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Nogrod · 07-19-2007, 06:27 PM

This recipe calls for strips of bacon as it comes from Hobbitton kitchen but vegetarians may just as well leave them out. Late summer – early fall is the time for mushrooms and the taste of earth!

1 ltr. of chanterells
1 yellow onion, finely chopped
(2 small shallots, finely chopped)
1 clove of garlic, finely chopped (not crushed)
salt and pepper
a bunch of chives, chopped nicely
a pinch of tarragon
1 ltr. milk (you can substitute a part of the milk with cream)
a pinch of nutmeg
100g. processed cheese / cheese spread
4-5 strips of bacon, cut in small pieces
butter

1. Chop the onions and the garlic. Put some butter into the pot with medium heat. Cook the onions & garlic about five minutes until soft but not browned.

2. Meanwhile chop most of the chanterelles to small pieces. Leave a handful of nice and small ones aside whole.

3. Add the cut chanterelles to the onions and braise about ten minutes or until the chanterells are getting soft. Season with salt and pepper. Add chives and tarragon (leave some cut chives to decorate the soup in the end).

4. Meanwhile warm the milk / milk-cream mixture in a separate pan and season it with a pinch of grated nutmeg. Do not let it boil.

5. Add the hot milk / milk-cream mixture to the onions and chanterelles and bring to a gentle boil. Let it simmer for 15-20 minutes carefully seeing the milk doesn’t get burned.

6. Meanwhile cut the bacon-strips in small dices. Heat a pan and fry the bacon. Just before the bacon is getting crisp add the reserved whole chanterelles and reduce the heat so that the chanterells will fry but the bacon will not get charred. Drain the bacon and the whole chanterelles on a paper towel to get rid of the surplus grease.

7. Process the soup in a mixer and then press it through a sieve to another pot – or if you want to make this in an original Hobbit style, just press it through the sieve. Bring the puréed soup back to heat but do not let it boil.

8. Add the processed cheese / cheese spread over a medium heat in small pieces stirring the soup as you add them and let them melt before adding more. When all the cheese has melted in the soup add the fried bacon and the whole chanterelles.

9. Add the last chives on top of the soup and serve immediately with crusted bread and dry white wine.

07-19-2007, 06:27 PM	#44
Nogrod Flame of the Ainulindalë Join Date: Jan 2006 Location: Wearing rat's coat, crowskin, crossed staves in a field behaving as the wind behaves Posts: 9,330	A creamy Chanterelle soup Hobbitton style. This recipe calls for strips of bacon as it comes from Hobbitton kitchen but vegetarians may just as well leave them out. Late summer – early fall is the time for mushrooms and the taste of earth! 1 ltr. of chanterells 1 yellow onion, finely chopped (2 small shallots, finely chopped) 1 clove of garlic, finely chopped (not crushed) salt and pepper a bunch of chives, chopped nicely a pinch of tarragon 1 ltr. milk (you can substitute a part of the milk with cream) a pinch of nutmeg 100g. processed cheese / cheese spread 4-5 strips of bacon, cut in small pieces butter 1. Chop the onions and the garlic. Put some butter into the pot with medium heat. Cook the onions & garlic about five minutes until soft but not browned. 2. Meanwhile chop most of the chanterelles to small pieces. Leave a handful of nice and small ones aside whole. 3. Add the cut chanterelles to the onions and braise about ten minutes or until the chanterells are getting soft. Season with salt and pepper. Add chives and tarragon (leave some cut chives to decorate the soup in the end). 4. Meanwhile warm the milk / milk-cream mixture in a separate pan and season it with a pinch of grated nutmeg. Do not let it boil. 5. Add the hot milk / milk-cream mixture to the onions and chanterelles and bring to a gentle boil. Let it simmer for 15-20 minutes carefully seeing the milk doesn’t get burned. 6. Meanwhile cut the bacon-strips in small dices. Heat a pan and fry the bacon. Just before the bacon is getting crisp add the reserved whole chanterelles and reduce the heat so that the chanterells will fry but the bacon will not get charred. Drain the bacon and the whole chanterelles on a paper towel to get rid of the surplus grease. 7. Process the soup in a mixer and then press it through a sieve to another pot – or if you want to make this in an original Hobbit style, just press it through the sieve. Bring the puréed soup back to heat but do not let it boil. 8. Add the processed cheese / cheese spread over a medium heat in small pieces stirring the soup as you add them and let them melt before adding more. When all the cheese has melted in the soup add the fried bacon and the whole chanterelles. 9. Add the last chives on top of the soup and serve immediately with crusted bread and dry white wine. __________________ Upon the hearth the fire is red Beneath the roof there is a bed; But not yet weary are our feet... Last edited by Nogrod; 07-19-2007 at 07:28 PM.