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

1. Sweat the mushrooms, onion, garlic, and celery over med-low heat in the butter until the onion is translucent and the mushrooms are soft.
2. Add a pinch of freshly ground black pepper and kosher salt.
3. Add 2 cups chicken broth and optional saffron and simmer, stirring occasionally until the liquid is reduced by half.
4. Approximately 10 minutes.
5. Transfer to the bowl of a food processor or blender, add the sage leaves and puree.
6. Return to the pot and reheat to a simmer.
7. Season again with salt and pepper.
8. Temper the half and half and slowly whisk into the mushroom mixture.
9. Simmer, stirring with the whisk until thickened.
10. It's done when it will coat the back of the spoon.
11. Remove from the heat.
12. Then add 1.5 TBS cold butter and whisk.
13. 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)