Wild Pfifferlinge Soup

• 1.5 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion
• 3 large cloves garlic
• 6 cups fresh, whole, wild and raw chanterelle (pfifferlinge) mushrooms
• 1.5 teaspoons dried thyme
• 1.5 cups chopped fresh, wild chanterelles (pfifferlinge) browned and shrunk in butter
• 6 cups water
• 3 tablespoons white zinfandel
• 3 tablespoons Better Than Bouillion: chicken base

1. In a large pot on medium, heat oil and butter with onions and garlic. Saute until onions are soft and turning color, but not yet caramelized.
2. Add the whole, raw chanterelle mushrooms. Saute until shrunk and browned, between 7 and 10 minutes (depending on size, add more time). Drain water as needed, but save it to add to broth later.
3. Add the chicken base and thyme and coat vegetables as base melts, only a minute or two.
4. Once coated, stir in already cooked chanterelle pieces and the water. If you saved any water from cooking the mushrooms, add it now as well.
5. Heat, but do not boil. Add the wine. Enjoy!

butter, extra virgin olive oil, yellow onion, garlic, chanterelle, thyme, chanterelles, water, white zinfandel, better

Taken from food52.com/recipes/23999-wild-pfifferlinge-soup (may not work)