It’s like having too much champagne chilling...
Having too many chanterelles in the fridge is a wonderful problem to have. If you have ever been foraging in the woods, you know that you can’t stop yourself from picking “just one more”. This is a great recipe to put to use for a pound of those golden beauties.
2 Tbsp unsalted butter
2 shallots thinly sliced (about 1 cup), plus 1/2 shallot, minced
1 pound chanterelle mushrooms, cleaned, trimmed and sliced
1 Tbsp flour
1 cup dry white wine
1-1/2 quarts low-sodium chicken broth
1 bay leaf
5 thyme sprigs
1/4-1/2 cup heavy cream
salt and pepper to taste
Melt butter in medium saucepan over medium heat. Add shallots and stir. The butter will foam a bit. When it subsides, add the chanterelles and season with salt and pepper. Stir frequently until the excess liquid evaporates and the chanterelles start to brown slightly, about 10 minutes.
Add flour and stir to coat the chanterelles. Cook for 30 seconds. Add wine. Stir constantly, scraping the bottom of the pan until the contents are thick and syrupy, about 1 minute. Add chicken broth, bay leaves and thyme springs. Bring soup to a simmer. Lower heat and continue to barely simmer for about 30 minutes.
Discard the bay leaves and thyme. Transfer soup to a blender and blend until completely smooth. Slowly add 1/4 to 1/2 cup of cream to reach desired consistency. Adjust seasoning with salt and pepper to taste.
FINISH IT OFF
Reserve a few chanterelles after you sauté them to top off the soup.
A few garlicky croutons scattered over the soup add another layer of flavor and texture.
Several dollops of creme fraîche and a scattering of thyme leaves add a tangy flavor to the soup.
Try just one or all three.