Crab and Wild Chanterelle Chowder

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.