You want decadence? Want to feel like you’re sitting down to the first course of a very sumptuous dinner at the finest country manor house? This rich, velvety wild chanterelle mushroom soup will do the trick.
This recipe is a bit involved, but don’t be put off. If you can get wild chanterelles, have some time cook, and want an over-the-top mushroom soup, it is well worth the effort.
6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons potato flour
1½ pounds wild chanterelle mushrooms, cleaned and trimmed
1 leek, washed and minced
2 shallots, minced
3 cloves garlic, minced
Celiac.com 10/15/2015 – This chicken blends creamy mushroom soup, sour cream, sherry and paprika for a risk, yet subtle flavor that is sure to please.
6 bone-in chicken breast halves, with skin
1 (10.75 ounce) can condensed cream of mushroom soup OR about 1½ cups of Chantarell Mushroom Soup
6 ounces fresh mushrooms, cooked down, with pan liquid
1 cup sour cream
½ cup cooking sherry
2 tablespoons water
1 tablespoon paprika
Heat oven to 350 degrees F.
Place chicken breasts skin-side up in a large baking dish.
In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry.
Mix well …