Bavarian Style Chanterelle Cream of Mushroom Soup (Pfifferlingcremesuppe)

The days are becoming shorter and cooler. Winter is making its way in. It is definitely time to pull out your favourite bowl or mug and cozy up to this comforting Chanterelle cream of mushroom soup.

Chanterelles are my favourite mushrooms. I sometimes find them at our local farmers' market on Wednesdays. They are golden in colour and have a nice woody undertone in this luscious soup. You can read more about this type of mushroom here.

This is a true Bavarian classic that I learned when I lived in Regensburg. I usually prepare a much lighter and inexpensive version of this with white champignons, but ever so often, I indulge in the original version that calls for butter, cream, and wild mushrooms.

Go ahead and give this restaurant-worthy recipe a try. You won't be dissappointed.

Pfifferlingcremesuppe
(adapted from Bayrische Küche einfach himmlisch)
(North American measurements in brackets)

375 g (13 oz) Chanterelle mushrooms, divided
1 medium onion, finely diced
1 large garlic clove, finely diced
40 g (2 tbsp) butter
60 g (2 heaping tbsp) all-purpose flour
1 L (4 to 4-1/2 cups) chicken or vegetable stock
125 ml (1/2 cup) heavy cream
salt and pepper, to taste
fresh grated nutmeg, to taste
juice of 1/2 lemon
2-3 tbsp parsley, finely chopped (fresh or frozen)

1. Sort out about 125 g (4 oz) of the small Chantrelles for garnish, leaving the larger pieces to be cooked in the soup. Gently wipe off dirt with a dishclothe. Do not wash the Chanterelles unless you really have to.

2. In a large pot, melt butter over medium heat and cook onion till transluscent (don't let it brown). Add garlic and 250 g (9 oz) of chanterelles. Saute for a minutes or two and then mix in flour. Stir well.

3. Increase the heat to high, add stock and bring to a boil. Then reduce heat to medium and simmer until slightly thickened, about 20-30 minutes.

4. Puree soup until smooth. Season with salt, pepper, nutmeg, and lemon juice. Then stir in cream and set aside.

5. Saute 125 g (4 oz) Chanterelles in a tsp of butter over high heat. Seat with salt and garlic powder to taste. Cook till all the water has evaporated.

6. Scoop one or two laddles of soup into bowls, and garnish with some sauted chanterelles and chopped parsley. Serve immediately.

Makes about 6-8 servings.

Malzeit!