A terrific and satisfying fall soup to warm everybody’s bellies on a chilly or damp night. Make with chanterelles or other foraged or store-bought mushrooms.
You may substitute porcini, shiitake, cremini, or cocorra mushrooms for chanterelles.
EQUIPMENT: roasting pan, saucepan, blender or food processor
Roasted Chanterelles and Carrot Coconut Soup
Cuisine: AmericanDifficulty: Easy4
servings20
minutes40
minutesENTER SHORT RECIPE DESCRIPTION!!!!
Ingredients
8 oz fresh chanterelles, sliced in half (substitute porcini, shiitake, cremini, or cocorra mushrooms)
1 onion, peeled and quartered
1 complete garlic bulb, top sliced off so individual cloves are exposed
8 oz carrots, peeled and cut into chunks
sea salt
freshly ground black peppercorns
3 tablespoons extra-virgin olive oil
2 cups low sodium, organic mushroom broth (including mushroom rehydration soaking liquid)
1 tablespoon finely chopped fresh sage, more for garnish
1/2 cup thick coconut milk from the top of an undisturbed can of unsweetened coconut milk, divided
1 tablespoon freshly squeezed Meyer lemon juice
Directions
- Preheat oven to 425°F.
- Place mushrooms, onion, garlic bulb, and carrots on a parchment paper lined baking sheet.
- Drizzle 1 tablespoon oil over upright garlic bulb, drizzle remaining oil over everything else and season generously with salt and pepper.
- Roast for 30 minutes tossing the mushrooms and carrots halfway.
- Remove from oven.
- Squeeze the roasted garlic cloves from the bulb.
- Add 1 cup of chicken broth to a blender. (I use my Ninja blender.) Add roasted mushrooms, carrots, onion, and garlic cloves. Pulse until smooth.
- Add some mushroom soaking liquid and more chicken broth to achieve desired consistency.
- Pour into a saucepan and repeat with remaining roasted vegetables. Place over medium heat and bring to a simmer.
- Stir in the sage, taste, and correct seasoning.
- Gently fold in thick coconut milk from top of can and warm until heated through.
- Ladle into bowls. Grind a little bit of black peppercorns over. Drizzle some freshly squeezed lemon juice. Garnish with additional sage.
- Serve immediately.
Tags
carrots chanterelles