Chanterelle and Potato Soup

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.

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