Cream of Chanterelle Mushroom Soup

This recipe takes only about 30 minutes to prepare, and it's well worth it. The wonderful flavor of the fresh chanterelles makes this version of mushroom soup unlike any other you've tried before. Serve it as an appetizer with rack of lamb.

Ingredients:

4 tablespoons butter
1/2 cup chopped onion
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped coarsely
2 tablespoons flour
2 cups prepared chicken stock
2 cups Half and Half
1/2 teaspoon Sea salt
1/4 teaspoon white fresh peppercorns
2 tablespoons Madeira
1/4 cup chopped fresh parsley.

Preparation:
Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and sauté for about 3 minutes. Add the mushrooms and sauté, stirring often, until they soften and wilt.
Sprinkle the flour into the mixture and continue to cook, stirring constantly to coat the onions and mushrooms.
Add the broth gradually, stirring constantly, and bring to a full boil. Continue to boil for about 1 minute, stirring constantly. Reduce the heat and simmer for about 5 minutes.
Add the Half and Half, salt and pepper, and continue to cook over low. The mixture should remain just below a simmer.
Continue cooking for about ten minutes. Add the Madeira, stir thoroughly to combine, and serve sprinkled with snipped fresh parsley.

Directions:
This recipe takes only about 30 minutes to prepare, and it's
well worth it. The wonderful flavor of the fresh chanterelles
makes this version of mushroom soup unlike any other you've
tried before. Serve it as an appetizer with rack of lamb.

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Cream of Chanterelle Mushroom Soup

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