Name: Creamy Chanterelle (Eierschwamm) Soup with Red Vermouth
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.4 litres chicken stock, preferably homemade or good-quality reduced-salt stock; 28 g unsalted butter; 16 g plain flour; 450 g fresh chanterelle mushrooms (Eierschwämme), cleaned thoroughly and finely chopped; 60 g shallots, about 2 medium, finely minced; 57 g unsalted butter; salt, a small pinch for cooking, then to taste; 45 ml red vermouth, sweet red vermouth works particularly well; ¼ tsp saffron threads; 3 large egg yolks; 120 ml double cream, or thickened cream; extra chanterelle mushrooms, a few, reserved for garnish; unsalted butter, a little, for frying the garnish; cold unsalted butter, a small knob, to finish; freshly ground black pepper, to taste; crusty bread, to serve

Method

Pour the chicken stock into a saucepan and bring to a gentle simmer. In a separate heavy-based saucepan, melt 28 g butter over a medium heat. Once melted and gently foaming, add the flour and whisk continuously for 2–3 minutes to make a smooth, pale blond roux, without letting it brown. Gradually pour in the hot stock, whisking continuously to prevent lumps. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring regularly, until the velouté has reduced by about a quarter and is smooth and silky.
25 mins
While the velouté simmers, melt 57 g butter in a large frying pan over a medium heat. Add the shallots and chanterelles with a small pinch of salt. Cook gently for 8–12 minutes, stirring regularly, until most of the moisture the mushrooms release has evaporated and the shallots are soft and translucent. Avoid excessive browning.
10 mins
Put the saffron threads in a small bowl, add the red vermouth and leave to infuse for about 5 minutes. Pour the mixture into the mushroom pan, increase the heat to medium-high and cook for 2–3 minutes, stirring frequently, until most of the liquid has evaporated.
8 mins
Transfer the cooked mushroom mixture to a food processor or high-speed blender and blend to a smooth, even purée, adding a small splash of warm chicken stock if it is too thick to blend. For a refined finish, pass the purée through a fine-mesh sieve.
Add the mushroom purée to the velouté and whisk until completely combined. Bring back to a gentle simmer and cook for about 10 minutes over a low heat, stirring occasionally so it does not catch on the bottom of the pan. Taste and adjust the seasoning with salt and black pepper.
10 mins
While the soup finishes cooking, slice a few reserved chanterelles lengthwise. Heat a dry frying pan over a medium-high heat and add the mushrooms in a single layer. Cook until the moisture has evaporated and the edges are lightly golden-brown, adding a small knob of butter towards the end if you like. Set aside until serving.
In a mixing bowl, whisk together the egg yolks and cream until smooth. Slowly ladle 3–4 ladles of hot soup into the mixture, whisking continuously. Pour the tempered mixture back into the saucepan, stirring continuously, then heat gently over a low heat for a few minutes until the soup thickens slightly. Do not let it boil after adding the liaison. For an exceptionally smooth finish, pass the soup through a fine-mesh sieve once more.
Remove the saucepan from the heat and whisk in a small knob of cold butter, if you like, for extra gloss and richness. Taste one last time and adjust the seasoning. Ladle into warm bowls, arrange the sautéed chanterelles in the centre of each and serve immediately with crusty bread.

Serving suggestions

Ladle into warm bowls and arrange the sautéed chanterelles in the centre of each serving. Serve immediately with crusty bread.

Cook’s tips

Sweet red vermouth works particularly well, but use a little less if you prefer a more restrained sweetness, as too much can mask the mushrooms. Whisk the stock gradually into the roux and always temper the egg yolks before adding them to the soup. Never boil the soup after adding the egg and cream liaison. Cook the mushrooms until their moisture has evaporated before adding the vermouth to concentrate the flavour, and cook the garnish mushrooms separately to keep their shape. To make ahead, prepare the soup up to the point before adding the liaison, cool promptly and refrigerate in an airtight container for up to 2 days. Reheat gently, then make and add the liaison just before serving. Do not freeze the finished soup, as the dairy and egg may separate.