Silky Chanterelle Mushroom Bisque

1. 1

   Rinse the mushrooms and pat them dry. Slice them in half. Rinse away any bugs or dirt and chop.

2. 2

   Melt the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook until translucent, 3 to 5 minutes. Stir the mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add the pepper. Drizzle with olive oil. Continue cooking until the mushroom pieces shrink and brown slightly, about 5 minutes.

3. 3

   Pour the chicken stock into the pot. Bring it to a boil; reduce the heat and simmer for 15 minutes. Remove from the heat and let it cool slightly, 10 to 20 minutes.

4. 4

   Ladle the soup into a high-powered blender. Cover and hold the lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add the half-and-half and blend for 1 minute more. Return the blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust the seasoning.

• Calories 268.76 kcal Moderate
• Protein 4.8 g Low Source
• Carbs 26.25 g Moderate
• Total Fat 16.99 g High
• Saturated Fat 10.28 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 41.42 mg Moderate
• Sodium 504.99 mg High
• Fiber 5.56 g Moderate
• Sugar 1.69 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 49.07 mg Low Source
• Iron 1.96 mg Moderate
• Potassium 336.69 mg Low Source
• Vitamin A 319.39 mcg_rae Good Source
• Vitamin C 12.77 mg Moderate
• Vitamin D 3.03 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛