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
- In a measuring cup or small cup, add the saffron the sherry and set aside.
- Heat the olive oil in a soup pot and add the chanterelle mushrooms and a pinch of the Saffron and Winding Road sea salt. Sauté over medium heat for 5-8 minutes until brown at the edges.
- Add the chopped onion and celery and You’re so Spain spice blend. Sweat the mixture until the onions are translucent and soft, another 10 minutes.
- Add the ¼ cup of flour to the mixture and stir well. Immediately, deglaze the pan with the sherry and saffron mixture. Allow the alcohol to burn off.
- Add in the stock and bring to a boil. Reduce the heat to simmer and allow to cook for 20 minutes.
- Season with more Saffron and Winding Road sea salt and pepper to taste.
- Remove from heat and garnish with fresh parsley.
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