Cream of Chanterelle Soup

½ lb. fresh chanterelle mushrooms

¼ c. dry white wine

¼ c. diced onion

4 c. chicken or veg. stock

1 tsp. minced garlic

1 c. heavy cream

2 tbsp. butter

1 tbsp. fresh chives

1 tbsp. flour

salt and pepper

 

Dry sauté the chanterelles on high heat. In a separate pan, melt butter and sauté garlic and onions until transluscent. Add flour to form a roux. Stir in chanterelles. Add wine and stock. Simmer for approximately 30 min. Add cream and continue simmering for 5 minutes. Season with salt and pepper and serve with fresh chives.

 

Note: 1 oz. dried chanterelles may be substituted for fresh mushrooms.