For Sophie and anyone else who might be interested, my current recipe for Chanterelle Soup, but modified to be GF: Ingredients (makes 4 cups, or enough for 4-6 servings) : 8 oz. chants 1/2 medium onion 4 tbsp unsalted butter or olive oil 4 garlic cloves 2 tbsp cornstarch 1/4 c. water 2 c. chicken or veggie broth 2 c. 2% or skim milk 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. nutmeg 1 tbsp. soy sauce (opt.) 1/4 c. chopped Italian parsley for garnish Prep: Chants can be a bit toothsome, so I slice them thin and chop into 1/4 inch pieces or so, but you can do as you like, as long as you slice them pretty thin. Chop the garlic, onion (and parsley if you will be using it). Make a slurry of the cornstarch and water, mixing well to avoid lumps. Cook: Get the butter or oil nice and hot in your soup pot (should crackle with a bit of water), then throw in the onions and chants, season with the salt (helps the chants reduce), and sauteé until the onions are translucent. Add the garlic for a couple minutes more. Add chicken stock, milk, and remaining ingredients (except cornstarch slurry) and bring to a slow simmer. Add cornstarch slurry and bring soup to a low boil for a couple minutes. Test for taste and thickness, adjust spicing as needed (I like more pepper and often I end up adding more salt). If not thick enough, make more slurry, add sparingly and cook for a couple more minutes, then retest until you have it how you like. If you detect the flavor of uncooked cornstarch, continue the low boil until cooked, but this should not take more than 5 minutes. Reduce to simmer, stirring every 5-10 minutes. Serve: Ladle into heated bowls and, if you wish, sprinkle a nice little mound of chopped parsley in the center of each. Store: Note that cornstarch soups and gravies dont freeze well, so you can refrigerate and have the remainder the next day, but thats about it. You might be able to can it if you have a pressure canner, but that is for those far more brave than I, though I am sorely tempted... ;) . I reheat in a covered pot, beginning on low and whisking or stirring often until warm, then up the temperature to medium until it hits a low boil, then reduce to simmer.
Posted on: Sun, 28 Sep 2014 19:56:21 +0000