Creamy Wild Chanterelle Soup

[Bill Miller]

Creamy Wild Chanterelle Soup

Serves 8 as Soup.

We just returned from the Pacific Northwest carrying five lbs of beautiful Chanterelles on the plane. We make a double recipe of this every year--it freezes beautifully and is an elegant first course.

• lb shiitakes, divided
  
• lb Chanterelles
  
• lb button mushrooms
  
• T fresh lemon juice
  
• T butter, divided
  
• med red onion, chopped,divided
  
• garlic cloves chopped, divided
  
• T fresh parsley, chopped,divided
  
• lemon, peeled, quartered
  
• tsp thyme leaves
  
• salt, pepper
  
• bay leaves
  
• c chicken stock
  
• c heavy cream
  
• c Maderia
  
• T Cognac
  
• T cornstarch
  
• T water
  

Sprinkle mushrooms with lemon juice. Thinly slice 1/2 cup shiitakes. Cut remaining musrooms into cubes and set aside.

For the garnish reserve 1 Tbls butter, the sliced shiitakes,2 Tbls onion,1 Tbls garlic, & 2 Tbls parsley.

Melt 5 Tbls butter in a heavy pot and saute remaining onion and garlic until golden. Add remaining mushrooms, lemon peel and quarters, thyme, salt pepper and bay leaves. Saute over med heat until no liquid remains.

Add stock and boil--simmer until reduced by 1/4. Remove bay leavs. Add cream and simmer 20 minutes. Stir in Maderia and cognac.Dissolve cornstarch in water and stir into the soup; simmer 10 minutes. Adjust seasonings.

Mel reserved butter in skillet and saute reserved shiitakes, onion, garlic, and parsley. Season to taste.

Serve soup garnished with sauteed mushroom mixture.

Adapted from Rudi Lechner's original recipe--Houston

Keywords: Soup, Intermediate, Dinner

( RG1444 )