From Chef Steinfeld
Ingredients:
- 4 tbs. butter
- 1 onion medium chopped
- 2 tsp. flour
- 12 oz. fresh chanterelles, (about 4 cups) cut into 1 in. pieces
- 3.5 cups chicken stock
- ½ tsp salt
- ½ tsp pepper
- ½ cup half and half
- 1 tbs. extra virgin olive oil
Method:
To prepare the fresh chanterelle mushrooms for cooking, clean the dirt and needles with running water and add the mushrooms to a soup pot. Cook the chanterelles in the pot on high heat for 5-10 minutes until liquid from the mushrooms fill the pot. Remove the chanterelle liquid and set aside. Coat onion and chanterelle pieces with flour and cook for 4-5 minutes until pieces are light brown. Add chicken broth and reserved chanterelle liquid. Bring to a boil and simmer for 15 minutes and let cool. Place soup in a blender, leaving a cup or so of soup with chunks of mushrooms and onions in the pot. Stir in salt, pepper and half and half. Heat, drizzle olive oil over the surface and serve.
