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Creamy Chanterelle Mushroom Soup (Gluten-Free)

You want decadence? Want to feel like you're sitting down to the first course of a very sumptuous dinner at the finest country manor house? This rich, velvety wild chanterelle mushroom soup will do the trick.

This recipe is a bit involved, but don't be put off. If you can get wild chanterelles, have some time cook, and want an over-the-top mushroom soup, it is well worth the effort.

Photo: CC--Wikimedia CommonsVelouté Ingredients:

  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons potato flour

Soup Ingredients:

  • 1½ pounds wild chanterelle mushrooms, cleaned and trimmed
  • 1 leek, washed and minced
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red chili flakes
  • 4 tablespoons unsalted butter
  • 3 egg yolks
  • ½ cup cream
  • 1 shot añejo tequila
  • ¼ teaspoon saffron
  • Salt to taste

Directions:
Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown.

Whisk the hot stock into the roux and let this simmer for 20 minutes, whisking often.

Let it slowly cook down by at least ⅓ until it silky looking.

While the velouté is simmering, make the mushroom base.

Mince the mushrooms, leeks and shallots and sweat them in a sauté pan over medium heat with a touch of salt. Cook gently, stirring often, until the leeks and shallots are translucent and the mushrooms give up their water.

Crumble the saffron into the tequila and add it to the mushroom base.

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Turn the heat up to high and toss or stir to combine.

Cook until the tequila is nearly gone.

Purée the mushroom base in a food processor. I like a slightly chunkier soup, so I do not push this puree through a fine-mesh strainer, though you may do so for a really silky finish.

When the velouté is rich and silky, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes.

Beat together the egg yolks and cream, then ladle, little by little, some soup base into the egg-cream mixture. This is called a liaison, the goal is to temper the eggs with the hot stock slowly, so they mix well and do not congeal, so go slow!

Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer.

Remember: SIMMER! DO NOT BOIL!

To finish the soup, turn off the heat and whisk in the remaining butter.

Serve with the seared mushrooms in the center, with a dry white wine.

For an optional mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.

This soup goes great alone, or as a prelude to a more detailed meal.

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Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.

Called my GI doctor today to make sure he is going to look at my small intestine and do biopsy for Celiac for my EGD and he is. Thanks for the tip everyone about have to start eating gluten again. The office told me to break my gluten free diet and start eating gluten everyday until my EGD. Here's to being miserable again for a few weeks ???

I can completely relate! The horrible mental effects that I have been living with for years is the absolute worst side effect of eating gluten, HANDS DOWN. Worse than the endless tummy aches, worse than the constant diarrhea, worse than the week long migraines, worse than the daily fatigue and body pain.... I honestly though there was something seriously wrong with me and hated my life because of how I felt mentally. I always felt like I was drowning, not in control of my thoughts, trapped in some unexplained misery. My head was always so cloudy, and I was mad because I always felt so slow and stupid. I would feel so lethargic and sad and empty while at the same time be raging inside, wanting to rip out of my own skin. I was mean, terrible, would snap at the people closest to me for no good reason and just felt like I hated everyone and everything. Think of how crappy you feel when you have a terrible cold and flu - I felt that crappy, but mentally. Some days were really bad, some were mild. I always thought it was because I was getting a migraine, or because I had a migraine, or because I had just overcome a migraine, because I didn't sleep well, because....always a random reason to justify why we have all these weird unrelated symptoms before we get diagnosed. I'm happy to say that I have been gluten-free for about 2 months now and though I am not symptom free, the first thing that improved was my mood. I no longer feel foggy and miserable. For the first time in years, my head is clear, I can actually think, and I feel positive and like I am in control of what's going on in my head. I don't hate the world. I don't spend every day bawled up on the corner of the couch depressed and angry. The release of these horrible symptoms is enough to never make me want to cheat, no matter what I have to miss out on. So insane how a little minuscule amount of a stupid protein can wreck such havoc.