird: cream to oak, tomato to Sangiovese’s acid, herbs to Loire whites.
Saved on this device and kept across visits: export from My Menu to move them.