Healthiest cream of mushroom soup with girolles a simple recipe.
Although rich, smooth and creamy, there is no cream in this recipe, and there’s no butter either. I’m not saying that some extra flavour could not be achieved by adding a knob of butter to the pan, but if you want to keep it really healthy, skip it.
- 200g girolles (chanterelles) mushrooms
- 25ml olive oil
- 1 medium onion
- 2 cloves of garlic
- 1/2 red chili, 1/2 green chili
- 250ml vegetable stock or water
- salt & pepper
- fresh parsley
Roughly dice the onions and the garlic. Same with the chilies. Keep a bit of the chili aside to finely chop and garnish at the end. That’s the prep done.
Sweat the onions, garlic and chili for a few minutes until soften. Add the wild mushrooms and cook for further 5-6 minutes. (Keep a few of the smaller mushrooms for garnish at the end before simmering.) Pour in the stock or water. Season to taste with salt and pepper.
Some extra flavour can now be added. For example, cumin or fennel, a touch of curry powder or turmeric, smoked paprika…anything you fancy. I didn’t add any, as I wanted the clean flavour of the girolles.
Simmer the soup for another 5-6 minutes. Blend in a food processor until smooth. Should you want it even finer, pass through a sieve. Adjust one more time for seasoning.
Serve garnished with the diced chili and the smaller mushrooms on top, add a touch of fresh parsley and a drizzle of olive oil. Croutons, optional, fresh bread can also do magic.