CREAMY CHANTERELLE MUSHROOM SOUP
Prep Time: 15 mins • Cook Time: 35 mins • Additional Time: 10 mins • Servings: 4
INGREDIENTS
• 8 ounces chanterelle mushrooms
• 4 tablespoons butter
• 2 cups diced shallot
• salt and ground black pepper to taste
• 1 drizzle olive oil
• 4 cups chicken stock
• ½ cup half-and-half
DIRECTIONS
• Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
• Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
• Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
• Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
Recipes courtesy www. allrecipes. com
GOURMET MUSHROOM RISOTTO
Prep Time: 20 mins • Cook Time: 25 mins • Servings: 6
INGREDIENTS
• 6 cups chicken broth, or as needed
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 medium shallots, diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped chives
• ⅓ cup freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste
DIRECTIONS
• Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
• Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
• Pour in wine, stirring constantly until wine is fully absorbed. Add 1 / 2 cup warm broth to the rice, and stir until the broth is absorbed.
• Continue adding broth, 1 / 2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
• Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
• Season with salt and pepper and serve immediately.
OZARK LIVING • SEPTEMBER 2025 • 19