Ed's Creamy Chanterelle Soup
- 1 cup chanterelle mushroom, cleaned and rough chopped
- 12 medium onion, diced
- 1 garlic clove, thinly sliced
- 2 tablespoons butter
- 1 celery rib, diced
- 2 cups chicken broth
- 2 saffron strands (optional)
- 2 fresh sage leaves, chopped
- 1 12 cups half-and-half
- Sweat the mushrooms, onion, garlic, and celery over med-low heat in the butter until the onion is translucent and the mushrooms are soft.
- Add a pinch of freshly ground black pepper and kosher salt.
- Add 2 cups chicken broth and optional saffron and simmer, stirring occasionally until the liquid is reduced by half.
- Approximately 10 minutes.
- Transfer to the bowl of a food processor or blender, add the sage leaves and puree.
- Return to the pot and reheat to a simmer.
- Season again with salt and pepper.
- Temper the half and half and slowly whisk into the mushroom mixture.
- Simmer, stirring with the whisk until thickened.
- It's done when it will coat the back of the spoon.
- Remove from the heat.
- Then add 1.5 TBS cold butter and whisk.
- Serve immediately.
chanterelle mushroom, onion, garlic, butter, celery, chicken broth, saffron strands, sage
Taken from www.food.com/recipe/eds-creamy-chanterelle-soup-313585 (may not work)