Finnish - Chanterelle Soup

• 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces or 1 cup dried mushroom
• 1 onion, chopped
• 1/4 bunch parsley
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 quarts beef stock or 2 quarts chicken stock
• 1/2 cup sherry wine
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

1. Roughly chop the chanterelles into 1/2-inch pieces.
2. Chop the onion and parsley stalks, saving the leaves for garnish.
3. Melt the butter in a big saucepan and saute the chopped onion until translucent. Add the chopped parley stalks and chanterelles and saute for additional 5 minutes.
4. Sprinkle flour over the mushrooms and mix well. Pour the stock into the pot stirring constantly - you may use less stock for a thicker soup if desired.
5. Bring to boil and season with salt and pepper to taste. Let the soup simmer for 15-20 minutes without the lid, let reduce uncovered for longer for stronger taste.
6. Allow the soup to cool then mix with an electric blender until smooth.
7. Pour the blended soup back into the saucepan and add sherry and heavy cream.
8. Taste and add salt and pepper if necessary, pour in soup bowls and garnish with finely chopped parsley.

chanterelle mushrooms, onion, parsley, butter, allpurpose, beef stock, sherry wine, heavy cream, salt, white pepper

Taken from www.food.com/recipe/finnish-chanterelle-soup-503567 (may not work)