Early Chanterelle Soup
1 lb pounds chanterelles
1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves minced garlic
½ cup of white wine
Few sprig of fresh thyme
1 1/2 cups of mushroom stock or vegetable stock
2 cups half-and-half cream
Salt and white pepper
Sort through chanterelles to ensure they are clean.
In a medium stockpot, melt butter and oil. Add chopped onion and sweat over medium heat till tender and translucent – about 3 to 6 minutes. Increase the heat to high, add the mushrooms and minced garlic, and season with salt and pepper.
Mushrooms have high water content – this water will come out in the cooking. Once the liquid is reduced by half, add the wine and thyme. Continue to reduce by half again. Add stock and the half-and-half. Lower the heat to medium low and continue to simmer for about 20 minutes, or until all ingredients are tender and flavorful.
Remove from heat and blend in a food processor or with a stick blender. If the consistency is too thick, thin it with either more vegetable stock or water. Season with salt and pepper.
Soup serves about six bowls.
