© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Chanterelle mushrooms and half and half merge into a delicate, richly flavored soup that is ideal to serve to guests as it is elegant, yet can be made ahead. Only the quick and simple preparation is more appealing than the wonderful flavor.
4 tablespoons butter
½ cup finely chopped onion
1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
2 tablespoons flour
2 cups chicken broth
2 cups half and half
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons Madeira
¼ cup chopped fresh parsley
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and sauté for 2 minutes. Add mushrooms and sauté 5 minutes, stirring often.
Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes. Add half-and-half, salt and pepper and heat on low — just below a simmer — for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.