Soupe Chanterelle d'Or (Golden Chanterelle Soup) is a traditional French recipe for a classic soup of golden chanterelle mushrooms and white mushrooms with celery, leeks, shallots and garlic cooked in chicken stock, thyme and bayleaves that's served garnished with shredded celery leaves. The full recipe is presented here and I hope you enjoy this classic French version of: Soupe Chanterelle d'Or (Soupe Chanterelle d'Or).
Heat 120ml olive oil in a large pan (at least 4l) over high heat until the oil begins to smoke. Add the mushrooms (reserve 225g of the chanterelles) and fry for 5 minutes, stirring all the while then add the celery, leeks, shallots and garlic. Stir constantly until any liquid from the vegetables has evaporated and the mushrooms begin to brown (about 12 minutes). Add 2.5l of the chicken stock and stir to combine before adding the thyme and bay leaves.
Bring the mixture to a boil and skim-off any scum that raises to the surface. Reduce to a low rolling boil and cook for about 80 minutes. Take out the thyme and bay leaves then take the soup off the heat and allow to cool slightly.
Transfer to a food processor and purée until smooth before passing through a fine-meshed strainer. Return the liquid to a pan and bring to a simmer. Meanwhile, fry the remaining chanterelles in 1 tbsp olive oil until crisp and golden brown. Place the fried mushrooms in the bottom of warmed soup bowls and ladle the hot chanterelle soup over the top. Garnish with the shredded celery leaves and a few fried chanterelles and serve.
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