Thread: REC: Yet Another Chanterelle Soup

On Sep 13, 3:09*am, azaze...@koroviev.de (Victor Sack) wrote:
> Chanterelles are plentiful here again and sometimes cost less than at
> any time in the past six years or so. *The quality is noticeably lower,
> though - mostly large, trumpet-shaped ones, rather than the superior
> small round-capped specimens. *Yesterday, I bought 500 g (1.1 lbs)
> Lithuanian chanterelles for EUR 3.99 and cooked yet another soup with
> chanterelles, modifying my usual recipe a bit this time. *I added a few
> dried cèpes (porcini), because chanterelles are never at all juicy and
> do not add much extra mushroom taste to the soup. *If making soup with
> other mushrooms, particularly porcini, I would probably use just water
> and/or mushroom stock, with no meat or poultry stock.
>
> * * * * * * * * Pfifferlingsuppe auf meine Art
> * * * * * * * * * *Soup with chanterelles
>
> about 50 g (1.8 oz) pearl barley (large-sized)
> some sunflower oil
> 1 large onion, finely chopped
> 500 g (1.1 lb) fresh chanterelles
> 1 large leek, the white and the tender green part chopped
> 2 small carrots, peeled and diced
> about 2.5 l (2.5 quarts) mix of beef, chicken and mushroom stock,
> * * * * preferably all home-made, with mushroom stock predominating, hot
> about five medium-sized dried cèpes (porcini) mushrooms, crumbled and
> * * * * soaked in hot water for about an hour
> 8 very small potatoes, peeled and diced
> salt and freshly-ground black pepper
> some chives, chopped
> some dill, torn
> sour cream
>
> 1. *Cook pearl barley in water until not quite ready, drain.
>
> 2. *Clean the chanterelles carefully with a brush, rinsing them if
> absolutely necessary, and chop the large ones.
>
> 3. *In a soup pot, heat the oil and fry the onions for a bit, add the
> chanterelles and fry a bit more. *Add the leeks and the carrots and fry
> for a bit longer still. *
>
> 4. *Pour in the heated stock mixture and simmer for about 30 minutes.
>
> 5. *Add the cèpes, together with their strained soaking liquid and
> simmer for about 25 minutes.
>
> 6. *Add the pearl barley and the potatoes. *Simmer for about *15
> minutes. *Season to taste and serve, putting a dollop of sour cream in
> each plate and sprinkling with chives and dill.

Saved and kept for this evening's starter. Thanks, Victor. If
chanterelles are too costly, would oyster and ****ake mushrooms offer
a similar heartiness?

The Ranger

The Ranger <[email protected]> wrote:

> If
> chanterelles are too costly, would oyster and ****ake mushrooms offer
> a similar heartiness?

If they are good, they may well offer even more. Chanterelles are great
mushrooms, but they are not the best for soup, not being "juicy". The
best, by far, mushrooms for soup are cèpes/porcini. They are wonderful
fresh or dry, but deliver different results in each case. For more
heartiness, I'd use dried mushrooms.

Victor

In article <1j5zxf6.af2m3ifrt5z4N%[email protected]>,
[email protected] (Victor Sack) wrote:

> The Ranger <[email protected]> wrote:
>
> > If
> > chanterelles are too costly, would oyster and ****ake mushrooms offer
> > a similar heartiness?
>
> If they are good, they may well offer even more. Chanterelles are great
> mushrooms, but they are not the best for soup, not being "juicy". The
> best, by far, mushrooms for soup are cèpes/porcini. They are wonderful
> fresh or dry, but deliver different results in each case. For more
> heartiness, I'd use dried mushrooms.
>
> Victor

Victor, I bought some fresh frozen Porcinis awhile back but have not
tried them yet. You suggest I use them in a soup? I was thinking about
serving them with eggs.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Omelet wrote:

> Victor, I bought some fresh frozen Porcinis awhile back but have not
> tried them yet. You suggest I use them in a soup? I was thinking about
> serving them with eggs.

I don't really know. I have never used frozen porcini. I suspect their
texture will suffer somewhat if you defrost them, so maybe soup is a
better option, as texture is not as important in a soup and you don't
even have to defrost the mushrooms beforehand. Why not try them both
ways?

Victor

In article <[email protected]>,
Victor Sack <[email protected]> wrote:

> Omelet wrote:
>
> > Victor, I bought some fresh frozen Porcinis awhile back but have not
> > tried them yet. You suggest I use them in a soup? I was thinking about
> > serving them with eggs.
>
> I don't really know. I have never used frozen porcini. I suspect their
> texture will suffer somewhat if you defrost them, so maybe soup is a
> better option, as texture is not as important in a soup and you don't
> even have to defrost the mushrooms beforehand. Why not try them both
> ways?
>
> Victor

Ok, thanks!
They were sure a lot cheaper than fresh!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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