CHANTERELLE MUSHROOM SOUP WITH BACON CRISPS & LINGONBERRIES
by: Kimi's Mountainside BistroINGREDIENTS LIST:
6 slices smoked bacon, thick cut (preferably apple wood-smoked bacon)
1 pound fresh, frozen or canned chanterelle mushrooms (or dried equivalent)
3 tablespoons butter
3 shallots, finely diced
2 garlic cloves, minced
1 tablespoon flour
1 cup port wine
2 cups heavy whipping cream
2 cups beef stock or mushroom broth, low sodium
Pinch of salt and cayenne pepper
¼ cup dried lingonberries or cranberries
3 tablespoons parsley, finely chopped
1-2 tablespoons butter
1 garlic clove, minced COOKING INSTRUCTIONS:
Step 1: Cut the bacon strips into ½ inch pieces. Add the bacon to a preheated non-stick sauté pan and cook for 4-6 minutes or until crispy. Remove from the pan and place on a paper towel lined plate. Allow to cool.
Step 2: In the meantime start with the chanterelles. If the chanterelles are fresh or dried, wash them in a water bath twice to make sure you get them very clean. If they are dried, bring a quart of water to a boil and pour over the dried chanterelles. Allow to rehydrate for at least 20 minutes or until they are really soft! Drain and continue with recipe. If they are frozen or canned, they should be ready to use. Once you have the chanterelles ready to go, place ¾ of the chanterelles in a food processor and pulse to small pieces.
Step 3: Next melt the butter in a sauté pan over medium-high heat. Add the chopped chanterelles, shallots and garlic. Sauté for 8 - 10 minutes or until the chanterelles are tender. Sprinkle with flour and stir until absorbed. Add the port wine and simmer until reduced to half, approximately 8 - 12 minutes. Add the cream and stock then continue to simmer for 25 minutes. Add a pinch of salt and cayenne pepper.
Step 4: Sauté the remaining chanterelles in a tablespoon or two of butter with some minced garlic! Season with a pinch of salt. Step 5: Serve the soup warm and top with the sautéed chanterelles, crispy bacon, dried lingonberries/cranberries and sprinkle with fresh parsley! Serve with some wonderful Swedish Limpa!
Note: For added flavor you can always add a ¼ - ½ cup of lingonberry preserves to the soup as it is cooking! We didn't do that at the restaurant, however, I do that at home all the time and it is fabulous!
PREPARATION/COOK TIME: 20 minutes prep time, 30 minutes cooking time