Chanterelle Recipe

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MiMi's Momma


In planning dinner for a special occassion for my husband and his bosses, I was going thru a very old recipee box trying to find something different and creative. I came across this for a fruit soup. I must have copied this years ago and in a rush, as I did not write down who it is by or where I copied this from.
I think it will be wonderful for Summer. If anyone has any idea where this came please let me know. I have no idea if it is a dessert, side or starter. I think depending on what else is served it could be used for any of these...


★★★★★ 2 votes

25 Min


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  • 1
    ripe honeydew melon or 2 cantalopes
  • 1/4 c
    super fine sugar
  • 1/2 c
    muscat wine (sauternes can also be used).

  • 2
    blood oranges-peeled, sliced and take out seeds
  • 1/4
    pineapple-peeled and cut into 1 inch pieces
  • 6
    fresh strawberries-hulled and sliced
  • 16
  • 2
    handfuls of blueberries
  • 1
    handful of raspberries
  • 1/2
    pink grapefruit-sectioned and w/out membranes
  • ·
    any other season fruit can be used. use caution with apples and pears as they brown and will look unattractive.
  • 4
    mint sprigs or edible flowers (rose petals, pansies, or other unsprayed flowers, available at gourmet shops. do not use nasturtiums as they are spicy.

How to Make Chanterelle


  1. Scoup fruit out of Honeydew or Cantalope.
    Puree in a food processor.
  2. Stir in sugar until it completely disolves.
  3. Taste and add more sugar if needed.
  4. Stir in wine and set aside.
  5. Arrange fruits in individual bowls.
  6. Ladel soup over fruit and garnish with mint sprigs or edible flowers.

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