About this recipe:Chanterelles have a lovely mellow flavour and a beautiful light orange colour. If you can't get your hands on chanterelles, really any wild mushroom will do or shop-bought chestnut mushrooms.
1 litre chanterelles - well cleaned, rinsed, and roughly chopped
3 tablespoons plain flour
500ml boiling water
1 chicken stock cube or fondue pot
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 dash white pepper
1 dash grated nutmeg
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
In a thick-based large pot heat the butter and oil over a gentle heat. Add the onion and garlic, put the lid on the pot and saute for 15 to 20 minutes till soft.
Turn the heat up a bit and add the mushrooms, stirring to combine. Sprinkle the flour over the mix, add the boiling water stirring continually. Add the remaining ingredients. Bring to a brisk simmer, put the lid on the pot, and leave to cook for 15 to 20 minutes.
Remove the bay leaves. Puree till smooth using a hand-held blender.
Serve in bowls with a dollop of creme fraiche. Enjoy!
Chanterelles need careful cleaning due to their ruffled shape and gills. A special mushroom cleaning brush is worth the investment if you use a lot of mushrooms in your cooking - makes the prep work that bit easier.