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Chanterelle Mushroom Soup
A delicate refreshing introduction for a
fish or fowl main course on a cool fall evening. The chanterelle
flavor excites and satisfies. This is an excellent soup to make
before guests arrive as the longer it sits quietly on the back of
the stove, the more enjoyable the flavors.
Serves four.
4 shallots, sliced thing
2 tablespoons fresh parsley
2 tablespoons shallots minced
5 tablespoons butter
2 tablespoons olive oil
1/8 teaspoon freshly grated nutmeg
8 ounces chanterelles
1/4 cup dry white wine
1 thin slice Black Forest ham, chopped
3 cups homemade chicken broth
2 tablespoons flour
1 cup hot milk
1/4 cup heavy cream
Slice shallots thin and saute in a 2 quart
pot along with parsley and nutmeg in 2 tablespoons butter until
shallots are translucent.
Meanwhile brush chanterelles clean. Slice chanterelles about 1/8"
thick and add to the pot, cooking slowly until they begin to release
their juices. Add wine, turn up heat and cook until the alcohol
evaporates. Add chicken broth and chopped ham to the mixture and
set aside.
Thicken soup with sauce prepared in a separate pan. Melt the remaining
butter over low heat, add flour and cook for 2 or 3 minutes stirring
constantly. Remove pan from heat, add hot milk and mix thoroughly.
When sauce is smooth, add cream and stir over low heat until the
sauce has thickened slightly.
Finally, add the sauce to the soup and stir until well commingled.
It is always good to keep the soup on a low heat for an hour or
two to enable the flavors to mix.
Time required: Prepare soup - 45 minutes. Low simmer - 1 to 2
hours.
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