Cream of Chanterelle Mushroom Soup
Ingredients
- 4 tablespoons butter
- 1/2 cup finely chopped onion
- 1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
- 2 tablespoons flour
- 2 cups chicken broth
- 2 cups half and half
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons Madeira
- 1/4 cup chopped fresh parsley
Directions
Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often. Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes. Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.