"Cream Of Black Trumpet Soup"
By: Chris Matherly
Chanterelles and Black Trumpet Chanterelles are one of the most popular wild mushrooms to eat. There are hundreds of great recipes for them. This one is an easy Mushroom Soup Recipe that I think you will enjoy. If you have any of your own great mushroom recipes that you would like to share with the club online, please email them to me and I would love to give them a try!
Ingredients:
1 Pound Fresh Black Trumpets, (Add in a couple common Chanterelles if you wish for color)
3/4 stick of Butter
1/4 cup Olive Oil
1 Pint Chicken Broth/ Stock
1 Pint Heavy Cream
1 Tablespoon Corn Starch
1 Tablespoon Vinegar
2 Tablespoons Flour
1 Tablespoon Chopped cooked Bacon (Optional)
1 Tablespoon Sun-Dried Tomatoes (Optional)
1 Clove Fresh Garlic (Minced)
1/2 of an Onion
1 Teaspoon Ground Thyme
Salt & Pepper to your liking
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Wash them gently, removing all dirt and debris. Cut end of stems off as well. Remove any spoiled or questionable mushrooms. If you have some large specimens, slice them into smaller portions.
Chop Mushrooms, Onion, Garlic Clove.
Melt Butter in the microwave. Pour in Butter and Olive Oil into a non-stick pan and turn on burner to medium-high.
Add Chopped Mixture to pan. Sautee mushrooms for 4-5 minutes. Add Bacon, Sun-Dried Tomatoes, Salt and Pepper and Thyme.
Add Cream, Chick Broth, Flour, Corn Starch, Vinegar. Stir constantly to avoid scorching. Let simmer about 15 minutes, and add more corn starch if needed to thicken soup.
Remove from heat, serve and enjoy! This is the richest mushroomiest soup you will ever encounter! Sorry Campbell's!
