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Cream of Chanterelle Soup




Source of Recipe


chef2chef






Recipe Introduction


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 it can be made ahead.





List of Ingredients



• 4 T butter
  
• 1/2 cup finely chopped onion
  
• 1 lb fresh chanterelle mushrooms, cleaned and coarsely chopped
  
• 2 T flour
  
• 2 cups chicken broth
  
• 2 cups half and half
  
• 1/2 tsp salt
  
• 1/4 tsp white pepper
  
• 2 T Madeira
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often.
   
2. 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.
   
3. 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.
   






Final Comments


Makes 4 servings