I discovered this thick, creamy typical German summer and autumn season soup on the other day in a little Bavarian village called Bernried. I asked the recipe from the chef of the Three Roses restaurant and I prepared it at home! It was a big hit.
I like biking, my goal was to make a tour around the lake Starnberg which is unfortunatelly famous for Ludwig’s the king of Bavaria’s death (he was drowned in the lake about 125 years ago) but that’s an other story. So I was very proud of myself because only with two stops I achieved the 100 kilometres in five hours! So I really deserved to eat in the evening this very rich German chanterelle soup.
3 tbsp. extra-virgin olive oil
8 oz. (about 4 cups) fresh chanterelles,
trimmed and thinly sliced
1 teaspoon parsley, 1 teaspoon thyme
1/2 red onion, peeled and chopped
2 cloves garlic, peeled and minced
salt and freshly ground black pepper
1 sprig fresh oregano, leaves chopped
100 ml cream, 1 tablaspoon of cornstarch, 100 ml sour cream or créme fraiche
5 cups hot chicken stock, freshly grated parmesan cheese (optional)
1. Try not to wash mushroom just clean with a paintbrush in order to get rid of the soil. Heat oil in a medium pot over medium heat. Add mushrooms and cook, stirring often, until tender and slightly browned, 5-10 minutes.
2. Reduce heat to medium-low, add greens, onions, and garlic, and season to taste with salt and pepper. Cook, stirring often, until onions are soft and greens have wilted, about 5 minutes. Ticken the soup adding the one spoon of cornstarch. Stir it well until it absorb totally. Add oregano and thyme, and cook for 2 minutes more.
3. Add stock and simmer for 10 minutes. Adjust seasonings. Mix the cream and sour cream well and add to soup reserve some for the serving. Toss some chopped parsley and eat with ravenous appetite!