Chanterelles provide a unique flavour to this soup made in the pressure cooker. Very simple to prepare, it can also be served as main with bread and cheese for a lovely light meal.
3 people made this
1 knob butter
2 cloves garlic, minced
500g chanterelle mushrooms
700g whole button mushrooms
2 small potatoes (about 150g in total), peeled and chopped
salt and freshly ground black pepper to taste
1 tablespoon double cream (optional)
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Method Prep:10min › Cook:40min › Ready in:50min
Melt butter in a frying pan and sauté garlic for 2 to 3 minutes, until soft. Add chanterelles, cover and cook over low heat for 20 minutes.
Set aside about 200g of the cooked chanterelles. Add remaining chanterelles to a pressure cooker with button mushrooms, potatoes, salt and pepper. Add water. Close pressure cooker and place over high heat. Once whistling, reduce heat and cook for 20 minutes before releasing pressure.
Purée the soup with a hand blender, then add reserved chanterelles and cream (if desired). Stir together and serve.