Saffron and Chanterelle Mushroom Soup
DATE: September 27, 2022
- Serves: 6
Featured product
Saffron and Winding Road
Saffron Sea Salt
You're So Spain
Savory Spanish Blend
- 1 lbs. chanterelle mushrooms washed, roughly chopped
- 1 tsp or a generous pinch of saffron threads
- 2 tbsp Healthy On You® You’re So Spain spice blend
- ¼ cup dry sherry
- 2 tbsp gluten-free flour
- 2 tbsp olive oil
- 4 cups mushroom or vegetable stock
- 2 tbsp unsalted butter (optional) or use vegan butter
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 tsp Healthy On You® Saffron and Winding Road sea salt and pepper to taste
- fresh parsley for garnish
Directions
- STEEP: In a small cup or measuring cup, combine the saffron threads and dry sherry. Set aside to steep while you prep the vegetables.
- SAUTÉ THE MUSHROOMS: Heat the olive oil in a soup pot over medium heat. Add the chanterelle mushrooms and a pinch of Saffron and Winding Road Sea Salt. Sauté for 5 to 8 minutes until browned at the edges.
- SWEAT THE AROMATICS: Add the diced onion, celery, and You're So Spain Spice Blend. Cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes.
- FLOUR & DEGLAZE: Add the flour to the mixture and stir well to coat. Immediately deglaze the pan with the sherry and saffron mixture, scraping up any browned bits. Let the alcohol cook off for a minute or two.
- SIMMER: Add the stock and bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
- SEASON: Season with additional Saffron and Winding Road Sea Salt and black pepper to taste.
- SERVE: Remove from heat and garnish with fresh parsley.
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