Zucchini Bisque with Mushrooms

Name: Zucchini Bisque with Mushrooms
Total time: 55 min
Yield: 4
Ingredients: 1.333 cups Chanterelle; 2.5 tablespoons butter; 2 zucchini (diced); 2 shallots (sliced); 2 cloves garlic (chopped); 0.875 cup cream; 2 cups vegetable stock; 2 tablespoons Crème fraiche; white wine; salt; freshly ground peppers; Nutmeg (ground); 2 tablespoons Parsley leaf (roughly chopped)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Recipe author: EAT SMARTER

My cookbook

310

calories

Calories

25 min.

Preparation

55 min.

Ready in

easy

Difficulty

Recipe Food check Reviews (0)Comments (0)

Ingredients

for 4 servings

1.333 cups

Chanterelle

2 ½ tablespoons

butter

zucchini (diced)

shallots (sliced)

2 cloves

garlic (chopped)

⅞ cup

2 cups

2 tablespoons

freshly ground peppers

Nutmeg (ground)

2 tablespoons

Parsley leaf (roughly chopped)

print shopping list

Preparation steps

Step 1/5

Clean the chanterelles and leave them whole or cut them in half, depending on size.

Step 2/5

Heat 1 tbsp butter in a pan, add the courgettes, shallots and garlic and sweat until soft. Deglaze with white wine and heat until the wine has evaporated. Add the stock and cream and simmer gently over a low heat for about 20 minutes.

Step 3/5

Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.

Step 4/5

Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.

Step 5/5

Finally stir in the parsley and chanterelles and serve in warmed bowls.

show all preparation steps

Comment