Cream of Chanterelle Mushroom Soup

Fresh Chanterelle Mushrooms


4 tablespoons butter
1/2 cup chopped onion or leek
1-2 chopped cloves garlic
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped coarsely
2 tablespoons flour
3 cups prepared chicken stock
1 cup half and half or cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 t fresh thyme
2 tablespoons Madeira
1/4 cup chopped fresh parsley

Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic and cook for another minute. Add the mushrooms, season with salt and pepper, then increase the heat and saute until they have released all juices and juices have evaporated.

Sprinkle the flour into the mushroom mixture and continue to cook, stirring to coat the onions and mushrooms. Stirring constantly, gradually add the broth and bring to a full boil. Continue to boil for about 1 minute, Reduce the heat and simmer for 15 minutes.

Add the half and half or heavy cream, salt and pepper, and the Madeira, stir thoroughly to combine. Warm the soup and serve sprinkled with snipped fresh parsley.

Makes 4 servings.

Notes:

Surprisingly light and chock full of chanterelles.

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