Ingredients:
- 4 tbs. extra-virgin olive oil
- 1 cup celery diced
- 1 cup shallots diced
- 4 garlic cloves, minced
- 1 tbs. fresh thyme
- 14 oz. fresh chanterelles, (about 5 cups) cut into 1 in. pieces
- 4 cups diced and peeled red potatoes
- 4 cups mushroom broth
- 1/2 cup finely chopped walnuts
- 1/2 cup sherry
- 2 tbs. chives chopped
- 1 tsp. salt
- 1 tsp. pepper
Method:
Heat 3 tbs. olive oil and add garlic, celery, shallots set to medium heat and cook for 5 minutes. Add the chanterelles and sherry and cook for another 5-7 minutes stirring occasionally until tender and the liquid has evaporated. Stir in the potatoes and thyme cook for 3 minutes. Add mushroom broth and bring to a boil. Season with salt, pepper, and thyme. Reduce heat and simmer uncovered for 20 minutes. Use the remaining oil in a saucepan and add the chopped walnuts and chives and cook for two minutes. Serve the soup topped with the walnut/chive mixture.
