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Honey Island Chanterelle Soup

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"Nothing beats the woodsy, peppery aroma of the chanterelles we find growing wild on the sandy river bluffs on the North Shore of Lake Pontchartrain. If you happen to live elsewhere, use whatever mushrooms you can find; wild are always tastier."

List of Ingredients

â—¦ ¼ cup olive oil
â—¦ 1 onion, chopped
â—¦ 1 head green garlic or 3 green onions, minced
â—¦ 1 pound chanterelle mushrooms, chopped
â—¦ 1 small russet potato, peeled and chopped
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ 1 sprig fresh thyme
â—¦ 1 cup white wine
â—¦ 3 cups chicken stock
â—¦ 1 cup heavy cream
â—¦ Salt and pepper


Recipe

Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and garlic and cook, stirring often, until the onions are translucent, about 5 minutes. Raise the heat to medium-high and add the chanterelles. Cook, stirring, for 5 minutes.

Add the potatoes, pepper flakes, thyme, and white wine to the pot. Cook for several minutes until the wine has reduced by half. Add the chicken stock and cream and, when the soup comes to a boil, reduce the heat to medium-low. Cover and simmer until the potatoes are tender, about 20 minutes.

Add salt and pepper.
If the soup seems a bit thick, add a little water or stock.

Serves 6