Cream Of Chanterelle Soup
- 2 teaspoons olive oil
- 1 tablespoon chopped onion
- 1/2 teaspoon chopped garlic
- 1/2 lb chanterelle mushroom, sliced
- 1 teaspoon flour
- 2 tablespoons white wine
- 3 1/2 cups chicken stock
- 1 cup heavy cream or 1 cup whipping cream
- salt and pepper
- 1 teaspoon chopped fresh chives or 1 teaspoon parsley
- In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles.
- Cook until the onions are transparent.
- Dust with the flour.
- Add the white wine and chicken stock.
- Stir to combine.
- Simmer for 30 minutes.
- Add the heavy cream and simmer for another 5 minutes.
- Add salt and pepper to taste.
- Serve in prewarmed bowls, and garnish with chives or parsley.
olive oil, onion, garlic, chanterelle mushroom, flour, white wine, chicken stock, heavy cream, salt, fresh chives
Taken from www.food.com/recipe/cream-of-chanterelle-soup-49315 (may not work)