Fresh Chanterelle Soup
1 Tbl. olive oil
1 lb. fresh chanterelle mushrooms, cleaned & chopped
1/2 onion, chopped
2 garlic cloves, minced
pinch of dried thyme
salt and pepper
1/4 cup butter
1/4 cup flour
6 cups chicken stock
Heat olive oil in saucepan. Add mushrooms, onion,
garlic,and thyme. Sesaon with salt and fresh
black pepper. Cover, reduce heat to low and cook
the mushrooms for about 30 minutes. The mushrooms
will sweat creating their own juices.
Meanwhile, in a stock pot melt butter. Add flour
and stir together forming a roux. Over medium
heat continue stirring until the roux is light
caramel in color(about the same color as the
mushrooms). Add the stock a little at a time,
stirring it into the roux. Keep warm over low
heat.
Remove all but 1/4 cup mushrooms from pan to a
food processor. Puree until smooth. Add to stock
pot along with reserved mushroom pieces. Taste
for seasoning and serve.
Serves 4.
