King Crab Pumpkin Soup with Chanterelle Mushrooms
Ingredients
- 2 cups of Orca Bay King Crab Meat
- 1 cup of Chanterelle mushroom trimmed and thickly sliced
- 2 cups of meshed butter nut squash
- 2 cups of chicken broth
- 1 cup whole milk or heavy cream
- Garlic chive or chive
- 2 tablespoons butter
- 1 tablespoon grape seed oil or vegetable oil
- 1 tablespoon flour
- Salt
- Black pepper
40 min / Easy / Print Recipe
Instructions
- In a medium pan, melt butter and add mushroom to sauté’.
- Lower heat to whisk in oil and flour. Add ½ cup of chicken broth little at a time.
- Turn heat to high and pour the rest of the chicken broth and fold in meshed squash.
- Stir soup often and when soup simmers, add king crab meat and milk.
- Season with salt and pepper.
Recipe Credits
Recipe Submitted by Sarah Lee.
