Creamy Chanterelle Soup

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YIELD:  6 SERVINGS  | PREP TIME: 10M | COOK TIME:  37M | TOTAL TIME: 35M

INGREDIENTS

  • 1½ lb fresh chanterelles, chopped
  • 2 large shallots, sliced
  • 3 tbs unsalted butter
  • 1 tbs canola oil
  • 3 tbs brandy
  • ¼ tsp saffron
  • 6 cups chicken stock
  • 1 lb potatoes, peeled and chopped
  • 1 large carrot, chopped
  • ½ c heavy cream
  • salt and pepper, to taste

INSTRUCTIONS

  1. Press the [Sauté/Brown] function and adjust to High on the Cosori Pressure Cooker with the butter and oil.
  2. When ready, add in the mushrooms and cook until browned, about 8 minutes.
  3. Add in the shallots, brandy and saffron. Cook until the brandy is nearly gone, about 4 minutes, stirring constantly
  4. Add in the chicken stock, potatoes, and carrot, Press the [Stop/Cancel] function.
  5. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  6. Press the [Soup] function and press [Start].
  7. Once it has finished cooking, quick release, add the cream, and mix well. 
  8. Using an immersion blender, blend the soup until smooth, or in batches blend in a blender. 
  9. Season with salt and pepper to taste. 
  10. Garnish with roasted chanterelles and a fresh tarragon. 
 

Try out the recipe for yourself!