Creamy Chanterelle Mushroom Soup

• 5 cups Chanterelle mushrooms, chopped very small
• 3 tablespoons butter
• 3/4 cup white wine
• 1 1/4 teaspoons cayenne powder
• 3/4 teaspoons paprika
• 1 teaspoon thyme
• 3/4 teaspoon oregano
• 1 teaspoon pepper
• 1 teaspoon chives
• 1/4 cup onion, grated
• 3 garlic cloves, grated
• 1/2 packet each of chicken, sausage country, and brown gravies
• 1 1/2 cups half and half
• 1 1/4 cups vegetable stock or bouillon
• 1/2 cup white cheddar

1. Saute half of the mushrooms with 1/2 tablespoon butter over low heat. Once a lot of liquid gathers in the pan, drain the liquid and keep for later.
2. Return mushrooms to pan, increase heat to med-high and add an additional 1/2 tablespoon butter with 2 tablespoons white wine. Let mushrooms saute and pop for a good five to eight minutes or until crispy brown, smelling nutty and liquid is gone.
3. Set aside and repeat with remaining mushrooms.
4. Return all mushrooms to pan and add cayenne, paprika, thyme, oregano, pepper, and chives. Saute and coat the mushrooms for thirty seconds then set mushrooms aside.
5. Back in the saucepan, saute onion with garlic, in 1 tablespoons butter until tender. Add 3 tablespoons white wine and all of the gravy powders. Mix well.
6. Add half and half, vegetable stock, and the reserved liquid from cooking the mushrooms. Stirring very well, bring to boil then reduce heat to a simmer. Stir in 1/4 c white wine and white cheddar cheese, and mushrooms, and simmer for 1 minute.

chanterelle mushrooms, butter, white wine, ubc, paprika, thyme, oregano, pepper, chives, onion, garlic, packet, vegetable stock, white cheddar

Taken from food52.com/recipes/24084-creamy-chanterelle-mushroom-soup (may not work)