Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
Melt the butter in a large pot over medium heat. Sauté the garlic, onion, celery, leeks and mushrooms in butter until the onion is translucent. Add the sherry and cook for 2 minutes longer.
Add the chicken stock, raise the heat to medium high and bring to a low boil. Blend the arrowroot with enough cold water to form a thick slurry. Slowly add the slurry to the stock while whisking gently, and return to a boil until the mixture begins to thicken slightly.
Add the potatoes to the stock and again bring to a boil. Reduce the heat and simmer until the potatoes are fork tender. This should take between 20 and 30 minutes. Stir in the salt, pepper and cream and return to a boil briefly. Remove from heat.
Divide the crabmeat into 8 heated bowls, then add the hot soup and serve.