Culinary Caravan's November Recipe of the Month
Wild Mushroon Soup with Thyme Chantilly (Serves 4 - 6)
| 1/8 cup | unsalted butter |
| 1/8 cup | extra virgin olive oil |
| 3/4 pound | assorted mushrooms, roughly chopped (button, cremini, oyster, etc.) |
| 1 small | yellow onion, finely diced |
| 2 cloves | garlic, minced |
| 1/2 cup | all-purpose flour |
| 2 cups | chicken stock |
| 2 cups | milk (1% or 2%) |
| 3/4 cup | 35% whipping cream |
| 1 tbsp | freshly squeezed lemon juice |
| 1 tbsp | freshly chopped thyme (or 1 tsp. dried.) |
| 1 tsp | salt |
| 1 tsp | freshly ground pepper |
In large frying pan, over medium heat melt butter. Add oil to combine.
Add assorted mushrooms, onions and garlic and sauté vegetables for 10 minutes. Stir in flour to combine, then gradually add stock and milk.
Increase temperature to medium-high and bring mixture to a boil.
Reduce temperature to medium-low and simmer for an additional 10 minutes.
Remove pot from heat and add cream, lemon juice, thyme, salt and pepper.
Reheat gently before serving.
Add assorted mushrooms, onions and garlic and sauté vegetables for 10 minutes. Stir in flour to combine, then gradually add stock and milk.
Increase temperature to medium-high and bring mixture to a boil.
Reduce temperature to medium-low and simmer for an additional 10 minutes.
Remove pot from heat and add cream, lemon juice, thyme, salt and pepper.
Reheat gently before serving.
Chantilly
| 1/4 cup | 35% whipping cream |
| 1 tbsp | freshly chopped thyme |
Whip cream to semi-stiff texture. Add thyme and stir to blend thoroughly.
Spoon soup into preheated bowls and top with a dollop of Chantilly cream.
Spoon soup into preheated bowls and top with a dollop of Chantilly cream.
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